At Huber's Cafe, John Pierce Is the King of Spanish Coffee | PUNCH

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At Huber's Cafe, John Pierce Is the King of Spanish Coffee | PUNCH
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At Portland’s oldest restaurant, the bartender has been doling out its signature Spanish coffee for more than 40 years (via punch_drink)

You’ve worked at Huber’s for 42 years, is that right? Was it your first bartending job, or were you bartending before?

I got into bartending because I wanted to go to art school—I paint, I draw and I play guitar. But I didn’t know the difference between gin and bourbon. I polished all the glasses on the shelves. That lasted for a year and a half, and then I got on a day shift, then that transitioned to a night shift.No, not at all.

What I learned, personally, is not to show off. Hit your marks, but don’t try to get too, “Look at me, look at what I’m doing.” Because when you do that, you have an accident. Keep it simple, and do it the same way every time. The way I do it, it’s a matter of timing my breathing. It’s like hitting a tennis ball. People say, “How did you learn to do this?” And I say, “It’s easy: Breathe, keep your eye on the ball, and follow through.

We’ve got the proportions down, and we don’t skimp on the ingredients. We put quality in, so you get quality out. We don’t use cheap. Triple sec, it’s like soy sauce: A little is great, but too much and it’s all you taste. Some places, they skimp on the Kahlúa, they overdo it on the triple sec. We give a good pour of overproof rum—one part rum, two parts Kahlúa, and just a dash of triple sec, not even a half-ounce. You don’t need to have it dominate.Everything I do, I put art into.

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