mattwells wrote:I work in a coffee shop where the policy is "DON'T MESS WITH THE GRINDER!" They won't let me adjust them, clean them, or fix the broken one (as a result all decaf is ground at the beginning of the week and placed in the hopper to sit all week and is not reground until we run out). Needless to say, it is the worst coffee and espresso I have ever tasted. But when you work for a big corporation, what can you do. Oh, and we get beans that were roasted about 3 months prior, and then the "Quality Control" says they cannot sit on the shelf for more than six months. Never buy coffee in Borders. It is awful, they don't care about their employees, and generally are a really bad company. The cafes are being changed over to Seattle's Best which, in this case, will be a drastic improvement.

Personally, I started with a Krups and preground Cafe Bustello.

Matt

mgrayson wrote:There really ought to be a business here for personal trainers.

ogatasan wrote:<image>

A contemporary Latte Artist is born:
Christmas tree, rotten apple, some kind of bird falling form the sky and ... an explosion

After my gf bought me a pitcher I thought I owed her and you a laugh and document the process.
Up to present -and thats the real shame- my pouring skills are still rather latte-fart.

DonTMann wrote:Personally, I love the art. Who says our art has to be representational? Plus I see an angel in that falling bird one!

Here's the thing: I am at exactly the same place in my latte art and I have been for about a year and a half. I am happy with it because it tells me that my milk is perfect. That's all I need to know. Too thick and it sits on top and does not incorporate, too thin and it just waters down the drink with no inherent sweetness.

My wife and I have a lot of fun playing 'what is it?' before drinking our drinks.