I feel like this thread was more about celebrating your trivial and meaningless accomplishments as a coffee shop manager and less about a topic for discussion.
Quote (Kath @ Sep 30 2015 05:38am)
Revilutionizing not talking about coffee. I'm talking about loyalty programs, Bluetooth scanners, processes behind the espresso bar.
If you want to be a nerd about coffee. Let's be a nerd. Talk to me about crema. Talk to me about calibrating a machine. Let's go.
What's your preferred grind and pull time for your coffee. Which one releases the your preferred aroma ? What's your favorite kind of roast? Brazilian, Peru, Bali. For your acidity of your coffee, if you're in the mood to enhance it, how do you? How do you like your filter mesh for your pour overs? What is your preferred technique?
I don't need to add 5x creams and 5x sugars to all my coffee for me to enjoy it. Nor do I need to water down my espresso.
I hand pick all my coffee. I appreciate it black. That was the first time I had my coffee, I didn't know there was another way, until I had some of my mothers coffee.
My relationship with my roaster is fabulous, I get only the best and freshest batches, and he knows if I taste anything off with any of my beans, he yells at his staff. For my quality, I expect nothing but perfect.
Edit: spelling
O____________________________________________________________________O
Quote (Kashley @ Nov 13 2015 10:24pm)
Your coffee looks delicious. Nice work. I like strong coffee but still need some cream n sugar. I live in Canada we have a coffee shop called second cup they make coffee/espresso drinks like yours.
hop off her dick brah, she's a barista ffs that is average looking at best.
This post was edited by SymphonicX on Dec 7 2015 03:05am