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It isn’t easy to wake up at 5AM and force your brain into hyperactive motion. It isn’t easy to manage a crowd of customers that floods in the door the second we open at 6. A day’s work includes endless running back and forth through the cafe, checking to make sure everything’s running properly, ensuring that no customer leaves unhappy.
It almost seems like an oxymoron — how can a coffee shop be exhausting? Isn’t this supposed to be a haven of relaxation, soft jazz, and comfort food? Shouldn’t every employee be amped up on caffeine and good vibes?
They can make the most draining of days feel tolerable. They can uplift you. And they still tolerate you at your worst.
In order to become a barista, one must go through a five-step process:
People don’t always suck. As a matter of fact, many people — especially our Regulars — are shining beacons of light.
It’s very odd, the intimate details that you can learn about each of your customer’s lives.
When customers come into our cafe, they are sleep-deprived and desperate for the elixir of life that is coffee.
But if you’re running late, don’t buy a Mochaccino. Get some iced coffee.
Not all coffee is brewed in the same way. Different brewing styles can cause changes in the flavor and strength of the drink. Here are just a few brewing styles that you may incorporate in your shop:
Iced coffee - coffee served over ice and mixed with milk - can seem very easy to make. But there are all kinds of details that can affect the quality.
Here's all you need to make the ideal version at home.
❤️ Brainstash Inc.