3 days in and I'm already feeling increasingly frustrated. The current practice is to extract 2 double shots through 14gs over 25~ seconds and any suggestion to change that is met with "It's what people around here are used to". Given that the coffee is unevenly burnt-medium roast and again that's what people are used to I'm feeling that it was easier to get the servie to change its ways....
UKBC Semi-Finalist 2009 |Iberital MC2|Pavoni ZIP(Borked)|Wega Max 2.6|Bodum 8-cup cafetierre|Aero Press|Eva Solo Cafe|La Pavoni EuroPiccola EP|Ocaree TCA-5 Vacpot My Blog: http://awlred.wordpress.com
Barista at Peel&Peel Independent Coffee, 22 St Micheal's Road, Northampton
You tried Beans round the corner? I offered to work for them for free, well the one in Higham Ferrers anyway. They declined because their boss knows his shit and needs no input from anyone. You're up against it in Northamptonshire.