And I don't really work anywhere at the moment. But I know many people that would love to have me behind their machine. Interesting, is my coffee is up to scratch? well I assure you I've pleased many a disciple of the bean, including a few high profile coffee suppliers and roasters, if thats a good enough indication. Look, I am pretty bloody good. But there are always better skilled people out there. And all the ego in the world wont make a better coffee, the proof has been in the dramatic increase in sales wherever I work. But...I am more focussed on teaching now. The rockstar barista crap wore of long ago. when you've made average 300/350 coffees a day (mostly unassisted, and moslty 6 days a week) + all the other drinks you have to make, and do that for 5 or 6 years. its just a bloody slog. I always learn new things and apply them when reasonable. Some things you just cant do in a busy environment. And When you are a REAL barista. You know its not about stupid bloody flowers and faces, or the word of god handed down by some egocentric, competition focussed barista. Coffee making is a skill and a craft, and its about, quality, speed, knowledge and consistency. I agree, If you have the time, go for it, do all the tricks. But any working barista, especially the ones who make more than espresso and/or milk. Know that you have to make do with the equipment and product at hand, and rip it.
