If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
I started drinking coffee as a child, sitting on my grandpa's lap as he poured spoons full of sugar into his thick black drip. Later, it was coffee with mom, often accented by hazelnut creamer. I worked as a barista for a year in 2000, then left for another opportunity only to be drawn back in 2006. I worked for Starbucks for nearly 3 years, completed Coffee Master certification, and surprised my girlfriend by identifying her drip's growing region by taste. My drinks contain much less sugar than they did years ago. I've developed a great appreciation for black coffee, americanos, and extra dry cappuccinos.
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