Posted Tue Nov 3, 2009, 6:24pm Subject: Re: I Need A New Job
Unstopableforce Said:
So I tried Pike Place as espresso at work last night.
HOLY. CRAP. It was AMAZINGLY better than the espresso.
I'm going to write a letter to wherever they get sent to replace Espresso Roast with Pike Place. Even at 20 second extraction time it was better with more crema and colour than espresso roast.
Since it was already late on a Friday evening and very low on specialty coffee beans, stopped by my *$ to test this Pike Place as Espresso. Took about three sink shots before finally dialing into an acceptable shot. Pulled an Ristretto style shot using my Gaggia and newly acquired Rancilio Silvia V3 and was surprised it was very acceptable as a straight shot or when made as a CAP. Typically my Wife never drinks *$ milked-based drinks, but this one was an exception. It was very tasty and not bitter. It is a good back bean when all my preferred roasters are closed or if it's too late in the evening to drive.
Not knowing the roast date, it is difficult to rate it's optimal quality, but the shot I observed were dark in color, but lacked the rich crema I typically see when using specialty roasts. The shot from the Gaggia appeared richer and darker than the Sivia. Although the Silvia appeared blonder in appearance still tasted fuller with more body than the one created by the Gaggia. Keep in mind, the Silvia was using the default factory BAR pressure. Since that time, my OPV has been calibrated to use less pressure. I'll have to re-test this again.
We're firmly convinced we truly DID have the worst boss. Allow me to expound on yet another fond memory of working there...
She decided to ask me, at one point, if I would like to take on some additional responsiblity - being in charge of putting away and keeping track of the pastries when the delivery came every 2 weeks. (We had a remote store, so we got huge shipments every 2 weeks of frozen pastries) I said sure, because I was willing to help out more. So, the shipment would come in on Thursday mornings - and it took a good 1 1/2 hours to count, check off, label, and correctly organize and put away the pastries. I mean, there were boxes EVERYWHERE in the back room, and it took concentration. But in order to save on labor costs, she would schedule me to be one of 3 baristi working in the morning that they shipment arrived, and expect me to be available to help on the floor WHILE also putting pastries away. When there was a rush, sometimes it lasts 1/2 hour or so, meanwhile the pastries are melting! And the people on the floor would be trying not to make me have to come back out, but then they'd get overwhelmed, etc. It was really stressfull. So the manager would make comments about how I was getting so stressed and maybe I couldn't handle the pastries. I said I could get the pastries handled a lot easier and more quickly - and without leaving only 2 baristi on the floor during the busy morning - if she could just not schedule me on those mornings, and call me when the shipment arrived. Then I could come in, focus, and put them away, and we wouldn't be under-staffed. But no. Not happening. I finally decided after a few months that I didn't want to do the pastries anymore, and she gave the job to another girl. The best part is: get this: as soon as she gave the job to the next girl, she decided to not schedule on her pastry day, and call her in when the shipment arrived. ARRRRRGH!!!!!
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