OUR INTERVIEW WITH GRAHAM HEPBURN, THE BLOKE ON THE POSTERS
He’s the ubiquitous face of 200 Degrees appearing on posters, adverts and leading the teaching in our barista schools, but who is Graham?
HOW LONG HAVE YOU BEEN WORKING FOR 200 DEGREES?
Since day 1, I’m a lifer with no hope of remission. My name is Graham and I like cortado.
WHAT DO YOU LIKE ABOUT WORKING AT 200 DEGREES?
Obviously I love coffee. I love making coffee, talking about coffee and drinking coffee but a lot of my time is now spent teaching customers, our new baristas, and baristas from other venues how to do it properly; that’s more entertaining than making thousands of coffees.
THOUSANDS? HOW MANY DO YOU THINK YOU’VE MADE HERE?
I think about 300,000, give or take
ANY FAMOUS NAMES YOU CAN DROP?
Giovanni Fucili from Simonelli springs to mind, he is someone we like to make coffee with, and Christopher Biggins said it was one of the best coffees he’d tasted outside London; all the stars come here.
WHAT MAKES A GOOD BARISTA?
Passion for the job. There are lots of good baristas that can make good coffee but the excellent ones have a real dedication to it. There needs to be some artistic flare but the technical side is very important too. Some people can follow instructions and settings but to get to the level we need people should understand the science and think for themselves
WHAT DO YOU DRINK?
I like a cortado, it’s got just enough creaminess but still maintains the flavour of the espresso. It’s this year’s flat white, or maybe next year’s, I don’t decide that sort of thing.
TELL US SOMETHING ONLY REAL COFFEE PEOPLE WILL UNDERSTAND
Sometimes it gets frustrating making 2nd wave drinks in a 3rd wave coffee shop
I THINK WE’RE REFERRED TO A 5th WAVE NOW
Really? That means it’s even harder then
FINALLY, DO YOU LIKE BEING RECOGNISED OR IS MINOR FAME A BURDEN?
Well it’s a bit late to worry about it as you’ve displayed me ten foot high everywhere! I’d say it’s nice in a slightly weird way, I do get people in the refer to me as the guy from the poster and it is a laugh when that happens.
THANK YOU GRAHAM HEPBURN
Many thanks to Gabriela and her Baked Bananas blog for this lovely review of our Leeds coffee shop. The full review can be viewed here.
As a newbie to 200 I'm still meeting the teams and individual staff that make us who we are. Today I had the pleasure of meeting Tereza, a passionate barista in Queen Streets Cardiff store. Passionate doesn't really do it
"Recently, I was invited by 200 Degrees in Cardiff, to experience their Barista School. Run on a monthly basis, classes range from Basic and Intermediate Barista, to more specialised courses in home brewing and latte art." Read the full review