Sam Schroeder is co-owner and retail director for Olympia Espresso Roasting Co., and can compete for CIGS at the international level in November.
BY J. MARIE CARLAN
BARISTA MAGAZINE ONLINE
Footage by way of Nathan Hanna/Olympia Espresso
Sam Schroeder is well-established within the espresso group and the espresso pageant circuit. Rising up within the Pacific Northwest, he found out his ardour for espresso in highschool. He competed in each the 2015 and 2016 United States Barista Championships, hanging 3rd and 6th, respectively.
Right here, Sam discusses his contemporary win on the 2023 U.S. Espresso in Excellent Spirits Championship (U.S. CIGS) in Portland, Ore., his paintings as co-owner of Olympia Espresso Roasting, and the craft cocktails he made for the contest.
Barista Mag: How did you get began in espresso?
I started my adventure in espresso throughout highschool once I secured a seasonal place at a Tully’s location on Alki Seaside in West Seattle, the place I basically ready coffee milkshakes for a bustling line of consumers. When the summer time got here to an finish, I controlled to protected a weekend task at an unbiased espresso store that poured latte artwork, which used to be somewhat uncommon again in 2000.
My supervisor, Jared Mockli, who remains to be concerned within the espresso business in Alaska, performed a a very powerful function in shaping my espresso wisdom and abilities throughout my time at that store. He presented me to the distinct tradition of Seattle espresso from that technology, pulling tiny ristrettos and pouring latte artwork. As a part of the educational, we watched a VHS tape of David Schomer pouring lattes to opera song. We then strived to duplicate that have for our shoppers to experience in our overstuffed chairs.
Are you able to describe your function at Olympia?
At Olympia, my function as a co-owner incorporates a various vary of obligations geared toward supporting the corporate and our group. I intently collaborate with our retail director, Nikki, and coaching and innovation director, Reyna. I paintings most commonly on making improvements to our visitor revel in, whilst additionally using new location projects, and contributing to emblem and trade construction efforts.
Your background is in training. What profession did you need to pursue at the beginning? How has that formed your espresso profession?
In faculty, my preliminary function used to be to pursue a profession as a highschool historical past instructor. My pastime in historical past stemmed from a deep interest about cultural contexts and other viewpoints. Alternatively, I noticed early on that the forms that incorporates public faculty educating would have made me depressing. I made a passion-based determination to dive into the sector of espresso, forsaking a grasp’s in educating program. This shift allowed me to way espresso with a curiosity-driven mindset and a herbal inclination towards training. All over a lot of Olympia Espresso’s historical past, I’ve served as a instructor and educator; training remains to be the place I think maximum comfy and fulfilled.
You’ve prior to now competed in different USCC classes with excellent effects. Why did you pivot to Espresso in Excellent Spirits?
Up to now, I participated within the Brewers Cup and Barista pageant. When the announcement got here that the U.S. used to be launching a CIGS pageant, I eagerly signed up. I’ve lengthy had a keenness for cocktails and experience exploring the intersection of various industries. I firmly imagine that the espresso business can be told treasured courses from the craft cocktail business, and I see thrilling chances for collaborations on this realm.
You got here in 2d at U.S. CIGS in 2019. What used to be other this go-around?
I will be able to’t pinpoint precisely what used to be other; I imagine that each one USCC finalists have the prospective to win on any given day. On this specific pageant, I assume I had a excellent day on finals. One notable distinction in my way in comparison to 2019 used to be merely that I devoted extra time to refining my finals-round beverages and presentation, as an alternative of focusing extra at the opening around.
How did you way drink construction for this pageant?
My technique to drink construction for this pageant used to be in line with my 2020 qualifier efficiency. I had received the qualifier in Nashville for the 2020 pageant yr, however because of the pandemic, the contest used to be postponed till 2022. For scientific causes, I deferred my participation in 2022. Alternatively, throughout this time, I repeatedly had concepts brewing behind my thoughts about how I may just fortify my 2020 qualifier regimen. In essence, I had 3 years to think about and refine my way, aiming to make it even higher than earlier than.
Are you able to describe the beverages you made? What made them particular to you?
I showcased espresso from Kenya’s Ichamama Manufacturing facility in my pageant beverages. The choice of this espresso used to be in line with cupping opinions, and I designed my regimen across the flavors found out throughout cupping. Within the opening around, I introduced two beverages that highlighted the espresso’s profile at other temperatures skilled throughout cupping.
The primary drink, referred to as Kenya Weigh down, featured an fragrant bubble that you just wreck to free up a illustration of the espresso’s aromas, paying homage to breaking the crust throughout cupping. Underneath the bubble, there used to be a layer of pineapple lime egg white foam atop a relaxing coffee base combined with Patron Reposado Tequila, balanced by way of candy vermouth and Campari.
The second one drink, named Sizzling Mama, integrated brewed espresso blended with Patron Reposado, pineapple rum, and maraschino. It used to be served scorching and crowned with a fab maraschino absinthe comfortable whipped cream.
Those beverages had been particular on account of the wait. I were sitting on those for actually 3 years. With the pandemic and private problems, there used to be a time frame the place it appeared like I wouldn’t be capable of raise them ahead to the U.S. CIGS pageant. After the sort of lengthy wait and such a lot uncertainty, it used to be pleasant that they landed with the judges. They’re tremendous scrumptious. I would like extra folks to have a possibility to check out them, so I’m recently running on N/A variations to serve in all of our cafés.
Are you taking a look ahead to the Global CIGS Championship? Any methods up your sleeve?
Completely—after gazing such a lot of routines on-line, I’m excited to witness the skill and innovation on the Global CIGS Championship firsthand. Lately, I’m brainstorming concepts and immersing myself in cocktail books. As I’ve till November, I plan to prioritize high quality time with my circle of relatives this summer time. I will be able to absolutely center of attention on creating my regimen in September. Optimistically, some methods will provide themselves then.
You’ll be able to catch Sam on the Global Espresso in Excellent Spirits Championship on the Taiwan World Espresso Display in Taipei, Taiwan, November 17-20, 2023.
ABOUT THE AUTHOR
J. Marie Carlan (she/they) is the net editor for Barista Mag. She’s been a barista for 15 years and writing since she used to be sufficiently old to carry a pencil. When she’s now not at the back of the coffee bar or toiling over content material, you’ll in finding her perusing document shops, accumulating bric-a-brac, writing poetry, and seeking to stay the crops alive in her Denver condo. She every so often updates her weblog.
READ THE LATEST BARISTA MAGAZINE
Out now: It’s the June + July 2023 factor of Barista Mag that includes Martin Shabaya of Kenya at the quilt. Learn it without spending a dime with our virtual version. Get your Barista Mag delivered; sta
