Archives

I’ve apologized for inconsistent posting before, and here we are. I’m just going to stop with the apologies…

I think I may have indicated in the past that I enjoyed working at the pizzeria the most out of all the one-week jobs. We have a “problem” now, because that is no longer the case. I could easily say the same thing about my time with Coda Coffee this past week. That it was my best experience. And though I’ve told you nothing about the job I’m in right now, I really like it too. I’m conflicted!

I’ve always been hesitant to identify favorites, and this is why. So, forget what I “had” said. This is not to say that I will not have a favorite in two weeks, just that I’m taking recanting a statement. Simply remember that once upon a time, Michelle was against coffee. Then she did that one-week job thing, and now she drinks coffee.

Read more »

I have something to say.

I have decided to keep coffee in my life beyond this week. I vow to research and find a cafe in the area that I’m in. One that I deem “good” using the information I’ve learned during my time with Coda Coffee Company, of course. I’m doing this because…I want to, and that’s always a good enough reason, in my opinion. But let’s go over the change in reasoning:

Read more »

I’m disgustingly late with this post! I apologize! I meant to update last night, but I fell asleep instead…at 10pm. Scary. I AM IN DENVER, COLORADO! It is beautiful here.

Map time again:

And to keep that travel count going…

~1979 miles from Boston to Denver by airplane.

~5037 miles traveled overall.

~59 hours spent traveling overall.

The last time I was on an airplane was about a decade ago. My employer was so kind to buy me a plane ticket this week! Though I missed “Going Greyhound” (of course this is a joke), I was ready to try a new traveling method. I never mentioned the fact that my driver’s license and health insurance card were stolen last Monday. I’ve been dealing with the consequences of that for over a week now, and it has been very stressful.  Losing these items is probably the worst thing that could happen to me, considering what I’m doing at the moment (especially during the one week I was flying and not Greyhound-ing!). Good thing that the “worst thing” isn’t so bad.

Read more »

Man…I don’t know why I always get the urge to write these things so late at nite…but here I am…1am on a Monday…blogging.

Toronto’s going through a major heat wave at the moment, so it’s not like I’d be able to sleep anyway, and with the humidity it’s more like I’m going to “swim” to bed…

BUT!  That’s not gonna stop me from talking about Day 1 of Week 2.

Today, I found myself at ‘Pennylicks Gourmet Cafe‘ – a cute little coffee shop in Kensington Market, Toronto.  This is a totally bohemian area of the city, with plenty of graffitied walls, screen-printing shops, and hipsters riding bikes.

The shop owner, Steve, was interested in the OWJ program right off the bat – stating that it was something he wishes he’d had the opportunity to do 20 years ago!

I spent the morning with Steve’s brother (and shop co-owner), Chris – getting the shop ready for the day.  We went over the basics of coffee making, brew strengths, taste, and some important points of small-business ownership.  Steve came in for the afternoon, and very kindly sat down with me to chat.

WATCH Steve discuss his tips for finding a career that makes sense HERE: “Life Points with Steve”

The brothers have owned the shop just over 2 years.  Steve has worked his other job as a Mechanical Engineer for years, but coffee has always meant a lot to him. During his teen years he often found himself working in cafes, and eventually the thought of being his own boss really started to appeal to him.

Steve and Chris found the cafe (formerly a furniture store), and snapped it up.  After gutting everything and rebuilding it up to city codes and standards, they opened Pennylicks.  Apparently the name comes from an old ice cream cup that was called a “penny lick” because of the price and what you had to do to the cup in order to get your money’s worth of ice cream…an interesting precursor to the ice cream cone.

Now the cafe serves gelato, sandwiches, and COFFEE!!

Ever since I traveled overseas, coffee has become very dear to me.  To me it means comfort, community, and inspiration.  The feeling I get from sitting down with a great cup of coffee can’t really be paralleled. Whether my company is that of a good book or a good friend, a good coffee can lift my mood after only a few sips.

I even got to try my hand at making a few drinks, although I wouldn’t really recommend anyone actually drinking them…;)

And even though it’s almost 2am now, tomorrow I’ll be up bright and early to head to work…good thing I’ll be at a coffee shop!

Nite!

- Amanda

Where in the world is Kieley?

I am no longer in Athens, GA since I wrapped up my week as a roaster on Friday. After driving 4 hours home to do a quick round of laundry, I packed once again for more adventures!

Right now I am sitting in Cody, Wyoming since I am taking this week as a vacation. I know it seems early in the One-Week Job Project to be on vacay, but here’s the scoop: I won an all-expenses paid trip from this cool company called Sierra Trading Post.

