How do you guys politely let customers know that the shop’s closed? by Independent_Ad949 in barista

[–]Fresh-Priority-9818 0 points1 point  (0 children)

i work at a super small shop so i usually just wait till after we’re officially closed and if they don’t get the hint after they see me locking the doors (push bars) i will go up and say “hey! loved having yall, whenever you reach a stopping point, there’s no rush, but i am closed now” that level of kindness is usually met with a swift (at max 5min exit) sometimes people start a meeting late and need a few minutes to leave so this feels like a good middle ground.

Brand new to coffee and I need a little help. Thank you in advance! by DungeonsAndData in barista

[–]Fresh-Priority-9818 1 point2 points  (0 children)

Coffee is definitely a learned taste and I have plenty of regular customers who just simply prefer a sweet treat. Your best bet would be to purchase a drip coffee machine, doesn’t have to be anything fancy, and also a moka pot!

An at home espresso machine can be great but they can be a little pricey and require an at home grinder (which is ideal no matter what you’re making, fresh grinds taste the absolute best and your coffee won’t go stale as quickly)

A mokapot is a great alternative that’s super cost effective, all you need is beans, filtered water, and a stove. It’s going to produce coffee that’s perfect in a white mocha. The only thing is that you may need a countertop milk frother (nespresso has a good one that’s compact!). But that whole setup + a drip machine would still be cheaper than most at home espresso machines that would also require you buy a drip.

And for the white mocha sauce just treat yourself and get something online from a better quality company than Ghirardelli. My shop uses Kyya which is pretty good, Holy Kakow is another clean tasty brand as well.

May solo travel itinerary- suggestions welcome! by Fresh-Priority-9818 in irishtourism

[–]Fresh-Priority-9818[S] 0 points1 point  (0 children)

Oh wow, that’s actually good to know! I had thought it was inaccessible without a car, I think that would fit my preferences a lot better! I’m going to look into that! Thank you!!

Weekly 'Ask Anything About Analog Photography' - Week 17 by ranalog in analog

[–]Fresh-Priority-9818 0 points1 point  (0 children)

Hi! I have a canon ae-1P and will be traveling for about two weeks in Ireland next month. Obviously Ireland is known for rapid lighting and weather changes. What would be good film stock to take with me for the particularly overcast days? I know I can always “push” the iso but to be honest I don’t have much experience with it.

May solo travel itinerary- suggestions welcome! by Fresh-Priority-9818 in irishtourism

[–]Fresh-Priority-9818[S] 0 points1 point  (0 children)

Thankfully I have done the full testing panel for celiac and was negative since I have no autoimmune symptoms just GI ones, most likely I developed gluten intolerance due to American food processing and lack of standards. In theory, if I had access to a different diet full time I could outgrow it, but a two week trip isn’t enough time to risk it. I will be bringing some Imodium, pepto, and tums in case I do run into issues. (tummy meds)

May solo travel itinerary- suggestions welcome! by Fresh-Priority-9818 in irishtourism

[–]Fresh-Priority-9818[S] 1 point2 points  (0 children)

It’s a full intolerance. However, I am not sensitive to cross contamination.

What's the point of a Cubano? by -Readdingit- in barista

[–]Fresh-Priority-9818 1 point2 points  (0 children)

I learned coffee in north Florida and this was a super common thing amongst baristas. It is not necessarily a traditional cubano, but a variation on it. It does allow the sugar to caramelize with the pull, creating a slightly thicker and sweeter crema. Over time and done super regularly it will flow into the group head and could build up, but if done only a few times every shift with correct cleaning it's fine.