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Author Topic: Changing Jobs  (Read 8154 times)

mwcalder

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« on: 13/11/2014, 08:16 PM »
Hey All!

I recently left my comfy job at Clandestino Roasters as a humble barista, and have started as head barista in a new espresso bar in Tewantin! It's called Zab


Michael,
Barista in the specialty coffee industry

Brett H

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« Reply #1 on: 13/11/2014, 08:59 PM »
Brilliant stuff mate!  Would love to follow your blog here.  My money is on KKmto know the product... Alas I have no knowledge of it or much for that matter after this much scotch!
Quickmill Achille, La Pavoni Professional, Robur, Rancilio Rocky, Behmor 1600Plus, BBQ Roaster (retired), KKTO

Kevohere

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« Reply #2 on: 13/11/2014, 09:00 PM »
Is this what you are referring to Michael?
LM GS3; Caravel; Macap M7D; BNZ MD74; AeroPress; Hario Pourover and WDC-6 cold drip: Royal Balancing Syphon; and several hand grinders. 1kg JYR Roaster.

cosmic_couple22

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« Reply #3 on: 13/11/2014, 10:41 PM »
Interesting move Michael, was this something Jackson steered you towards.

The big step tamp is the new release from Pullman tamps dedicated designed for  VST baskets utilising a traditional straight tamp style unlike the Pergtamp by Pullman for Matt Perger which is designed to be used with a nutating style tamp in VST baskets.

Keep us up to date on how you are going and I will have a talk to Amanda and get her to bring the council staff over to give you a go.

How about a guest roasters Bean occasionally?  >:D

Chester
Apprentice Coffee Roaster

cosmic_couple22

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« Reply #4 on: 13/11/2014, 11:16 PM »
Oh and big step measures in at 58.6mm  :thumb:
Apprentice Coffee Roaster

Kevohere

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« Reply #5 on: 14/11/2014, 09:03 AM »
The big step tamp is the new release from Pullman tamps dedicated designed for  VST baskets utilising a traditional straight tamp style unlike the Pergtamp by Pullman for Matt Perger which is designed to be used with a nutating style tamp in VST baskets.

Thanks for clearing that bit up for me Chester.

Why I thought he would be referring to the Great Leveler is beyond me?  :head:
AND..... I hadn't been into the scotch either!  :laugh:

Yes, definitely keep us posted Michael. Should be an interesting read.

Kev
LM GS3; Caravel; Macap M7D; BNZ MD74; AeroPress; Hario Pourover and WDC-6 cold drip: Royal Balancing Syphon; and several hand grinders. 1kg JYR Roaster.

Lacehim

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« Reply #6 on: 14/11/2014, 10:24 AM »
Where's your espresso bar Michael?  I would like to pop in for a coffee sometime.  I only went to Clandestino off and on because the service was a tad slow for my liking and I'm usually rushing around doing about 20 jobs in one morning while someone looks after the kids! lol.

Koffee Kosmo

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« Reply #7 on: 14/11/2014, 10:50 AM »
Where's your espresso bar Michael?  I would like to pop in for a coffee sometime.  I only went to Clandestino off and on because the service was a tad slow for my liking and I'm usually rushing around doing about 20 jobs in one morning while someone looks after the kids! lol.

Espresso means quick in italy - You stand and drink quickly made coffee and rush off to continue your daily duties
 So you stand your ground Lacehim ;)

And Congrats on the new position Michael
With all this work will you have time for a surf occasionally 
Sunshine Coast is all beaches after-all

KK
Bezzera Strega Lever: Mazzer Robur conical grinder Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster:

Blog - http://koffeekosmo.blogspot.com

mwcalder

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« Reply #8 on: 16/11/2014, 03:08 PM »
Thanks for all the interest! Jaxon did steer me in this direction Chester. Eventually, it will be co-branded with Clandestino so it should be good! The bar is on the main street of Tewantin. 98 Poinciana Ave. Open from 5:30am, 7 days.

Had a fantastic second day thanks to the G20! A lot of people were in the area and driving up the North Shore early on. I worked with a second barista who was great. Worked in a cafe with the Swift grinders but has worked with doser grinders before and does good latte art which is great. Now have a cold drinks fridge and food fridge.

Saturday was alright. Could have been busier but it allowed me to leave the other guys to it and head home early. I'm heading away in a fortnight so it was good to take a step back and see how they work together. Confident that the quality will be consistent over that week.

