Working as the head barista for Pickle & Pie was Misaki So's dream and something she worked hard to achieve.
Growing up in Saga, South Japan, So stayed away from coffee, envisioning it as bitter and sour. After moving to New Zealand on a Working Holiday Visa in 2018, she tried coffee for the first time in Wellington, the coffee capital of New Zealand.
"Once I tried Peoples Coffee's filtered coffee, my life was changed," said So.
"I did some research during my free time about different types of roasteries, countries of origin and processing methods, as well as all factors that influence the taste of the coffee beans."
After being hired as a kitchen hand at Pickle & Pie, So took time to develop her passion for coffee making through classes booked by her employer and a barista course in Auckland.
From kitchen to front of house to barista, So held onto her love for the art of coffee and eventually landed her dream job at Pickle & Pie cafe.
So believes that to make a good cup of coffee, you must follow the recipe for each espresso shot.
"Every bean has different styles and flavours. When ground, it's important to check the weight of the coffee while being mindful of how it's extracted. The temperature of the milk and the bonus of latte art are also important."
She listed the most rewarding aspect of the job as the compliments she receives from customers and watching them become regulars.
"The perfect cup of coffee is always related to excellent customer service; it's about connecting with customers and understanding their preferences while handing the coffee over with a smile," expressed So.
When she is not at the counter, So enjoys taking pottery classes.
"It frees up my mind and helps her focus on the clay I have to handle and my gentle hand work. During these classes, I'm unsurprisingly making coffee cups."
So stated that her work at Pickle & Pie has left her feeling fulfilled and aided her in perfecting her English.
To meet more baristas, click here.
