Re: Call THAT espresso!!!
I loved the horrified look on that guys face TG
Though these guys really cracked me up, definitely a Haito Latte ;D
http://www.youtube.com/watch?v=HUgzVGbDY5M&NR
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Call THAT espresso!!!
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Re: Call THAT espresso!!!
He only put 1 spoon, but I havent taken sugar since I got the Expobar.
Stopped cold turkey.
I dont understand the point of the video other than he wanted his own YouTube video.
If he thinks life is good with what hes drinking now, imagine if he had a decent cuppa.
Ill see your 10 second pour and raise you an overextraction.
http://www.youtube.com/watch?v=-TR4LRUsZuQ
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Re: Call THAT espresso!!!
Whoa how much sugar did he put in that
that was about 2 teaspoons!
I have sugar - but only about 1/2 - 1 teaspoon.
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Re: Call THAT espresso!!!
crap...heres the link.
http://www.youtube.com/watch?v=Z8Gj-EhKhwc&mode=related&search=
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Re: Call THAT espresso!!!
Watch this video...I dont even see any crema in his 10 second pour.
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Re: Call THAT espresso!!!
Yeah, Ive thought about taking the tamper.
Bit heavy to carry though.
I do take a picture of my Expobar and Macap as well as my certificates from Coffee School.
The pictures have so far overcome the initial negativity regarding my lack of cafe experience.
But so far both places Ive trialled have dubious practices. :
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Re: Call THAT espresso!!!
Just make sure you take a tamper or two along with you Greg! Surely thatd be enough to impress anyone to give you a job!
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Re: Call THAT espresso!!!
Interesting discussion TG, since I find myself in a similar boat. Just moved interstate, still waiting for the right sort of job for my training / experience, and your thread gave me the idea of following up barista work. I likewise have no cafe experience at all, but I sometimes find myself drinking a coffee not because I felt like one to drink but because I enjoy the process of making it.
Anyway found one along the lines of blah blah blah needing people for full-time or casual hours for anyone who would like to be part of the cafe industry working with a fantastic team. Training will be given to those requiring it. If you are willing to work hard and learn, we would like to meet you. Immediate start available. Plenty of flexible hours.
Figured it was worth a shot, made the call and will head up there next week for a chat if nothing comes up before then. My initial feeling from the call was a little dubious - when I said I hadnt worked in a cafe as a barista before he said he could teach anyone to make coffee in a day so long as theyre willing to learn.
I guess Ill soon find out what sort of establishment it is; while I dont really want to work somewhere that breaks all the rules Ive tried to learn and serves dreck, I guess it would be an experience nonetheless. Now if only Corey at Epic needed someone...
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Re: Call THAT espresso!!!
What happens to me very often (I use the volumetric button) is that I will push the button to stop the pour at the very instant that the volumetric doser cuts the shot, in turn switching it back on. I can normally get the cups out before it starts opuring again. But hows that for well set dosing.Originally posted by JavaB link=1169639920/0#11 date=1169710350[
How many times do you see a barista lock in the pf, push the dose button and do something else until it is finished.... did it pour in 15 seconds...or 45?.... was it blonding well before the end?
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Re: Call THAT espresso!!!
I was having a similar conversation with someone today Robusto. If you go somewhere and have a good experience and the next time is mediochre you are likely to be forgiving. But if the first time you go there is ordinary you are less likely to go back.
The place I went to today was mediochre. But I went with people who talked it up so put it down to a bad day. But if next time is still mediochre I wouldnt go back. I have heard other good reviews from people so has some credibility. I think I might just be getting fussier in my old age. The 3 other people I went with all liked their coffees. But once you know the standard of what can be achieved you expect everyone to meet it.
This particular cafe was better than average but not as good as places I choose to frequent.
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Re: Call THAT espresso!!!
Thundergod, the experience was worthwhile. At least next time you can honestly say you have worked behind the counter at a commercial establishment.
Today, a new girl was the baristaux (sexist) at my regular cafe. Very pleasant, service with a genuine smile.
But my glance at the coffee machine was like a poke in the eye:
A very thick layer of dried milk on the steam wand.
Now, Id been in there two seconds and I spotted it....Youd think someone working there would too.
Should I point this out or not....I debated this over and over with myself as three lattes were being prepared.
Surely she would wipe it off before steaming...
Uh uh. Nope.
Had that not been my regular place, I would not have hestitated to point out the oversight. By the end of the day that milk would be crustier than last weeks bread.
Disintergrating into some customers latte.
But seeing how the service here is normally very quick and good, I passed. This once.
--Robusto
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Re: Call THAT espresso!!!
And maybe she wont know enough to reel in horror at "their way".
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Re: Call THAT espresso!!!
Well Thundergod....
What can I say.... :
surprised by your experience - nope (probably similar to many coffee shops around Perth..... but I dont think too many would make a long black like that).
And at least you didnt have to reheat the previously textured milk sitting on the drip tray..... but maybe if they were busy
My daughter starts at a cafe end of this week (coffee making experience - nil, other than watching me on the odd occasion).....
She asked me to show her how to make an espresso and how to texture milk...
I told her to wait until after they showed her how they wanted it done - then she could practise on my machine..... I didnt want to teach her any bad habits
;D ;D Maybe Id better buy some old stale beans to emulate the coffee they no doubt use....
but I dont expect to be able to consume the results - not because she is making it - but because she will be making it "their way"...... At least she knows what each style of coffee is called and what they look like (when properly made).
Should be an interesting exercise.
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Re: Call THAT espresso!!!
Went to a barista interview today.
I wasnt too worried about getting the position because from what I understand the hours might not suit me and I am hoping that full time Quality Assurance job comes through.
I dont want to leave someone in the lurch by starting work and then leaving very soon after.
That aside, when I got there the first question was had I worked in a coffee shop before.
Answer - "No."
Reply - "See you."
Well theres a challenge. So despite not really wanting the job, I asked if he was at least going to test me out.
So he said OK make him a coffee. Anything. A flat white he decided.
In my haste to make a good impression I did not notice what the machine was other than a 2 group auto.
When we got to talking about whether I knew how to work the grinder, it turns out he doesnt know what brand/model it is.
I asked how many clicks and which button was set for a single shot.
Now the scary bit. The milk.
There were two 1 litre jugs in the fridge. With milk still in them.
They were the only jugs he had.
I took a deep breath and decided to heat what was left in one of them.
The tamp looked a little uneven but the pour went OK I suppose.
The beast had some steam power!.
By the time I moved my hand to feel the temp it was done.
Next thing this guy said to me was "Now you can drink it". ;D
So we sat at a table and had a chat.
His English was not very good and I struggled to understand him completely.
But I showed him a picture of My Expobar and Macap.
Im sure he thinks Im mad but he was impressed enough with my flat white effort and the picture didnt hurt.
Anyway, despite my telling him that I might not be available by the time he might need me (seems business is very, very quiet at the moment), he still told me he might give me a call if trade picked up.
So it would appear that I could have the job if I wanted it but damn I shiver thinking back on those few minutes.
The milk. <Shudder>
He tells me his idea of a long black is to keep running the shot until the cup is full.
Unless of course they want a strong one; then you do the same but with the double basket.
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