Ten questions with… Shoji Sasa: Head Barista at Single Origin Roasters:
60-64 Reservoir St, Surry Hills, Sydney NSW
1.) TCG: What made you become a barista?
Shoji: Just the love of coffee and the never-ending story it has to tell.
2.)TCG: How long have you been a barista for and where has it taken you (around the city or the world)?
Shoji: I’ve been a barista for 6 years and it’s taken me to see the different coffee scenes in Melbourne and to see the [revived] methods of coffee making with syphons in Tokyo.
3.) TCG: If you weren’t a barista what would you be?
Shoji: I’d be a sports massage therapist.
4.) TCG: How do you have your coffee at home? How do you make it and how do you take it?
Shoji: I bring my aeropress wherever I go, with coffee to brew with on the weekend. That’s still my weekend lover though.
5.) TTCG: What’s your best-ever coffee experience?
Shoji: It was the first time I had a ristretto made for me. It just made me feel like I was in heaven!
6.) TCG: If you’re not drinking coffee, what’s your drink of choice?
Shoji: Pearl milk tea… with lots of azuki beans. It’s because of the chewiness of the pearls and the sweetness of the azuki beans.
7.) TCG: Do people often try and chat you up at work? Have you ever taken the offer up?
Shoji: Yeah! Everyday! (…only joking) And I would have to reject all the girls anyway, because I’m already taken. [Insert cheeky grin here]
8.) TCG: What food do you think is the best compliment to a really great cup of coffee?
Shoji: Vegemite toast [surprised? So are we], because the saltiness makes the coffee taste that little bit sweeter.
9.) TCG: You only ever see really young and energetic baristas around town- why?
Shoji: Because of all the caffeine that they’re drinking to become rock-stars!
10.) TCG: Where do all the old baristas go?
Shoji: They become coffee sensei (master in Japanese) – with BIG RESPECT.