I've been struggling with this ever since I visited a few exceptional specialty shops, and gone to the Minneapolis Barista Jam and have worked hard at becoming a better barista over the last year.
I work at a Dunn Bros, where we roast in store every day, so we have some pretty good, fresh beans, but we use the 'automatic' buttons and one of the lever tamps. So we don't have any control over temperature settings or anything like that on our machine. Our manager allows some of us, who want to learn hand tamping, to use one that he has, but it gets tough with the volume we have downtown. Baristas are moving around constantly from bar to register as well, so it's tough to get things set and then it switches the next minute.
So, what would all of you suggest for trying to become a much better barista in a store setting that requires high speed, where the equipment isn't necessarily the best and some of the baristas just don't care that much.
Any advice would be appreciated.
Thanks
-William.
EDIT : Just noticed I posted in the completely wrong category. I apologize.
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