— Well, I use the sugar contents theory. The amount of sweetness in the coffee beans determines the water temperature for brewing.
I hear R’s voice from the second floor at the coffee shop I decided to go work at. They have a new apprentice and keep telling them about different water temperatures, grind levels, and coffee countries of origin influencing the preparation. It seems like every other barista in this coffee shop is an apprentice except for R.
I am so glad it’s R’s shift, and they make my drink. I can work away listening to these coffee lectures. R’s voice sounds professional and at the same time childishly joyous.
I have a feeling that if we ever talked for more than three seconds, R could have carried the whole conversation. And it all could have been about the sweetness of coffee beans.
It’s soothing, how someone can like what they do so much and share it with others.
Today I carried my coffee up the stairs on a tray. And the latte art on the milk foam was majestic.
I am so happy it’s finally December, I’ve been preparing for the snow this whole past month, and now it’s here. I already feel a little better. I hope you feel good (or better) too. How are you? Do you enjoy the cold? Or is it still warm where you are?
I wish you the best weekend, a restful or an eventful one, depending on what you need or like. Take care!
I love listening to baristas' conversations too! I love asking them for advice on how to brew coffee at home. They're mostly inapplicable still I admire their expertise