I am headed down to Charlotte, N.C. tomorrow with my friend Malleigh. The purpose of the trip is to spend time with another wonderful friend who has been going through a trying time (to put it lightly). We're going to cook, do laundry, clean, watch her daughter -- whatever needs done is what we're going to do. I suspect I won't have much time to think about coffee, but just as evidence to my somewhat ridiculous level of obsession, I am trying to figure out a way I can visit Counter Culture in Durham while I'm down in the southland. I suspect that particular joy will have to wait until the next journey; believe it or not, there's more important work to be done this time.
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Ah! How sweet coffee tastes! Lovelier than a thousand kisses, sweeter far than muscatel wine! -"Coffee Cantata", J.S. Bach
Don't Leave It All Unsaid
Another frustrating day for steaming soapy water. I'd say I was acceptable about a third of the time and actually where I want to be only 1-2 times. The shop was slow because of the pouring down rain, so I appreciated the time to practice, I just wish it had been more fruitful.
The only good news is that I spoke with a regular (who also happens to be someone I went to high school with) and he seemed intrigued by both my coffee book club idea as well as the existence of this blog. He asked me a few questions about the Chemex versus pour-over and I gave my opinions on both. I like when I can feel I answered a question accurately and with some degree of expertise, even when it's an opinion. It's nice to have an educated opinion to offer, as opposed to when I'd started at the shop and had to defer to someone else. I'm definitely learning, even if it's not as quickly as I'd prefer. Elizabeth, one of the co-owners of the shop, and I spoke tonight about diligence and practice, and how it's proven that baristas who practice have good results. I have no problem with hard work, so that's good, and I'm crossing my fingers that I also possess enough of the innate skills that make a great barista. I guess only time will tell.
Today's only "real" pour attempt, a cappuccino that tasted terrific and looked only so-so:
Upward and onward, folks. Behind the Marzocco is no place for a whiner.
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The powers of a man's mind are directly proportioned to the quantity of coffee he drinks. - Sir James Mackintosh
The only good news is that I spoke with a regular (who also happens to be someone I went to high school with) and he seemed intrigued by both my coffee book club idea as well as the existence of this blog. He asked me a few questions about the Chemex versus pour-over and I gave my opinions on both. I like when I can feel I answered a question accurately and with some degree of expertise, even when it's an opinion. It's nice to have an educated opinion to offer, as opposed to when I'd started at the shop and had to defer to someone else. I'm definitely learning, even if it's not as quickly as I'd prefer. Elizabeth, one of the co-owners of the shop, and I spoke tonight about diligence and practice, and how it's proven that baristas who practice have good results. I have no problem with hard work, so that's good, and I'm crossing my fingers that I also possess enough of the innate skills that make a great barista. I guess only time will tell.
Today's only "real" pour attempt, a cappuccino that tasted terrific and looked only so-so:
Upward and onward, folks. Behind the Marzocco is no place for a whiner.
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The powers of a man's mind are directly proportioned to the quantity of coffee he drinks. - Sir James Mackintosh
Only the Beginning
By way of introduction: obviously, I am a beginning barista and this is a beginning blog. I hope for both my skills as a barista as well as this blog to grow simultaneously. While I have an idea of how to do the former (as well as a great teacher), the latter seems a lot like jumping off what could be a pretty steep cliff. Because this is how I do things, I've decided to throw myself out there, come what may, and perhaps I'll grown into this gracefully.
I know this rabbit hole of coffee goes a long way down, and I guess this is my way of acknowledging the beginning of my descent. Hopefully we all enjoy the journey.
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Alice: Would you tell me, please, which way I ought to go from here?
The Cat: That depends a good deal on where you want to get to.
Alice: I don't much care where.
The Cat: Then it doesn't much matter which way you go.
Alice: ...so long as I get somewhere.
The Cat: Oh, you're sure to do that, if only you walk long enough.
I know this rabbit hole of coffee goes a long way down, and I guess this is my way of acknowledging the beginning of my descent. Hopefully we all enjoy the journey.
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Alice: Would you tell me, please, which way I ought to go from here?
The Cat: That depends a good deal on where you want to get to.
Alice: I don't much care where.
The Cat: Then it doesn't much matter which way you go.
Alice: ...so long as I get somewhere.
The Cat: Oh, you're sure to do that, if only you walk long enough.
A Little Jetty Fight
Not my best work today with the steaming of milk. I got it right twice, but got it wrong so many other times. Meanwhile, I've discovered that two cappuccinos in one shift gives me a heck of a bellyache. I just can't bear to waste the good stuff, but consuming them myself is obviously not the answer. Perhaps it's worth the upset stomach? Aaron is encouraging, which is nice, but as you'll see below, I'm no expert yet.
