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Call THAT espresso!!!

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  • #16
    Re: Call THAT espresso!!!

    When I first joined CS I reported seeing a tamper used.
    It was at a "café" in a Westfield.
    The coffee maker guy practically jumped onto it to get all his body weight into the tamp.

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    • #17
      Re: Call THAT espresso!!!

      His name wasnt Schomer, was it? Hes into 50 lb force.

      --Robusto

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      • #18
        Re: Call THAT espresso!!!

        Schomer weighs 50 lbs?

        Eat some food for petes sake!

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        • #19
          Re: Call THAT espresso!!!

          Originally posted by robusto link=1169639920/0#7 date=1169700804
          Originally posted by scoota gal link=1169639920/0#5 date=1169698918
          I have a regular customer (who is also a good friend!) and if the espresso I pour for him when I am at work even looks like crapola, I will pour again until its satisfactory. I pretty much always get the thumbs up from him! And if its not thumbs up, its find out where Ive gone wrong, ie is the machine clean, how old are the beans, have I tamped it right, is it dosed correctly and you get the idea!

          And theres not ever a pale blonde in sight!
          Now THAT is service, Scootagal. Every alleged barista and cafe owner should take note.

          --Robusto
          Myself and my staff wouldnt serve a bad looking espresso to anyone, regular or not.

          LE

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          • #20
            Re: Call THAT espresso!!!

            Originally posted by robusto link=1169639920/0#13 date=1169749961
            Ive only  seen a tamper used in one cafe. Everywhere else its the lift up to the grinder method.

            As to the volumetric dosing....Thats interesting.  On the occasions  Ive tried to make conversation with the  12-year-old  baristas, asking them what volume the machine is set to, they answer that they do not know.

            They dont  know  how many mls theyre extracting hour after hour, day after week after month.   You would think that out of idle curiosity alone, let alone taking an interest in their work, they would attempt to find out.

            "The boss sets it" is the reply.

            Sets and forgets. Perhaps when the cafe is first open, and never gain.

            --Robusto
            If you ask my staff what measurement or time the shot is they would also tell you that the boss set it, however i start work 1 hour before everone so as to set the grind and timing of the shot. if it needs changing then i do that as needed. the less people that mess with my machine the better, as long as they can tamp well & tell a good shot from a bad shot they dont need to know how to change it.

            LE

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            • #21
              Re: Call THAT espresso!!!

              Ive been making coffee professionally for over 20 yrs, and I am only now just starting to reach a level of satisfaction with my espresso coffee!

              Doesnt say much for the pimply kid making coffee at the local franchise...

              P  ;D

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              • #22
                Re: Call THAT espresso!!!

                Originally posted by Sketchy link=1169639920/15#19 date=1169980264
                Originally posted by robusto link=1169639920/0#13 date=1169749961
                Ive only  seen a tamper used in one cafe. Everywhere else its the lift up to the grinder method.

                As to the volumetric dosing....Thats interesting.  On the occasions  Ive tried to make conversation with the  12-year-old  baristas, asking them what volume the machine is set to, they answer that they do not know.

                They dont  know  how many mls theyre extracting hour after hour, day after week after month.   You would think that out of idle curiosity alone, let alone taking an interest in their work, they would attempt to find out.

                "The boss sets it" is the reply.

                Sets and forgets. Perhaps when the cafe is first open, and never gain.

                --Robusto
                If you ask my staff what measurement or time the shot is they would also tell you that the boss set it, however i start work 1 hour before everone so as to set the grind and timing of the shot. if it needs changing then i do that as needed. the less people that mess with my machine the better, as long as they can tamp well & tell a good shot from a bad shot they dont need to know how to change it.

                LE
                You might have missed the point Robusto was making.

                Also, "if it needs changing then i do that as needed"

                How do you know when its needed?


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                • #23
                  Re: Call THAT espresso!!!

                  I think one of the problems with volumetric is that is teaches people bad things about coffee. why do they always have 6 buttons? It gives untrained barista the idea that more coffee equals stronger coffee and teaches nothing for the idea that anything past a 30ml shot is going to be rubbish. Ive seen people press the big cup button for a long black and let the machine fill it. really if your going to have it on a machine you only need four buttons. a double and single ristretto and a double and single espresso.

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                  • #24
                    Re: Call THAT espresso!!!

                    I think the point is that baristas should know what they are doing, irrespective of who sets what on the machine they use.

                    --Robusto

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                    • #25
                      Re: Call THAT espresso!!!

                      Just because it has volumetric controls doesnt necessarily mean you must use them.

                      Anyone can push a button...

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                      • #26
                        Re: Call THAT espresso!!!

                        Originally posted by nunu link=1169639920/15#24 date=1170073399
                        Anyone can push a button...
                        I think youre being overly generous.

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                        • #27
                          Re: Call THAT espresso!!!

                          Originally posted by Thundergod link=1169639920/15#25 date=1170078534
                          Originally posted by nunu link=1169639920/15#24 date=1170073399
                          Anyone can push a button...
                          I think youre being overly generous.
                          My cat can push a button...

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                          • #28
                            Re: Call THAT espresso!!!

                            Good thread this one 8-)

                            I think it all comes back to the type of people that café owners want to employ or can afford to employ... With most, "its just a job and those big shiny things are just machines". If the owners dont have the passion, how can you expect the PBTC to be any different? Thats why the recommended café list in CS is well.... So short :-?.

                            Mal.

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                            • #29
                              Re: Call THAT espresso!!!

                              Many cafe owners would rather employ a cute young woman/man who looks pretty/handsome behind the machine than an older woman/man who has a passion and some dedication and interest in what they are doing.

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                              • #30
                                Re: Call THAT espresso!!!

                                Sad but true :-?

                                Mal.

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