We get to know Dylan Siemens, whose passion for coffee is evident in his current role as head of education at Cafe Imports.
BY EMILY JOY MENESES
BARISTA MAGAZINE ONLINE
Photos courtesy of Dylan Siemens
With over a decade in specialty coffee under his belt, Dylan Siemens has managed to build a multifaceted career, having experience as a barista, competitor, café manager, and educator. Now serving as the head of education at Cafe Imports, Dylan recently launched the ED+U program: an interactive, six-part class series aimed toward coffee newcomers and seasoned professionals alike.
Today, we’re sitting down with Dylan to trace his journey through coffee and hear his thoughts on coffee education, competition, and more.
Barista Magazine Online: Can you share with us how you got your start in coffee, and what led up to where you are now?
Dylan Siemens: While in my first year of college, I thought I knew what I wanted to do as a career, but ended up not enjoying school as much as I was enjoying my new job as a barista. In 2012, I was hired at the newly opened Onyx Coffee Lab, down the street from my high school. I really fell in love with coffee, especially naturals, and the depth of coffee-making. Being a barista hit this sweet spot of efficiency, intentionality, science, and art, all in the name of service and human connection.
After a couple of years as a barista and doing café deliveries, I accepted a trainer position at Onyx and left school. I was in school to be a music teacher, inspired by teachers who impacted me throughout grade school. I wasn’t very good with the structure of college back then, though, so becoming a barista trainer felt like the perfect fit. I’d become obsessed with coffee-making and was excited to help others reach a level of excellence quickly.
Over the next 10 years, I developed the training program at Onyx Coffee Lab for the staff and wholesale clients. I taught classes every day and loved it. It took me six months to understand the mechanics of pouring a heart. Helping people achieve that latte art within a few days was extremely gratifying.
After becoming the trainer, I attended a few Barista Camps and my first Expos from 2012-2014, which continued to fuel my passion for coffee education. There are so many people at those events who were formative in helping me become a better trainer.
From 2015-2020, I was deep into competition. Along with teaching, I love competing. I participated in U.S. Latte Art, Coffee Masters, U.S. Brewers Cup, and U.S. Barista Championships. I won the U.S. Brewers Cup in 2017, and that whole portion of my career holds some of my favorite coffee memories. Competition helped me hone my craft, and I met so many incredible people in the industry.
In 2022, I felt ready to become a student again. There was so much more about coffee I wanted to learn. I was fortunate to apply and be offered the coffee educator position at Cafe Imports, where the goal of creating a revamped curriculum about the entire supply chain was set before me. It was a full-circle moment because I used Cafe Imports’ website to learn more about coffee when I first started. I got my SCA Instructor certification at the Cafe Imports HQ back in 2016. I’m now working here on a dream project. I spend my days researching and talking with industry professionals about aspects of coffee in which I have less experience. The principle is the same, though: Take complex concepts and make them practical, and digestible, but still detailed, for as many people as possible.
How has your experience been transitioning from being a barista and competitor to being a coffee educator?
Looking back, I’ve been so fortunate in my career. I’ve been surrounded by good people who believed in me, supported my growth, and gave me opportunities. Coffee kind of fell in my lap. Going into college, I thought being a barista on the side would be fun, but it quickly became more than that. I even met my wife as a co-worker at Onyx, so coffee has really given me all I have. Since becoming a trainer, my career has been as much about teaching as it’s been about coffee.
Transitioning from barista training to a broader educator position for an importer, I’ve learned that no one is really a master of everything in coffee. By the end of my barista training tenure, I was very comfortable teaching extraction, milk steaming, etc. Now, I’m back in the position of a student. It’s re-taught me not to believe the imposter syndrome narrative that can take over my thoughts, to lean on those around me who are extremely knowledgeable, to be a good listener, and to be OK with saying, “I don’t know, but I want to find out.” Every day is an opportunity to learn, grow, and give more.
Stay tuned for part two of this interview, where we’ll ask Dylan about the ED+U program and what he sees in the future for the coffee world.
ABOUT THE AUTHOR
Emily Joy Meneses (she/they) is a writer and musician based in Los Angeles. Her hobbies include foraging, cortados, vintage synths, and connecting with her Filipino roots through music, art, food, and beverage.
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