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Barista Basics... Or Not!, Professionally Speaking
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MatthewB
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MatthewB
Joined: 28 Mar 2004
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Posted Wed May 5, 2004, 11:33am
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

When I spoke on behalf of the average consumer (including myself) it was merely to illustrate my point.  I do agree with,

I dont think the average coffeeshop customer knows or cares about a good cup of coffee



but one must also consider that people that frequent the "Starbucks" atmosphere type coffee shops (which are the customers I was refering to), also desire a high quality drink.  If these individuals didn't care they would not make that special trip and wait in the line ups.  It is these people that a company can tap into by offering higher quality coffee/espresso based drinks with the implimentation of a formal training program.  Like I said before I am not in the business, but I can certainly say what about a business makes me want to come back again and again.

I think the author was preaching to the choir

I guess I am just being optimistic
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jbig
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Posted Wed May 5, 2004, 12:42pm
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

MatthewB Said:

When I spoke on behalf of the average consumer (including myself) it was merely to illustrate my point.  I do agree with,



but one must also consider that people that frequent the "Starbucks" atmosphere type coffee shops (which are the customers I was refering to), also desire a high quality drink.  If these individuals didn't care they would not make that special trip and wait in the line ups.  It is these people that a company can tap into by offering higher quality coffee/espresso based drinks with the implimentation of a formal training program.  Like I said before I am not in the business, but I can certainly say what about a business makes me want to come back again and again.



I guess I am just being optimistic

Posted May 5, 2004 link

I honestly feel those who are buying and drinking instant coffee are only looking for a warm drink and wouldn't know a good cup from backwash.

Personally, I would drive past 3 $tarbucks to any small roadside coffee shop if they had the quality goods to offer and experienced hand to finesse the nectar from the machine. After all it's not the price we pay to get a good espresso, latte, cappuccino, or machiatto… it’s the price we pay if we accept inferior quality from the chains that are out to make more by offering less, instead of looking to make more by offering more, like better trained Baristi, quality beans, and properly maintained equipment.

I am, at most, a knowledgeable beginner in the field of making acceptable espresso based drinks, I love to drink them all, and I have quality home equipment. I study hard to make myself better at the trade through reading then applying what I’ve learned, and by trial and error. I have thrown out better espresso drinks at home than some of the dinks I’ve paid top dollar for at the local chain. I one day hope to consider myself a Barista and open a shop where people can come to appreciate the way espresso should taste and be presented.

It really bothers me to see places like the big $…bucks let there name be brought down by allowing the crap that most of their stores are serving be associated with their name, a name that help bring awareness to the enjoyment of espresso.

Back to the basics… you betcha! The big boys out there had better take notice, for it wont be long before some one has the tenacity and finance to challenge what has been established as acceptable in the unenlightened world at large.

Training-practice-training-practice-training-practice…. You get the idea.

The most seasoned veteran still shows up for training camp if s/he hopes to stay in the game.
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Horst
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Posted Thu May 6, 2004, 8:20am
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

And it would be so easy in the first place.
Future cafe owners should resist in buying shiny and expensive machines and instead invest in cheaper but reliable ones . The saved money could then be used for training their staff.
That way everybody is happy, - the owner, because he didn´t loose money - the baristi, because they know why and what they do and ultimately the customer, because he gets a great beverage.
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handcannon
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Posted Fri May 7, 2004, 12:12pm
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

As a road warrior who generally can't wait to get home and have some good shots to start a Saturday,  my measure of shots on the road is "is this up to an _average_ home shot?"  If it is a least that good, then I will turn back to the counter to tip the barista responsible for it.  I think that good performance with a non-superauto should be rewarded to the accompaniment of loud praise.  This will certainly not hurt and can only give additional impetus towards quality drinks.

 
"Of all the things I've lost, I miss my mind the most."  A. Brilliant
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brentling
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Posted Tue May 11, 2004, 2:52pm
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

Having been stuck in Sydney for a week - I can comment on Micels Patisseries - I found the coffee to be more than acceptable. The same order each day, was delivered consistently. They had some of the better coffee I found in Sydney. (I had no time to find the recommended cafes and had to take what I could find)
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ant
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Posted Wed May 12, 2004, 6:02am
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

The Bayswiss store here in Brisbane used to serve really well prepared vittoria oro.  However, now two of the main baristi have left- one due to promotion, and another due to disagreements with the current manager there.  

 What's interesting to note is the grumbling from some of the regular patrons there and they lament the fact that the coffee just isn't what it used to be.  I've been told some funny stories where they go and peek at who is behind the machine, and if its not someone that they trust, they run off to Zaraffas around the corner instead.
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javagallll
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Posted Thu May 13, 2004, 7:08pm
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

It's the love of coffee that makes good coffee.....
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joaojaiba
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joaojaiba
Joined: 6 Oct 2003
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Location: Ervalia - Brazil
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Posted Thu May 27, 2004, 8:42am
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

Good point Mr.Sabados, in Brazil we can see similar case. The sell grow 100% at 1 or 2 months after training.
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serifb
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serifb
Joined: 1 May 2005
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Posted Sun May 1, 2005, 1:43am
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

george "is" one of my baristi (the other barista was paul basset, before he left our franchise) and my coffee sales incrased from 14 kilos in the first months to 23 kilos in the first anniversary and incrased another 10 kilos until now (the second year) in a 5 days/week shop (32-35 kilos in 5 days current sales).

george knows really what he is talking about coffee and he's new barsiter crew (natalie and simon) are great trainers too.

i'm very happy to be an franchisee, who is been "controlled" be an professional like george...

thanks
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ausrs
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ausrs
Joined: 18 May 2005
Posts: 39
Location: Wollongong NSW
Expertise: I live coffee

Posted Tue Jun 28, 2005, 2:57am
Subject: Re: Barista Basics... Or Not!, Professionally Speaking
 

serifb Said:

i'm very happy to be an franchisee, who is been "controlled" be an professional like George...

thanks

Posted May 1, 2005 link

George ,was one of my trainers .......cant forget Harry either ,Natalie has also had some input on my training (and will continue to )
i am also very happy to be a " controlled " professional the backup/feedback is there ..monitored so that standards do not slip ............they raise the bar even higher
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