Barista Update
A ton of our milk expires in a couple days so now is the ideal time to practice my latte art. I’ve got the heart down but I want to try other designs. I had decided on the slow leaf but that went nowhere so I’ve resorted to the rosette. It’s not going well. I think apart from my pouring technique, my current milk is too foamy for the striations to come through. I think the other issue is me not tilting my hand at the right speed. Maybe. Who knows. I’ll get back to it another time.
On another note, I did more training modules on the laptop today. Learned about the processing of coffee. How coffee goes from producer to roaster to barista to consumer, the differences among varieties of coffee (e.g. arabica and robusta), the biggest coffee producing countries and their common characteristics, etc. It’s pretty hard to remember. Maybe I’ll go back and take notes on the off chance a customer asks me about it. There’s not much else to do on weekday mornings when the cafe is slow.
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