Emily Ramos

At the Alchemist Coffee Lab, I trained the current staff on all things coffee. I teach Baristas how to dial in espresso, pour overs, and drip coffee. I teach how to determine if a coffee is over- or under-extracted, and how to correct it.

I work continuously to ensure coffee quality. As we have an ever-changing offering of beans for all types of extraction processes, it is a daily practice for me.

I also experiment with coffee extractions, coffee notes, and coffee recipes.

With Nespresso, I learned about and worked with home coffee makers, as well as managing the in-store Cafe.

Nespresso machines are automated, so there is no dialing in. However, there was much focus on tasting notes and origins, as those were talking notes for selling.

I was trained by and worked closely with local San Francisco roasters, such as Equator, Sightglass, and 4 Barrel. I've spent days in trainings on how to master working on an industrial espresso machine and how to dial in all types of coffee. I also have sat in on many cupping classes in order to obtain more experience with tasting and descriptors. As the manager of this cafe, it was part of my role to train the Barista staff on any and all coffee changes.

I trained all new hires on coffee extraction and dialing in. I worked closely with local roasters and had continuous training with them in order to maintain a high quality of coffee that we were selling for them.