great news mate, care to share where?
Congratulations Aaron.. all the best in your new job and may you pull many great shots for your customers!
first pour @ veneziano.
for me this is the stuff of fantasy
Congrats Roknee! (aha I thought it might be Veneziano)
haha yeah same, I was just probing for it.
what gave it away?????
Congratulations Aaron and good luck with the job! :)
Espresso instinct ;)Originally Posted by roknee link=1211261535/0#7 date=1211264908
What gave it away?
Veneziano were looking for a casual barista (1 day a week). I checked your profile and you live in Melbourne. And you sounded pretty excited about the job (a cafe to be excited about). Was a good enough guess for me. ;)
Fantastic news Aaron. Couldnt have gone to a more deserving person - just your attitude alone is worth the job. Good luck with it!
Great news, Aaron, have fun! :)
dennis - thanks
yeeza, sanch - good PI work.
matt - thanks but i dunno about the deserving bit.
vivianne - thanks too.
cant wait for this fri
Having tried it for a short time Ill give you a tip:
Its a bit different to doing it in a relaxed atmosphere at home. *;)
Having done it for 5yrs Aaron, Ill give you a tip ...Originally Posted by Thundergod link=1211261535/0#14 date=1211279592
Its no different to pulling shots at home, if youre in the right relaxed mind-set.
Youve definitely landed a great job with passionate baristi surrounding you ...
Watch, practise, be confident, & learn ;)
top spot, top coffee, top job-opportunity and, i am sure, in a few weeks, top barista!
thanks everyone (wow its like my birthday)
tg and tony - i think at the moment i feel somewhere in between.
i would LIKE to be relaxed mentally and am definitely aiming for it, but at the same time, ive seen some gun baristas in various cafes looking not-so-calm in the morning rush. ive seen some BIG deep breaths as a large crowd walks in together....!
i do feel v. fortunate to be surrounded by a huge wealth of knowledge and experience and will try to absorb as much as i can. ill be next to wushoes so am in great company.
and meeting david m was really great even if it was brief. hes very down to earth, friendly and easy going - not what i expected from a top notch pro. maybe i should shift my expectations?
will keep you guys posted and a run down of day one!
Welcome to the fold Aaron. Happy to have you aboard. Do you realise what you have gotten yourself in to? DO YOU...DO YOU?????!!!! On Friday everyone wants a coffee....scared yet ;) You shouldnt be! Its a lot of fun....after all...not everyone gets to play around on a LM FB80 competition specd machine and robur...plus whatever other grinders we may have up! Be excited....but be ready, because come Friday, its game on baby!
PS: took you a while to drop Makin an email didnt it? I told you to do it ages ago!
i do, i do know what im in for. thats why last night just before dozing off i was running through my shot technique!
v excited to work with great machinery *:)
and so-so baristi *;) maybe i can show u guys a thing or two... *;D
Good luck Aaron, Im sitting here green with envy, would have applied for the job myself if I lived closer.
Soak up the knowledge of David S & all the other coffee heads there.
i sure will and definitely appreciate how you would feel green with envy.
im damn lucky and know it!
thanks for the wishes
Good one Aaron!
It would appear that the guys at FIRST POUR have a clue or two about coffee!!
Im sure they would not have even considered hiring you if youre not able to hold your own, so well done!
And GOOD LUCK!
thanks for that anthony. i feel fairly confident that i will pick up the skills i need to at a fast enough pace that theyll keep me on board for some time.
i hope so, anyway.
day 1 report:
8.30-12 @ 1st pour
def gets crazy
pull shots, take orders, take money, rinse jugs, empty dishwasher, steam milk, split jugs, adjust grind, dose up, fill hopper,
wipe bench, purge steam wand, be friendly, faster, pump out those shots aaron, was that a double?, long black in double cups take away, let the shot run too long, hi what can i get you?, dave whats this money here for? hi, im aaron, yeah its my first day, oohh, pull that shot again into a small take away cup please, triple soy takeway, wipe bench empty dishwasher, stack cups onto LM, take orders take money, geez i need a crink of water, ahhhhh, a break....clean up, empty,stack and then go all over again
WAS GREAT!!!!! :)
i thought i was going to start on shots but i started on EVERYTHING - deep end alright. wasnt a crazy busy morning so im glad about that.
toward the end of the shift a guy with a dine in cap said it was terrible and wanted another - i got upset with myself *:( but turns out he was just joking. ha ha *:P
i was pretty happy with achieving some ok milk efforts, i thought id be blasting milk all over first pour on my first real go.
so, will i go back for more?
yes please, hows next fri dave? *;)
and of course david s.
seriously on top of his (and my) game. cut my shots when i was too late, heaps of help and solid advice, remained calm throughout, and i was probably more of a pain than a help.
seriously dave it was great working side by side today.
thanks for putting up with my beginner effort.
