Coffee and Baristas - Part Two

In Part Two of this two-part series, Alex, the experienced coffee shop manager, continues sharing insights into the coffee world. From dealing with customers and navigating the unique culture of a coffee shop to tips for aspiring baristas, Alex dives deep into the nitty-gritty of barista life. He touches on everything from sensory environments and managing chaos, to building relationships with regulars and dealing with tough shifts. If you’ve ever wondered about the day-to-day operations of a coffee shop, the skills you need to thrive as a barista, or what goes into making a perfect latte, this episode is full of rich, aromatic content to satisfy your curiosity.

TIMESTAMPS

00:00:48 What movies or TV shows or songs or other media get what you do correct?

00:02:16 Do you agree with a lot of stereotypes?

00:07:23 Overhearing a lot of hot goss in the shop

00:08:05 Is your team pretty gossipy?

00:08:32 Does the soundscape of your work environment influence your productivity or creativity?

00:08:38 If it's really noisy, are you able to make coffee no problem?

00:09:51 How do you curate a playlist for the shop?

00:12:34 How important is verbal communication with guests and also with your team?

00:14:03 What's the difference between a cappuccino and a latte?

00:15:39 Do you have an acute sense of hearing for certain problems?

00:17:30 What's the typical dress code?

00:18:51 Do you have a love-hate relationship with any of the appliances?

00:20:56 What's the science with tamping?

00:22:42 Do coffee beans or grounds have a distinct feeling or tactile characteristic that you look for?

00:23:36 Is it true that if you roast it longer, there's less caffeine?

00:24:50 What makes a good pour over?

00:26:53 Do you have anything that you reach for comfort at the coffee shop?

00:28:00 In an increasingly digital world, how do you balance the virtual and physical realms of your work?

00:30:48 Do you have any immediate thoughts on tipping?

00:34:42 Let's talk about some coffee temperatures.

00:35:12 If something, like if an espresso shot was pulled poorly, like it's too sour or something, is there any saving that with the other ingredients with the drinks that you put in?

00:37:07 What gets you excited about working at the shop?

00:37:21 What about it drains your energy?

00:38:54 What's in the refrigerator of a coffee barista?

00:40:34 Let's talk about dairy and dairy alternatives.

00:42:52 Do any scents or flavors when you're outside of the shop trigger you into feeling like you're back in the shop?

00:45:57 Is there something where like this box of X, Y, Z has been here for like way too long because you never use it?

00:46:20 When you make your syrups, what's the process with that?

00:47:32 The term third place originates from a 1989 book called The Great Good Place by sociologist Ray Oldenburg…Are there challenges or considerations that you make related to maintaining a balanced sensory environment?

00:50:10 What sort of work do you see people doing there?

00:51:05 If you were to make a candle representing your coffee shop, what fragrances would it have?

00:52:59 Murphy's Law states that anything that can go wrong will go wrong. What is something that perhaps is often overlooked or forgotten when it comes to operating a coffee shop?

00:53:54 Is there less coffee drinking in the summer versus the winter?

00:54:40 Is it safe to assume that in the summer and the hot months, more ice drinks are going to be made, and then in the winter, in the colder months, more hot drinks are going to be made?

00:56:15 Do you notice perhaps the younger demographic getting more sweet drinks compared to the older demographic