Barista Magazine

AUG-SEP 2018

Serving People Serving Coffee Since 2005

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Page 109 of 123

HI FRIENDS! SORRY WE MISSED YOU in the last edition of Barista Mag, but we've been super busy wrenching on machines and growing our team at Black Rabbit Service Co. While on a break from the column, we rolled out new service programs in Los Angeles and Seattle! That's right—you can now fi nd Black Rabbit Service technicians in both of those cities and, of course, our hometown of Portland, Ore. We are stoked about the amazing technicians we've brought on, and humbled by the warm welcomes we've received. OK, OK, enough of the shameless plug—let's get to work ... I've noticed that many baristas don't know how to program and dial-in a batch brewer. Is this not common practice in all shops? As technicians, we always need to be mindful about who we hand the keys to. We often let our roaster and trainer friends decide what's important for the baristas to know in the world of programming and dialing-in. Most roasters spend a lot of time developing recipes and profi les for their coffee, and we don't want to get in the way of all that hard work. We will go over the basics with owners and managers, but it's easy to 110 barista magazine

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