Hi, I’m Payton
I make coffee for a living and write about it after close.
I’ve worked behind the bar at Black Rifle Coffee Company for the last two years. The Barista Dispatch is where I put the stuff nobody writes down. The builds that actually work, the drinks people order wrong, and what a morning rush really looks like from behind the counter.
How I got here
I grew up in a military family. Germany, Idaho, Utah, on and off base, through deployments and training rotations. When you move that much you get good at reading a room fast. That’s most of this job.
I’m at Weber State now. When I’m not on bar I’m writing, reading, gaming, or at the range.
Why this exists
Most coffee writing is either gatekeeping or an ad. I wanted somewhere to write about the craft honestly, without the snobbery and without acting like every drink is a spiritual event. Some of it is technique. Some of it is just what happened on shift.
Where I work
I work for Black Rifle Coffee Company. This site is mine. They don’t review it, pay for it, or speak through it. When I write about coffee they sell, I say so. There’s more in the disclosure and the editorial standards.
Get in touch
Pitches, corrections, and questions all go through the contact page.