Does the average coffee drinker really know what’s in his drink? Whether it’s soy, whole or non-fat, baristas know the art of coffee when it comes to creating the perfect lattes, macchiatos and beyond.
George Paton, current shift supervisor for the past 18 months at the Oxford Starbucks, lives and breathes coffee.
A daily dose of coffee served in a cup. (Photo by: Ariel Cobbert)
In his 28 years of life, Paton has spent 11 of those years working in the coffee industry. He has previously worked as a barista, store manager and roaster’s assistant for several different coffee shops before earning his current position as shift manager.
While working as a roaster’s assistant for a year, Paton learned the exquisite and complex art of coffee roasting.
“One burnt bean can ruin an entire pot of coffee,” he said.
Paton’s duties as shift supervisor are to oversee all other employees on staff and to make sure the store operates at a good function level with high customer service while accomplishing daily tasks.
He also manages the intensive three-week-long training process for all new employees.
Paton said that he especially presses the importance of why things are done the way they are when training new baristas.
“One of the things that they focus on telling us as baristas is that 50 or 60 people touch that coffee before it gets to us. We are just the last 10 feet of the process, but we have to respect that last 10 feet because we make or break the entire process,” Paton said. “If we mess something up, then all of this work, everything that’s gone into making this happen, has just been for nothing.”
One of the elements of Starbucks that communicates this is the artwork displayed throughout each individual store.
“Each store has different art set ups that flow with each other, but is always based around the coffee-growing process,” Paton said.
Paton explained that there are several photographs that show the growing region and altitude— the Tropics of Cancer and Capricorn, where the beans are grown—, coffee workers, warehouse production and actual coffee plants.
“All of the artwork ties together to create an understanding of the concentrated growing process to our customers,” Paton said.
Sara Copp, a barista at the Oxford Starbucks, has been working with Paton for several months.
Copp said that Paton is a very efficient worker and always available for help to all employees. She also said that his long-term experience with the coffee business is beneficial to their store.
“He has taught me the craft of making the drinks, the importance of the temperature and the pace and how long to steam everything,” Copp said.
Copp said that he is extremely helpful and always offers her assistance when fixing mistakes to better her drinks.
“He’ll tell you exactly what you did wrong and how to fix it for next time. He’s very helpful,” Copp said.
Paton explained that it is easy for him to develop relationships with customers in Oxford.
“Being in a college town, every semester we are getting a whole new batch of people to get to know. However ,we are losing people too, because there are students that graduate who we may never see again,” Paton said.
– Isabella Caruso
