Barista Magazine

DEC 2012-JAN 2013

Barista Magazine is your home for the worldwide community of coffee and the people who make it.

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Candice Madison Independent Barista/Roaster/ Trainer London, England Candice loves: Converse All Stars Any given bar, any given day, wherever you find me, you'll find my Chucks. Mr. Taylor certainly knew what he was doing when he put his name to those shoes. Sure, I love my RB tampers and, like everyone, I'm particular about pitchers. I even have a special place in my heart for halogen heaters. But I'm no use to anyone if my feet hurt. I can be a lovely hostess even with absent colleagues, the wrong tamper, no scales, a broken-down dishwasher, and (a) faulty Mojo. I can serve you with excellence, a smile, and that twinkle in my eye. But without the proper footwear on a 10-hour shift? Well, I'm no use to anyone. That kind of pain makes it all about me with nothing left over for you. Not cool, not cool at all. Blue, black, red, or silver-sequined (yeah, I went there once), those friends make me your friend. Alisse McBratney Director of Operations, Taylor Maid Farms Sebastopol, California Alisse loves: Mason jars (www.acehardware.com) We're a little obsessed with mason jars at Taylor Maid Farms. Invented in 1858, these sturdy pieces have traditionally been used for canning and storing dry goods. In a coffee-bar setting, they couldn't be more versatile! We use mason jars to hold everything from chocolate ganache (for mochas) to simple syrup and beverage spoons. Our condiment bar features mason jars filled with stir sticks and straws, and on a hot summer day we serve Japanese-style iced coffee in these classic glass beauties. Timeless, reusable, and elegant, mason jars are the perfect addition to any coffee bar. www.baristamagazine.com 59

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