(but i guess you have no choice :D)
Great stuff Aaron! They always say the first day is the hardest, so its only smooth(ish) sailing from here I guess!
i guess the stress-fulness of it all will diminish to a workable level (soon?) and allow me to concentrate on pulling better and more consistent shots.
Yeah for sure. I guess getting thrown into the deep end is sometimes the only option. Ive been blessed with a similar casual job here in Sydney. I do a 4hr shift on a Friday night on a 3gp Synesso. Nice and slow with more time to play. The difference is, is that I dont actually have to rock up - only when I can make it. - Sounds like a good deal to me :) Its nice to wind down the week as a Lighting Consultant by day to quasi-barista at night.
I guess you can be thankful that youre in capable hands.... dont know about that David guy you have standing next to you though ;) (Just kidding Wushoes - I look forward to getting a double espresso from you next time Im down VIC way).
sounds like were in similar territory.
well be in even more similar territory when i upgrade to mr minore at the end of the year.
what similar lives we lead!
well not ALL that similar, but still...
how long u been behind the synesso for?
Yeah I was going to bring that up earlier that you may now be able to get that Minore with the new job :) Heard the SJ isnt a bad grinder either ;) - was trying not to go OT though ;)
Honestly, Ive only done a few stints behind the machine cos even though its there, I rarely have my Friday nights free. I plan to get there more often though later in the year.
and hows it been for thoese stints?
i have to say that i was surprised that i could manage some ok milk steaming efforts. from what i had read, i really thought id be plastering lukewarm cow juice all over the shop. im glad i didnt!
yeah its been really fun. Its a great little cafe with a very strong following, mostly younger crew, and its heaps chilled... .at that time anyway. Id hate to do the peak times... being right next to the train station, theres a lot of hurried commuters and long lines. I dont think I want that yet.... Ill stick at the Light job for a while yet. I havent made that transition from hobby to career yet.... time will only tell that one.
Yeah getting used to the power of the steam in the Synesso took a few goes at getting used to. I mostly do shots. Its good as it gives me the time to put out a quality shot without thinking about the milk etc. Like I said, its the quiet shift.. that was part of the deal. They wanted me to quit my day job and its UBER tempting.. its defintely in the pipelines, but probably not the right thing at the moment.
Ive noticed the marzocco 4 hole tip isnt as difficult as other 4 hole tips. My 4 hole at home just kills the milk.Originally Posted by roknee link=1211261535/30#31 date=1211803691
Good to hear ur having fun at FP!!
hey yeeza if they want you to quit ur day job, then DO IT! u should take pride in the fact that they want u there FT. youre obviously doing something wonderful for them.
i am finishing off my clinical doctorate in psychology and have often fantasised about working behind a machine FT for a while and then possibly opening my own cafe. i cant see it ever happening, but like u say - only time will tell. meanwhile i will soak up as much as i can from Wushoes and the team (and that is a LOT).
G1 - interesting bout the LM 4 hole tip - and how u have more difficulty at home. i also love the LM steam tap, which is like half a turn for full on, rather than several twists like a lot of other machines
GoD - maintain a relaxed mind? must be like golf - you only get relaxed when you get good!
otherwise its a novice attempt, green-thumping, swearing, ball of frustration. well at least that was my experience yrs ago when i gave it a go...never maintained it...hhmmm..
today was inconsistent milk and shots and some silly accidents like spilling choc powder down my front.
desperate to improve consistency ASAP. and i know its only been 6 hrs behind the LM and should cut myself a little slack, but still, not a happy camper (hhmm as opposed to the thread title). but great to work next to dave seng thats for sure (man i feel sorry for him)
..... I will one day.... its just a matter of timing I guess. Im fairly comfortable where I am now in the Lighting industry, but I dont see myself staying around forever, just waiting for the right opportunity; whatever that is ::)Originally Posted by roknee link=1211261535/30#34 date=1211854349
i hope that the right opportunity falls right into your lap! like, you know, you head into your local cafe and the owner says, hey mate, i need to sell my business immediately, im desperate to sell, you can keep everything in place (inlcuding the mistral), and keep my staff. how about $75k for the whole lot? ;)
or the synesso ;)
;DOriginally Posted by roknee link=1211261535/30#35 date=1212120942
Yep, its a messy process when youre rushed matey - but at least you didnt spill choc powder over a customer ;)
Thats why most cafe staff opt for blacks - the stains kind of blend in.
Good luck - youll eventually get to the point of satisfaction with your barista skills, & then youll start enjoying yourself (& of course relish the compliments that customers give you)