The amount of times I've had someone come up to me and ask for two caramel mac-n-cheetos or a mocha frappee is hilarious

What's the best mispronounciation you've never had?

Currently working as a lab assistant (organic synthesis) and starting another position as a barista at a nearby cafe next week.

I'm assuming there's a lot of transfer between the mechanics of drink preparation and running successful reactions, but I have absolutely zero knowledge about how I'll be expected to apply these skills to good (or great) coffee prep.

Any thoughts or advice? Just want to make sure I'm making the most of my chem knowledge (my tuition money needs to go to something useful).

Hi, does someone know if Coffee Bean & Tea Leaf here in Philippines accept applicants with tattoos? I’m planning to apply for a barista position.Thanks! :)

I’ve been working as a barista in a specialty shop for around two years now, and this weird little issue still bugs me every single opening shift. No matter how I prep, the first jug of milk I steam early in the morning never gives good microfoam. It’s either bubbly, too airy, or just won’t fold smoothly for latte art. Once I steam two or three more pitchers after that, everything clicks back to normal, same milk, same steam wand, same routine.

I already wipe and purge the wand thoroughly before steaming, I let the machine warm up fully, and I use the same brand of whole milk we use all day. I’ve tried pre-rinsing the pitcher, letting the milk sit, starting with a colder jug — none of these fixes make the first pour reliable.

My manager thinks it’s leftover condensation deep inside the steam wand, mixing with the first milk and ruining texture. Another barista I work with says it might be temperature drift when the boiler is just reaching stable pressure. I haven’t found a consistent trick yet.

Does anyone else run into this exact opening-shift problem? What has actually worked for you to make that first steam as consistent as the rest of the day? I’d love to hear your habits or little workarounds.

Song:Annie just blocked me again -Kaz moon

Not latte art , but coffee and art combined ? Hopefully this counts

I’m opening or helping open a bar and cafe. They ordered a very nice espresso machine and did not order or have a bean grinder and area for tamping the goods down before pulling off the machine. The owner said he’s going to grind up beans with the coffee grinder into a container to be used for the espresso machine. Has anyone ever heard of doing this?

I’ve already quit my Barista job two weeks into the job.

For context : I am predominantly a server, and I got a second job to branch out / gain further experience for my resume, and I decided to get a barista job at a new local spot.

The reason why I had quit, is because they had cancelled one of my shifts the day before. And I have never worked at a job in the hospitality industry where they do this. I’ve been told to stay home when scheduled for patio and it’s cold or rainy, but that’s not an issue. I was told my shift was going to be cancelled bc business is too slow.

I had the opportunity to work a scheduled shift at my serving job that same day, but I had told my boss during the weekend, that I wouldn’t be able to work it because of my new new schedule. So I lost out on money at both places.

It’s quite a small coffee shop with a small amount of employees, but from this experience and other things I’ve experienced at the place already, I could tell this job just wasn’t going to work out. And I could maximize my time / opportunity cost by quitting and just picking up shifts at my serving job when available.

So my question is: Is this common for coffee shops / new ones at that? Or was this a sign that it was a bad workplace and it was the right call to leave?