Josie Winn has worked at Sidecar Ridgeway for a little over a year now. You can catch her pouring a latte or chatting with customers while fulfilling her assistant manager position as a local barista.
How did you get started as a local barista?
“I became a barista because I love coffee! What started as a job, has now become a fun, cool hobby.”
What inspired your love for coffee? Before or after becoming a local barista?
“When I was in high school I met up with my church group leader a lot and they would meet up over coffee and through those meetups she learned she loved coffee and started exploring different coffee drinks. I Love iced drinks and iced lattes. Coming to college, she found a need for caffeine and love for coffee that was close to campus and driving distance.
Also, I am a church connection group leader and a lot of my time spent doing this is sitting across from someone in a coffee shop. Coffee brings people together. I want to get to know someone, let’s go grab a cup of coffee! World wide this is how people know each other better. When I was in Indonesia last summer, people drink it 24/7 at night, morning. Universal thing to get to know someone better.”
What is your favorite drink?
“My favorite drink is an iced blackberry and white chocolate latte with oat milk and extra ice. This is called a pessimist at Sidecar! We draw a sad face on the cup.”
What are your best tips for pouring latte art?
- Consistency of milk needs to be like wet paint.
- Hold the pitcher so the weight is in your wrist, less weight in fingers so when you pour it swivels
- Pour with confidence
What is one thing you’ve learned through being a local barista?
“Being a barista is unique because it is detail oriented and you wouldn’t expect that. Process to pulling a shot of espresso and making sure it is being pulled at the right acidic level, timing, and weight. If you mess up even one the drink won’t taste good.”
What is your favorite memory as a barista?
“One time I pulled an 82 second shot and almost overflowed the cup. Not a good experience but a funny one!”
What’s the most difficult coffee drink to make, and why:
“Any blended drink. These drinks just take up a lot of time so if we have rushes or I am working by myself sometimes I can dread hearing a blended drink ordered.”
If you could serve coffee to anyone, alive or dead, who would it be and why?
“Jennifer Anniston because I know she was a barista at Central Perk. Big friends moment!”