My first attempts:
In other news, I continue to spew out statistics and information that I had no idea I'd retained from my coffee-related reading, and I'm hungry for more. I'm going to get going on that Coffee Book Club (clever name has yet to be determined), so any recommendations would be greatly appreciated, especially for fiction which intertwines coffee and plotline in an unexpected way. We can't read non-fiction after non-fiction, and I suspect the entertaining, well-written fiction featuring coffee or cafes will be more difficult to find.
Going to go nurse my upset stomach now; I'm skipping the cupping, sad to miss La Golondrina.
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If this is coffee, then please-bring me some tea. But if this is tea, please bring me some coffee. - Abraham Lincoln
My first attempts:
In other news, I continue to spew out statistics and information that I had no idea I'd retained from my coffee-related reading, and I'm hungry for more. I'm going to get going on that Coffee Book Club (clever name has yet to be determined), so any recommendations would be greatly appreciated, especially for fiction which intertwines coffee and plotline in an unexpected way. We can't read non-fiction after non-fiction, and I suspect the entertaining, well-written fiction featuring coffee or cafes will be more difficult to find.
Going to go nurse my upset stomach now; I'm skipping the cupping, sad to miss La Golondrina.
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If this is coffee, then please-bring me some tea. But if this is tea, please bring me some coffee. - Abraham Lincoln
Give Me Two Weeks
Today I did milk training. This has been weeks in coming, so I am understandably excited. I am decently good, somewhat naturally, at steaming milk to the proper micro-foam levels. Yes, steaming milk is that serious. You'd never think so, but you'd know the difference if you tasted it. Trust me, you would. Big bubbles, bad. Small bubbles, good. But I did that and I did it well, and soon I'll be pouring rosettes like nobody's business.
It's odd to me how gratifying I find this process: grinding to the correct size in accordance with weather, age of the coffee, and 100 other variables that one must instinctually recognize; dosing the portafilter just so; cleaning the group, loading the portafilter, recognizing when the espresso you've exposed to water and pressure has given its best and it's time to stop the shot. Pulling a shot. It's beautiful, it's poetic, it's scientific -- and the best baristas make it look effortless, like taking a breath. Nevermind steaming milk while you time that perfect shot and pouring the aforementioned warm (not hot!) milk overtop golden-rust crema to create a pleasing design.
Give me two weeks. I'll give you pictures.
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I have measured out my life with coffee spoons. -T.S. Eliot
It's odd to me how gratifying I find this process: grinding to the correct size in accordance with weather, age of the coffee, and 100 other variables that one must instinctually recognize; dosing the portafilter just so; cleaning the group, loading the portafilter, recognizing when the espresso you've exposed to water and pressure has given its best and it's time to stop the shot. Pulling a shot. It's beautiful, it's poetic, it's scientific -- and the best baristas make it look effortless, like taking a breath. Nevermind steaming milk while you time that perfect shot and pouring the aforementioned warm (not hot!) milk overtop golden-rust crema to create a pleasing design.
Give me two weeks. I'll give you pictures.
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I have measured out my life with coffee spoons. -T.S. Eliot
Deep Sea Diver
Today my only plan was to go get a cup of the most famous coffee in the world, which we have in stock for a limited time, but since my sinuses are all messed up I don't want to waste a cup on my sick palate. My boss said he would save 25 grams for me to pour a cup if he starts getting low; he is so good to me. I'm reading "God In a Cup" right now, which is a book about Esmeralda (the coffee's name) and the specialty coffee industry in general. I want to finish before i taste her (yes, she's a girl, so they say), so I guess the timing is alright. Still: disappointed in my body. Working to get better so I can drink that special cup!
I guess that's the top of coffee nerdery: trying to get better so that I can taste coffee better.
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If you want to improve your understanding, drink coffee; it is the intelligent beverage. - Sydney Smith
I guess that's the top of coffee nerdery: trying to get better so that I can taste coffee better.
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If you want to improve your understanding, drink coffee; it is the intelligent beverage. - Sydney Smith
Buried Deep Inside Your Soul
Work today was fantastic. We were busy and Travis, one of Aaron's friends from D.C., was doing a guest barista spot. Travis is a great guy and he has white eyelashes in one part of his left eye -- I am a sucker for beautiful physical quirks like that. Plus, he's good at what he does. The cappuccino he made me runs neck and neck with the ones Aaron serves. I am so satisfied with my occupation these days. I never dread going in to work (even in the early mornings) and I am always happy while I'm there. My co-workers are all such dears, the constant gaining of knowledge is motivating, and our customers are good, kind people. What more could I possibly ask for?
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Coffee, according to the women of Denmark, is to the body what the Word of the Lord is to the soul. - Isak Dinesen
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Coffee, according to the women of Denmark, is to the body what the Word of the Lord is to the soul. - Isak Dinesen
