Amie Rene Wischmeier's career in the coffee world began not with an immediate affinity for the taste, but with a profound moment of understanding the craft – the precise 'dialling in' of a coffee machine. This pivotal experience ignited a passion that transformed a simple supervisory position in hospitality into a comprehensive professional journey. Her diverse background spans hands-on roasting, including learning intuitively on a Diedrich machine, and a significant trip to a coffee origin in Peru, where she gained invaluable insight into the initial stages of coffee production. These experiences, coupled with various roles in respected UK coffee establishments, have shaped her into a versatile professional, encompassing expertise as a barista, roaster, mentor, and operations lead. Now serving as the Head Barista at Lannan Bakery in Edinburgh, Amie expertly combines her technical prowess with an infectious enthusiasm, ensuring that every cup of coffee is prepared with meticulous care and a sense of delight, striving to complement the bakery's renowned pastries.

Amie's approach to her profession is deeply rooted in connection and continuous improvement. She finds immense satisfaction in the positive reactions of customers to her expertly crafted beverages and innovative latte art, viewing these moments as validation of her dedication. Remaining current with industry developments is crucial for Amie, who actively participates in coffee cuppings to stay informed about evolving trends and new coffee varieties. Her willingness to engage in competitions, even without a primary focus on winning, showcases her commitment to staying integrated within the coffee community and expanding her professional network. Amie also champions the development of distinctive signature drinks as a way to draw in new customers who might not typically gravitate towards coffee, promoting a trend she believes enhances the industry's appeal. Furthermore, she stresses the importance of understanding the coffee journey from its source, highlighting the often-overlooked efforts of farmers who are fundamental to the industry yet receive minimal recognition. Her training philosophy for new baristas centers on patience and adapting to individual learning styles, fostering an environment where aspiring professionals can truly absorb the complexities of coffee preparation.

Amie's journey is a testament to the idea that true passion and dedication can transform any profession into a rewarding and dynamic pursuit. Her story encourages us to seek depth and meaning in our work, fostering a continuous learning mindset and embracing every challenge as an opportunity for growth. By emphasizing the human connection in her craft and advocating for fairness in the supply chain, Amie reminds us of the broader positive impact we can have in our chosen fields. Her active engagement with the coffee community and willingness to explore new avenues, like a potential return to roasting or engaging in unique collaborative projects, exemplify a proactive and forward-thinking spirit. Ultimately, Amie’s narrative is an inspiring call to immerse ourselves fully in our vocations, find joy in the process, and contribute positively to the communities we serve, ensuring that our efforts resonate with both purpose and passion.