Starting the prosess of regaining the knowledge of barista art.

[Spirit of Light]

Today have been a lot of meetings on my new job as a barista And just by watching my co-workers, I realize that I have some study to do so that I can regain my knowledge of how to make the best coffee for my future customers
There are many techniques that have changed since I last made Latte art as a barista (2015), and the machine is new to me. Well, I am up for the challenge
Being in the environment of coffee shops or cafes is to me, a dream come true again, and I honestly thought I was not going to work as a barista again, but here I am

And I believe it is good for me to get out of my "bubble" of being a lot along in my private life.

 

[Eddi]

I used to work in a cafe, preparing various coffees!

I really loved doing that

Plus I got to drink lots of free coffee

At the end of the day I would be totally wired on caffeine!

Best wishes for your new job!

 

[Spirit of Light]

I used to work in a cafe, preparing various coffees!

I really loved doing that

Plus I got to drink lots of free coffee

At the end of the day I would be totally wired on caffeine!

Best wishes for your new job!

Thank you @Eddi Yes it may be a bit more coffee on me too these days And my boss will let me use the espresso machine at work to refine my skills before I truly serve customers coffee.
I do not wish to serve bad made coffee

 

[Secret Chief]

If you'll be downing litres of the stuff, let me suggest decaff.

 

[Spirit of Light]

If you'll be downing litres of the stuff, let me suggest decaff.

I am at work to make coffee for others Not drink it my self But yes decaff is my own favorite at work

 

[Eddi]

Will you be working at an independent coffee shop?

 

[Spirit of Light]

Will you be working at an independent coffee shop?

Yes, this coffee shop/Cafè is independent so there are many ways that I can develop a new form of coffee ideas together with my boss, and the owner of this place

 

[Eddi]

Yes, this coffee shop/Cafè is independent so there are many ways that I can develop a new form of coffee ideas together with my boss, and the owner of this place

Better than working in a chain!

 

[Spirit of Light]

Better than working in a chain!

Yes, that is what I did last time I was working as a barista, and there was no room for improving what was served

 

[ChristineM]

I've got to liking caramel in my macchiato in place of sugar. An option maybe?

 

[Spirit of Light]

I've got to liking caramel in my macchiato in place of sugar. An option maybe?

That is a very good choice yes I have tasted it many times too
Caramel to any coffee with steamed milk is a winner I would say

 

[RestlessSoul]

This may not be much use to your customers, but I wish you could get a decent cup of tea in a coffee shop. In London a good cup of tea is becoming increasingly hard to find.

 

[lewisnotmiller]

This may not be much use to your customers, but I wish you could get a decent cup of tea in a coffee shop. In London a good cup of tea is becoming increasingly hard to find.

Somewhat along the same lines (diversifying the range) here are a couple of things that drive my wife's choice in coffee shops;

1) Good almond/non-dairy milk - here in Australia, Milk Lab is great, as it is designed to handle heat, etc, and not split. (MILKLAB Milk range designed (milklabco.com))
2) Good chai - when she's not drinking a coffee, she'll drink chai.

Along with the quality of the coffee, the friendliness of the service is important to her, but I'm sure you'll have that part well covered!