What really bad coffee / espresso beverage did you used to swear by, but now can't even think about drinking? - Barista Exchange2024-03-28T16:13:26Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:183740?commentId=1688216%3AComment%3A183780&feed=yes&xn_auth=noIn junior high I used to drin…tag:www.baristaexchange.com,2009-09-15:1688216:Comment:6222092009-09-15T23:42:38.576ZErinhttps://www.baristaexchange.com/profile/Erin47
In junior high I used to drink Hazelnut White mochas from Sbux, I swear, since I've worked at a legit coffee shop, everything from that place tastes like sugar and scorched milk.<br />
<br />
Now I'm happy with the occasional FP, and americanos. I drink lattes too, but I try to make coffee the main part of the drink.
In junior high I used to drink Hazelnut White mochas from Sbux, I swear, since I've worked at a legit coffee shop, everything from that place tastes like sugar and scorched milk.<br />
<br />
Now I'm happy with the occasional FP, and americanos. I drink lattes too, but I try to make coffee the main part of the drink. actually, i don't find espres…tag:www.baristaexchange.com,2009-09-15:1688216:Comment:6220532009-09-15T19:55:13.208ZJared Rutledgehttps://www.baristaexchange.com/profile/JaredRutledge
actually, i don't find espresso sitting to be that bad of a thing, depending. james hoffman has a good video where he talks about letting his espresso cool down a good bit before drinking, and for iced drinks, i'm not sure it matters that much. especially if you're using espresso a couple days off roast (which is an unfortunate necessity sometimes) that half a minute to a minute of sitting will let the gas escape and get you back to your normal 60ml double.<br />
<br />
that said, i stir it and drink it…
actually, i don't find espresso sitting to be that bad of a thing, depending. james hoffman has a good video where he talks about letting his espresso cool down a good bit before drinking, and for iced drinks, i'm not sure it matters that much. especially if you're using espresso a couple days off roast (which is an unfortunate necessity sometimes) that half a minute to a minute of sitting will let the gas escape and get you back to your normal 60ml double.<br />
<br />
that said, i stir it and drink it hot as soon as the extraction is done :P<br />
<br />
<cite>Ann Schneider said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:183740?id=1688216%3ATopic%3A183740&page=6#1688216Comment621398"><div>I'm sad to say this...<br/> <br/>
an iced kicker from Dutch Bros.<br/>
<br/>
Which come to find out is 4 oz. of half and half, 2 oz. of irish cream and espresso which can sit for up to a minute and they'll still use it.<br/>
<br/>
In my defense I was in high school and they were two dollars. Young and naive. It's sad. And you couldn't pay me to drink one now.</div>
</blockquote> And even before that, even th…tag:www.baristaexchange.com,2009-09-15:1688216:Comment:6214032009-09-15T03:44:36.061ZAnn Schneiderhttps://www.baristaexchange.com/profile/AnnSchneider
And even before that, even though you're too embarrassed to admit it, you were getting the kickers right along side me.<br />
<br />
<cite>Collin said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:183740?id=1688216%3ATopic%3A183740&page=5#1688216Comment580069"><div>I vaguely remember the days of gauging my barista skills by how many flavor combinations I had beneath my belt to rattle off to customers. Somewhere in the mix I managed to make myself believe that the…</div>
</blockquote>
And even before that, even though you're too embarrassed to admit it, you were getting the kickers right along side me.<br />
<br />
<cite>Collin said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:183740?id=1688216%3ATopic%3A183740&page=5#1688216Comment580069"><div>I vaguely remember the days of gauging my barista skills by how many flavor combinations I had beneath my belt to rattle off to customers. Somewhere in the mix I managed to make myself believe that the essence of our Hazelnut flavor was more pronounced when accompanied by 30+ grams of white chocolate powder then drowned with 20 ounces of sea foam-esque milk and 3 or 4 shots of something resembling espresso.<br/> <br/>
Oh the folly of youth.</div>
</blockquote> I'm sad to say this...
an ic…tag:www.baristaexchange.com,2009-09-15:1688216:Comment:6213982009-09-15T03:38:13.239ZAnn Schneiderhttps://www.baristaexchange.com/profile/AnnSchneider
I'm sad to say this...<br />
<br />
an iced kicker from Dutch Bros.<br />
<br />
Which come to find out is 4 oz. of half and half, 2 oz. of irish cream and espresso which can sit for up to a minute and they'll still use it.<br />
<br />
In my defense I was in high school and they were two dollars. Young and naive. It's sad. And you couldn't pay me to drink one now.
I'm sad to say this...<br />
<br />
an iced kicker from Dutch Bros.<br />
<br />
Which come to find out is 4 oz. of half and half, 2 oz. of irish cream and espresso which can sit for up to a minute and they'll still use it.<br />
<br />
In my defense I was in high school and they were two dollars. Young and naive. It's sad. And you couldn't pay me to drink one now. I can't believe I'm about to…tag:www.baristaexchange.com,2009-09-15:1688216:Comment:6210422009-09-15T00:52:41.656ZDaniel Williamsonhttps://www.baristaexchange.com/profile/DanielArthurWilliamson
I can't believe I'm about to admit this.... but it was a (sorry for the *BKS usage) "Grande Iced Caramel Macchiato with extra caramel, extra vanilla, and whip cream...stirred". Now it's only straight shots, chemex, or 6 oz. caps. Thank goodness I got the picture!
