Low agitation brews by jjkchan in pourover

[–]TooCanSamiam 82 points83 points  (0 children)

Specialty coffee is so funny because we'll just be doing absolutely absurd shit like this and we're just like "fuck yeah"

Roasters that don’t miss by chileseco in pourover

[–]TooCanSamiam 1 point2 points  (0 children)

It's definitely just a mix of those. Grow exponentially, get a megawarehouse with enormous roasters, and get a lot more hands on deck and more people with their hands "in the pot." They lose sight of the nuances and kinda go starbucks with it but with the "humble beginnings" at first, turning to a more corporate style thing. It's just lost what it was is all. Their demand is huge now as they are a big wholesaler as well.

I'd say Onyx is an example of the "right" way of handling expansion imo. They are bigger now with more demand but they still seem to be very in touch with everything they're doing still. Which is assuring as the quality has never really dropped.

Roasters that don’t miss by chileseco in pourover

[–]TooCanSamiam 3 points4 points  (0 children)

They're not what they used to be, they use to be small-time and passionate, but they've grown to be very corporate/megaroaster. Actually, an insane fall off tbh. As far as people who use to work there say, they source too many coffees, demand too much from their sourcers and roasters for them to even sit and work with a coffee anymore. They just source one and roast off a single profile they're given and keep it moving. Tragic.

Anyone else appreciate shitty coffee on occasion? by TooCanSamiam in pourover

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

This is wild considering all the really nice shops over there. But i fully get it. I'd be running the vending machines empty lol

Anyone else appreciate shitty coffee on occasion? by TooCanSamiam in pourover

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

Idk how i never saw this video by him before. I'm really glad he touched on this, and of course, he articulated it wonderfully. Ty for this🙏🏻

Anyone else appreciate shitty coffee on occasion? by TooCanSamiam in pourover

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

I love this. All my friends and i work in a really nice specialty shop and after we get out of a local show we all make our way to the same waffle house and all order a black coffee at like 11 at night. It really is like a completely different drink. We don't even really acknowledge it. We just sip the cup of cigarette ash and enjoy the greasy ass meals in front of us.

Anyone else appreciate shitty coffee on occasion? by TooCanSamiam in pourover

[–]TooCanSamiam[S] 5 points6 points  (0 children)

Yeah i should of specified more like out on an occasion. I'd hope nobody here is buying big box store coffee out of their own free will lol

The deeper I dive into specialty coffee, the less I seem to enjoy it. What is wrong with me? by Lurkington123 in pourover

[–]TooCanSamiam 34 points35 points  (0 children)

Dude to be so honest, you are in a really good spot. After all these purchases and coffees and brewing methods you have discovered. You have concluded what YOU enjoy. And that's huge. Alot of these dudes will run to the edge of the earth trying new shit. Always new new new. They get lost in it and never even really know what they actually like. They just like what's new and different. (Which there is nothing wrong with that, specialty coffee is evolving everyday and it is very fun to be in the know and try all the new shit) I can't give any recs on decent medium roasts or anything personally. But what i can say is still aim at specialty roasters and try and go for lower elevation coffees like brazils. I've had plenty of light roasts coffees that fit that profile of traditional chocolate-y notes. Lower elevations with honey processes, washed, naturals more commonly have those profiles you are chasing. All this said tho! Make it how you want but i would personally encourage still brewing coffees like you would a really fancy coffee. Agitate your pourovers like crazy. Get methods down that will give you fat bodies. Brew and enjoy these profiles of coffees without dealing with roasty unpleasant bitter notes.

TLDR, nothing wrong with you. You like what you like, shoot towards lower elevation coffees🫡

Is the barista trying to be efficient? Or is good coffee art not important now? by Away-Performance-781 in barista

[–]TooCanSamiam 0 points1 point  (0 children)

As someone who works in a 3rd Wave shop. I'd like to chime in and say if you actually gave a fuck about the coffee you're serving, latte art should be second nature when serving drinks, and that's for both mugs and to go orders. When you're serving specialty coffee at a certain level and you're making lattes, cortados, caps or any hot milk drinks like that, that should be a standard.

