Cover letters throws you into a state of reflection of your past events, separating you temporarily from the current moment, soaring up into the heights to look down below from a distance. I recently took on the task to write one, out of necessity, out of spontaneous inspiration. My letter began with reference to a past leap of faith as a means to signify yet another leap, today, right now. I leap, I jump, I fall finally into an embrace for the overwhelming desire to work with coffee, with food and hold tightly against my heaving chest the sharp, intense, stabbing pains of fear, terror, anxiety which inevitably bubble up whenever reorienting towards a more honest, more fulfilling truth.
Liberation starts here in the now, with compassion, with an embrace, with an acceptance.
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Last year I did something special, remarkable, brave and compassionate for myself. It was time. It was right. It was profound. I took a deep breath, took a leap of faith, jumped, and truly began digging beneath the surface, beneath layers and layers of accumulated fat, comfort, habit, expectations, complacency, fear. The remarkable wasn’t in regards to quitting my high-paying, comfortable, highly sought-out job at Google. No. This leap of faith pertained to an active decision to constantly be choosing, reorienting, observing, accepting, moving towards activities and experiences which resonate deeply within. Having embarked on travel for eight months throughout several countries around the world and having explored, investigated, inquired, observed, listened to myself throughout, I bore witness to an arising exposure of desires.
I want to work with food. I want to serve people. I want to engage with locals, visitors, foreigners, strangers. I want to increase use of my hands, body, senses, intuition, instincts. I want to be learning, growing constantly. I want to foster community potent with meaning, substance, truth. I want to feel the heartbeat of places, neighbourhoods, cities. I want to every day accept, embrace, honour unpredictability and change as a distinct quality of life.
I connect with food, viscerally. This includes coffee where my journey with it began almost 4 years ago inside an office and a twin rumba espresso machine. I learned, read, researched, practiced, experimented, tasted, and repeated this on a daily basis. I looked for any opportunity to engage with coffee. I openly offered to prepare beverages for others, co-workers, friends, colleagues, even strangers as a means to increase practice. I eventually grew curious and began exploring other brew methods, french presses, clover machines, aeropresses, pour-overs, which further immersed me into the world of coffee, of single-origin beans, of differing roasting characteristics, of various brewing equipments and techniques. Over the years, I’ve operated a variety of espresso machines, including lever machines in Australia, Switzerland, and India. My first cupping experience took place in a local coffee shop while traveling in Berlin.
Today, I still brew myself a pour-over cup every morning using a v60 glass dripper, preferably with single-origin beans from Ethiopia. I still experiment with grind settings while maintaining a 1:15 or 1:16 coffee to water ratio depending on the bean, roasting date, and origin. I still want to serve coffee and food to people, engage, exchange, relate with them while continuing my humbling journey towards food and coffee. I still find myself seeking out specialty coffee shops when venturing to new places, cities, countries. I still intend to visit, volunteer, meet with, live on various coffee plantations as I continue studying Spanish and eventually travel south through Mexico, Central and South America.
Thank you in advance for any opportunity to enrich this already incredible journey. I look forward to meeting you along the way.