Serving Coffee for "Dollars"
My experience working as a barista in Texas.
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.
Soon after I was granted authorization to be employed, I decided to walk straight up to the owner of the coffee shop around the corner and asked her if she needed help, just like a regular person does when they are looking for a job. She said yes and to be there next Monday, that was that.
The following Monday I showed up ready and happy expecting to learn how to make coffee, but instead got my first task: the dishes, “Learning the ropes” she called it, for the record, I don’t mind getting down and dirty. To be honest, I’ve adjusted myself to turn my dissapointment into another reason to keep setting my expectations low for most things in life – I take pleasure in feeding my inner cynic, I wonder why?
Second day comes around, I’m being taught how to “properly” make wraps, sandwiches, smoothies, and breakfast tacos, that same day I couldn’t help but notice my barista coworker spin up 12 to 15 specialty coffee drinks per 10-15 minutes, that’s a skill. Those wraps are some hard to wrap little f*****
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 – 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.
Some coffee hacks I learned.
- 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.
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, you freak.