Nic at Universal Studios in January 2019.
Name and Title:
Nicholas Tracy, Marketing/Customer Service/Product Testing/Coffee Aficionado
How long have you been with the Brewista team and what do you enjoy most about being a part of it?
Nic: I have been with Brewista since May of 2018. I love having the opportunity to work in the specialty coffee industry, make connections and bond over a love of good coffee in all its forms.
What is your favorite Brewista product and why?
Nic: I have two answers. The Artisan Kettle is the product that got me the job here in a roundabout way; one of my professors visited Brewista and presented on them from a manufacturing business perspective. I was due for an upgrade from my old electric switch kettle and noted the Artisan Kettle's tapered spout and the uniquely curved handle and knew I needed one to step up my pour over game. I asked my professor if he could put me in contact with them to just go check out the facilities and get a kettle; he instead suggested I send him my resume to forward on to Brewista. One thing lead to another and here I am! My preferred color of the Artisan Kettle is Gunmetal Gray; I think it is understated and unique.
My other favorite product is the Ratio Scale. As much of a coffee aficionado as I was/am, I would occasionally just eyeball everything in my pour over out of a disdain towards how complex it can be to figure out how much grounds/water I needed and how quickly or slowly I should brew it to reach peak quality. The Ratio Scale took all of those otherwise time-consuming and potentially confusing elements and streamlined them into a simple, easy-to-use interface that made it a piece of cake to replicate my brews. It really improved my consistency and probably did even more to step up my pour over game than the Artisan Kettle (I really love using them in tandem though).
What is your favorite brewed beverage?
Nic: If you couldn't tell from my favorite product answer(s), I'm a pour over guy at heart. I love all forms of coffee brewing (particularly comparing the same coffee brewed different ways), but there's something elegant in the process and accessibility of a pour over. Cold brew produces a lot of volume, espresso machines are too expensive, but a good pour over setup can be as cheap or expensive as your budget allows; it's the easiest avenue into specialty coffee (in my opinion). In terms of beans, it may be cliché but I'm a sucker for a light roasted, natural process Ethiopian heirloom (that stereotypic strawberry jamminess gets me every time). I'm a big fan of Cafec filter papers and their brewers as well; they were Hario's original paper manufacturer and have only increased in quality since starting to do their own thing.
With my stance on pour overs being stated, if I'm out and about I'll snag a latte (or a cappuccino if I know they have a good light roast on espresso). I don't have access to an espresso machine, so I enjoy switching it up when I can. Also, a lot of shops don't offer pour overs on their menu (although a few places have started doing pour over flights, which I find super rad).
If you have anything else you'd like to add, please do so here:
Nic: Beyond my current tasks, I'd like to start a coffee-centric podcast in the near future and have ambitions of becoming a Q-grader; I think the pursuit of objective tasting and evaluation of coffee is really exciting. We're pretty blessed to work in such a diverse and inclusive industry; thank you to all our customers for supporting us!
Nic and his wife Autumn on 16th Street in Denver, Colorado in March 2018.
Nic and his dog Mara camping in the woods in July 2019.