Double Espresso

Though deeply apologetic for aversion to posting in the recent weeks, I can honestly say that it is intimidation. I have been utterly amazed by the posts that have been contributed so far by my dear comrades. As the libations enthusiast amongst the lot, I am thrilled to share with the community of readers the incredible array of various liquids and what have you that I consume on a daily basis. My profession as a barista has not only developed a intense passion for coffee but also other specialty drinks such as tea, beer, and wine.
Though to come in the future will be entries regarding all the fab things that i have been drinking and pairing, today I just want to share the trials and tribulations of a struggling barista. Over the last few months I have realized how truly passionate I am about being a barista and coffee. My dream is to make this my life and career (Maybe even one day win WesternRegionalBaristaCompetition). Today quite possibly could have been one of the biggest days of my career to date.

Throughout the day I was going about my normal routine of throwing down large lattes with extra syrup when the unusual double espresso in ceramic came upon the drink screen in the middle of the rush. The double espresso is a drink of the true connoisseur or people that would like everyone else to believe that they have a "truly refined" palate. After presenting the delicate demitasse to the costumer, I was shocked by his question "What notes should i be tasting in this particular blend of espresso?" Despite my belief that the barista's true role is to be a sommelier of coffee, I never thought that I would be put on the spot within my cafe to actually live up to that title. But more importantly that singular question was a clear indication that I was not dealing with the typical costumer but someone that actually knew what they were discussing. After regaining my composure I was able to list the tasting notes of the coffee and attempt to hold an intelligent conversation while staring at a daunting number of drink orders, over all lovely interaction. When working in the coffee industry it is too true that you never know who you will be making the next drink for so it damn well better be amazing every time! As later revealed to me, double espresso who I listed tasting notes for was a blogger here in the Bay Area with some strong connections to the coffee scene. I can't imagine how mortified i would have been if i couldn't have held my own in the conversation!

Second event of the day was making three capps for individuals within the industry. Despite making hundreds of drinks per day I have horrible performance anxiety. If i know the drink matters my hand shakes when I am attempting to pour rosettas. The three capps each came out really well i think, all three had hearts poured on top with perfect capp milk. The milk's texture was really nice today; not too dry so that art was not possible but also not too wet that it would have to be considered a latte. Pulling fresh espresso (24 hours old) is always challenging but all three shots looked consistent and I can't ask for much more in that situation. Once the three capps were served I felt myself deflate of the anxiety that I had been feeling and pure exhaustion took root. As long as no one writes anything negative about my drinks on the internet I can consider my day a great success.

The quest continues...

Annie