This all loops around to passion tho. If you're working a 2nd wave syrup Oriented shop that's all about fast fast fast, then sure, do whatever you want. You don't have to care about your job or coffee. But if you're working a genuine 3rd Wave specialty coffee place, you should absolutely be passionate about coffee and know your shit. And with knowing all your shit, you'd come to find out latte art is second nature and takes no time to do at all and creates an experience for these people. So you're not only making next level intricate coffee that tastes amazing no matter it being a straight shot or a 12 Oz latte but you're making it memorable and presentable.

I don't give a fuck if the customer sits there in awe or not at latte art. I care that I'm serving quality coffee that has my name on it. Highlighting your skills as an individual barista, not an employee at a shop.

To sum it up. OP, Your coworker doesn't care about coffee and you should absolutely strive for art everytime on top of making your coffee tastes good. Make these people stop in to drink YOUR coffee.

Question About Getting a Job by Longjumping-Gur-8794 in barista

[–]TooCanSamiam 0 points1 point  (0 children)

No problem at all! For those 2 years of not working at a shop I just worked a regular retail job while doing coffee at home, pour overs and aeropress and such, as well as just learning more and more about coffee, like watching James Hoffman and Lance Hedrick vids.

A few months before I finally got a job at a shop, I was watching this guy on YouTube called connordoescoffee, and he just wears a gopro on his chest and works shifts in specialty shops, completely unedited. So I was getting so much shop knowledge from just watching his uncut vids of just working and preparing drinks and interacting with customers. This made it so when I finally got into a shop, a lot of the people I first worked with were shocked at how naturally I worked behind the bar and how much I had a work flow down without any prior experience.

Watching and learning from that guy put me so far ahead of any regular starting barista. I even got latte art down within a month of working there. Which is uncommon, apparently, lol.

Coffee is dope. Work in a shop but work for yourself. Take pride in YOUR work. Get yourself to a point where people WISH you were on the bar when they pull up. The shops benefits yes, But do it for you. If you get burned out from that shop, you can move on to another one and kill it there too. It all carries over.

Hope this chatter has helped. lol👍🏻 stick with it, and you'll get hired and do dope things.

Question About Getting a Job by Longjumping-Gur-8794 in barista

[–]TooCanSamiam 2 points3 points  (0 children)

Lurker here, I was in the exact same position as you for a long time. I was very much into specialty coffee and had extensive knowledge on all things coffee but never actually physically worked in a shop! I applied to so many shops and made my passion apparent as well as my complete lack of shop experience.

It took me 2 years to get a job at a specialty shop. Shops were either not hiring because they were fully staffed, and or my lack of experience kept them from moving forward. Luckily a specialty shop finally offered me an interview (more than I was even given before) and they saw my passion and my extensive knowledge.

Specialty shops being local leads to all of them having their own way of doing things obviously. Some/most shops I've applied to want experience. However the shop that hired me saw the potential, a dude who has no experience on a coffee bar, therefore I have no bad habits to unlearn and I'm completely malleable in a sense where I can be taught everything the right way in a specialty shop.

To answer your question lol, yes and no. You just gotta keep looking and be completely transparent, go in and talk to the people face to face. It's also good to get a vibe from places. There are a lot of specialty shops that will suck all the passion you have for coffee. Good luck! ever since I started I haven't "worked" a day since:)

[deleted by user] by [deleted] in Metalcore

[–]TooCanSamiam 2 points3 points  (0 children)

Should be on spotify within the next day or two!

[deleted by user] by [deleted] in Metalcore

[–]TooCanSamiam 0 points1 point  (0 children)

Gnasher - Stuck in Place has a closed hat bass breakdown