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Barista wage 2012

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  • #16
    Re: Barista wage 2012

    Originally posted by 08272D30490 link=1337605623/13#13 date=1337688746
    Of course "both" is the answer but good milk is noticed by more (Australian) customers.
    Originally posted by 243C39392C3D162428277F7E490 link=1337605623/14#14 date=1337689109
    It depends on the equipment you are using, ie a Robur E with a temperature stable machine like a Linea, will not take much training so long as the person pulling shots is being supervised and has a consistent tamp. Milk on the other hand is harder to do consistently. There is lots more to account for when texturing milk and managing your flow, it definitely takes more mental organisation. 
    Cool. Milk it is then.  Thats what I saw in most cafes.  The one with the "looks" does the milk.  ie. The face of the business just before the product gets to the customers.

    Yes, most likely the Linea or the FB 80 + Robur (non-E)

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    • #17
      Re: Barista wage 2012

      Originally posted by 6870757560715A68646B3332050 link=1337605623/14#14 date=1337689109
      It depends on the equipment you are using, ie a Robur E with a temperature stable machine like a Linea, will not take much training so long as the person pulling shots is being supervised and has a consistent tamp.
      Hmm... Sorry, but I disagree.

      I have been pulling shots since I was a kid and there is still rarely a week where I dont learn something about espresso and revisit what I do in some way or another. To assume that a newb will have shots mastered if they have the "right equipment" and tamp. Sorry, but nope.

      The milk learning curve may be steeper but its also shorter. Microfoam is achievable pretty quickly. Its refinement and pour skills from there.

      Espresso is the foundation of all milky coffees and if the person doesnt have the skills to diagnose and adjust on the fly, the foundation is sure to crumble and its game over and youre losing money...Espresso is not to be trivialised.


      Originally posted by 647076766C60677062626464050 link=1337605623/15#15 date=1337693468
      Yes, most likely the Linea or the FB 80 + Robur (non-E)
      This introduces another level of difficulty as you then need to assume consistent dosing and the skills to manage distribution etc. Its also likely to lead to much more waste.

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      • #18
        Re: Barista wage 2012

        Originally posted by 2C34313124351E2C202F7776410 link=1337605623/14#14 date=1337689109[/QUOTE
        It depends on the equipment you are using, ie a Robur E with a temperature stable machine like a Linea, will not take much training......
        Rubbish. It will take as much training and supervision and hard work and time as with any equipment.......


        ....and, what Chris (cjn) wrote...."...Hmm... Sorry, but I disagree......To assume that a newb will have shots mastered if they have the "right equipment" and tamp. Sorry, but nope...."

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        • #19
          Re: Barista wage 2012


          My response was specifically about where you put the more skilled barista when two up on a machine. I stand by my comment that some equipment that helps enable consistency can help swing that balance. I use both a Linea a Robur E and a Robur doser at work.

          To be honest I found your comment about "the internets favourite equipment" a little out of line.

          When under the pump with 20 people waiting for coffee the Robur E is an absolute lifesaver. It does not make life easier simply because the internet says it does. I couldnt care less what "the internet" says about it.

          It takes 5 seconds and only one hand to get the coffee dosed and distributed, I then tamp the mound. I have pulled many shots done like this with a Naked porta filter. The shots look great.

          With the doser I would say it takes closer to 20 seconds to do all this. It takes practice to prevent wastage, it take care and practice to get an even looking extraction on the naked portafilter. Imo it takes a very highly skilled barista with a refined technique to get more consistency dosing manual then from the E.

          The same goes for big dual boilers compared a spluttery HX (obviously there are some good HX machines out there too) You can get great shots from both, but it takes more skill to do it all day long on lesser equipment.

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          • #20
            I do approx. 7 kilo's a day at my workplace..
            what am i worth?

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            • #21
              Some interesting numbers there.

              450 coffees per day from 45 kg (I'm assuming they are all ~ 20g shots - although I prefer mine as doubles).

              At the going rate in Perth (~$4 for a small) thats $500k of coffee a year... Is that typical?

              Assuming those numbers are correct, a single barista would be pumping out a coffee every single minute, every hour, every day of every week of the year. Talk about busy!
              None of the espresso places I frequent are ever that consistently busy (and most have 2-3 baristas working together).

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              • #22
                Originally posted by motorcycles4eva View Post
                I do approx. 7 kilo's a day at my workplace..
                what am i worth?
                Depends on how good they are.

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