I can't believe I'm about to admit this.... but it was a (sorry for the *BKS usage) "Grande Iced Caramel Macchiato with extra caramel, extra vanilla, and whip cream...stirred". Now it's only straight shots, chemex, or 6 oz. caps. Thank goodness I got the picture! Even though I already replied…tag:www.baristaexchange.com,2009-09-14:1688216:Comment:6207172009-09-14T19:38:24.394ZAmber M.https://www.baristaexchange.com/profile/AmberM
Even though I already replied to this post, my taste has yet again changed since starting my new job as a barista. My favorite drink now is a double Espresso Con Panna with a bit of cinnamon powder on top. So yummy! Far better than those nasty Java Chip Frappacinos and Caramel "Macchiatos" (ugh) that I used to love at Starbucks.
Even though I already replied to this post, my taste has yet again changed since starting my new job as a barista. My favorite drink now is a double Espresso Con Panna with a bit of cinnamon powder on top. So yummy! Far better than those nasty Java Chip Frappacinos and Caramel "Macchiatos" (ugh) that I used to love at Starbucks. White Chocolate Mocha's all t…tag:www.baristaexchange.com,2009-08-11:1688216:Comment:5811202009-08-11T00:33:12.904ZCasha Garciahttps://www.baristaexchange.com/profile/CashaGarcia
White Chocolate Mocha's all the way- with whipped cream of course! Now I can't drink the things- just plain ol' espresso or a delicious macchiato is where it's at!!! A con panna is nice every now and then! :)
White Chocolate Mocha's all the way- with whipped cream of course! Now I can't drink the things- just plain ol' espresso or a delicious macchiato is where it's at!!! A con panna is nice every now and then! :) as a kid (yeah, my mom was on…tag:www.baristaexchange.com,2009-08-10:1688216:Comment:5810072009-08-10T22:28:22.098ZJorge A. Cazareshttps://www.baristaexchange.com/profile/JorgeACazares
as a kid (yeah, my mom was one of those) i used to drink folger's instant coffee and the international vanilla stuff, later i "evolved" to drinking those awful cotton-candy-in-a-cup french vanilla "cappuccinos" from gas stations. from there i went to drinking starbucks vanilla cappuccinos when i was in hs. of course after 7 years of indie coffee shop experience i now drink fp (mainly award winning or 90+ rated coffees from pt's), double macchs, straight shots, and the occasional double short…
as a kid (yeah, my mom was one of those) i used to drink folger's instant coffee and the international vanilla stuff, later i "evolved" to drinking those awful cotton-candy-in-a-cup french vanilla "cappuccinos" from gas stations. from there i went to drinking starbucks vanilla cappuccinos when i was in hs. of course after 7 years of indie coffee shop experience i now drink fp (mainly award winning or 90+ rated coffees from pt's), double macchs, straight shots, and the occasional double short latte. mmmmmmmmm......ignorance is NOT bliss! I never had enough scrilla to…tag:www.baristaexchange.com,2009-08-10:1688216:Comment:5809802009-08-10T21:55:52.322ZJohn Berknesshttps://www.baristaexchange.com/profile/JohnnyBicycler
I never had enough scrilla to buy the fancy shit. i always just got mug after mug of french roast. and then i started working at the coffee roaster/ shop I hung out at. the rest is history. no more french roast for me.
I never had enough scrilla to buy the fancy shit. i always just got mug after mug of french roast. and then i started working at the coffee roaster/ shop I hung out at. the rest is history. no more french roast for me. I started out on that road as…tag:www.baristaexchange.com,2009-08-10:1688216:Comment:5808432009-08-10T19:35:53.877ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
I started out on that road as well...<br />
<br />
-bry<br />
<br />
<cite>Collin said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:183740?page=5&commentId=1688216%3AComment%3A578345&x=1#1688216Comment580069"><div>I vaguely remember the days of gauging my barista skills by how many flavor combinations I had beneath my belt to rattle off to customers. Somewhere in the mix I managed to make myself believe that the essence of our Hazelnut flavor was more pronounced when…</div>
</blockquote>
I started out on that road as well...<br />
<br />
-bry<br />
<br />
<cite>Collin said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:183740?page=5&commentId=1688216%3AComment%3A578345&x=1#1688216Comment580069"><div>I vaguely remember the days of gauging my barista skills by how many flavor combinations I had beneath my belt to rattle off to customers. Somewhere in the mix I managed to make myself believe that the essence of our Hazelnut flavor was more pronounced when accompanied by 30+ grams of white chocolate powder then drowned with 20 ounces of sea foam-esque milk and 3 or 4 shots of something resembling espresso.<br/> <br/>
Oh the folly of youth.</div>
</blockquote>