Whenever I enter my favorite coffee shop, I do what most people do. I look up the menu, order up a cup of coffee whatever flavor I fancy and when it arrives, take a picture of it and consume it as quickly as I can and that’s it. There are times when I am able to appreciate the taste and there are times when I hardly care about how it tastes as long as I am able to get the quick caffeine fix that I wanted. All the more it’s different when I’m at home, I usually start my day drinking a cup of coffee as routine to serve as my energizer for the day’s work. At this time, the taste or brand no longer matters, as long as the task is done.
But that’s not how baristas look at coffee, it’s now how they work. To them, there’s more to it than just a simple cup of hot beverage. Today, we’re going to have an up close and personal conversation with one of Cagayan de Oro’s eligible bachelors, licensed Q Grader (Arabica and Robusta) and Professional Barista Instructor – Alexander Ray Sumania.
Brief Background
Alexander is a graduate of Bachelor of Science Major in Information System at Ateneo de Cagayan – Xavier University. At first, it was his goal to work in an IT company to pursue his career. However, things took a different turn after he was convinced by his father to pursue a career in the coffee industry. Alexander got his barista skills from Jamaican F&B Training and Assessment Center. He took up Barista NC-2 training there and learned about the theory of coffee from farming to brewing and espresso, steaming the milk and all about signature drinks as well.
He chose Jamaican because according to him, they don’t just teach students how to do things, they also transform students into a passionate barista and they inspire students to love their work. Alexander said; “If you love your work, you don’t have to work your entire life.”
He started his training in June 2016 with Bryan Silvano (now a Head Barista in Kuwait). In addition, he was also trained by US Master Coffee Roaster Jeremy Raths for Coffee Roasting and was sponsored by ACDI-VOCA. The BCAA (Barista Coffee Academy of Asia) and Cherry Cruz endorsed him to ACDI-VOCA for a Q grading scholarship.
Barista Journey
Alexander began his barista journey when he became an “On-the-Job Trainee” at Giuseppe Restaurant last 2016. This was a life-changing experience for him because he had so much fun connecting to the customers by providing them free coffee and shared his knowledge about the origins of the coffee that he shared with them.
This experience also helped develop his social skills since he interacted with several customers on a daily basis. It also gave him an opportunity to promote local coffee and show how competitive it can be worldwide.
Up Close and Personal
Now it’s time to get to know Alexander on a more personal level! These questions and answers provide us the necessary details we want to know about him on different aspects of his personal and barista life.
Who inspired you to become a barista?
His Reply: There are two persons who inspired me to become a Barista which are; my father Rey Sumania and Bryan Silvano. At first, I had no interest in coffee, I only liked latte art. But after attending various seminars, I learned to appreciate coffee more since I was able to learn a lot about coffee and its many uses.
What do you like about coffee and what are your favorite brews?
His Reply: For me, coffee is not just a consumption beverage or something you drink just out of routine. It is a savory cup that you can appreciate especially after distinguishing its elements such as; fragrance, aroma, flavor, and acidity. It is like wine, you smell it and slowly sip it to appreciate it more.
My favorite brews are found in Ethiopia, they produce Sidamo, Yirgacheffe Coffee Beans which have a fruity and floral taste to them. As for local options, he likes Mt. Apo, Bukidnon and Atok Benguet coffee are my favorites.
What is your favorite type of coffee and pastry to pair it with?
His reply: Any sweet, dark chocolate or Matcha cake paired with Latte (creamy, smooth, and relaxing on the throat). It can help enhance one’s mood and it produces a very pleasant effect on the mind and overall condition of the body.
How do you make perfect coffee?
His reply: Making perfect coffee is challenging even for a Barista. You need consistency, accuracy, and precision to accomplish this.
How do you make perfect latte art? What design is your favorite?
His reply: I prioritize the taste of the coffee first before considering the latte art I produce. Doing latte art takes a lot of effort and practice. To create perfect latte art, consistency, extracting the perfect shot of Espresso (should have Crema) steaming milk the right way to create Micro Foam and proper pouring (use wild imagination when doing this) must be done. In terms of free pouring, one must be confident, have focus and steady hands.
