Barista Row Aczon proves youth is no barrier to initiative, leadership and the drive for excellence.
Besides cupping coffees to analyze roasts and create new blends, the 27-year-old director of coffee quality for Honolulu Coffee is charged with refining every drink recipe on the company’s menu, from blended coffees to smoothies (all made from scratch).
He also maintains a standard for the preparation of espresso throughout the company. This includes nearly 40 locations globally — Oahu, Maui, the Big Island, Guam, China and Japan.
"I travel to every location to taste their coffees and launch new markets," he said.
To achieve a consistent, high-quality product, Aczon instituted a barista training program in 2009.
New employees learn "the ins and outs of espresso — how it’s made, its caffeination, its chemical breakdown"; preparation of espresso; calibration of the espresso machine; development of the palate for tasting espresso; speed drills; and milk science, from milk properties to steaming milk and milk foam. They also learn to prepare all the beverage recipes and how to do latte art.
Then there’s a written test and a performance test to make espresso, cappuccino, macchiato and latte. Pass them all, and a worker becomes a certified barista.
The company offers cupping certifications as well. Advanced baristas at Honolulu Coffee train directly with Aczon.
"I’m the final guy in the farm-to-cup process. When a coffee reaches me, I can hand it to a customer directly, and I represent everyone who’s touched that coffee," he said.
"Making coffee is a privilege in our company. What distinguishes Honolulu Coffee from other coffee companies is our absolute dedication to quality."
