Interview with Tate Mazar

Hylan Joseph: Why did you choose coffee as a career?

Tate Mazar: While studying in Ann Arbor at the University of Michigan, I quit my software development internship for a local roastery barista job. I made some great relationships with the east Michigan coffee community. For the first time in my life, I found myself in an industry full of passion and intentionality, which was easy to replicate in my own work. I was thrilled to love my job, commit to the community, and always look for growth.

 HJ: Why did you choose to start as a barista?

TM: In college, I thought baristas did fascinating work, and I felt they were undeniably cool. It took me 5 months to work up to a barista position, and as I started learning the ropes, I was hooked on how challenging it was to make a drink I was proud of. Two women, I worked with absolutely killed the barista game, so a combination of their inspiration and my desire for improvement resulted in a whirlwind of commitment to the craft. I tried to learn everything there was to know and use every technique imaginable to *finally* achieve something I was proud of.

HJ: What lessons did you learn as a barista that helped you become a service tech?

TM: As a barista, I gained a strong relationship with the equipment I used. Almost like a favorite bicycle, I increased in confidence and enjoyed learning how it worked for me. Whenever anything was off, everything felt off till I could fix it.

I believe this is what makes a strong service tech. Is being able to honor and listen to the baristas to the best of our ability. Because at the end of the day, you have the ability to encourage their confidence and thus improve their performance.

 HJ: What was your path from barista to service tech?

TM: The roastery I worked at had dozens of accounts, and we didn't have anyone specifically responsible for servicing their equipment. I gained some trust with the owner, and he recognized my technical skills, so when I offered to fix equipment when my barista shifts seemed off, I proved myself until I serviced our accounts' equipment as well.

 HJ: What hurdles did you encounter moving into a career as a tech?

TM: I never worked under anyone, so it was challenging when it came to determining the best tools and techniques, which also meant I really struggled to be confident in my work.

 HJ: What could you have used help with when you first started?

TM: Getting some training right from the get-go would have been huge. Just knowing I was doing a job the same way someone else has done it would have encouraged me to be more confident. Initially, I wasn't familiar with all the amazing service manuals that many manufacturers offer to techs. Still, once I discovered them and their training programs as well, I felt much better about my work.

HJ: What do you wish someone would've told you when you were first starting out?

TM: You don't just one day become some sort of certified coffee tech. Sure I've gained experience, but I was never really unqualified to start tinkering with equipment. Everyone makes mistakes along the way.

HJ: Name three tools you couldn't do without.

TM: Adjustable wrench, multimeter, and a laptop

 HJ: What advice would you give a person just starting out in this industry?

TM: Pay attention to the baristas' experiences with the equipment and get their feedback as you work. A customer's confidence that you are working *for* them is just as important as the quality of the work you do.

 HJ: What's the weirdest service call you've ever had?

TM: To this day, I still don't understand why I found an uncomfortably large amount of sand piled in the back of a GS3.