Coffee People at CoffeeFest NYC 2026

Full video posted below, or watch and/or listen to Coffee People on:
Apple Podcasts • YouTube • Spotify • All Your Favorite Platforms

Coming soon: A review of the classic Baratza Encore Grinder. Until then, enjoy these interview shorts from last month's CoffeeFest NYC, filmed in the Roastar booth.

Both of the guests featured in today's newsletter are what I call pinwheels. When you're talking to them, they're constantly spinning around to say "Hello" or give someone a fist-bump as they pass by.

Yoshawn is someone I've seen at every coffee convention I've been to. When you see familiar faces, especially ones that exude passion for their craft like Yoshawn, you want to meet them. We sat for a full interview last fall (below). He was charming and forthright, and someone I consider myself lucky to know.

This show is supported by Roastar coffee packaging. Refreshed from the salty SoCal air near the World Of Coffee convention. Their team is ready to create some sweet packaging, brah.*

VISIT ROASTAR.COM

Taka is a new coffee friend. Despite his accommodating and calm demeanor and 1000-watt smile, he is a whirlwind. His appearance on the podcast was less of an interview and more of a conversation. Once he sat down, we started chatting. He'd ask me a question, and I'd reciprocate, as if it wasn't for the show. It was a minute before I realized, "This IS the show!"

Even after the camera was off, I recall us sitting on the lounge chairs (Thanks, Roastar!) long after I hit the off button. I hope you enjoy our conversation as much as I did.

Taka (Brian) Kirstein , Takayoshi.CO

What: Content Creator, Mixed Media Specialist
Where: Mesquite, TX
Find online: @takayoshi.co • linkedin.com/in/btkirstein
What they order: Cappuccino

If you're received all the knowledge and beautiful stories it is almost a duty to create content to share with the world.

KEY TAKEAWAYS

Taka's business is predicated on the belie that the best way to represent your brand is by engaging with professional creators who understand how to develop story and for your brand to invest in the community—both location and industry.
He likes to hang out with winners.
A rising tide rises all ships. It's a oft quoted (and misquoted) phrase reflected in numerous ways, including the win-win-win ethos we've long espoused on this show (with a tip of the cap to Jared Hales of Hacea Coffee Source for putting it into words.

The phrase has been attributed to John F. Kennedy. He used it in a speech in 1963, but it is much older than that. It is thought to have possibly originated in a Christian sermon in the 1640s. (Wikipedia)
According to Taka, we are all uniquely ourselves. His (and your) creator-style comes out in his work, and becomes a visual others want to emulate.
He started working at this at a young age—14. He had a mentor, Greg, who invited him along for the ride. Then the team from Espresso State of Mind welcomed him to hang out. Relationships have beget relationships have beget relationships. His desire to learn turned into his business, which has grown enough to bring on his sister as a second photographer and editor.
Milk doodler is a great term for latte artists.
His mom got him started in coffee, which they drank together as a daily ritual. That led to Starbucks in his early tween/teen years. LaLaLand Coffee in Dallas was his intro to specialty coffee.
Final thoughts: It is important to Take to following through on his word. You can only go so far by yourself. Lastly, he is still just figuring it all out.

An Instagram video montage of a photographer working and enjoying a coffee festival. — Watch this video to see Taka (and his gear) in action. ©https://www.instagram.com/takayoshi.co/

YOSHAWN SMITH, CALIFIA FARMS

What: "Professional Coffee Homie" • The Pour-Up LA Coffee Educator • Barista-in-Residence at Califia Farms
Where: Los Angeles, CA
Find online: @thepourupla

Yoshawn's attitude is that even at work in a convention center as the Barista-in-Residence for Califia Farms, the environment should be about good vibes and good times. He keeps the energy up. He wants to have fun. He treats the expo booth like it is a neighborhood coffee shop.
Full disclosure: My wife has som Califia Farms in our fridge right now. The Pistachio creamer, the half-&-half, and the vanilla almond creamer.
Yoshawn suggests incorporate your baristas into R&D, especially with alternative milks. Data can show you so much, but real world coffee shops will have variables you can't account for when testing. Have a barista involved who can speak to those real world applications.
He doesn't think coffee industry people will lie about a product's quality or function. He may be a bit more optimistic than I, but generally speaking, if you ask an unaffiliated coffee pro their opinion, they'll often give it.
Not every oat milk is the same. Not every almond milk is the same. Treat alt milks like whole milks first. Then be willing to adapt.
The NYC weather is Anti-Yoshawn
He is offering small group Friday trainings at the Califia Farms coffee lab. Shops that want to bring an entire team in to learn about alt-milk drinks or develop barista skills should reach out directly. Follow ThePourUpLA on Instagram for updates on when classes are available to register for via Partiful (because his classes still have that good time vibe). I just checked his current offerings but they are booked except one spot in an Intermediate Latte Art course in late-May.

An online class registration page for learning intermediate latte art skills.

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AI x LUDACRIS = ME

Click thru for a bonus column regarding the use or non-use of Ai in the creation of the Coffee People podcast, inspired by a chat with the aforementioned Taka Kiersten.