How? I simply took 20 seconds to fill out my name, address, and email about 2 months ago on their website for the contest. I must say it was worth the time! This week will be different as I will post updates about my vacation at a Dude Ranch. It’s not technically one of my jobs, but I still want to show what life on a ranch is like!

Before jumping into horse stuff and western adventures though, let me share the highlights of my week as a roaster for Jittery Joe’s Coffee:

I worked with Charlie Mustard and had a fantastic time!

In 5 days, I…

-Learned what stages coffee beans go thru during roasting

-Observed Charlie roasting for lots of hours

-Roasted coffee with an Air-Popper (usually used for popcorn)

-Packaged coffee with Christian

-Delivered coffee to local Jittery Joe’s shops

-Learned how to create coffee “blends” (multiple types of beans combined)

AND FOR THE GRAND FINALE…

-Roasted my own coffee, packaged it, and even created a custom label

Here’s a Video to express my excitement: Final Coffee Test: Kieley Roasts Her Own!

I chose Ethopia Yirgacheffebeans since I have a new cousin from Ethiopia. The name, “Smiley Kieley” was an obvious choice since I’ve been told it’s impossible for me to not smile.

Overall, Jittery Joes set the bar very high in regards to being amazing people with sweet jobs and kind hearts. I was blessed to get lots of hands-on experience, meet many Athens locals, and even take home a case of my very own coffee!

Special thanks to Charlie Mustard, his wife Allison, Christian, Seth, Michael Ripps, and everyone else on the Jittery Joe’s Coffee team.

Before I launch into an Academy Awards-esque thanks speech, I will cap off this post. Tomorrow will be a full day that starts early with a cowgirl breakfast and horse lesson.

Follow the One-Week Job blog for more adventures all summer. I am still looking for jobs for August so email me or comment please if interested or if you have a connection.

bestweekjob(at)gmail.com

Yee-Haw,

Kieley B.

Kieley here! I am having an amazing week here in Athens, GA and the past four days have been filled with fun, learning, and lots of free coffee!

I apologize for not posting yesterday as I had planned. To make up for it, I will recap the first few days and post a video tomorrow with various clips from the week and a summary of my week as a coffee roaster.

In case you are new to the blog:

My name is Kieley and I’m a young lady traveling around this summer in search of my passion. In 8 weeks, I will try working 8 different jobs and blog about the whole adventure here at Oneweekjob.com. The first week has already been so helpful in confirming that coffee is something that fires me up!

Charlie Mustard has been such a great teacher this week and allowed me to see many facets of his job. It’s wild to hear how he went from getting an undergraduate degree in Biology to veterinarian school to pursuing a master’s in nutrition. How in the world did he  become a roaster? That’s a fair question and I wondered this myself. To make a long story short, Charlie spent time at the local Jittery Joes coffee shop while he worked on his Master’s thesis. After hearing the company express interest in roasting their own coffee, Charlie had a eureka moment and realized that his science background would be a great fit. After extensive reading and research, Charlie bought the equipment and began to roast. The great coffee he roasts today has been developed over time-it required logging his results, lots of experimentation,  and even making some so-so batches in his early days as a roaster.

What’s the lesson to be learned here?

“Just because you have a degree in something or don’t have a degree in something does not mean you have to or can’t do a certain job.”

I loved hearing Charlie’s interesting path because it shows that

(1) a person is not bound to stick to a job that matches their degree & (2) it shows that a person should be open and ready to take risks because it often produces a great result! In Charlie’s case, he now has a super fulfilling job that’s fun, flexible, and allows him to hang out with his wonderful family.

I will share more about his daily life in the coffee business on Friday, but for now, let me bring you up to speed on the roasting process.

To get your coffee beans for your cup o’ joe, there are many steps:

1. The roaster orders green beans (raw coffee beans) from various farmers all over the world

2. Batching the coffee (scooping & weighing a certain amount of coffee to be roasted) *Charlie usually puts in 26 lbs. of raw beans for one batch. When the roasting is finished, the batch weighs less due to the beans losing their outer membrane.

3. Roasting the coffee (The coffee is poured into the roaster and transforms as Charlie adjusts the heat, air flow, and controls the time. Charlie has certain markers to watch for:

-when the green beans turn “straw” color – goldenish color

-when the beans change to “cinnamon color” – medium brown color

-1st Crack- when beans crack for the first time (obvious since you can hear the beans cracking!)

