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June 12, 2024
Meet Nick Schmitt, Roastar’s Specialty Coffee Ambassador
Meet Nick, a former barista turned Roastar team member, as he shares his passion for the coffee industry and discusses his new role.
Let’s go back to the days before Roastar. How did you get interested in coffee?
You mentioned being really captivated by coffee tastings at work. Was there one specific instance that was the tipping point?
Now that you’ve landed at Roastar, can you describe your role a bit?
Your job is “to be curious about coffee” — that sounds pretty cool! What parts of the coffee world are you most curious about? What is your attention being drawn to?
As you look ahead, do you have any goals or hopes for your role?
What’s been your favorite part of your role so far?
Finally, before we go, we have to ask: Do you have a go-to coffee? Why do you love it?
Nick, this has been such a great conversation. We’ve learned a lot and had a blast doing it. Thanks for taking the time to sit down with us. We’re stoked to have you on our team!
A New Role at Roastar
Over the last 7 years, Nick Schmitt has developed a profound appreciation for the nuances of coffee. His role at Roastar now leverages this passion, focusing on understanding roasters’ experiences and challenges to contribute to better user experiences and product design. We sat down with Nick to dive deeper into his story and learn more about his role with Roastar — one that’s new to him as well as the company.
Let’s go back to the days before Roastar. How did you get interested in coffee?
NS: I started as a Starbucks barista (I know, I’m sorry) 6 or 7 years ago. My passion for coffee was ignited by routine coffee tastings that we would participate in as employees. It was really the first time I thought about the taste of coffee, rather than coffee being just another drink. From there, I then spent some time at a smaller local café, as well as dipping my toe in the world of home coffee roasting before landing at Roastar.
You mentioned being really captivated by coffee tastings at work. Was there one specific instance that was the tipping point?
NS: The first coffee tasting I ever did was cool, but things really took off over the next few months as I got comfortable on the espresso bar. I enjoyed talking about the drinks even more than I enjoyed making them. If the tasting was a spark, then making drinks and describing them to customers fueled the fire.
Now that you’ve landed at Roastar, can you describe your role a bit?
NS: The main purpose of my job is to be curious about coffee. Practically, my job is made up of a few parts. First and foremost, I meet with customers of Roastar who are coffee roasters. My goal is to get in tune with them, their process, and their pain points — to understand them to their core. With this insight, I serve as their ambassador to the Roastar team as we develop new products and processes.
My other main responsibility is creating coffee-related content — to share with the world and with the internal team. Improving our understanding of all things coffee allows us to create the best possible products and experiences for our customers.
Your job is “to be curious about coffee” — that sounds pretty cool! What parts of the coffee world are you most curious about? What is your attention being drawn to?
NS: My greatest personal interest has always been in what comes after the roasting process, namely brewing and other preparation methods. The more I learn, the more interested I become in what goes on further up the supply chain. I’m always intrigued to learn more about what goes on at origin; where the coffee is grown and the sustainability of the industry. I was also recently able to attend Mill City’s Roasting 101 classes to grow my understanding of what goes into roasting! (which had the side benefit of improving my home roasting game).
As you look ahead, do you have any goals or hopes for your role?
NS: I’m still learning, but new goals are taking shape every day. I look forward to digging into the shared challenges and trends that roasters (and the coffee market as a whole) are facing.
What’s been your favorite part of your role so far?
NS: Attending the Roast Summit in Portland. That was my first real venture into the coffee space that went beyond selling packaging. It was just cool being there, getting to talk to roasters who were both Roastar customers and non-customers. To watch their walls come down as they realize I’m not trying to sell them on packaging, I just genuinely care about their experiences and want to learn more. Having great conversations and growing people’s trust has been super cool.
Finally, before we go, we have to ask: Do you have a go-to coffee? Why do you love it?
NS: When I go to coffee shops, my go to is usually just a black coffee. Preferably a light roast, and a pour-over if they have it. Spyhouse Coffee in Minneapolis has one of my favorite orders, it’s called the Hit and Run (such a great name, right?). It’s a double espresso, which comes in a little ceramic mug to drink in the cafe. But then it comes with a 12oz hot coffee to go. It’s just the optimal coffee-drinking experience, in my opinion.
Nick, this has been such a great conversation. We’ve learned a lot and had a blast doing it. Thanks for taking the time to sit down with us. We’re stoked to have you on our team!
NS: Likewise, it’s been a pleasure. I look forward to seeing what the future holds!
Nick’s adventures are just getting started. In the future, he’ll be taking classes, speaking with roasters at farmer’s markets, and attending plenty of trade shows and summits. Stay tuned as he continues on his journey in the coffee world!