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  • confused, which way to go

    i am pretty new to the world of coffee, i have an issue and dont know which way is the best way to do it, down at my cafe
    i have 2 experienced barista, each one has its own way to make a large coffee which is 12oz, and i wanna know which one is better for my customers


    1 st barista makes is with one shot handle but presses the 2 cups buttom which gives it almost the 60ml shot, this person calms it give the same result and you are saving up on some coffee

    2nd barista has a bit more experince, she worked all her life as barista
    she makes her large coffee 12oz with duoble shot, and calims this way is the best for ur customers

    so now i am confusing which way i should go for,
    plz help me out guys
    Id very much appreciate it

    thank you

  • #2
    Re: confused, which way to go

    The "2nd barista" has the right idea; you may need to offer training to the first.

    Comment


    • #3
      Re: confused, which way to go

      Agree with Jaysonlew.

      Comment


      • #4
        Re: confused, which way to go

        The first one needs training, or shooting >

        Comment


        • #5
          Re: confused, which way to go

          If both handles are using the same size basket then there is no difference.  However if it is a single basket  in the single spouted handle then the first barista has no idea, and you should think about changing it. (EDIT: Ha! I meant changing the single size basket out.... not the necessarily the barista )

          One of the keys to quality coffee is consistancy.  I would speak to your roaster about getting some training - and if needed about getting rid of that single basket - so you can improve quality and ensure that everybody is on the same page .....including you. 

          Comment


          • #6
            Re: confused, which way to go

            ammar

            double shot please. your more discerning customers will say that theyd rather have one small (ie standard 150-200ml) really good coffee rather than a yankee influenced supersized bucket of grey swill. If the double costs them more they will still thank you for it.

            (update) Topher - just read your post above. number 1 might just be weird rather than an ignorant tight-arse?

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            • #7
              Re: confused, which way to go

              Just re read the original post:

              Originally posted by 494545495A280 link=1318835356/0#0 date=1318835356
              this person calms it give the same result and you are saving up on some coffee
              So they realise they are using a single basket.....to get a double shot.   Time for some serious re-education or re-employment. 

              And please stop calling this person a barista.

              Comment


              • #8
                Re: confused, which way to go

                Originally posted by 333F3F3320520 link=1318835356/0#0 date=1318835356
                1 st barista makes is with one shot handle but presses the 2 cups buttom which gives it almost the 60ml shot, this person calms it give the same result and you are saving up on some coffee...
                If you take all factors into account: Insurance, rent (or lease or mortgage), utilities, supplies, wages, taxes, maintenance, etc., the cost of the coffee begins to look somewhat insignificant. Beyond that, the coffee is the only (or the most important) product you sell.

                If you cheat on the coffee and make a poor-tasting beverage, and lose a customer, where is the savings then?

                When I ran the local newspaper, one of my advertisers was a coffee shop in town. I had not started coffee at home yet, and I had never actually seen espresso or milk-based drinks being made. Being quite ignorant as I watched them make my drink, I asked, "Why are you suing the thermometer in the milk?"

                The answer? "Its to make sure we get the milk hot enough to kill the bacteria."

                The shop is out of business now. The owner had a gambling Jones and he ended up leaving his wife and running off with a blonde employee. Still, my money is on the bad coffee as the cause of its failure.

                Same shop, a customer ordered a five or six drink take-away. and three or four minutes later he came back asking for sugar as his large drink was quite bitter. The owner told him, "You probably ordered the wrong thing."

                So, wise them up, get them some training, or maybe start looking for another job. They may not be around long...

                Comment


                • #9
                  Re: confused, which way to go

                  Easy fixed.
                  Get the 1st barista a job at a nearby coffee shop, let the 2nd barista employ and train a a good replacement for #1

                  Keep yourself away from the machine until you can answer the original question yourself or have had #2 give you some training.
                  ;D

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