Running a coffee shop sounds pretty straightforward, right? Wrong. In the first episode of this season of Working, Slate’s Rachel E. Gross talks with Joel Finkelstein, owner of Qualia Coffee in Washington. Finkelstein talks about his transition from home brewer to local business owner, how little his customers know about where their coffee comes from, and why maybe that’s OK. Then, he takes us behind the scenes of the roasting process and shares his conversion from caffeine-injecting health care journalist to single-origin coffee connoisseur.
It’s pretty simple, really. Send an email to firstname.lastname@example.org with responses to a few very basic questions:
- Why do you want to work in coffee? Why Qualia?
- Do you have any direct experience working as a barista? It’s okay if you don’t, but if you think any past work experiences would influence how you would work here, let us know about them.
- What kind of hours are you looking to work?
- Tell us an interesting fact about yourself.
It’s honestly that simple. If we like how you responded, we’ll contact you to set up an interview, and if you seem like you’re not only interested in learning more about coffee, but a good fit with the rest of the Qualia family, you’re in. If you really, really, really want to send us your resume, you may. Just please don’t drop it off at the shop. It will get hot coffee on it and become illegible.