In this year’s list of the thirty best coffees in America, industry arbiter Coffee Review listed four coffees from Sacramento, which is more than any other city on the list. Coffee Review rates bean varieties from independent roasters. Temple and Old Soul, who are major bean suppliers for the shops throughout Sacramento, each had two varieties in the top thirty. So the point is, if when drinking indie coffee around here, you’re likely to be drinking something award winning.

Sacramento has become an independent coffee powerhouse over the past decade, and, if 2014 is an indication of anything, our coffee companies are showing no sign of stopping. But amongst all of the much deserved fan fair for the roasters, store owners, and company founders, an integral part of the coffee experience is often overlooked: the barista.

The barista’s portafilter, where all espresso drinks begin. Photo M.Hershenow. 2014

In this series, we will be taking a closer look at the people in the cafés who prepare our city’s award winning coffee, and ask them what they think it takes to be successful at this crucial job.

Whitecotton preps her espresso while talking with a customer. Photo M.Hershenow. 2014.

Whitecotton, with cashier Connie, preparing a customer’s order. Photo M.Hershenow.

The pour. It is during this step that a skilled barista creates a the latte art which has become iconic to specialty coffee. Photo M.Hershenow. 2014.

But, as with all things, the most important factor for success is having a passion for what you do, “In the end you really have to be loving what you do to truly appreciate it when someone is enjoying their drink.”

A swan-adorned macchiato, paired with a much less intricate oolong tea, at Temple’s Fair Oaks location. Photo M.Hershenow. 2014.

Are you a barista? If so, what do you think is crucial to making and serving great coffee? Contact us at TUBEmag.com and let us know for a chance to be featured in a future installment of “Behind the Bar.”

Words and photos by M.Hershenow.