Me and some co-workers have become have become... Coffee Fanatics! Which has been super cool to see other co-workers also getting passion for the beautiful plant. It's also exciting to see that our passion is also rubbing off on the customers as well.
All this to say, we've convinced our manager to do at least one pour-over method at our shop. We are most likely doing the clever, and am considering another possible method. He's placed me in charge of costing it out, research, and creating a training program for the pour-overs. Which to me is the part I'm most nervous about.
My questions are...
- what other pour-over method would you reccommend?
- what are some training methods you use, heard of, or thought of?
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