Recall the name “Terry Z” among the coffee industry veterans, and you have a guarantee that you will cause a long conversation with those who have passed the paths with him, heard about his ventures or had the privilege to meet him. Its name recalls a lot of companies and projects in which his creative touch left the sign: Crazee Espresso, Piccolo Espresso, Cart Parts NW, Espresso Parts, Olympia Baking coffee, Slayer Espresso, Mavam, Brewista, Bombora Supply, Planetary Design, Planetary project A List project It is long.
Terry’s journey in the coffee industry began in 1992, when he and his wife Kelly opened their first espresso journeys to I5 in Washington. This meant the beginning of a number of drives and mobile carts strategically placed in lively locations from Tacoma to Vancouver, Washington. As the development of the company Terry moved around the landscape in front of the Internet in search of a comprehensive store in all parts of repairs and maintenance that his coffee business required.
For this need, he created the first website dedicated to parts and components of espresso: Cartpartsnw and Espressopartsnw.com. Over the next 20 years, the Espresso NW transformed into “Espresso part”, appearing as an innovation lighthouse in the developing specialist coffee industry.
The store in Espresso Parts has become a habitat for creativity under Terry’s rule. He gave birth to the first non -standard espresso devices, containing non -standard mixed colors coated with powder, glass panels, lights, hand -rotated wooden handles and shoulder blades. Innovations, such as the “bottomless” Portafilter, found their origin here, just like the installation of PID controllers before they became standard. Parts of Espresso was the exclusive supplier of the SCACE device and the birthplace of countless other inventions, all resulting from the unlimited creativity and ingenuity of Terry Z.
But Terry’s ambitions went beyond espresso and parts machines. Together with Kelly, he dreamed of putting on a coffee vapor to complement their cafes and a bakery. This vision materialized to baking Olympia coffee, a fully ecological and certified roastra coffee, which is uncommon at the beginning of 2000 PNW. Baking Olympia coffee quickly transformed into the center of the community in Olympia, Washington, attracting coffee lovers. What’s more, he became an avid supporter of barist competitions, cultivating talent in his ranks and supporting a culture in which “coffee work” was seen as a satisfying career path, not just work.
After selling some espresso in 2012 and Olympia Coffee in 2010, Terry borrowed his specialist knowledge Espresso to support create a single group Slayer, and then finally co -founder Mavam Espresso Machines; The world’s first stable temperature of espresso machines. His contribution revolutionized the production of espresso machines, transforming perception and standards in the industry.
During the moving events, Terry is currently a co -owner of a company with two adult children, in which she still introduces innovations and creates products for the coffee industry, focusing on companies with mobile drinks. Few people sacrificed their lives and talents of one industry as fervently as Terry. Often an unknown hero, visionary behind the scenes or the driving force driveing products for implementation, the unwavering passion of Terry to the coffee industry remains incomparable.
Terry’s heritage resonates on every aspect of the coffee industry, both in monumental innovations and subtle nuances. It maintains in supporting modern and improved ways of simplification, improvement and enjoying coffee, leaving an indelible imprint on the landscape of the industry.
How many years have you worked in the coffee industry?
33
What is your current coffee role?
I am currently interested in the design and development of the product. As a member of Caffewerks, I have a great opportunity to work with my daughter and son, as well as with my wife.
What was your first coffee work?
My entrance to the coffee was owned by one of the first coffee locations in the northwestern Pacific. I built and conducted our first retail locations, acting at once to five locations.
Has he experienced the life of coffee revelation at the beginning of his career?
When I started coffee, I thought it could be a five -year experience that I would go from. I quickly realized that there are literally endless possibilities in what turned out to be a recession resistant industry.
What aspect of the coffee industry has changed the most during your career?
Having a wide cross -section of work in the industry, it was basic to see the change and to some end of the full circle. When I started buying and working on espresso equipment, semi -automatic machines were preferred because automatic (or machines for the volume of the mixture) were relatively modern. Semi -Auto offered a more tactile sensory impressions, with greater control over the finished product. Automatic machines, however, had an significant place because they ensured the level of consistency in the developing industry.
Machine technology along with the development of a professional barista: these are two things that in my opinion have changed in a measurable way for decades.
Is there a person or a person who served as your mentor at an early stage of a coffee career? How did they affect you?
So many in the industry helped me develop in the industry. Ward Barbee, who was the original owner of the Fresh Cup magazine, helped me believe that I could succeed in this developing industry I came across. Michael Tehan, who was at the time with Risito Bisani, inspired me to learn more about Espresso machines I was working on. John Simpson, John Blackwell and Kent Bakke from La Marzocco will lead me along the path of doing things in the right way. Jeff Babcock from Zoka Coffee and Mike McConnell from Caffe Vita left the coffee secrets and provided me with an encouragement for baked coffee.
What still surprises you on coffee, does it give you joy?
I would say that my biggest surprise is that the industry is still developing. Novel shops, carts and trailers open around the world at a pace similar to when I started in the early 1990s. Joy comes in the form of helping people start working and seeing their success.
What’s in the coffee industry that you would like to see most?
Although so many focus on farmers’ relations, I think it is significant that we continue the path of supporting the role of a barista as a profession. I would like to see how the barista competitions are used and transparency to the involved organizations. The role of a barista is significant for our culture of cafes, training and education should be of interest. It would be best to change barista competitions to reflect the real experience they receive when they enter the cafe. The Five Star Showman experience is nice, but let’s be real.
What is your most valued coffee memory?
One of my first days in the bar led to an intriguing conversation with the client. He went to the pram where I was and asked for Macchiato. Remember that it was the early 1990s and I just finished wrapping my head, what Latte was, so not knowing what Macchiato was, I just answered: “I’m sorry, but today we don’t have Macchiato.” He was very nice and ordered latte. Later on the same day I studied to find out what Macchiato was, and you can imagine my embarrassment. It was the beginning of learning everything I could in the industry, which I just became part.
Do you make coffee at home? If so, tell us how you are brewing!
I am lucky to have several ways to make coffee at home. First of all, I make espresso -based drinks on a single group.
What is your favorite song/music for coffee brewing?
Neil Juvenile in the morning. Reggae in the afternoon. Grunge in the evening.
What is your idea of coffee happiness?
A cup of coffee while camping next to the river in the forest with my wife Kelly. Literally always the best cup.
If you could drink coffee with anyone, living or dead who would be and why?
My father was also very interested in coffee. In my youth, I discounted his interest and I didn’t really participate in his love of coffee. In retrospect, it’s a crazy thing, and when you get venerable, you recognize your mistakes. Sometimes I regret that I spent more time drinking coffee with him.
What is one advice that would you give someone who would start in the coffee industry today?
Believe in yourself. If you are interested in working in coffee, you should also be a drink consumer. This will provide better experience when traveling in coffee.
Thank you.
