About Your Tech
Cameron D.-
Cameron Daniels, founder and current owner, started Espresso Rescue in March of 2006 with his personal set of tools, one service van and experience stocking parts for another machine distributor in town. Cameron earned certifications for servicing Franke and Cafina/Melitta super-automatics, Marzocco semi and automatics, Rio semi and automatics, and La Spaziale semi and automatics. Throughout the past three years, Cameron has added to his certifications and worked on all types of machines. His love for espresso machine repair stems from a self-motivated past:
It started with a junkyard Astoria, years of weathering and burn marks made it almost indiscernible from the scrap metal surrounding it. With the knowledge only an espresso machine parts stock boy could possess the Astoria was brought back to life, piece by piece. After delighting in its spoils (one creamy macchiato after another) young Cameron was struck by his ability, power even, for repairing espresso machines. As soon as the idea was thought, the phone began to ring. Thus, Espresso Rescue was born...
In the beginning, Cameron serviced coffee businesses around the Olympia area but now, three years later, serves anyone from the local “mom and pop shops” to corporations like McDonalds, all over Western Washington. Absolutely insane about doing espresso beans the justice they deserve, Cameron strives to make each machine the absolute best it can be (or replace it quickly with an affordable, quality machine). Not only is Cameron capable of exceptional work, he also trains and supervises all other techs on staff.
Amy B.-
Originally from Annapolis, Maryland, Amy moved to Washington State at the age of twelve. One of the first things she noticed, besides the mammoth trees, were the coffee shops and drive-thrus on almost every block, even in the smaller towns. It immediately spiked her curiosity. Of course she started drinking espresso and quickly understood the difference between a cup of drip coffee and an espresso. As soon as she was old enough to work, she jumped straight into the world of espresso. Amy worked at different establishments soaking up everything she possibly could. Nothing made her as happy as when she gave someone a great cup of coffee. She was also very interested at the inner workings of the espresso machines. She wanted to understand what made them work, and how to fix them. She wanted to be the one to swoop in with her red cape on and save the day when someone’s machine was on the fritz. Finally Amy worked for someone who also owned a company that was involved with every other aspect of the coffee industry, including machine repair and maintenance. After asking for three years if her boss would teach her to work on the machines and three years of proving her interest to be true, he finally agreed. Amy was tossed into a shop and given a couple of old Wega machines to take apart and rebuild. She was in heaven, finally learning something new every day and getting paid to do something she loved. Amy really enjoys the fact that she has also been a Barista for a substantial amount of time, she feels that it gives her better insight on the business as a whole. Amy has experience in training budding baristas, helping brainstorm ideas for new products and also testing those products from a Baristas point of view. There is always something that you can learn about espresso and always room for improvement. Honestly, she cannot understand who wouldn’t enjoy being part of that!
Barret D.-
Barret has never had an aptitude for complicated machinery, but his first experience with a super-automatic machine was an epiphany. When he’s not sipping an 8 oz Americano in popular Olympia cafes, he is elbow deep in anything with an automatic piston. With a wide range of interests including architecture, sequential art and website development, Barret possesses the intelligence and attention to detail required to service super-automatic machines.
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