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Starting the prosess of regaining the knowledge of barista art.

Discussion in 'Journals' started by Conscious thoughts, Sep 28, 2021.

  1. Conscious thoughts

    Conscious thoughts Veteran Member

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    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.
     
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  2. Eddi

    Eddi Eddifying

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    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! :)
     
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  3. Conscious thoughts

    Conscious thoughts Veteran Member

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    Thank you @Eddi :) Yes it may be a bit more coffee on me too these days :p 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 :oops:
     
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  4. Secret Chief

    Secret Chief Meghalayan Ape

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    If you'll be downing litres of the stuff, let me suggest decaff. :)
     
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  5. Conscious thoughts

    Conscious thoughts Veteran Member

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    I am at work to make coffee for others :) Not drink it my self :D But yes decaff is my own favorite at work
     
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  6. Eddi

    Eddi Eddifying

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    Will you be working at an independent coffee shop?
     
  7. Conscious thoughts

    Conscious thoughts Veteran Member

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    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 :)
     
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  8. Eddi

    Eddi Eddifying

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    Better than working in a chain!
     
  9. Conscious thoughts

    Conscious thoughts Veteran Member

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

    ChristineM "Be strong" I whispered to my coffee.
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    I've got to liking caramel in my macchiato in place of sugar. An option maybe?
     
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  11. Conscious thoughts

    Conscious thoughts Veteran Member

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    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
     
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  12. RestlessSoul

    RestlessSoul Well-Known Member

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    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.
     
  13. lewisnotmiller

    lewisnotmiller Grand Hat
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    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!
     
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