Tag Archives: barista

I want that

Today was my first day back to work after soaking up serious magic in Disneyland. I felt refreshed and inspired… Ready to show up and do something I’m loving more all the time. But when a friend leaves you some new espresso to try and you like it, but feel like you never hit the sweet spot what do you do? I want to learn a solid approach to dial-a-spro…


Boom. Roasted

What coffee will I use? What’s my signature drink? Is my milk good enough? Will I really feel like throwing up?

Er, how about I take Pele’s advice and just read the SCAA rules n regs until I know them by heart for now ?? Aaaand maybe ill be inspired for my sig drink by this:!

Who Are Ya?

I’ve found that I get wrapped up in coffee fads. Even silly things like hearing a friend talk about a coffee a certain way and then I’ll catch myself passing that on to a customer, instead of my true taste experience.

Do I actually know that this Sulawesi is sweeter than most Indonesian coffees? Nope, but it’s a peaberry so I’m right, right….?

So I’m gonna continue to soak up what my friends are doing with coffees and how they are doing it, cause they do it really freaking good, but as a service to myself and others I’m gonna try and establish a deeper connection with coffee ways and words… Who knows maybe I’ll set a trend haha. I mean I’m constantly becoming a Barista so it’s kinda my job to connect more and more.

let there be Capp

I think I’m ready for the Year of the Cappuccino… Not sure what it will include, but now is the time to step my understanding and execution of the capp up! In the meantime, I’m getting better at latte art and bean organizing I think?

Taste & Smell alternatives

On Friday I showed up to the shop with what turned out to be a massively lame cold. Gee, let me dial in the bag of Five Candles espresso that was roasted on the 11th when I can’t smell or taste anything. What do you do?

My first attempt was to just try and drink one, bad idea. I got no rum raisin, no syrupy brown sugars, clearly no chocolates, but I did get bitter, with a hint of Emergen-C. Next I enlisted my parameters (dose, volume, time) and since those were all where they should be I felt confident I could effectively sling beverages.

Lastly, Pele came in so I just made him a Gibraltor that he gulped down with no complaints, so I guess when in doubt just have the trainer come in and taste for you. Here’s to my health!

My Turn!

So after lucking out and getting to be a part of a shop opening and getting inspired by others around the industry with their innovation and tasty end results I felt like it was a good time to start sorting out what it is I do and where I want to go with it… That’s what this blog will be. A collection of problems I will undoubtebly run into on the bar, areas of interest in creating the best coffees I can get my hands on, and just all around Barista talk.