I am thinking that I need to travel to Chicago to Intelligentsia Coffee for a good cup of joe. They have the Clovers at their cafes in the city…. Howie, why not Chicago!!!! Oh, the video is a little technical, but that machine is a thing of beauty…
I am thinking that I need to travel to Chicago to Intelligentsia Coffee for a good cup of joe. They have the Clovers at their cafes in the city…. Howie, why not Chicago!!!! Oh, the video is a little technical, but that machine is a thing of beauty…
Well I have completed my first term at North Central College and my last at Joliet Junior College (well, for now). Yeah, math is going well. I’ve been busy learning about
and how to do my homework in it. It is a pretty versatile typesetting language and I am enjoying it a lot.
Work has been going a tad bit slow. It’s our slow time, which is good as it allows me to focus more on classes. However, we do have two fantastic coffees which I am enjoying…
So, I’ve made my self two french presses today. Why it is that when I make a french press, I get much more grit than at the ‘bux? I think that I need to get a burr grinder of my own………Seems that as my beans age, I get more grit.
Well, it’s been almost a month since I started at Starbucks. It is quite the interesting place. I have already learned a lot and have been performing a number of experiments as I complete my required "hw"…
Starbucks sure does take their training seriously. I have had over two weeks of training to become a part-time barista. I have learned what makes a good shot and had to taste a bad shot (it’s pretty bad – sorry espresso drinkers…) I’ve learned the proper way to steam milk and the difference between a wet and a dry cappuccino. But what I’ve learned even more of is just how much there is to just plain ole coffee. You may say that I’m becoming a coffee snob, but there is truly a big difference between good coffee and the stuff in the can.