-2nd Crack- A few minutes later, the beans crack again and about this time, it’s time to release them from the heat into the cooling section. After cooling,it’s on to packaging!

So that is basically coffee roasting 101. After spending all of Monday helping Charlie and learning the basics, I spend the next day packaging with another Jittery Joe’s employee, Christian. He is the man behind the packaging and shipping for all of their coffee. After Charlie Mustard roasts the coffee and separates it into 5 pound bags, Christian pours the coffee beans into metal cans, seals them with a fancy gizmo, attaches a label by hand, and packs the cans into boxes. Jittery Joes not only roasts coffee for their own shops; they also ship their coffee all over the U.S.!

Working with Christian was fun and I enjoyed the challenge of keeping up with his speedy pace. It was interested to hear the route he took to end up in the coffee industry as well.

I have so much more to share so tomorrow I will blog yet again!

One added incentive to make the most of this project is hearing feedback from friends and people I meet. Hearing about this crazy program makes people think about what jobs they desire to try. I would love for this blog to be interactive so here’s the question of the day:

“What job(s) would you like to try for one week?”

If you’re really ambitious, work on this follow-up question:

“What can you do today to make your desire to try this job a reality?

So often it’s easy to get caught up in “What-ifs” and think of money, time, and other barriers, but if Charlie had been bound by these things, he would be missing out on his sweet job: roasting coffee!

Think about it friends and comment away!

Want to email me with a job proposal for a week or just say hi? I love emails!

bestweekjob(at)gmail.com

Love,

Kieley B.

Week 1 of the One-Week Job Project is underway and I am beyond grateful for today. I am in heaven working alongside head roaster of Jittery Joe’s Coffee, Charlie Mustard. Jittery Joe’s is a unique coffee company for many reasons:

• Sponsor a Pro Cyling Team
  

  Jittery Joe's Sponsored Cyclist

• Pack their coffee in stylin’ aluminum cans
  

  Morning Ride Coffee from Jittery Joe's

• Roast small batches to ensure the highest quality
  

  Roastmaster Charlie checks color of beans during roasting

When I initially found out I got the chance to be in the One Week Job Program, I knew one of my jobs had to center around Coffee! Ever since my freshman year of college in Chicago, I have been captivated by all things coffee. It was absolutely necessary to consume this hot delicacy to make it through my 7:15 AM classes. Not only this, but in working at the on-campus coffee shop, I learned what’s most important about coffee: it brings people together.

This may seem weird for my to wax on this topic of coffee but I love it because coffee is so much more than just a good beverage or trendy thing to carry around. Here are a few things to consider:

Coffee and Cafes provide a venue for community to happen-everyday people gathering to share life, eat, drink, and take a breather from the daily rush.

Roasters buy green beans from coffee farmers and this provides wages for people to live on! Also, the coffee industry employs many people from all over the world who thrive because of simple coffee beans and tried and true, brewing methods.

Coffee is both an art and science and inspires creativity. Despite roasting being highly subjective, there is a benefit to this: the roaster has free reign and freedom to experiment to create the best coffee.

To give you a quick recap of my day:

I arrived at the Jittery Joe’s at 8 AM sharp after walking 4 minutes from the apartment downtown where I am staying.

Side Note: It pays to let your needs be known friends! On Saturday night, I still did not have lodging for my week in Athens. When my brother returned from work, I whined about my predicament. He then realized his connection to a UGA student who has a sweet apartment that is not occupied for the summer. 1 hour later, I had a key, a free parking place, and the address!

Getting back to my day: After meeting Charlie Mustard, the roast master and my boss for the week, I was given a tour of the roasting facility. It is amazing to see the behind the scenes at a roastery. To see a 360 degree view of where I am working, click here.

Charlie wanted me to get a good overview on coffee and the whole process so most of my morning was spent reading “The Science of Espresso” at the Five Points Jittery Joes Location. I took copious notes to help me learn the most possible about roasting this week.

After a fabulous lunch at Mama’s Boy, a local Athens, GA restaurant, it was time to roast.

Charlie walked me through the whole process and taught me what color the beans should be at each stage of the roast. I enjoyed learning how to blend and even got to help bag the coffees in preparation for canning tomorrow!

3.5 Hours later…Charlie and I had roasted over 300 pounds of coffee!

To learn more about my adventures this week, stay tuned! Wednesday, I will post again.  Feel free to leave Comments and questions below. Follow me on twitter & Email me: bestweekjob(at)gmail.com (Still setting up one-week jobs for August!)

Till Next Time,

Kieley B.