Hylan Joseph, Espresso Partners (USA)
Hylan has over 30 years of experience in specialty coffee, technical service, customer service, and management. He has many years in technical services working with both large corporations and small businesses where he assessed and resolved their equipment and service concerns. He has trained staff to work with equipment that requires knowledge of water pressure, electronics and electrical theory. To do this work, technicians must have a basic knowledge of mechanics, water pressure and timing units at high temperatures, which is why he believes a sound educational program is critical to building a strong community of techs and manufacturers.
In the Industry Since:
1985. I started as a Barista at Blue Parrot Café is San Francisco.
Drinking Coffee Since:
1984, first espresso from Café Trieste is San Francisco off an old piston machine and I fell in love.
Favorite Coffee Origin:
I have a soft spot for medium roast Ethiopian coffees.
Fluke meter & Leuchtturm1917 Classic Hardcover Squared Medium Notebook
Nevada City, CA
Tell us something about yourself:
My first degree is an AA is in Fashion Design from Fashion Institute of Design and Merchandising. Class of 1987 in San Francisco.
How did you start working in espresso machine service?
I had worked all aspects of café from barista to owner of small carts but wanted to progress and Tim O’Connor gave me an opportunity with his company to learn all aspects of selling coffee and managing service.
What field were you in before coffee?
Restaurants. At some level I’ve had a connection to coffee at each of my previous positions.
What is gratifying to you about working in coffee?
The diligence, ingenuity, and passion displayed by the people that I work with.
What are the favorite aspects of the job?
Seeing the results of your work and the ability to make the customer happy.
What drives you to do great work?
Seeing the direct positive results of my actions.
Favorite repair trick?
Flare nut wrenches for testy copper connections on machines