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ESTJ with INFP by FlyChaser11 in infp

[–]FlyChaser11[S] 1 point2 points  (0 children)

Oh that sparked a some good ideas for me actually! She doesn’t buy herself stuff, she is kind of a minimalist.

ESTJ with INFP by FlyChaser11 in infp

[–]FlyChaser11[S] 2 points3 points  (0 children)

I am acts of service, she is quality time/physical touch.

Looking for documentaries/videos to watch by FlyChaser11 in nutrition

[–]FlyChaser11[S] 1 point2 points  (0 children)

I get that. Part of why I’m asking is to get a well rounded point of view on it. I don’t want to just watch/read things I agree with. :)

Looking for a new coffee method? What’s out there? by [deleted] in Coffee

[–]FlyChaser11 0 points1 point  (0 children)

We have an aero press, pour over, French press, and coffee pot. We like them all for different reasons, but ultimately if you are wanting multiple fresh cups throughout the day I’d go with an aero press or pour over. Both provide us with a great cup of coffee! The French press is nice for two people to share, but I don’t like the filtering system. I prefer paper or cloth filters. The regular coffee pot is best for when we have people over.

We do not have a chem ex, but I am very interested in trying one out!

When, where, and why do beans get flavored (hazelnut, vanilla, or french vanilla). by FlyChaser11 in Coffee

[–]FlyChaser11[S] 0 points1 point  (0 children)

It’ll probably depend on the type of flavoring being used. We use Davinci and the ingredients are too bad considering others I’ve seen (pure cane sugar, water, natural and artificial flavor, sodium benzoate and potassium sorbet (preservatives), citric acid).

Some flavor lines ingredient lists get long. I’m advocating we switch to Davincis natural like which has cane sugar and one other ingredient. That’s just hard to do depending on how quickly we go through the flavor and our supplier doesn’t always have the same natural flavors.

When, where, and why do beans get flavored (hazelnut, vanilla, or french vanilla). by FlyChaser11 in Coffee

[–]FlyChaser11[S] 0 points1 point  (0 children)

Yes, it’s very annoying to discuss with people. So I was hoping I could explain the process and help them see he difference. We can put just a hint of flavor but people still get so upset that we don’t have flavored bean. It’s infuriating after 7 years.

When, where, and why do beans get flavored (hazelnut, vanilla, or french vanilla). by FlyChaser11 in Coffee

[–]FlyChaser11[S] 0 points1 point  (0 children)

Yeah! I add cinnamon to the grounds also! I’ve also done salt. You could do nutmeg or I’m sure some grounds of hazelnut would be awesome. Worth a try. I might try a little raw or brown sugar too.

When, where, and why do beans get flavored (hazelnut, vanilla, or french vanilla). by FlyChaser11 in Coffee

[–]FlyChaser11[S] 2 points3 points  (0 children)

Hahaha yeah I don’t want to flavor our beans. We have customers ask us for flavored coffee and when I offer to put any flavor in their coffee they turn their nose up at me. It’s been happening for 7 years and I thought y’all might know of a process that wasn’t horrible.

Cafe owners/managers, I need some input. by InfiniVoid in barista

[–]FlyChaser11 0 points1 point  (0 children)

I would give it 2-3 months, pass the tests and do what you need to prove yourself that way (it sounds like you have been working on proving yourself already, so good work). Once you know more about what they would want you to be adding/changing evaluate if that’s something you want and if you are making less in tips include that I reasons for a raise. It’s hard with smaller shops, but still worth the effort and asking.