Serving Coffee for "Dollars"

work life


The main reason why I wanted to work at coffee shop was well thankfully not for the pay. I wanted to learn as much as I could about about coffee. To my fortunate luck, a new coffee shop had just opened around the corner of where I lived in Texas.

Around day five of training I pretty much understood the dynamic. Altough, at times my coworker backs me up whenever I screw up up.

A month in into the job and my coworker, and for the major part every recurring customer, apparently think that my tacos are :bomb: – my trick, warming the tortilla with a bit of bacon & oil leftover grease – soon enough we had plenty of regulars.

Needless to say it was a very fast paced environment and a great learning experience.

:fire: Some coffee hacks I learned.

For espresso:

  • - Get 14 grams of fine (for espresso) ground coffee for a double shot, brew for around 20-30 seconds of brewing on the espresso machine, cut the timing to half if brewing a single shot.

For cream:

  • - Tilt the cup of milk at an angle until the steam stick is parallel to the wall of the milk cup, If that makes sense.

  • - First sink the tip of the steamer all the way down, leave it there until the milk starts to get a bit heavy.

  • - Raise the tip of the steamer to about 1/4 of the surface where it’s still steaming the milk but it’s not throwing steam at the end of the cup

  • - Steam until the bottom of the milk cup is hot, use your pinky finger to measure.


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