Ask an Expert: Andi Giles
As coffee people, we love nothing more than sourcing, roasting, smelling, tasting, crafting, and drinking coffee. So let’s chat about the thing we love most with a coffee person on the front lines—Andi Giles, Peet’s Barista and Peet’s Barista Competition Finalist, 2023 and 2024
How did you get into the industry?
I got into the coffee industry by applying to Peet’s as a barista. Prior to working at Peet’s, I spent almost a year working at a small local bakery. They had a small espresso machine and sold some locally roasted coffee so I had a small introduction to drink-making and got to learn a little about the coffee that was being sold. When it was time to move on from that job, I had actually applied to Peet’s and Starbucks and Peet’s took a chance on me!
How do you recognize a fellow coffee expert/nerd/fan?
I feel like there are a few ways to find out if someone knows about coffee. To start, they probably have some coffee knowledge and vocabulary. They will often ask about things like the roast, single origin vs. a blend, best brewing method for a particular coffee, growing regions, etc. Another thing I notice a lot is how they consume their beverage. Most people will get a cup of coffee, add their fixings, and dive right in. Coffee nerds often will get their noses right up in their cup and take in the aroma and the olfactory of their beverage. They will take a sip and still have their faces right in the cup processing the tactile texture and complexity of flavors in the coffee.
What’s the most important thing to consider when developing a coffee beverage recipe?
I think the most important thing to consider when developing a coffee beverage recipe would be the coffee itself. It’s so easy to want to try and create the next unicorn latte or something fun and crazy by adding syrups and everything under the sun, but I think it’s important to take a step back and keep in mind the coffee you are trying to highlight. What are the flavor notes in the coffee? What different tactile experiences and textures are coming though in the coffee? These are the main things that I ask myself and keep in mind.
What’s your favorite brewing method?
My favorite brewing method is a French press, hands down. Don’t get me wrong, I love a well-balanced shot of espresso, but if we are talking about something that is in my everyday routine, French press is the way to go. You really get a lot more of the flavors and complexity in a coffee that shines through with a French press. I enjoy the mouthfeel and tactile texture, and, in my opinion, the coffee turns out to be more full bodied and rich. Plus, it's fun and interactive. Watching the coffee grounds actually come alive and bloom?! That is some mind-blowing science right there. The smell that you get and then getting to plunge it after 4 minutes is just a fun way to start my mornings.
What’s your favorite aspect of being a barista?
My favorite aspect of being a barista aside from learning how to do latte art and crafting drinks is the connections I get to make on a daily basis with my customers. In the coffeebar that I work at, we have a decent number of regulars that come in daily. It’s nice to get to know them and hear about their stories and lives while providing them with their beverage I know they will enjoy.
What aspect of Peet’s do you think people don’t know about, but should?
I don’t think a lot of people realize the extent of quality control and coffee selections/sourcing that happens even before the coffee makes it into our stores and on the shelves of supermarkets. During my time participating in the Barista Competition this last year as a finalist, we had the opportunity to participate in a cupping in the Cupping Room at the home office, and we also got to take a tour of the Peet’s Roastery. From tastings, the numerous projects and partnerships that Peet’s is involved in, evaluating and grading these tiny little green beans for defects, it truly is amazing and shows the dedication to providing the best quality there is.
What are you drinking right now?
I’ve been really loving our Yosemite Dos Sierras and dialing it in as an espresso at home! Most recently I’ve been making iced mochas using toasted coconut almond milk and homemade dark chocolate sauce. It goes quite well with my avocado toast and eggs in the morning.