We’re here to celebrate another great face in coffee - Dylan! Dylan comes to us from the UK and has been working in Toronto for the last while. With a positive attitude and eager-to-learn attitude, this barista has quickly made an impression on the local community and industry. Clearly, we have nothing but good things to say about him!
Do you have any future goals you're working towards? -
In terms of my working life, it's all about community building. I want to be able to build up passion, curiosity and knowledge within my customer base around the specialty coffee industry. I'd really like to be a driving force involved in bridging the gap between those in specialty coffee and those who are knocking at the door. Personally, I am looking forward to my first experience in the competition scene. I hope to compete in the Canadian Brewers Cup during this or next year's rotation. Through this avenue I'd love to be able to show that competition is an accessible step for many baristas. I believe that competition has become an increasingly unattainable goal for young baristas due to financial and resource related limitations. Of course, the goal is to succeed and hopefully win these competitions, but just to get there would be an amazing achievement for me.
What do you really enjoy about working in coffee? -
The ability to provide people with the best hospitality possible while serving them the best possible product. I think the main thing is to make people feel comfortable in the space, this makes it a better experience for both the customer and the barista. I love to be able to give people good experiences in our spaces. With coffee, I also love the idea of being the last variable along the chain. If everyone in the chain of coffee production, from tree to cup, performs to the highest quality, the customer will be truly impressed by the cup they are served. Then, with a little more education, customers will be more understanding of paying the industries rising prices. I think its special to be the one portraying the work done by all the producers and roasters we work with.
...and something you'd like to see change? -
Right now, I think the industry and the community is generally moving in the right direction. However, i would love to see this industry become a little more welcoming and accessible for people. I think we really need to put effort in to make this industry enjoyable and rewarding, especially for young people getting their first job in hospitality. Rather than just keeping staff turnover as low as possible, I'd love to see employers begin to invest in their staff a little more and really try to plant that passion for hospitality. I've got really lucky landing up with the team i have, Antoine and the rest of the team remind me to stay curious and to always be passionate about this industry. This kind of investment into staff is something I don't think we see enough of, which is why a lot of staff often feel overworked and under-appreciated.
Any final thoughts you want to share? -
Since arriving in Canada, I have been introduced into the kindest, most welcoming coffee community. I urge anyone who is beginning to become remotely curious around specialty coffee to please go to your local coffee shop and make conversation with the barista. Ask questions, compliment our latte art, tell us about something coffee related you just read. We all love it when customers and community members show an interest in our industry and our work. Also look out for events that local coffee businesses put on. We always want new people to come to events here at 10 Dean, Toronto Coffee Community does some amazing stuff and so do many others like Subtext.
Where can we grab a coffee with you? -
No. 10 Dean (The Waverley at College + Spadina or The Parker at Yonge + Eglinton)