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♪♪

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♪♪

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-When I came to Seattle in
1980, I kind of floundered

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around for a while, and
then I got a part-time

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job at Starbucks in 1982.

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It was just four stores.

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We shoveled beans and sold
some espresso machines.

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The first time I ever ground
some Sumatra for a customer,

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it completely changed
my perspective on

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coffee and pleasure.

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The aroma was so amazing.

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♪♪

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Our machines, the ones we work
on, are made to be repaired.

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The art of this espresso
repair, I would say,

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is figuring out how they're
made and to be able to try

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to fix it in an elegant way.

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I love these espresso machines.

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I really enjoy coffee culture.

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If anybody gets a chance to
study the history of coffee

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since the Ottoman Empire--

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it’s extremely
interesting and so fun.

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Pirate stories,
romantic liaisons.

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The Arabic word for coffee
was “qahwa,” which was the force.

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♪♪

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So these espresso
machines are an attempt

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by different technicians,
engineers, people,

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to get the best espresso.

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They reflect a human's
fantasy of how to get their

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shot of espresso.

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♪♪

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I liked working in the garage.

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I liked working with tools.

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I like to tear apart
lawnmowers and try to put

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them back together.

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I love being able to finish
something, to make it work.

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It made me feel like a creator.

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♪♪

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And this shop, everybody
that works here

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is doing some kind of repair.

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Bailey does a lot of the
machines and has an affinity

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for understanding electronics
and pursuing more information.

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My son Sam is learning so much
about how to fix machines,

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and he is really good
at working through

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and making sure that
they're complete and done.

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[espresso beans clinking]

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For a double shot of espresso,
you have 14 grams of coffee,

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finely ground and tamped with
about 9 to 10 atmospheres

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of pressure pushing through
it in a very limited

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amount of time.

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You want it to be
18 to 25 seconds

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per shot.

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All the volatile
oils come through.

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They're melted by the 200-degree

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water and they come into
your cup and they are frothy

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and so it creates this
crema, this beautiful

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crema. That's the goal of
every espresso machine.

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-Yes, yes, yes!

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-You have water, electricity,
pressure, and heat.

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Four things that
really shouldn't be

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in the same thing
within close proximity.

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And they are all working
against each other

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to give you a beautiful
shot of espresso.

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It's pretty incredible.

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Customers are so gracious.

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I love them.

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Every day people say,
“You're not going

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to retire, are you?!

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Where are you going to go?

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You're still here.”

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They're quite shocked,
actually, because it seems like

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such an unusual situation
that people repair

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anything nowadays.

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They're grateful to even
know that we exist.

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♪♪

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I believe this business
will still be going

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on for quite a while.

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It's 40 years old, since
1986, and I think it can

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go for another 40 years.

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I had a lady come in with her
Pavoni and she said, "I'm

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going through a divorce."

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So her husband says,
"Well, what do you want?"

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She says, "I only
want three things.

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I want the kids, the
cats, and the Pavoni."

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[jolly laughter]

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♪♪