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.

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?

Our espresso machine

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 :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, you freak.