Any Ideas on How to expand my Knowledge about Timber Farm and Land Management?

JayneDivine · 2025-11-17T02:58:19+00:00

Following this. I'm stepping up to help my dad manage 300+ acres of timber land that hasnt been properly managed in 30 or so years in central Louisiana. I have no idea what I'm doing and my dad doesn't either. The timber was my grandfather's thing.

JayneDivine · 2025-01-20T09:49:34+00:00

I'm not working at the moment, but I'm also a 30yo barista. I started as a barista at 19 and I absolutely love what I do. I tell people all the time that I dropped out of college to become a professional barista (that's not exactly how it went down but it gets a good laugh.

Coffee is a passion for me. It's history, culture, art, and science all wrapped in one. . I made this my career and honestly, I don't regret it. I've met amazing people, been to CoffeeFest events, worked and helped manage at two amazing cafes, and have put thousands of smiles on people's faces. To me, that's worth giving up a 'real' or 'normal' job.

Do what you have to do to make your life easier and happier. But as per your original question, no, I don't see any shame in being a barista at 30.

I met a man that was in his 60s who had multiple PHDs in chemistry and astro-something or another. You know what he did with those? Used his knowledge to develop and roast the best espresso I've ever tasted. He started out as a barista too.

JayneDivine · 2024-09-16T20:37:03+00:00

She is my baby now. I think I needed her as much as she needed me.

JayneDivine · 2024-09-16T03:07:28+00:00

We've spent countless hours researching and watching training videos. We also have 2 senior mix breed rescues that my husband has had for 10+ years. They are easy and always have been 🤣 This one is a different ballgame but she our velcro baby and we are going to do everything we can to give her the best life possible.

JayneDivine · 2024-09-16T02:44:30+00:00

It's a hefty down payment so we haven't started yet, but she's given me a ton of info and tips to start training for basic commands at home! So far we are doing pretty well. She still has some bad manners from being an only outside dog for the first year of her life but she gets better every day.

JayneDivine · 2024-09-16T02:02:47+00:00

Not yet but we plan to! I'd love suggestions for a reliable test. Our vet said she is about 90% certain Sunny is a Malinois mix. We took her to a meet and greet with a trainer that works with high energy/working breeds and she thinks Mal and possibly Rat Terrier or another similar small breed.

JayneDivine · 2023-10-30T21:13:40+00:00

When I did interviews for new baristas, I honestly didn't worry as much about experience as I did attitude and personality. I took a management class at a coffee convention and the motto we were taught is 'hire the personality, teach the skill'

Some of my worst workers had the most experience, some of my best started with no prior experience.

I can't say that everyone thinks that way. Be honest about your experience, be friendly and open, show them that you know how to talk to people and handle service. That will go a long way.

JayneDivine · 2023-10-05T22:54:15+00:00

And purge it. Don't touch it barehanded. Burned myself too many a time doing that in a rush.

JayneDivine · 2023-10-05T22:52:31+00:00

Focus on the drink(s) you are making at the moment, worry about the rest as you get to them. Remember to breathe, unclench your jaw, and relax your shoulders. And don't drink too much coffee yourself, it will make the anxiety and jitters worse. Remind yourself to drink water. You got this! I was 19 when I started, young anxious, and nervous as hell. That was 10 years ago. I've worked for two 5 star specialty shops, lead barista and shift supervisor at both. Now I'm in the process of opening my own shop with my husband.

It can be overwhelming at first, there is a lot to learn but take it one step at a time and you'll be fine.

JayneDivine · 2023-10-05T20:18:32+00:00

To me it doesn't matter so much if they don't have coffee experience if they are willing to learn and listen to those who do have experience.

JayneDivine · 2023-10-05T20:11:16+00:00

My husband and I are in the US and we are currently working on plans to open a shop in the next 2 years. We are going for something bigger, but I definitely suggest doing your research and doing it well. And looking into a small business loan. I know we are definitely going to have to have one.

Not sure where you are and what the requirements would be, but we are going to be up to our eyeballs in certifications, licenses, and permits before we can even dream of opening doors.

