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Thread: The budding Barista

  1. #1
    Senior Member Rocky's Avatar
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    The budding Barista

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    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.

  2. #2
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    Re: The budding Barista

    what are they teaching you if they let you run bad shots?

  3. #3
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    Re: The budding Barista

    Quote Originally Posted by Rocky link=1221181578/0#0 date=1221181578
    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.

    It makes you wonder doesnt it. One of my baristas (who is with me 1 day a week) works at a very high volume place for the remainder of his week. He is the only barista there that tastes their own shots when setting the grind. There are 3 baristas a shift doing 6-8 Kg each, and nobody but him tastes their espresso. When another barista spied him tasting it they said they had never tasted a straight espresso before, and they have been there 3 years. Bring back the passion I say.

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    Re: The budding Barista

    forgive me my first post here at CS...

    I agree i am currently in the process of opening my own mobile cafe ( yes mobile cafe, not a coffee van ) and during my investigations and training courses etc, i have noticed an awful number of people either in the coffe industry or seeking to enter the industry who dont even drink coffee. I have spent some time crusing around Perth visiting lots of different places to see what makes a good Barista and what makes an average one. Frankly i was shocked at the general lack of basic skills and passion at most places. For me its a long time passion that is turning into a business reality, but thats just me

  5. #5
    Senior Member greenman's Avatar
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    Re: The budding Barista

    Hi Ausheli, welcome to CS. Your new venture sounds great, Ill keep an eye out for it when you are up and running. Fortunately for Perth there are some very good cafes serving specialty coffee by passionate skilled people and then there is the rest.....say no more!!

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    Re: The budding Barista

    Ausheli, its the same everywhere - you just have to know what rocks to look under!

  7. #7
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    Re: The budding Barista

    Hi Rocky, its great to see your passion emerging. Do they have bottomless portafilters to use while the students are learning to do shots? Or is it more cafe and procedure oriented?

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    Re: The budding Barista

    Behmor Brazen - $249 - Free Freight
    Hey Rocky,

    Im glad youve posted about your experience at TAFE because Im deciding whether or not I should do a barista course that is being offered by my local education provider. *The main concern I have is that it might be taught by someone who neither drinks nor has a passion for coffee. *

    Apart from the 10 sec shot incident, would you recommend the course for someone who wants learn how to make a better coffee?

    Happy to hear from anyone else that has had good/bad experience in these types of courses too.

    Cheers,

    Ben.



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