Re: Another poor coffee shop
Ive got another point of view on this.
I have trouble seeing the possibility of consistency between baristas, working the same machine, over the course of a day, without something extra.
Too often the training Ive seen seems to frown upon using any technology to promote consistency; from the dosing, through the tamping, to the temperature of the milk.
My wife and I have (very) recently opened a roastery in Brisbane. Weve been talking about consistency and what we cant stand for more than a year, and we decided to put our money where our mouth is.
Were using an Espro http://www.espro.ca/tamper.php tamper, to guarantee the same tamp every single time. We set and check the drop on the grinders ourselves, to ensure a consistent 8g every time (we upped it a bit). We check the grind first thing in the morning, and consistently throughout the day. We use thermometers for every coffee we make, rather than trying to judge temp by hand.
The theory is, no matter who is behind the counter, you should always get a consistent extraction, the right temp, and coffee that is freshly roasted.
The feedback were getting is excellent; people are crying out for it.
Plus, a money back guarantee on every cup we sell.
Were roasting on site, we have a Brazilian RFA blend as the house blend, a single origin of the month, and customers who keep coming back.
Training is important, but I will argue to my last breath you cannot get a consistent retail output of 30lbs of pressure on the tamp, and the right temp on the milk without technological intervention.
Well be hiring staff in the new year. I do agree that I dont want any of the self-styled baristas out there. Instead I want someone with a great personality, who loves coffee, and is willing to put in the effort to follow the system to ensure each and every coffee is as good as it can be.
btw - my wife enrolled in one of the popular barista courses in Brisbane, just to see how theyre teaching potential staff. It was rubbish. e.g. Heat the milk until its ouch (result, 15 degrees difference between two students). Just guess what 30mL looks like.
Nathan
Ive got another point of view on this.
I have trouble seeing the possibility of consistency between baristas, working the same machine, over the course of a day, without something extra.
Too often the training Ive seen seems to frown upon using any technology to promote consistency; from the dosing, through the tamping, to the temperature of the milk.
My wife and I have (very) recently opened a roastery in Brisbane. Weve been talking about consistency and what we cant stand for more than a year, and we decided to put our money where our mouth is.
Were using an Espro http://www.espro.ca/tamper.php tamper, to guarantee the same tamp every single time. We set and check the drop on the grinders ourselves, to ensure a consistent 8g every time (we upped it a bit). We check the grind first thing in the morning, and consistently throughout the day. We use thermometers for every coffee we make, rather than trying to judge temp by hand.
The theory is, no matter who is behind the counter, you should always get a consistent extraction, the right temp, and coffee that is freshly roasted.
The feedback were getting is excellent; people are crying out for it.
Plus, a money back guarantee on every cup we sell.
Were roasting on site, we have a Brazilian RFA blend as the house blend, a single origin of the month, and customers who keep coming back.
Training is important, but I will argue to my last breath you cannot get a consistent retail output of 30lbs of pressure on the tamp, and the right temp on the milk without technological intervention.
Well be hiring staff in the new year. I do agree that I dont want any of the self-styled baristas out there. Instead I want someone with a great personality, who loves coffee, and is willing to put in the effort to follow the system to ensure each and every coffee is as good as it can be.
btw - my wife enrolled in one of the popular barista courses in Brisbane, just to see how theyre teaching potential staff. It was rubbish. e.g. Heat the milk until its ouch (result, 15 degrees difference between two students). Just guess what 30mL looks like.
Nathan

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