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The Barista – Luke Kristofski

What is your earliest coffee related experience?
Nick Clark’s Kenya French mission signature beverage was truly a tasty treat, the kind you never really will forget.
When / why did you first get working in coffee?
I remember being 16 years old watching baristas, I couldn’t get over how rad it looked, I guess you could say they were roll models. Got my first cafe job straight out of high school and just starting climbing the ladder.
What led you to becoming a barista?
Some very lucky job opportunities and its flipn fun!
What is the best part of your job?
I guess you could say everything, from the gnarly rushes when you’re banging out coffees, to when it is quieter and you can really connect with your customers and share your passion.
Talk us through a typical workday
Well, to sum it up I go to work and make heaps of coffee. Short and sweet I just have heaps of fun.
What are your roles outside of making coffee?
When I’m not at work I like to just go out and get a feel for the industry I work in, normally involves lots of coffee, food and wine. For an industry that’s so rad to work in, it’s just as sweet being a customer.
What is your favourite brew method and/or coffee origin and why?
A friend of mine served me up an Ethiopian Harrar through a V60 the other day, damn it was tasty.
Tulip or rosetta?
Tulip N-E-DAY (I’m yet to learn Rosettas)
What would be your dream ‘coffee experience’?
– Live with a tribe in Kenya, walking around naked harvesting coffee cherries.
Do you have a ‘coffee crush’ (the person you most respect in the business)
– There isn’t a barista out there I don’t have a massive amount of respect for. But I’d have to do a shout out to Bink Bowler for showing me the ropes, I wouldn’t be where I am otherwise, Along with a lot of other amazing baristas I’ve been lucky enough to work alongside, the list could go on for a while.