The Life Of The Cup

Starting from scratch in the world of specialty coffee.

[blueskyspeculation]

Latte Art Day 1 - Today

[blueskyspeculation]

Olympia Coffee Roasting Co. | Downtown

[blueskyspeculation]

La Marzocco Cafe | Seattle, Wa

[blueskyspeculation]

New menu items! The Bonbon | Illumination Espresso #CoffeeTogether (at Dripp)

[blueskyspeculation]

Daily grind | Dripp, Fullerton

[blueskyspeculation]

Honored to have been sketched by @dripp_bar regular, @cspencer42 ! Does this make it official, am I a real Dripp barista now?? Thank you Charlie! (at Dripp - Fullerton)

[blueskyspeculation]

Rise & Grind (at Dripp - Fullerton)

[blueskyspeculation]

Dripp Bar | Fullerton, Ca 🎉 (at Dripp Fullerton)

[blueskyspeculation]

Today’s the day. After months and months of working and waiting, at 6am Dripp Fullerton opened its doors to the public. While I won’t be behind the bar, I will for sure be paying the shop a visit, so if you’re free to come hang out for a bit let me know!

[thelifeofthecup]

Today was our last day of soft our soft open event and my first day actually working the shop! And I’m actually really proud of myself, I honestly didn’t think I was capable of working that well but I did really good.

Crazy stuff man

[thelifeofthecup]

Day 2 of our private bar It's been a LONG three months but we're almost open!

[blueskyspeculation]

[thelifeofthecup]

Happy Valentine's Day

[thelifeofthecup]

Broke away from hearts for a while to try something new, here's the best to come out of it, an overfilled 3 tier in a Macchiato.

[thelifeofthecup]

To go.

[thelifeofthecup]

Very belated update | Shots Fired

Lost my long time job at Disney, leaving me with the little hours being offered by Dripp until our shop opens, so I guess coffee is just that much more important to me now. It’s all I’ve got.

If that alone didn’t add enough stress, they threw me into the Chino Hills shop two mornings in a row, these would be my first days in an actual fully operating shop. And ya know, it wasn’t so bad once I got comfortable. Of course I didn’t work bar at all, I don’t blame them, who would put the new guy in training behind bar his first day. But I did do a hell of a lot of pour overs, I actually loved it, I can practically do a quality pour over with my eyes closed now!

Day 2 was a bit more stressful, super busy all morning, even a line out the door at one point. And for most of it they had be in back doing grunt work, again o don’t blame them, that’s practically what I’m there for.

Anyhoo, that was my brief update. Hopefully we get out shop opened up soon!

[thelifeofthecup]

Alvin Kim | Espresso Republic