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coffee and consulting

Started by naterkane · 10 months ago

I recently found myself standing at a counter at a cafe in Williamsburg having to instruct the barista through every step of making my order. I even had to ask him to please rinse out the porta-filter (the handle thing you put the espresso in) and then explain that by not rinsing it out between ... Continue reading »

2 comments

  • smack

    1 year ago

    you're such a nerd, I love it. I used to be a barista at caribou Coffee in Detroit and what I loved about them vs. starpukes and other wannabes is that you packed, whacked, and cleaned after every espresso pull. It was messy, it slowed things down, but it was GOOD and quality. The other thing I NEVER see starbucks do in the interest of fast brewed is CLEAN THE STEAM WAND. I cleaned that thing after every steam, never let the milk sit there assembly line style, and... yeah.

    Every coffee drink I made was fresh, clean, and untainted.
    reply
  • nater kane

    1 year ago

    I could literally write a book (or training manual, which I have done) on how to not be a crappy barista. Milk is also single use only. Only steam as much as you need for the drinks you're making immediately. And if you have extra, it should be tosses and never reused. Oh the list could go on and on and on...
    reply

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