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time Canadian National Barista Cham-
pion). Since his days at Caffè Artigiano,
which he helped to found in 2000, Sammy
has been known for his unwavering pas-
sion for both coffee and customer service.
His ability to remember faces and drink
preferences, while understated and likely
unnoticed by those who chance upon his
café, are fully appreciated by his regulars
in the neighborhood.
Customer service in the specialty
coffee industry has a bad reputation for
being another way to say, “how to edu-
cate the customer.” While educating the
customer in and of itself is not a bad idea, Though not a fish traditionally used in raw
there are too many instances where we as preparation in Japan, British Columbia’s
frontline staff in a customer service envi- Sockeye Salmon is a rare local treat to enjoy
ronment place more importance on what as sashimi (and Ajisai is hands-down the
we want to say versus what the customer best place to try it).
wants to hear. Sammy Piccolo’s brand of An iconic sign in the downtown east side.
customer service is refreshing for me, as mature and refined also remains slightly
he always knows innately how to strike playful and immediately accessible. The
a balance between making the customer use of texture and interesting finishes also
feel cared for as an individual, while be- adds complexity and depth to the design;
ing on-point about what’s different in the for instance the black-faced timber is not
seasonal coffees that he serves and how painted but rather charred with a flame
the preparation methods dictate the qual- until black for effect (a playful note to
ity and consistency of the cup. It always their name, perhaps). The retail bags of
impresses me when baristas can deliver
coffee youthfully portray line drawings
that are contributed by local artists in the
community, with each blend or origin
getting a different sketch. The coffees
themselves are roasted in-store on a Gie-
sen Roaster at the Fraser Street location,
and they are delicious (as are the pastries,
which are baked on-site using organic and
ethically-sourced ingredients from local
purveyors).
Besides coffee, there are many
A sea of seafoam green porcelain cups ready other worthwhile experiences to be found
for service at Prado Gastown. Sidewalks are where local culture grows. in Vancouver. In no particular order,
Gastown in Vancouver. some of my favorite places to eat and
drink include: Lee’s Donuts at the Gran-
coffee information without sounding con- ville Island Public Market, Ask for Luigi
descending, but with a genuine passion (Italian family style cuisine), Beta5 Choc-
and a completely natural delivery to the olates, Meat and Bread, 33 Acres Brewing
customer. Co., Phnom Penh (Cambodian and Viet-
Another coffee experience well namese cuisine), and Ajisai Sushi Bar. I
worth searching out is at Matchstick Cof- hope you make Vancouver one of your
fee Roasters. It is a beautiful experience new travel habits soon. And welcome to
from the moment you step through the my hometown.
door. Each of the two locations has its own
nuance, but the overall aesthetic is clean,
modern Scandinavian, with an eclectic Bio: I’m a barista, a former national
selection of decorative pieces which make barista champion, and a certified judge
a coffee break an experience for your eyes for coffee competitions since 2009. I
as much as it is for your nose and mouth. work as Head of Coffee Development
The industrial design is both beautiful and at Pacific Coffee Company in Hong
practical, and the overall branding as well Kong, and volunteer for World Coffee
is purposeful. Events, serving as 2015 Advisory Board
Matchstick’s commitment to Chair. Coffee has allowed me to travel
Local favorite Forty-Ninth Parallel Coffee craft and to community is paralleled by over 120,000 miles last year; this is life
is served here. their evocative design, which while being through my lens.
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