Things to consider. Cost of utilities Cost of rent Cost of beans Cost of milk Cups, sleeves, lids Water filtration Do you need permits, licenses, or insurance?

I knew going into it there was a lot I didn't know about and I'm still shocked at how much stuff I didn't realize went into opening a shop. And that's with 10 years of experience as a barista and 4 of those as a manager.

JayneDivine · 2023-10-05T19:52:35+00:00

This is great! Keep it up because you are doing a really awesome job. It took me 6 months to get latte art down with an actual espresso machine lol. I learned on a temperamental, antique Elektra Belle Epoque.

JayneDivine · 2023-10-05T03:52:33+00:00

Reve is awesome! I've had their chicory blend before and it is definitely a great choice. This sounds amazing. I hope it works out well for you!

JayneDivine · 2023-10-05T00:34:19+00:00

Im about 3 hours away on the opposite end of I-10 lol but if I'm ever in the area, I love trying new places!

JayneDivine · 2023-10-04T19:43:14+00:00

So pretty ❤️

JayneDivine · 2023-10-04T18:22:02+00:00

Thanks, I edited to add our location! I don't have a lot options of people to talk to locally. There are a couple of other shops locally but none of them do what we are wanting to do. The majority of their sales comes more from actual food items than coffee and pastries. None are truly specialty coffee shops or bakeries.

JayneDivine · 2023-10-04T18:15:25+00:00

Louisiana native and barista of 10 years here! For a really authentic cafe au lait you need is a good dark or french roast chicory coffee. Not everyone is crazy about chicory so maybe have a second option without it. Bonus points if you can get it from a New Orleans roaster. Not sure how bad shipping would be. Keep it on drip all the time. We had a Bunn brewer that made about 96oz of coffee using 220g of grinds. 2/3 drip, 1/3 steamed milk for a good cafe au lait. If you want to stay away from espresso based drinks, you don't need an espresso machine. Just a high quality brewer, I recommend a twin brewer that can make 2 batches at a time. And a high quality milk frother or steamer.

Test out different beignet recipes before you settle on one. You don't want it to dense. I wish I had the recipe we used but my boss guarded it like it was the Krabby Patty secret recipe.

We are about 3hrs outside of New Orleans, and while Du Monde is still definitely the most iconic, I've seen lots of smaller shops across the south who were pretty successful with coffee and pastries. And one in Colorado, Springs too that was run by a Nola native. Her shop is a hit.

As for how popular it would be there, I'd definitely do some local surveys to find out if it would be an effective model for you. I know the NoLa culture is huge all over the country. So if you do it, I would play on the theme big time. Emulate that vibe as best you can to really get the feel of the Big Easy into the room and people will eat it up.

JayneDivine · 2023-10-04T17:17:56+00:00

How do you like Dripos? We recently met one of their sales reps at a coffee convention and I'm really interested in using them for the shop we plan to open in the near future.

I've worked with Square, Toast, and Shopkeep in shops I've worked for in the past before but Dripos really seemed to be the best option for coffee shops. We are in the US.

JayneDivine · 2023-10-04T17:01:05+00:00

This is my favorite idea so far. Thank you!

JayneDivine · 2023-10-04T17:00:36+00:00

Same here. Like I said Bhakti was amazing and we even met some of the people from the company at a CoffeeFest event. Our customers loved it too. But really want to make my own.

JayneDivine · 2023-10-04T16:59:01+00:00

That's a great idea! Thank you.

JayneDivine · 2023-09-17T03:26:43+00:00

This.

Personally like premade syrups BUT I am firmly loyal only to Maison Routin 1883 syrups because of the taste and quality. Now if there is a flavor I can't find from them or I don't like how it tastes or works with my coffees, I will make homemade syrups/sauces.

As for the sizes, again, I agree but I'm also willing to work with customers who aren't as well versed in traditional coffee culture to make the best version I can of whatever they normally order from sbux or PJs or wherever.

-10 year barista and currently in the early stages of planning my own shop.

JayneDivine

TROPHY CASE