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Interviews
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CV talks with Lino Mastrangelo
Interview with 2nd place Winner of the Western
Canadian Barista Championship
March 18, 2005
What inspired you to become a leader in the coffee industry both as a barista and cafe owner?
Bad coffee! I grew up in an Italian family where both great food and coffee was around all the time. I remember years ago when everyone was going to Starbucks and raving about the coffee drinks that these people really and honestly have no idea what a good cup of coffee should be like. I guess, in a sense, you could say Starbucks inspired me to open my cafe as I knew people deserved better.
How long did you train for the Western Canadian Championship?
4 weeks. But it is not the length of time which was important, rather the quality of training. I trained with Sammy Piccolo, the #2 Barista in the World.
Where and when was the first Barista championship you competed in?
2004 Canadian National Barista Competition held in Vancouver. I placed 5th, one point behind the fourth place competitor. I trained only one week.
Describe the drink you created as your "custom" drink in this year's Western Canadian Barista Championship & how long did it take to create your signature drink?
Una tazza fresca, meaning a "cool cup", which consisted of gelato and espresso. The gelato had a little steamed milk poured in it, then stirred until smooth, then espresso was poured over top. The drink was amazing and I worked on it for over two weeks.
What is your own personal favorite coffee?
I like a solo machiatto in the mornings, and then I'll have a regular dip coffee in the afternoons. Some of the single origin drips we use are amazingly good at Brazza - the best you will find anywhere. I love trying them out as we rotate the drip line every week.
What advice/tips do you have for Baristas just getting started?
It is easy to be a barista but hard to be a good barista. I train baristas all the time at my cafe and the only difference between the good ones that make it and the ones which don't is passion. You can't learn to be passionate about good coffee you either are or aren't.
What did you do before becoming a Barista?
I worked for Enron in Houston, Texas in the finance area. I hold both a Bachelors degree in Engineering and a Masters degree in Engineering and one in business.
Do you have any mentors in the coffee industry? and if so who and why?
Sammy Piccolo. I have been training with Sammy for over a year now and can say that he is without a doubt the most professional and passionate barista I know. He is a two time Canadian Barista champ and second place world finisher. This guy knows his stuff and is way ahead of anyone else in Canada.
What interests do you have outside of the coffee business?
I enjoy playing soccer and like to travel. Any free time I get outside of the cafe I like spending with my lovely wife and daughter. But, for some reason I am always thinking about coffee and the cafe, even when not working at Brazza. I think this is the passion I was talking about before. This is what makes you a good barista - it is a never-ending journey constantly trying to improve my craft. This is what makes you the best!
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