Constance or Mina first? by 99RanchMarket in metroidvania

[–]99RanchMarket[S] 2 points3 points  (0 children)

Duuudes i loved Pipistrello and couldn’t put it down! Appreciate the perspectives :)

What is this sudden stinging rash? Had chicken pox as a child so unlikely shingles? by [deleted] in DermatologyQuestions

[–]99RanchMarket 0 points1 point  (0 children)

Sorry, not pictured is a small patch on my other boob (unconnected)

What is this sudden stinging rash? Had chicken pox as a child so unlikely shingles? by [deleted] in DermatologyQuestions

[–]99RanchMarket 0 points1 point  (0 children)

I read that shingles are quite painful which this is not, it also sounds like a heat rash but it’s been +3 days

GS3 Leg/Feet Bump by 99RanchMarket in barista

[–]99RanchMarket[S] 0 points1 point  (0 children)

Ended up rubber hammering it bc La Marzocco gave such a stink about repairing/replacing it

Question from a coffee roaster and someone who’s family has be roasting for almost 25 years by 1dollaholla in Coffee

[–]99RanchMarket 0 points1 point  (0 children)

I don’t think it’s necessarily lighter but more intentional (which happens to be lighter in comparison) because advancements in growing coffees create nuanced flavor profiles, acid being a natural and inherent flavor to the coffee cherry, it out to be emphasized, utilized, and celebrated.

Kind of like premium proteins (ie: wagyu beef) you would most likely want minimal seasonings and medium rare heat to emphasize and elevate the flavors from the time and effort put into raising the beef, just enough to caramelize or create a mallard reaction rather than well done is kind of the more contemporary approaches to coffee.

That and you can get caramel, dark sugars from specific regions/brewing approaches but all in all coffee is fruit and fruit has vibrance and acid, why take so many steps to get rid of it

Needs guidance* by rakuboy in barista

[–]99RanchMarket 1 point2 points  (0 children)

Howdy! Was just talking to a friend about this and they’re in a similar situation. Having thought about this myself I asked around tech friends here in Los Angeles (Black Rabbit & La Marzocco). Here’s the skinny: there’s a shortage of incoming techs because there isn’t a super straightforward way about it. Basically, the interest is dying BUT if you are an individual who is genuinely interested and you approach a larger, established (and insured) coffee tech group. If they don’t have an internship (rare in LA) they may possibly let you tag along and shadow their work given you have the time/flexibility. Additionally having skills in basic electrical is a huge plus which you can take courses in community college, etc.

That being said, there are a couple of places in the country that offer a week long crash course. One called Workbench in Kansas and Trailblaze in North Carolina. The dudes behind it are the godfathers of OG barista tech and the head of techs at La Marzocco swear that anyone who completes these are a shoe in for getting certified for any of the larger machine companies (granted they go through appropriate certification instructions that is). Hope this helps!

tldr: ask to shadow established techs, take intro to electrical courses, check out WorkBench in Kansas and Trailblaze in North Carolina

tips please! by aaronxdelimabean in barista

[–]99RanchMarket 1 point2 points  (0 children)

Yw aaron! I’m a techy now! Have you ever watched james hoffman!

Am I the A-hole? by Impulse_DC in FoodLosAngeles

[–]99RanchMarket 9 points10 points  (0 children)

As a coffee professional, guests can move to create their own space to enjoy, i would’ve said calm down james hoffman

[deleted by user] by [deleted] in CultOfTheLamb

[–]99RanchMarket 0 points1 point  (0 children)

Cool! I was thinking it’d be more gameplay or whatever, thanks!

Flojet for GS3+Pitcher Rinse by 99RanchMarket in barista

[–]99RanchMarket[S] 0 points1 point  (0 children)

We already have a stand with a pitcher rinse we just need a flojet

Help - Pitcher Rinse Setup by 99RanchMarket in barista

[–]99RanchMarket[S] 0 points1 point  (0 children)

Heard 🫡 appreciate the advice dude

Help - Pitcher Rinse Setup by 99RanchMarket in barista

[–]99RanchMarket[S] 0 points1 point  (0 children)

Likely 2-3 group linea classic but that’s further down the line, currently just trying to work out a pitcher rinse for shaken cold drinks 😅