Quarentine Coffee Club

Welcome to another round of Quarantine Coffee Club! here, and this time we'll be sharing our personal 'coffee idols' during our formative years as baristas.
Back in 2016 when I was starting my first job as a barista, I would listen to Tamper Tantrum (.tantrum), and Cat and Cloud() podcast every day while going to and from work, and learning all about this huge coffee industry outside of the tiny Cafe in Zurich I was at.
I would listen to Steve and Colin talking to all sorts of guests openly about all things related to coffee, and Jared and Chris speak about their Cafe experiences and how to run their businesses. It made me feel like I was part of this greater industry, even though I was just a baby there.
I always looked up to them, and how much these guys had to say and share their knowledge around coffee. It was really inspirational to listen to them, in a down to earth, open way. By 2019 I had managed to meet each of them, and thank them personally for their contributions, and their help in shaping me into the coffee professional I am today. I am super grateful to be able to have the access to the podcasts, and be able to travel and meet the guys behind these podcasts which I loved listening to so much! I wouldn't be where I am today without them.
Thanks, , , , . There's plenty of people out there who really appreciate the work you've done 👊

Here from a small fishing village in south of france called palavas.

After a nice childhood, I've moved my house at 15 yrs old in order to play rugby.
After this in 2016 I've moved to Seattle, US where I played rugby but also fall in loved with startbucks.

Then in 2017 I moved to Canberra, Australia. after some injuries, I had decided to stop my career in the rugby world.
At this time, I gave up Starbucks for coffee shops, and I would spend my time at , where I drank my first speciality coffee cup. I remember it was a Pacamara from Finca Himalaya in El Salvador. At this point I failed in love with coffee.

So I started learning on Youtube to understand what speciality coffee actually meant. I was completely surprised and fascinated by that, I didn't expect to see how complex it could be to prepare a cup of coffee. This is how I realised I wanted to be part of this world and start building a career. A new challenge was born for me!

I've started coffee in October 2017, in . then I've moved to where Ive learned a lot.

2018 After Australia I decided to moved to Romania in where I improved my palette and skills, also get my first connection with WBC Amsterdam being in the team Romania.

2018 October, time to go back to Sydney, in order to build my first WBC routine, there the baristas at .sydney inspired me and gave me place to train. helped me to find the best coffee, and perfectly roast this one.

2019 helped me to structure and finalised my routine, end of January, after serving these beautiful pacamara honey from I became french barista champion.
Now after a WBC Boston, working for Alain Ducasse, I endup in , where I am fully happy and worked closely with a bench of people who I can call friends.

This story its mine, I truly love sharing it, cause it's the perfect example, in life everything is possible, if you work hard, be open minded and believe in yourself noone can stop you.
Specialty coffee is beautiful because it's about people.

Keep sharing love and coffee. Tom

Hi ya’ll it’s here doing a little .
Someone asked if I had doubts about making a career in coffee when I first started out.
Well, of course I did!
I started working in coffee out of necessity and not out of passion. So in the beginning I was entertaining the idea of working in other F&B businesses and other industries, picking up shifts in restaurants, bars and retail shops. I was also studying at the time so I was also considering working in my field of studies.
However, the coffee industry always interests me. About 4 years in coffee, I was at a crossroad and had to decide what I want to do in life for the foreseeable future. I remember weighing my options using different tools (IKIGAI model, good ol Pros & Cons on a legal pad, etc)
But ultimately it came down to this question that my dad asked me: If tomorrow, all the jobs in the world pay the same amount money, would you still be in coffee?
Simple question, big implications. I had to really think what it means to me working in coffee: do I really like it? Do I like it because it’s easy / chill? Can I find purpose and sense of fulfillment in coffe?
And finally in 2016, in one fine Australian summer afternoon, 2 glasses of wine deep in my local wine bar, I decided to fully commit myself to the coffee industry, despite all the doubts.
And I’m so glad I did! Especially in times like this, It’s much easier to come to terms with the new normal doing something that you love and are passionate about.

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Quarentine Coffee Club updated their business hours.