Many consumers are not aware, but the prices coffee roasters pay are dictated by the New York Board of Trade via the “C” Market. C standing for commodities. Coffee is sold in futures contracts, or contracts to buy a certain amount of coffee in the future for a certain amount. Just like…
Namu rules. And as much as I wouldn’t care if I never had to go to Dolores Park again, I couldn’t really think of a better location for these guys. Cause I really don’t care to trek all the way out to the Richmond, and I can’t get my full fill at the farmers market. They’re as legit (if not more) than any restaurant they’d be near. I’ll probably never get seated though. I hope they can manage to get seating for more than 45.
One of the things I really love about the barista community is the way supports its own. You might not know Keith, and neither do I, but chances are, someday I will. And I’d like to help him, and I hope you do too. Word.
An awesome post by @otherblackstuff. I’ve been feeling the same way. So glad he wrote this. I think we will see collaborative blends in the near future, and better ones at that. Also, love how well put the intro is. A great thinker that David Walsh is.
I hear your heart on this and you should want to bring this to your co-workers attention. What I have realized in “coaching” baristas is that it’s all in the approach. You have to truly feel out where this person is at…at that exact moment. Just like we have to do with our customers. Example - does the customer in front of us really want to know about different processes or did we loose them talking about the region….should we have gone that far at all? I think those questions can be answered by gauging where the customer or in this case, where your co-worker is at. I’d recommend approaching the matter not as a “I’ve found the secret” approach to great espresso, but rather “let’s try an experimentation”. Whenever I would ask co-workers why they were doing something a certain way, I wanted logical reasoning, but of course the end result, the taste is what mattered. This is where experimentation comes into play. Also, taking the time to formulate WHY your way tastes better or what goes into it is alway a good activity before bringing up your approach. My friend Seth posted this blog awhile back about the barista’s approach to the customer: http://sethmillscoffee.wordpress.com/2010/01/17/the-humble-barista/ <- Now if we could take this and use it towards our co-workers. Remember, that as many ‘standards’ as we have in this industry, experimentation and pushing outside the box is what is going to move us forward!
Petty complaint. I actually find the comments pretty entertaining, as it seems most people agree that this article is annoying.
I say “enjoy” quite often. But then again, I’m a Barista, I crafted the drink, and often times people forget to enjoy their drink because they really just need some caffeine. They’re paying a decent price for their drink, and I’m trying to make it worth their while, so “enjoy” to me is both a courteous reminder to take pleasure in the little things, and a wish of mine that they really like it. Always accompanied with a smile.
Pretty nice article. Makes me want to get in the garden.
Another article I linked discussed how gardening is all about control. This is a nice little piece about maximizing the returns of that control.