Today we’d like to introduce you to Alyssa Martinez.
Hi Alyssa, please kick things off for us with an introduction to yourself and your story.
I was welcomed on to the opening team as a barista in January 2023. After about 8 months, I was promoted to Cafe Manager. Since then I’ve been part of a dynamic team that connects with people daily, plays an important role in our community, provides a space for guests to hang out, and nurtures local art and culture.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It hasn’t been the smoothest road. The learning curve has been present but forgiving.
A struggle we’ve had was finding ways to stand out in the ever growing cafe landscape. As a result, we focus on providing food and beverage items for our guests that are not only high quality but relevant to the Houston scene. We do our best to source locally roasted coffee beans, food, and pastries.
With that being said, I feel fortunate to be a part of the Houston coffee scene because there are so many people we have access to for resources. I feel lucky to be part of a culture where we uplift each other and share a common passion, that being serving a good cup of coffee to our community.
Appreciate you sharing that. What else should we know about what you do?
I love to make things for others, whether that be a handmade gift, a homemade meal, or specialty coffee. I’ve found that working in a coffee shop grants me creative outlets, such as making latte art or crafting new drink specials. At Blue Tile we make our syrups in house and this allows for so much freedom, especially as our menu changes throughout the seasons.
One summer day, I was craving banana pudding and wondered if this could work in a latte. I created our Iced Banana Pudding Latte and it is now one of our most popular drinks! It consists of housemade banana vanilla syrup, espresso, milk, and a sweet cream top that wouldn’t be a true banana pudding without a Nilla wafer cookie on top. I’m especially proud of this drink because it feels congruous given my southern roots.
Can you share something surprising about yourself?
Something surprising that many may not know about me is that I am essentially self taught in this industry. I came from years of hospitality with most of them in bartending. These skills aided my transition into my barista role, but at the time I didn’t even know what a cortado was. I was determined to learn as much as I could about the world of coffee, and the more I learned, the more questions I had! It’s certainly expansive, and continues to evolve. I’ve had guidance occasionally during my time here, but ultimately most of my curiosity has been self induced. I’ve turned to many tutorials or threads online about how to perfect milk steaming, latte art techniques, dialing in espresso, how to maintain equipment, and so much more. Almost 4 years later, and I still come up with new questions for myself and learn something new.
Contact Info:
- Website: https://bluetilecoffee.com
- Instagram: https://www.instagram.com/bluetilecoffeehtx/
