MarkPrince Moderator Joined: 19 Dec 2001 Posts: 4,649 Location: Vancouver Expertise: Professional
Espresso: Frankenstein'ed LM Linea Grinder: Anfim Super Caimano Vac Pot: 1922 Silex Drip: Krups Moka Brew Roaster: Hottop
Posted Thu Jun 2, 2005, 5:32pm Subject: Re: The Barista Code of Conduct by Nick Cho
Just a note (to address an email I just got): Nick didn't write this in response to the whole "be a critic or just shut up" thing that I wrote about in forums a few days ago. He wrote this last month. Just got around to publishing it now - I wanted some nifty shots to go with it.
nickcho Senior Member Joined: 7 Nov 2002 Posts: 429 Location: Washington, DC Expertise: Pro Barista
Espresso: Synesso Cyncra; 'Zocco Linea Drip: FETCO Extractor
Posted Thu Jun 2, 2005, 8:37pm Subject: Re: The Barista Code of Conduct by Nick Cho
Thanks always to Mark for the opportunity to write these articles for what will always be the best coffee-related website in the world.
Just a quick thing... I've been told that I, in fact, was also wrong, and that there are MORE than three species of coffee beans. My bad! I'm sorry! (edited for internationalization)
But that's okay... I never said that I knew that much about coffee. ;-)
--
Oh, and one more quick thing... those gorgeous, shiny tampers that Mark illustrated the article with are from EspressoCraft. Great work, Ken!!!
It doesn't mean anything; just a dumb expression that is so grammatically incorrect I can hear my 5th grade English teacher rolling over in her grave. The idea is that "you made a mistake." If I had to guess, I think this is not one of those slang expressions that will hang around long enough to enter common usage.
This is in response to the above question, not to the article itself, which is good ---
Posted Fri Jun 3, 2005, 12:42am Subject: Re: The Barista Code of Conduct by Nick Cho
champignon Said:
It doesn't mean anything; just a dumb expression that is so grammatically incorrect I can hear my 5th grade English teacher rolling over in her grave. The idea is that "you made a mistake." If I had to guess, I think this is not one of those slang expressions that will hang around long enough to enter common usage.
This is in response to the above question, not to the article itself, which is good ---
Funny that you would comment on Nick's language in this manner in the comments thread to this particular article...
As I am Swedish and I knew what it meant I guess it must have some common usage. Anyway, how does the language develop and thrive without ever changing? If the users of a certain language never took steps to renew the language we'd all still be speaking "cave-man".
Posted Fri Jun 3, 2005, 1:13am Subject: Re: The Barista Code of Conduct by Nick Cho
Apologies matsg - my initial question was rhetorical, given I knew roughly what it meant. I just have a pet gripe when it comes to certain idiosyncratic phrases and the bastardisation of the language - don't even get me started on the 'c u l8r' rubbish........but I am just an old (32) man who enjoys screaming at the TV.
As mentioned great article, although I may not agree with all that was said - but I don't think it was necessarily directed at consumers like me.
Posted Fri Jun 3, 2005, 1:54am Subject: Re: The Barista Code of Conduct by Nick Cho
Nick-
Good advice for all walks of life. Even as a non-professional, it is tempting to want to give advice or even a demonstration. What keeps me on the proper side of the counter is to think about how I would feel if I were the barista, and a stranger offerred to tell me how wrong I practice my craft! If you care enough about a certain barista or coffeehouse, then your advice is well taken to invest some time in developing a relationship before giving unasked for advice.
counting Senior Member Joined: 8 May 2005 Posts: 823 Location: Baltimore, MD
Posted Fri Jun 3, 2005, 9:16am Subject: Re: The Barista Code of Conduct by Nick Cho
In the "Mediocre Coffee" topic, EvilDan posted links to the Australian National Training Authority espresso module. Awesome! Instruction/training is even provided at a high school.
Nick, are discussions happening at the BGA or elsewhere, aimed at bringing that kind of training/certification program to the U.S.?
Spinnaker007 Senior Member Joined: 24 Apr 2003 Posts: 1,775 Location: Chicago! Expertise: I like coffee
Posted Fri Jun 3, 2005, 9:39am Subject: Re: The Barista Code of Conduct by Nick Cho
nickcho Said:
Just a quick thing... I've been told that I, in fact, was also wrong, and that there are MORE than three species of coffee beans. My bad! I'm sorry! (edited for internationalization)
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