It's Not All About Coffee... With Olwethu Silo

It's Not All About Coffee... With Olwethu Silo

You might have spoken to him or had him make your coffee at either of our branches — Olwethu Silo is a relatively new addition to the Rosetta team and yet has already made his mark.

Today we take a turn to speak to Silo about coffee, doing it excellently and hear what he says about bringing the customer along for the journey.

ROSETTA: Introduce yourself to us and tell us what you do at Rosetta / how long have you been working there? 

OLWETHU: My name is Ollie, and I’ve been working at Rosetta for nine months, going on to ten. Since January. 

ROSETTA: What are some of the best things about being a part of the Rosetta team? 

OLWETHU: Education. The knowledge, the forward-thinking — it’s way past the coffee. You work with people like Jono, and it’s fantastic. 

ROSETTA: Do you have other passions outside of coffee? 

OLWETHU: Nothing worth mentioning. 

ROSETTA: How has working at Rosetta changed your life and your pursuits more, especially your pursuit of excellence? 

OLWETHU: If I’m honest, it’s elevated my knowledge when it comes to coffee and raised my expectations. I now pay attention to things I would never pay attention to before — specifically when it comes to extraction. 

I’ve become a better barista — that goes without saying. 

Excellence in coffee — from sourcing to knowing about c-types, to learning about producers who make the coffee, and translating that and meeting the consumer where they at — is one of the biggest things that we are the barista’s have to do. We always have to push the consumer five percent down the line — making sure that if they came in drinking ‘whatever’ that they come out drinking something better.  

Better means a lot of things — going from 4 sugars to 2 sugars, a lot of things, but for the most part, better means that we care about the person before shoving the coffee down their throat. 

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.