MatthewB Senior Member Joined: 28 Mar 2004 Posts: 4 Location: Ottawa Expertise: I love coffee
Espresso: Silvia Grinder: Moulinex Vac Pot: Bodum french press Drip: Starbucks Quattro
Posted Wed May 5, 2004, 12:33pm Subject: Re: Barista Basics... Or Not!, Professionally Speaking
When I spoke on behalf of the average consumer (including myself) it was merely to illustrate my point. I do agree with,
I dont think the average coffeeshop customer knows or cares about a good cup of coffee
but one must also consider that people that frequent the "Starbucks" atmosphere type coffee shops (which are the customers I was refering to), also desire a high quality drink. If these individuals didn't care they would not make that special trip and wait in the line ups. It is these people that a company can tap into by offering higher quality coffee/espresso based drinks with the implimentation of a formal training program. Like I said before I am not in the business, but I can certainly say what about a business makes me want to come back again and again.
jbig Senior Member Joined: 18 Apr 2004 Posts: 126 Location: Scarsdale, NY Expertise: I love coffee
Espresso: La Pavoni PG-16, La Cimbali... Grinder: Mazzer Mini (Black),...
Posted Wed May 5, 2004, 1:42pm Subject: Re: Barista Basics... Or Not!, Professionally Speaking
MatthewB Said:
When I spoke on behalf of the average consumer (including myself) it was merely to illustrate my point. I do agree with,
but one must also consider that people that frequent the "Starbucks" atmosphere type coffee shops (which are the customers I was refering to), also desire a high quality drink. If these individuals didn't care they would not make that special trip and wait in the line ups. It is these people that a company can tap into by offering higher quality coffee/espresso based drinks with the implimentation of a formal training program. Like I said before I am not in the business, but I can certainly say what about a business makes me want to come back again and again.
I honestly feel those who are buying and drinking instant coffee are only looking for a warm drink and wouldn't know a good cup from backwash.
Personally, I would drive past 3 $tarbucks to any small roadside coffee shop if they had the quality goods to offer and experienced hand to finesse the nectar from the machine. After all it's not the price we pay to get a good espresso, latte, cappuccino, or machiatto… it’s the price we pay if we accept inferior quality from the chains that are out to make more by offering less, instead of looking to make more by offering more, like better trained Baristi, quality beans, and properly maintained equipment.
I am, at most, a knowledgeable beginner in the field of making acceptable espresso based drinks, I love to drink them all, and I have quality home equipment. I study hard to make myself better at the trade through reading then applying what I’ve learned, and by trial and error. I have thrown out better espresso drinks at home than some of the dinks I’ve paid top dollar for at the local chain. I one day hope to consider myself a Barista and open a shop where people can come to appreciate the way espresso should taste and be presented.
It really bothers me to see places like the big $…bucks let there name be brought down by allowing the crap that most of their stores are serving be associated with their name, a name that help bring awareness to the enjoyment of espresso.
Back to the basics… you betcha! The big boys out there had better take notice, for it wont be long before some one has the tenacity and finance to challenge what has been established as acceptable in the unenlightened world at large.
Training-practice-training-practice-training-practice…. You get the idea.
The most seasoned veteran still shows up for training camp if s/he hopes to stay in the game.
Posted Thu May 6, 2004, 9:20am Subject: Re: Barista Basics... Or Not!, Professionally Speaking
And it would be so easy in the first place. Future cafe owners should resist in buying shiny and expensive machines and instead invest in cheaper but reliable ones . The saved money could then be used for training their staff. That way everybody is happy, - the owner, because he didn´t loose money - the baristi, because they know why and what they do and ultimately the customer, because he gets a great beverage.
Posted Fri May 7, 2004, 1:12pm Subject: Re: Barista Basics... Or Not!, Professionally Speaking
As a road warrior who generally can't wait to get home and have some good shots to start a Saturday, my measure of shots on the road is "is this up to an _average_ home shot?" If it is a least that good, then I will turn back to the counter to tip the barista responsible for it. I think that good performance with a non-superauto should be rewarded to the accompaniment of loud praise. This will certainly not hurt and can only give additional impetus towards quality drinks.
"Of all the things I've lost, I miss my mind the most." A. Brilliant
brentling Senior Member Joined: 25 Sep 2002 Posts: 911 Location: By the beach in Auckland, NZ - turn right you can't miss me Expertise: I like coffee
Espresso: wega, fiorenzato Grinder: Growing collection of... Drip: yes people call me that... Roaster: collection building...
Posted Tue May 11, 2004, 3:52pm Subject: Re: Barista Basics... Or Not!, Professionally Speaking
Having been stuck in Sydney for a week - I can comment on Micels Patisseries - I found the coffee to be more than acceptable. The same order each day, was delivered consistently. They had some of the better coffee I found in Sydney. (I had no time to find the recommended cafes and had to take what I could find)
ant Senior Member Joined: 7 May 2003 Posts: 1,046 Location: Brisbane Expertise: I like coffee
Espresso: sunbeam em6910 Grinder: sunbeam em0480 Vac Pot: hario syphon Roaster: 1kg sample roaster at work
Posted Wed May 12, 2004, 7:02am Subject: Re: Barista Basics... Or Not!, Professionally Speaking
The Bayswiss store here in Brisbane used to serve really well prepared vittoria oro. However, now two of the main baristi have left- one due to promotion, and another due to disagreements with the current manager there.
What's interesting to note is the grumbling from some of the regular patrons there and they lament the fact that the coffee just isn't what it used to be. I've been told some funny stories where they go and peek at who is behind the machine, and if its not someone that they trust, they run off to Zaraffas around the corner instead.
serifb Senior Member Joined: 1 May 2005 Posts: 10 Location: istanbul Expertise: Pro Barista
Espresso: Rancilio Classe 10 SDE... Grinder: Rancilio MD 80, Rocky Roaster: Has Garanti 10 SHE
Posted Sun May 1, 2005, 2:43am Subject: Re: Barista Basics... Or Not!, Professionally Speaking
george "is" one of my baristi (the other barista was paul basset, before he left our franchise) and my coffee sales incrased from 14 kilos in the first months to 23 kilos in the first anniversary and incrased another 10 kilos until now (the second year) in a 5 days/week shop (32-35 kilos in 5 days current sales).
george knows really what he is talking about coffee and he's new barsiter crew (natalie and simon) are great trainers too.
i'm very happy to be an franchisee, who is been "controlled" be an professional like george...
George ,was one of my trainers .......cant forget Harry either ,Natalie has also had some input on my training (and will continue to ) i am also very happy to be a " controlled " professional the backup/feedback is there ..monitored so that standards do not slip ............they raise the bar even higher
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