Serving People Serving Coffee Since 2005
Issue link: http://baristamagazine.epubxp.com/i/804825
17 www.baristamagazine.com T I P J A R COMMENTS, QUESTIONS, LOVE, AND HATE PHONE: 800.296.9108 FAX: 971.223.3659 TIPJAR@BARISTAMAGAZINE.COM The fi tness article is great ("Basic Barista Fitness," February + March 2017)! My baristas often have back pain, and I worry about them suffering from repetitive strain issues, because I myself have had carpal tunnel [syndrome] for years since owning my shops. I appreciate your attention to this issue, editors, because it is an important one. I am in- spired by the owner of Joe Coffee to provide some sort of physical health and well-being options for my staff. They want yoga, and I am just happy that they are enthusiastic! Thank you again. Joselyn James Napa, California I have an idea for "Pathfi nder" [new column that debuted in the February + March 2017 issue, featuring fi rst-person stories of career paths baristas may consider pursuing]: Everything! Coffee is the best because there are options for just about any creative type. I can't wait to read future "Pathfi nder" installments and see all the options there are for people working as baristas now, who love coffee, but for some reason might not want to be a baristas forever. Thank you, Barista Mag! Riley Marse Valhalla, New York In the newest issue of Barista Magazine, there was one particular article that I found espe- cially interesting: "What Retail Pricing Says About Your Coffee" [February + March 2017]. The author, Andy Newbom, explains perfectly something many retailers may not have even known they were struggling with! Pricing fi lter coffee and espresso coffee the same is a big mistake in so many ways: I think it sends the wrong message to the customer, and it can also be detrimental to your coffee business's bottom line. I am a subscriber to every coffee publication out there, and I have never seen this particular topic discussed before. It was very interesting, and I applaud you for being the fi rst to discuss this very important subject. Dr. Martin Sprouse Vancouver, Wash. Keep the "High Maintenance" columns coming! I can't tell you how useful they have been to us so far! This is great information, and it's so cool that the authors are giving it away for free. I have had coffee techs who won't even look at my machine problems until I cut them a check. The way these guys are doing things, sharing information in the hope that we will all get better together is really, really cool. Reminds me why I love the coffee world so much. Terry Shaw Grayslake, Illinois Am I the only one who thinks the "Master Q+A" columns in Barista are just the best? I'm an old fogey—I've been running my three shops for coming on 20 years, and I know about the third-wave stuff. My baristas have done the competitions before, and we have pourover bars—we know what's "hip" and "now." That's not the problem! The problem is that my oh-so-very hip and now baristas sometimes don't know a thing about coffee if it didn't happen in the last 15 minutes. About three years ago, I heard one of my managers saying something or other about Erna Knutsen, and two of our newer hires at the time said, "Who's that?" Well, I just about had steam coming out of my ears. That was when we decided to make the "Master Q+A" columns in Barista required reading for all staff. It's a little bit of a joke because my baristas fi ght over copies of the magazine as it is—I'm pretty sure they're all reading everything anyway. But I stress the importance of those "Master Q+A" ar- ticles especially, where the leaders in coffee, the guys and gals who set this whole specialty coffee thing into motion, get the attention they deserve. We wouldn't be here without them. Truth be told, I'm 51-years young, which may be ancient to my baristas, but it's still whipper- snapper-age compared to a lot of the greats who are responsible for us being here in the fi rst place. I admire them and applaud them, and I thank you, Barista, for teaching not only me but my staff something new every issue. Sam Karmel Boulder City, Nevada Mad Mad Mad M e w e w e w e w ith ith ith fr fr fr f esh esh esh , r , r , r ipe ipe pe i le le le mon mon mon n s, s, s, Tor To T ani ani ani ani Lem Lem Lem Lem ona ona on ona n de de de Rea Rea Rea Rea e l F l F l F F l l rui rui rui t S t S t S S moo moo moo thi thi thi th t e M e M e M ix ix is i i s del del del del ici ici ici ici ous ous ous u ou on on on o it it it i s o s o s o s o wn wn wn n and and and d in in in cre cre cre dib dib dib le le le as as as a v a v a v a ers ers ers s ati ati at ati le le le le smo smo smo smo oth oth oth oth ie ie ie ie bas bas bas ba e. e. e. e Jus Jus Jus J t a t a t a a dd dd dd Tor Tor Tor To ani ani ani an n Sy Sy Sy Sy rup rup rup rup , b , b , b , b len len len len d a d a d a d a nd nd nd nd ser ser ser e ve. ve. ve. For For For For Fo Fo For For a a a a a a fre fre fre fre fre fre f e s e s e s e s e s e s s amp amp amp amp amp amp amp le, le, le, le, le, le, co co co co o nta nta nta nta nta t ct ct ct t t Tor Tor Tor Tor Tor ani ani tod tod tod tod tod tod o ay ay ay ay ay y ay at at at at at at t t (80 (80 (80 (80 (80 (80 0) 0) 0) 0) 0) 0) 0) ) 775 775 775 775 775 775 775 7 -19 -19 -19 -19 -19 1 1 25 25 25 25 25 or or or or o at at at at at at a a www www www www www www www ww w w .to .to .to .to .to .to ran ran ran ran ran ran i.c i.c i.c i.c i.c c om/ om/ om/ om/ om/ om/ om/ foo foo foo foo foo fo fo dse dse dse dse dse rvi rvi rvi rvi vi ce ce ce e c ENDLESS POSSIBILITIES NEW Torani Lemonade Real Fruit Smoothie Mix NO PRESERVATIVES NO ARTIFICIAL COLORS NO ARTIFICIAL FLAVORS CAFFEINE-FREE FAT-FREE