Mar 13, 2016
misswindupbird asked:I CAN'T BELIEVE YOU'RE MATCHA POP OBAMA
I DON’T KNOW NONE OF THEM REALLY WORK
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misswindupbird asked:I CAN'T BELIEVE YOU'RE MATCHA POP OBAMA
I DON’T KNOW NONE OF THEM REALLY WORK
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I'm fat and I used to use the excuse that it was too expensive to eat well but since I called myself out on my own BS and learned to cook I know now it's PURE laziness. If you are fortunate to have relatively easy access to fresh produce and whole foods, those WILL be cheaper than any processed food you can get. It just takes a little more effort than opening a bag of crisps.
Exactly.Â
-Mod L
Just had a 5 minute convo with a customer who wanted "half coffee half steamed milk" but was mad wanted to know why she was charged for an au lait instead of just a coffee. "What's an au lait?" Half coffee, half steamed milk. "Oh... just I just want half coffee and half steamed milk, why is that more?" Because that's an au lait. "But what's an au lait? Oh... I guess I really just wanted coffee and steamed milk..." THAT'S AN AU LAIT, JESUS.
I shit you not, someone asked me for an "extra dry cappuccino with no foam" today and it was all I could do to not laugh in their face.
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You know how everyone complains about impatient customers who think the drink you just made was for them when really its for someone ahead of them in line? Today I had a guy pull that, but he literally wrestled the cup from the woman who's coffee it was and started to walk away with it before we both shouted him down and got him to come back and give her the coffee. I'm amazed it didn't spill and burn the woman. wtf is wrong with people.
(From a previous ask about technique) The machine we use is a La Marzocco. And now that I've trained with a THIRD person, I have even more conflicting information. One person tried telling me a dopio espresso was 4 shots... isn't it 2? That's what 'dopio' means and that's what I get when I order it. So confused :(
I just began my first barista job and was curious what you and your readers thought - one of my managers says you should press the espresso into the basket (I don't even know the proper terms yet, sorry!) and not tap the side. The trainer from this cafe says you should press it down, tap it to knock air into it, then press it again. They were trained at different cafe's so I'm not sure which is right.
My guess is that you're not a Starbucks barista... so if you could let us know what type of machine you use, I'm sure my followers who are more familiar with the less-automated machines will be happy to help. Sorry!