Tristan Bacon is a Barista and Quality Control Manager at Moja Coffee in North Vancouver. He is also passionate in making Latte Art as well as competing. He most recently competed in the 2011 Canadian Barista Championship.

I chatted with Tristan recently about his love for coffee and acting.

What lead you to joining Moja Coffee? And how long have you been a Barista there?

One day I walked in and talked to one of the owners, had a coffee, talked about Latte art, the rest is history. I have been at Moja Coffee for the past 3 years.

How are you involved with Moja Coffee?

Quality assurance manager – training with baristas, quality control on the roaster and solving problems.

How long did you train for the Western Canadian Barista Championship?

4 days, I have always wanted to do it but timing always conflicted with my theatre company.

He made me 4 of his pours

What inspired you to become involved in the Canadian coffee industry as a Barista?

I worked at Sugar Sweet, Starbucks, Beans on Lonsdale, JJ Bean, then at Moja. I am passionate about talking to people and sense of community.

#1 Rosetta

#2 Four Hearts

#3 Tulip Mocha

#4 Gibralter in a Glass

What supplies and tools of the trade did you use in your presentation at the Championship?

Rattlewear pitchers, tamp, ecm cups and bought my own record at the record store after forgetting my music at home.

Describe the drink you created as your “custom” drink in the 2011 Canadian Barista Championship & how long did it take to create your signature drink?

Lapsang Souchong tea, palm sugar, dried pomegranate seeds, cloves, milk, espresso my drink took 4 days to create.

Do you have any mentors in the coffee industry, and if so who and why?

Lucho Zapata

If you weren’t a barista, what would you be doing?

Living in a box and directing live theatre.

What is your own personal favorite coffee? and why?

Brazil lot that Moja has in right now.

What did you do before becoming a Barista?

School, but had a summer job working in a warehouse of cleaning products as well as working at The Gap.

What is your favorite dessert to have with an espresso?

Vanilla bean gelato

What interests do you have outside of the coffee business?

Acting, directing, script writing, song writing and performance.

Where is your next trip?

I am going to spend a month in Baja training staff in a café.

By: Richard Wolak