Q & A — The Coffee Scene in Fort Collins Through the Eyes of a Barista
The coffee scene in Fort Collins allows for so many people to connect with their community. No matter where you’re from or who you are… once you settle down in a local coffee shop you feel that closeness that represents our local community; all people living completely different stores coming together and sharing an experience.
I sat down with Lilly Spiess, a self-proclaimed coffee fanatic who has experienced both sides of the local Fort Collins coffee side; as a customer and as a barista. After cozying into our seats at Mugs @ the Oval and getting our drinks, we began talking. She sat poised in her seat, her shiny, purple hair pulled into a high ponytail, laughing as she discussed the work she’s done in the coffee industry for the past three years. Being a barista is, by no means, easy — it involves a lot of dedication and persistence. Let’s begin!
Bella Eckburg: First and foremost, what would you say your favorite local coffee place is, here in Fort Collins and why?
Lilly Spiess: I would say my favorite coffee shop in Fort Collins is the Alley Cat [café], not only can they make a perfect latte without a doubt, I really love the environment and community there.
Q: Mine too! I just love the overall vibe that the Alley Cat has, it feels so cozy and inviting! How many days per week on average would you say you purchase a cup of coffee?
Spiess: On average I usually buy coffee 2–3 days a week, usually on the days I’m not serving it. Sometimes I’ll get some in the afternoon if I need to be more productive.
Q: What do you think makes the Fort Collin’s coffee scene so unique?
Spiess: The Fort Collins coffee scene feels “small-town” in a sense — very friendly and less pretentious than other coffee scenes I’ve experienced, for sure. Everyone here just wants to have a good time and make a mean cup of Joe.
Q: I’m sure as a barista you’ve seen a lot of self-proclaimed coffee connoisseurs. How is experiencing the local coffee scene as a barista different from experiencing it as a customer?
Spiess: Oh totally! And I think I have more of an appreciation for it now, and definitely geek out about the little stuff because I know how much work goes into the craft.
Q: What would you say causes you to geek out? What makes you excited?
Spiess: When I see a brand of oat milk I’ve never used before or latte art… I’m a sucker for latte art. You can find a lot of great, hand-crafted latte art here in Fort Collins. I know how delicate you have to be to create it so when I see it done in my drink I am really grateful that someone took the time. Plus, it’s something that is unique to smaller, local cafés… at Starbucks, you rarely get any personalized touch.
Q: How long have you been a barista?
Spiess: I have been a barista for about three years now.
Q: What would you say is the best part about being a barista?
Spiess: I feel like it’s one of the only service jobs that can give you a sense of being independent. Usually, only one person can work an espresso bar at a time (and in some coffee shops you work alone for most of your shift), so it’s nice to be able to have my own “office” where I can work within a very chaotic industry.
Q: What have you learned about the coffee industry that you didn’t realize as a customer?
Spiess: If I’m being honest, I was surprised to see how many meticulous little things go into making something as simple as a latte (which is one of the reasons we work so fast). There are so many variables and things that you need to do to get it right, on top of being on a time crunch because your customers have places to be and can’t afford to stick around while you fumble. Examples of this are things like, how hard you press your espresso shot (or as we call it, the “tamp”), getting the perfect steaming temperature, and not letting your shot sit too long. There is a lot that goes into it and you have to be ‘on it’ every single time without fail. We wouldn’t want anyone leaving unhappy!
Note that she wasn’t joking around, perfecting your tamp press is downright mathematical! See this article for more information on how to get your tamp game on point.
Q: What is your all-time favorite drink to make as a barista? And how do you make it? (That’s right, people at home! I’m sharing the industry secrets!)
Spiess: My favorite drink to brew up will always be a classic cappuccino. It is extremely satisfying as a barista to get the perfect cappuccino foam consistency. To make the drink, I first grind the espresso beans and pour the shot (remember, as I said, you can’t let it sit too long or it’ll become overroasted and gross tasting). After that, I will steam the milk and make sure it’s getting just enough air to stay nice and foamy, and make sure to pour in the right espresso, foam, milk ratio. Boom! You have yourself a classic cappuccino!
If you’re interested more in making your own cappuccino at home, I recommend this recipe as more of an introduction to the coffee craft. It is more of a ‘how-to’ for regular people like us…We can’t all be seasoned coffee professionals, like Spiess.
Q: How have you felt that COVID-19 has affected your workplace environment?
Spiess: The biggest change for us so far has been making everything disposable. Not only is it tough on the environment, but some things simply taste better in a mug! Also, having to switch to 3rd-party delivery apps and services in that realm has been a game-changer in keeping us up and running as well. Not only do I have my normal regulars throughout the day that I’m used to seeing… I have online regulars now too!
Q: That’s so cool that you recognize the online regulars! Finally, What is one word you’d use to describe the Fort Collins coffee scene and why would you choose that word?
Spiess: I would say it feels “familiar.” I don’t ever feel like I’m looked down upon or praised for liking my coffee a certain way and it is really comforting to know that you’re existing in a judgment-free zone that you can feel safe in.
Making the perfect coffee is no easy feat. It takes practice, dedication, and attention to detail. On top of all of that, as Spiess discussed, you need to be quick on your feet and able to adapt to any request given to you at a moment’s notice. After working for three years as a barista, Spiess has become a coffee master, of sorts; able to move quickly around her “office,” as she described, without taking a second to think. For Spiess, it has become second nature. Coffee, we joked, is in her blood.
Lilly Spiess has experienced the Fort Collins coffee industry from all angles. Whether it’d be behind the bar or ordering a cup for herself, she is able to explore her community through something that is so, incredibly uniting: a steaming latte!
Note: for privacy reasons, Spiess has asked me to not disclose her workplace.
If you’re interested in learning more about the Fort Collins coffee scene, check out my other articles here on Medium. If you have any questions, email me at bella.g.giardini@gmail.com and I’ll get back to you!
