This is Nicky, Four Barrel café manager. Nicky got his start working in coffee at the tender age of 16, at Aero Mocha in the PDX airport, close to the Portland suburbs where he grew up. At 18, Nicky moved to Seattle to attend University of Washington, where he studied English literature. While attending UW, he worked for Torrefazione Italia, “where the menu was very simple, much like ours [at Four Barrel].” During his last year at UW, he started working for another café, Cupcake Royale/Verite coffee. Once Nicky graduated, he relocated to New York City. “I decided to move to New York about two weeks before it happened, and randomly, I started working in event marketing, which was a nine to five job.” After a two year sabbatical from coffee, Nicky relocated to San Francisco. “I wanted a job that I could enjoy, and something social, because I didn’t know anyone here.” He was hired at Ritual Coffee roasters where he stayed for nearly two years. “That’s when I got really serious about coffee.” Nicky left Ritual for a summer job in New York, and returned to San Francisco in October 2009. “When I came back from New York, Jeremy heard I was back in town and called me at eight in the morning. I got out of bed and came straight to Four Barrel! I can’t think of another coffee company I’d rather work for.” “What I love about working in coffee is that no matter how seasoned you are, you are always learning… there’s always something new.”

This is Nicky, Four Barrel café manager. Nicky got his start working in coffee at the tender age of 16, at Aero Mocha in the PDX airport, close to the Portland suburbs where he grew up. At 18, Nicky moved to Seattle to attend University of Washington, where he studied English literature. While attending UW, he worked for Torrefazione Italia, “where the menu was very simple, much like ours [at Four Barrel].” During his last year at UW, he started working for another café, Cupcake Royale/Verite coffee. Once Nicky graduated, he relocated to New York City. “I decided to move to New York about two weeks before it happened, and randomly, I started working in event marketing, which was a nine to five job.”

After a two year sabbatical from coffee, Nicky relocated to San Francisco. “I wanted a job that I could enjoy, and something social, because I didn’t know anyone here.” He was hired at Ritual Coffee roasters where he stayed for nearly two years. “That’s when I got really serious about coffee.” Nicky left Ritual for a summer job in New York, and returned to San Francisco in October 2009. “When I came back from New York, Jeremy heard I was back in town and called me at eight in the morning. I got out of bed and came straight to Four Barrel! I can’t think of another coffee company I’d rather work for.”

“What I love about working in coffee is that no matter how seasoned you are, you are always learning… there’s always something new.”