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Joona Suominen said:there's always a few rotten apples among them.
Joona Suominen said:It's somewhat annoying when they are treating us baristas like the "trained apes" and as if they could do it all so much better in their little home kitchens. The freezing stare of a home barista looking for mistakes usually finds one. These mistakes they find are usually just different and more skillful work methods that have been adapted to the requirements of professional coffee making.
Although, if everyone agreed on the same method, obviously NOT the bux way, then customers might just become educated correctly.
To me it seems like you are a little bit defensive here ;) I think it's the attitude that you 'need to take someone off' is where the problems start. Coffee shouldn't be a competition (ok.. it can be but there's only baristas competing), it should be a way of improving the quality of life.
I have never had this happen... what are people expecting when they ask for espresso and are disappointed? regular coffee? I have not run across someone who did not know what espresso was when they ordered... lucky me I guess!
Cedric said:I ask a customer if they know what they're ordering when they want an espresso to go. Then they say yes and when I hand them there espresso in our small to go cup, they look at it and ask where's the rest of it.
speaking as one of those "tin hat homebaristas" who notices flaws in other baristas, i must say that some baristas ARE just trained apes.
I usually don't complain, but if i see something really bad i will let them know. For example, i had a barista not tamp the grounds in the portafilter before pulling the shot. The result is what you would expect, an extremely watery shot that was diluted by too much poorly textured milk(that came from a community 32oz pitcher of reheated milk)...not worth my $3.50 by any means.
I'm not rude, and i don't snobbly act like i know better than them. Usually i just give my drink away to someone tapping away at a laptop in the shop. But i do get mad that the same baristas that brag about how easy it is to be a barista, are the ones that do a terrible job. And whats worse...i have applied at a couple of these coffee shops and they hired that bum over me because of the year of starbucks experience they had over my homebarista experience.
This is all made more troubling when i pay 4 dollars for a poorly made drink, when i could have bought a pound of green coffee and roasted it with that same 4 bucks.
Yeah I almost cross-referenced the other thread where we were talking about the tamp/light tamp/no tamp thing and you brought this up, but I figured you would chime in and then I wouldn't have to look around for that thread ;)
You would never pay any other professional if his product or performance was worse than what you could do yourself.Most people do that quite a lot, actually. You, too, I bet. I can make a better hamburger at home than any of the stands I know of. But, sometimes I'm walking or driving around town and don't happen to have any raw meat or a Weber grill with me. So, I go to a hamburger stand because it's convenient, they save me some cookiing and cleanup time. And maybe I just feel like being out in the company of other people. Didn't Howard Schulz call it "the third place?"
Chris said:In any event, there is never an excuse for being rude to a barista (unless, maybe, they were rude to you!).