– Can you please introduce yourself in a few words.
My name is Emilio Acosta, and I enjoy preparing, drinking and talking about coffee.

– What’s your story in the coffee industry?
Cucurucho, located in México City, is my home for coffee since I started my journey in this industry, as a barista for now.

– What’s your specialty and what makes you different?
I believe that my most valuable skill is brewing coffee, because the sensory/sensitive contribution of someone making either a pour over or an espresso involves a lot of various and generous aspects: first the taste of course, making your taste buds enjoy the sensory side of coffee, but also I believe that in some way a part of yourself is immersed in every cup you share, making the sensitive aspect involved as well. That’s the kind of secret ingredient that makes me comfortable as a barista.

– What was your first coffee experience?
The dinners at my grandmother’s house, where sweet bread was the perfect pal for the soluble coffee she used to prepare me, with an extra touch of hot milk.

– How/when have you discovered about specialty coffee?
Three years ago when I had a Latte from Cucurucho. The fact that they hired me as part of their team later on was merely a coincidence.

– What was your best coffee experience?
Cupping and roasting with my friend and mentor David. It brought me a better understanding of coffee, specially when it comes to calibration and tasting. Every weekend we roast, and I get the chance to have new coffees and roast styles to cup, which is the best part of my routine.

– Do you prepare coffee at home ? If yes, what method do you use?
I usually only drink coffee at work, in the bar. It allows me to enjoy every seconds with customers, sharing my passion and beloved job with them.

– How do you like your coffee? Black, sugar and milk, iced, vietnamese style,…?
I really enjoy to drink, first a black espresso and then a pour over brewed with the same beans, just to understand the complexity of flavors of one origin, through different types of extractions.

– How would you qualify yourself as coffee drinker (occasional, heavy, addict…)?
Heavy drinker!! I get to drink a lot of cups, filled with joy, every day and every night.

– Have you always been into the coffee industry? If not, what was your previous job?
I used to work in an artisan bakery, where I have learned how to make rustic bread. It was my first step into the culinary world, that would finally lead me to discover specialty coffee. Since that moment, my senses are 100% caught in this industry.

– Do you have another passion or a hobby besides coffee?
Cooking, baking, drawing, reading and collecting comics of Batman.

– What other place would you recommend, anywhere in the world (coffee or not)?
I have never left México but I have tasted some coffees from around the world and I really appreciate the work done by farmers and roasters, in order to bring incredible profiles to their coffees. In México city I believe that the most emblematic coffee shops after Cucurucho are: Avellaneda, Rococo, Quentin and Alma Negra.

– What is/are your favorite website(s) to get information about coffee?
I really enjoy reading manuals from SCA and books that my buddies share with me. Sometimes I read the Sprudge and Perfect Daily Grind, they have very interesting articles.

– What would you say to people who don’t know much about coffee?
Go on, adventure yourself into drinking the most popular beverage in the world, and socialize. Coffee can make you realize how little and big is the world, in just one cup!

Thomas
Published by

Thomas

Thomas Wyngaard Founder at OK Coffee, proud barista at OR Coffee, producer of Extasia radio show on Campus, Brussels.