Andrew Jay

“Drink coffee. All types. Broaden your horizons and explore different brewing methods. Don’t wait to purchase expensive technology or the perfect espresso machine, grinder, or roaster. Just start, and you’ll learn and experience amazing things along the way. You can never know everything about coffee, and that’s okay.”

Andrew Jay

This was Andrew Jay’s advice when he previously shared his inspiring story with us, written by Emma Niro. We’re thrilled to see that Andrew continues to embrace this path of curiosity and discovery in the coffee industry.

When we last connected with Andrew, he expressed his desire to train a future team of baristas. Today, as a coffee trainer in the southwest region, this barista from Port Talbot, Wales, who couldn’t steam milk to save his life, has come a long way. Leaving his role as an assistant manager in a Cardiff coffee shop, Andrew took a bold step to restart his journey as a barista at a coffee chain shop closer to home.

Though initially hesitant, Andrew overcame his fears and faced the challenge head-on, approaching his role with renewed determination.

“I was apprehensive about going there because I didn’t know whether I wanted to be part of that big restaurant atmosphere. When you work in a specialty coffee shop, you sort of make friends with other baristas and everyone there, and it feels a bit more family-ish, so I felt going to a big chain would be a step backward, not professionally, but personally. I’m happy to say that I was wrong.”

Unlike his previous job, where customers were deeply engaged in specialty coffee conversations, Andrew’s current clientele is less concerned with the nuances of coffee. Despite this shift, he still works with top-quality coffee beans from Clifton Coffee Roasters. Occasionally, he even gets requests for specialty coffee, which he handles with a mix of nostalgia and pride.

However, Andrew’s role has evolved. From a barista responsible for every cup that left his counter, he is now a coffee trainer overseeing 50 locations in his region. His focus has shifted from serving coffee to ensuring that the trainees he mentors can meet the chain’s high standards.

“As a barista, you’re in charge of the beverage that goes out, and you make sure that that is the best it can be for the customer. Now I’m sort of in charge of serving. Making sure that the people that I train know to make the beverages that go out so they’re the best that they can be.”

Andrew’s training sessions often involve guiding ten or more individuals through the essential skills needed by the company. His trainees range from part-timers to those looking to advance within the company, and he hopes to leave each of them with lifelong skills, from the basics to the art of crafting beautiful latte art, which is also delicious.

“It’s mainly like coffee basics: dialing in, mise en place, setting up your workflow, ensuring milk quality, and generally, how to construct the beverages to a certain standard. But I am finding that a lot of people are just excited by latte art, and I have to explain to them that latte art is cool, but you can’t taste latte art.”

Andrew-Jay-coffee-story.jog

Latte art was frowned upon at Andrew’s first coffee job 11 years ago, but now he encourages it—though he emphasizes taste over aesthetics. Teaching latte art can be challenging for him; he often wants to take control of the milk jug, knowing everyone has their own way of holding it. He supplements his hands-on training with resources like YouTube content from creators like Lance Hendrick to satisfy both his trainees’ and the company’s expectations.

Despite his experience, Andrew occasionally struggles with imposter syndrome, questioning his qualifications as a teacher. Yet the feedback he receives from his trainees, customers, and higher-ups reassures him of his abilities.

“It’s one thing to make coffee and know your skills, but then to try and make them transferable to other people and make it so other people learn from you is a different ballgame altogether.”

The chain’s efficiency is measured by a 5-minute window from order to table, alongside customer feedback. This system helps Andrew track the quality of coffee served, adjust training as needed, and ensure high standards are consistently met.

From time to time, Andrew still misses the art of brewing specialty coffee, something that isn’t readily available at work. At home, he relishes the opportunity to slow down and brew with his V60, appreciating the nuances of specialty coffee even more.

“Where I’m working and what my actual sort of ‘hobby barista’ mentality is for me are two different things. I go to work, and I use what they have, and I do the best that I can.”

Looking ahead, Andrew plans to continue his professional growth by earning more SCA certifications, even though his current role doesn’t require them. He sees this as essential to his development and recognition as a barista.

He also hasn’t given up on his dream of opening his own place, perhaps in his hometown, envisioning a community-style restaurant with open-air events where locals feel at home. Beyond coffee, Andrew aspires to pick up his writer’s hat, crafting short stories and poems and sharing them with the world.

For now, though, Andrew remains focused on training the next generation of baristas, fostering collaboration, and encouraging lifelong learning.

“Reach out to people in the industry who’ve already done it and already have this interest. Ask questions, get first-hand accounts, and listen to other people’s stories, because everyone’s story is unique.”