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Steve wrote:At the moment Joris your right it is the UK chapter, but if this is sucessful then It would be hard not to roll it out \I guess. And its SCAE members so if you can get to the UK you could participate too.
Steve
Paul L wrote:Steve, I would like o be able to get training and simply learn as others have stated.
My own contribution though would be a request for 'visibility' in coffee shops. By this I mean a good coffee shop should have nothing to hide and be proud to let you see the pour. A bit like the Oriental food in thyis Country for years behind which eventually has seen the shutters lifted and the cooking take place in front of you. The 'Good Earth' takeaways are an example of this.
When I go into a coffee shop I don't want to see a wall of machinery for baristas/kids to hide behind and leave me guessing which they are until the cup arrives. I want them to have confidence and let me see what is going on
BazBean wrote:...[snip]...lets be honest, we judge shops on our standards but we are fanatics who in reality find it impossible allmost to get the same standard we produce ourselfes. there in lies the problem as a industry IMHO, the majority serve rubbish based on the fact thats all they have most probably ever tasted themselves!!! ..they look to the chains for example and again, mostly rubbish....[snip]...
kingseven wrote:Of course I would argue that I want the back of the machine to you so I can brew your drink but still interact with you....
But thats just me!
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