Submitted by Melissa Howsam — Correspondent
Jackin' mocha mavens up on java at the Morning Times just about, well, any time, since July 2010, the beanster's been craftin' the perfect cup-a-joe for years. An N.C. State grad, this sage studied philosophy while working as director of IT at the N.C. Center for Voter Ed. Postgrad, he tangled in freelance web development for a year, before trading the "global village" domain for that other passion that perked up at the Hillsborough Street Global Village. Takin' a bounce from the daily grind to a different kind of daily grind, this beanster brewed up his finesse of the forty weight with a stint at a tiny coffee kiosk in the Capital Bank building lobby on Fayetteville Street in '07 — before splitting for Seattle for a year for a lil un-filtered foray into coffee culture. Now back to roastin' in Raleigh, he's percolating his passion at one of the city's best-blended hot spots.
Q&A
Hometown: Wake Forest, N.C.
How you landed at Morning Times: I stopped by for an espresso on my way to catch the bus to Durham, where I was working in another coffee shop. I happened to walk in literally seconds after one of the MT baristas quit without notice. Tim and Casey were standing at the bar looking a little dazed, and when I walked up Casey asked me if I wanted a job. Thinking she was just joking around, I said "Yeah! Sure!" She pulled out the schedule and said, "can you start Wednesday?" and that was that.
Morning Times in three words: Homemade spicy chai.
What Morning Times brings to the scene: I don't know of another shop in the Triangle with such a diverse following. From the early-morning crowd grabbing their fast cup on the way to work, to brunchers lingering over a cappucino and the crossword, to kids on dates, business meetings, late-evening study-sessions, etc. No one feels out of place here, and for me, that's the most valuable aspect of a good coffee shop.
You lead the MT cuppings on Wednesdays. What's that about? Coffee cupping is a method that was developed to enable rapid evaluation of coffees during the buying process. When coffee professionals first began cupping — around the end of the 19th century — they used the process to make quick yes/no decisions as to whether or not a particular coffee was worth buying. Since that time, cupping has evolved into something more akin to a wine tasting. At the Morning Times cuppings, we spend about an hour each week smelling, tasting and talking about a selection of three different coffees. Cuppings provide an opportunity to learn more about where your coffee comes from, and why it tastes the way it does. It's also a chance to taste some delicious brew for free!
How do you like coupling bartending with barista-ing? While I don't pour a great number of liquor drinks at the Morning Times, I do enjoy mixing genres, pairing espresso with other flavors. We have some awesome coffee-based cocktails on our menu, and our baristas are always experimenting with new concoctions.
How you got into the beans: In college, I would spend hours and hours every day reading philosophy at Global Village on Hillsborough Street, and hours every night at Cup-a-Joe writing code. At the time, I was addicted to mochas, and I realized that I was going to die pretty quickly if I kept consuming huge quantities of steamed milk and chocolate. That was when I tried my first shot of straight espresso. It took a few years before I gave up web development to pursue my passion for coffee, but I think the decision was made with that first shot.
A day in the life? I love crafting drinks and getting to watch people enjoy them right in front of me. I love traveling more than anything else. The last big trip I took was immediately after my time in Seattle, my (now ex-)girlfriend and I rode a cargo ship to Germany and couch-surfed around Europe and North Africa for eight months.
If you had a drink in your hand, it's probs a: If it's morning I'm drinking straight espresso. Later in the day, it's going to be a cortado or a hand-poured Central American of some kind. Night time = bourbon.
Drink you make so well you might as well have been the first to concoct it: I like to make an Espresso Cubano with a lace of whipped raw sugar on top of the crema.
You're anywhere you want to be right now. Where can we find you? I'm on a train, preferably somewhere I don't speak the language.
Which of your coworkers are you most likely to sucker punch? I have only punched one coworker, and that was Matt. It was sort of an accident.
If they made a movie about your life, who would play the good angel on your shoulder? I hope it would be Zooey Deschanel.
If you could live in any fictional or past place, where would it be? Seattle in the early '90s.
Occupation you probably had in your past life: If I could have a past life, I would be a hobo.
Something you believed as a kid you realized was a hoax: I hate to say it, but I no longer have much faith in the democratic process.
Trip you'd break bank to take: I spent a week in Moldova a couple years ago, and I would love to go back and live there for a few years.
Last book you read: I tend to read a couple at a time. I just finished "A Very Private Gentleman" by Martin Booth, and a speculative fiction novel called "The Secret of Raven Island" that was written by an old friend of mine. I'm also working on "The Broom of the System" by David Foster Wallace.
Movie you can recite the lines to: Speaking of past lives ... I'm pretty sure "The Royal Tenenbaums" is a slightly dramatized account of one of my past lives.
The last thing that made you want to run red lights to get to: It takes very little to make me want to run a red light.
If you didn't know better, you'd think this song was written about you: "Boll Weevil" by The Presidents of the United States of America.
A book that made you want to be a better person: "The Road" by Cormac McCarthy.
A piece of advice you got that's good enough to pass on: "Science is belief in the ignorance of experts." — Richard Feynman
Something from the last decade that stuck with you: I think it was really cool when the world didn't end any of the several times that lots of people said it would.
Hidden talent: I'm an excellent driver...
Weakness: I tend to over-think things to the extent that I'm exhausted when it comes time to take action.
If we paid you enough, you'd: Split with the cash and buy myself an island.
Most ridiculous thing you've been asked to do while bartending? When I was working in Seattle, a guy told me he liked my shirt and then asked me to give it to him.
Something that makes you want to poke people in the eye: 20 oz cappuccinos.
What one thing do you wish you could tell people about The Morning Times? Take some time to get to know the place — especially if you're there a lot. Any good bar or coffee shop has a culture of its own, and — especially with coffee shops — regulars often feel like the place is an extension of their own home. You'll have a much more rewarding experience if you get to know and respect the culture of the shop you're in.
If you're not at work, you're most likely: When I'm not working, I tend to be pretty reclusive. I read a lot, write even more and watch Netflix. Otherwise, riding my bike or swimming in the ocean. I try to get to the beach once a week during the summer.
Other sips spots in the Triangle you have worked: The Busy Bee Cafe, Scratch Baking.
