Completed the second session of my TAFE Barista Course last night. It continues to be a good learning experience although using a commercial machine rather than what I will eventually buy. It does highlight that a lot of people who work in cafes have not done any wider thinking about the issues & dynamics of coffee making. I feel a bit better equipped theory-wise having spent a lot of time on this Forum and elsewhere researching the subject.
An example - the two group commercial machine we were using was giving good shots earlier in the evening but later was delivering 10second pours without crema. Nobody seemed to notice! When I pointed it out it was not seen as a big deal. I guess the fact that half the trainees dont drink coffee or only drink lattes could be a reason. Im not sure how you could be a good barista and not be passionate about your coffee.
I am starting to get a better grasp of the dynamics of milk texturing, and again this is because this Forum had already alerted me to the subtleties involved. Nobody else on the Course had heard of Coffee Snobs.
An example - the two group commercial machine we were using was giving good shots earlier in the evening but later was delivering 10second pours without crema. Nobody seemed to notice! When I pointed it out it was not seen as a big deal. I guess the fact that half the trainees dont drink coffee or only drink lattes could be a reason. Im not sure how you could be a good barista and not be passionate about your coffee.
I am starting to get a better grasp of the dynamics of milk texturing, and again this is because this Forum had already alerted me to the subtleties involved. Nobody else on the Course had heard of Coffee Snobs.
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