My favorite Latte Art design is the Picasso Swan because it looks simple but it shows clarity and cleanliness in the latte art plus it is very easy to recognize.
What are your accomplishments and achievements? Awards, any contests participated and won?
His reply: These are my achievements in the past two years:
- I went to Seoul, South Korea last 2016 for a 15th Seoul International cafe show.
- Kumbira 2016 – I won a Bronze award at the Latte Art Competition (first competition and first award)
- I became a Latte Art Judge in competitions in small coffee shops in the past.
- I became a Judge at the recent Health and Wellness Expo Brewer’s Cup Competition.
- I became a Shadow Judge at the Brewers Cup in Kumbira 2017.
- I took a Q Grading Training in Davao last 2017 and now I am a Licensed Robusta Q Grader.
- I took a licensure exam for Q grading Arabica training in Manila and passed.
- I am now a licensed Two Q Grader (Arabica and Robusta), Certified Barista and Professional Barista Instructor at Jamaican F&B Training and Assessment Center.
What is a Q Grader?
A Q Grader assesses and evaluates coffee, engages with farmers, tells them about their coffee (body, flavor, aftertaste) and gives them ideas what’s in their coffee and what the ideal price to sell them is.
What are the current coffee trends that you like?
His reply: I love the Specialty Coffee trend here in Cagayan de Oro. Specialty coffee means graded coffee having an 80+ score. Coffee beans in this type of coffee require intensive care, from farming to processing to harvesting, it’s all about the origin.
What is the greatest challenge of being a barista?
His reply: The greatest challenge of being a barista is having the right amount of patience, consistency, and confidence.
What do you love most about being a barista?
His reply: What I love most about being a barista is doing what you really love or being passionate about making a cup of coffee.
What are the top Key Traits that a good barista must have?
His reply: A good barista is one who enjoys what he’s doing, one who loves his work and translates it to his output.
What is your most unforgettable moment with coffee?
His reply: For me drinking coffee with family and friends, then sharing special moments with them is my most unforgettable moment with coffee.
How do you stay focused during competitions? What’s on your mind during those contests?
His reply: I just relax, feel confident and enjoy the competition while striving for excellence at the same time. I don’t take it too seriously and focus solely on aiming to win. I try to apply the right attitude and relish the moment.
How do you have good coffee at home?
His reply: I do the entire process myself and do the way baristas do at home. I love to experiment and play with various coffee elements, it relaxes me and it’s like my favorite hobby.
What are your hobbies and interests?
His reply: I love to play softball, chess (won in tournaments in schools), PC and console games, I love to go coffee-hopping and share my passion for coffee with others. I want to create a coffee community for coffee enthusiasts in the future.
Name 6 things people don’t know about you.
His reply: I am shy, I love to read and laugh at Memes at 9GAG, I love Marvel movies, I listen to Remix, Dubstep, and Electro music, I love editing photos, posters, and videos and lastly, Dahilayan and Bukidnon are two of my favorite places in Mis Or since it is very relaxing, has good climate, great landscape and scenic views of nature.
What’s your favorite “Coffee” quote?
His reply: “Are you a coffee addict or a coffee lover? Why not both?”
What can you say about owners of independent coffee shops that buy cheap coffee and sell it as a respected brand?
His reply: Some business owners of coffee shops do this just to meet the demand of customers. But I feel saddened by this situation because customers won’t really know the origin and composition of what they’re drinking.
What’s your next step or future plans after becoming a licensed barista?
His reply: As a Q grader, I want to engage with coffee producers and see how they grow, process and harvest their coffee before roasting and get mixed by baristas. This helps me to share the story of the farmers, their struggles, and the complicated process of serving the coffee to consumers. It would be a wonderful experience for consumers, to know the origin or history of the coffee they’re drinking. I also am planning to create my own coffee roasting company in the future.
What tips can you give to aspiring baristas?
His reply: I have three tips for them which are;
- Be innovative.
- Have continuous learning by joining coffee seminars.
- Develop your barista skills by joining competitions.
Now that we know everything there is to know about Alexander Ray Sumania, we can say that truly he is Kagay-anon pride and a role model worth following. May his story inspire us all to follow in his footsteps and achieve what he had in the coffee industry not only locally but also in the International scene as well.
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