From the sounds of things, today was a ripper! I had a day off which was nice but kept in contact with the boss.

The Big Step is nice to work with. It doesn't allow you to tamp or pull out at an angle at all, however it has a tendency to create a vacuum causing you to dislodge the puck. We'll see.

Customers are saying how much they love the place and that they have had the best coffee that they have had in a long time! Also, the area is quite 'bogan' so the area kind of needs a bit of class and people appreciate what we are doing. Already got regulars who have popped in everyday!

All in all, very happy with the first days and the staff. Can't wait for what's to come.
Michael,
Barista in the specialty coffee industry

mwcalder

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« Reply #9 on: 16/11/2014, 03:11 PM »
Here's a link to our Facebook page as well:

https://www.facebook.com/zabeespressobar
Michael,
Barista in the specialty coffee industry

derrilex

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« Reply #10 on: 16/11/2014, 04:11 PM »
Quote from: mwcalder link=topic=5569.msg47740#msg47740 date=

Also, the area is quite 'bogan'


[/quote

You can say that again. Noosa and surrounds has never been worse. It's morphing into Mooloolabah very quickly and will be a bad as the goldy in 3 years.

C-man

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« Reply #11 on: 17/11/2014, 07:09 AM »
Hows the Cuban this year?
Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

mwcalder

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« Reply #12 on: 17/11/2014, 02:56 PM »
I think it's delicious through milk and alright black. A little too smokey for me but you can really get those malt sugar notes in the background.
You can ask Chester as well!
Michael,
Barista in the specialty coffee industry

cosmic_couple22

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« Reply #13 on: 17/11/2014, 08:06 PM »
Like all good Cubans, smooth with that lingering dirty ashtray taste  :rofl:

Coffee bar is looking good,

Chester
Apprentice Coffee Roaster

C-man

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« Reply #14 on: 18/11/2014, 11:11 AM »
like a good Cuban cigar

Cohiba
Rancillio S24  HG one bench grinder Rosco mini- Hand grinder,  Presso,  modded popper

borat123

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« Reply #15 on: 18/11/2014, 07:49 PM »
I still have bad memories of a Cuban turquino I tried a few years back.  Predominantly drying tobacco flavour - not really what I like in a coffee.

Maybe they dried the beans on tobacco leaf ;)

mwcalder

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« Reply #16 on: 25/11/2014, 07:02 AM »
Day something!

Everybody is getting the hang of things now. Our barista's are working out ways of working with each other and we have done pretty well I think, considering we haven't got any food yet. We now have regulars who are in most days and word and when we get a food licence then I'm sure we will be pumping. Business has been pretty steady which is great.

I think I have fairly got the knack of these Super Jolly grinders. Tiniest of tiny adjustments required and I've got my technique dialled in to give me 22g 80% of the time without the scales which is good to do in a rush.

Going on holidays on Wednesday so not perfect timing but boy, all these 5am starts are getting to me! Just put on another barista to cover me ad then reduce the length of everyones shifts when I get back. All in all, pretty chuffed with how Zab
Michael,
Barista in the specialty coffee industry

mwcalder

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« Reply #17 on: 19/12/2014, 05:34 PM »
Just a quick update: food changes everything. Ever since we have gotten our food in, business has sky rocketed. People just want a coffee with something else! Getting a large takeaway trade with all the workers in the area and dine-ins with people having meetings and such.

All the customers are loving the coffee and I'm loving the coffee that we are serving as well.
Michael,
Barista in the specialty coffee industry

Brett H

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« Reply #18 on: 19/12/2014, 09:01 PM »
That's fantastic mate. Who'd have thought that the secret to a good coffee shop was good coffee ;)

Faith in the universe restored!
Quickmill Achille, La Pavoni Professional, Robur, Rancilio Rocky, Behmor 1600Plus, BBQ Roaster (retired), KKTO

GaryatGala

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« Reply #19 on: 20/12/2014, 01:49 PM »
Great food, coffee, service and atmosphere are formulaes together with thorough market research for success for any aspiring wannabe cafe owners. Well done Michael. Keep it going.
KKTO; FZ-RR700 Baby Roaster; triple  corettos; Simonelli Oscar; Compak K3T; Rancilio Silvia and Auber PID; 2 V60s; CCD; Aeropress; home made bean cooler and a blue worker sad sack of less than 10 kg of greens.
Work: Suzuki APV van. Honda EU65i. Compak K8. Expobar Elegance Compact. Roband pie warmer.

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