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Kaye.- Delicious coffee aroma paired with good humor and optimism is the perfect introduction to the Kayi-born barista, Miguel Díaz CastilloFor 12 years, he has been using his self-service terminal to develop his talent for passionately serving others. Warm coffee service.
The professional barista brings his coffee kiosk to various events and ensures that he doesn’t just serve a cup of coffee but focuses on delivering an unforgettable experience.
“I show up with a coffee kiosk, ready to tell three jokes and serve four cups of coffee. My style of service is, if I see you’re down, I’ll cheer you up. I don’t just serve a cup of coffee, I serve It’s the service and the experience. Before you even taste the coffee, you’re already in a good mood because you’ve been well taken care of. I thank God because I’m doing so well. I’ve been doing this for years, people They all know me. They know the services I provide,” said Díaz Castillo.
Passion Coffee Service is present at any event that requires coffee, including large and small businesses, weddings, birthdays, municipal events and conferences.
“At the convention, guests come and go, but we are the one everyone wants,” he said with a laugh.
Díaz Castillo Barista since 2010, although this was not something he planned. However, experience from a previous job piqued his interest.
“My job at the time involved setting up and taking down kiosks. I would leave the machines and grinders for other baristas to use. I had no idea what preparation was required, but my interest grew when I wanted to work more hours . Luckily I met Jesús Gómez, a barista who had just won a national championship, and he started teaching me. He was the one who made me fall in love with it. And just like that, I started working as a barista in November 2010 , learning along the way, they started asking me to work on events,” the 41-year-old recalled.
Díaz Castillo then decided to devote himself entirely to the entire coffee growing and processing process in order to provide a high-quality end product.
“When I learned the basics of preparation, I wanted to learn the entire process. I wanted to understand the entire process from the moment the coffee comes to the farm, from the moment it’s grown, not just what we do behind the bar Things. Knowing how coffee is processed, from growing to processing, where it is dried, where it is roasted, how it is roasted helps me. Knowing all these details makes it easier for me to serve better cups,” he said.
The barista says his first priority is the quality of his product, but he also focuses on the design he puts into his coffee. He explains that he considers them “basically a form of decoration, what plating is to a chef”.
“The coffee we used was carefully selected from Café Del Alba in Ciales. I prefer this coffee because I’m familiar with it. We spent a lot of the evening camping on the farm so we could start before the sun came up Picking the coffee. It’s such an experience. We have our own packaging. I’m very familiar with the farm’s processes, which gives me more control over what we offer,” he said.
For Díaz Castillo, the most important thing is that “when you drink it, you take the experience with you and enjoy what you’re tasting.”
“A few years ago I was living downtown and my apartment was a barista clubhouse for a national competition. Whenever the baristas needed practice, I told them there was a space and equipment and gave them advice. Literally, What I do is pass on the love they taught me, the things I fell in love with, to other people,” the expert affirms. You can contact them at Passion Coffee Service on social media or by calling 787-295-5824.
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