So I was walking from my mothers work and I came across this news and review stand. The article on the front page was Sacramento's Best Baristas and it made me think of you and my new found interest in coffee. /So I grab it because I had to read the article so I could get my feet wet with information on the fruit bean.(And maybe so i could be inspired to write)/Well pretty much ive been reading thing and grab quotes with them and I dont know what to do with them. I was told by a smart women that i should be writing what those quotes mean to me, but, however; I never really listen or used that information and used it, until a co-worker suggested it to me. So here i am using the quotes I found. This could be fun, might get a little crazy but lets have fun. Get ready to hold on tight. ;)
"It's the barista's job to make sure that the bean is brought to its fullest potential." says Ashley Shock.
Which one do you want to be? The Barista or the bean?
"Coffee beans are actually the seeds from a fruit." Says Benza Lance
Wonder what that fruit taste like...
"How does a great coffee make you feel?"/reporter/"For that moment as it slithers down my gulet, it all just disappears. I see the light; it's all going to OK." says Lucky Rodrigues
That's the amazing high...
(o to be high...)
"Bananas. Eat Bananas, and drink coconut juice. it makes your hands steady as a surgeon's, and when you are trying to stay in control, your steadiness is the most important for making exceptional coffee." says Andrew Lopez
Throw in black beans, and avocado/that sounds like the prefect diet/Could you survive off of just these things?
side note: it might help too, when your talking to someone your interested in, so that way, your not shaking like a drug addict./thats no fun and makes you more nervous/ Shit I'm just a bundle of nerves./Duh
"To me, a barista is not someone that just pushes a button and lets the machine do all the work. The true barista is able to "dail in", determining the grind fitness or coarseness, the amount of grounds in portafilter, the pressure of your tamp and the time for extraction. Honestly, if you get a bad shot from me, it is nine times out of 10 my fault. And in this cause, I should be able to access the problem in the shot and make adjustments so i can redeem myself." says Sarah Walker.
True beauty of prefection, knowing the problem and at least attempting to change it to get the solution you so desire.
"Consistency is a virtue of being a good barista. How do you maintain it amid the hubbub of working every day in a coffee-house.?/reporter/When everything is broken down to the minutest detail during training, it all snaps together while working, and it becomes a dance and everyone around you is a partner-co-workers and customers. says Shannon Rucker."
That is the most beautiful way to explain it. Once you get that rhyme going your unstoppable.
"What's the best advice you've ever received about being a barista?/reporter/If you aren't proud to serve it, remake it. says Shannon Rucker."
Thats the fucking truth; so do it.
"Coffee is a fruit, and it's in methods like these that you really are able to taste all those natural sugars and sweetness that send the taste buds dancing."
If you took this idea and implied it to everything we did...I wonder what we would see.
"When espresso is poured directly over ice, it shocks the espresso, losing all its sweetness and bringing out the bitter qualities, says Kyle Baumann."
This is info for all of you who like it over ice...Hot and steamy is the best way./Why dont you take that to the sheets.
"Hawaii is the only U.S. state that grows, and exports coffee, says Armando Hermann."
Better reason why I should live there...
So let's keep C_8_H_10_N_4_O_2_ and C_12_H_30_O_2_ alive. So get high on it/life/ and see where it goes...
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