In between jobs

Had a trial at Casba this morning. After i know the way they do coffees, it shattered my thoughts of whether or not I should quit Tropez and work for them. In this instance, it really not the money matter, even though, i can say, No doubt, one thing Casba can provide me is job security. But, after i saw the way they make coffees, seriously, it make me lose my passion for coffee making. Not that i am a coffee expert already, but just.. it is just.. When u had have the coffee knowledge, u know, this is not the way. This is what we used to clasify as "Crappy Coffee" at Tropez.

My ex-manager used to say, "we (Tropez) had the best coffee in the Tower", whenever I ask how do u define good coffee. well, at first, i thought she's just convinced that Baristas at Tropez made the best coffee. Even though, no doubt, Selina made the Best Coffee amongst all of us. Now that i know, Tropez's coffee is what we call Good Coffee. And one and only thing I like about working at Tropez, is making their coffees. Even so many of us, tasted the dodgy part of them. We, still, wouldn't deny, Tropez's got good coffee.

Casba

I seriously dont get it, why would they allowed to send out coffees with such bad extraction, that only the Baristas know, but u put it into your tummy, Bad looking cappucinno but cover by all the choc sprinkles. By bad looking, i mean, bubbly milk, which again, u won see it. why would they reheat hot milk or perhaps, bad milk? why they heat up milk to 80degree, while we supposingly to heat it up to 65 - 70degree. Why is the Mug staying in the cabinet instead of the top of coffee machine? Dont they know, using a cold cup for extractions, reduce the temperature of coffee extractions by 15degree straight away? Why would they allow the coffees extraction to stop by itself. Basically, means it including all the pale off part of the extraction, which in simple English, we call it Dirt waters that run throw the not-anymore coffees. The worst of all, why would they use ground coffee to top up the one shot extractions ?? Ground coffees = as the name suggest, coffee on the ground. Just that it is not exactly on the ground,but on the plate of the grinder. Precisely, it is the left over grinds from the coffees holder before a barista put it into the coffee machine. Again, they are not fresh grind. At Tropez, we only use ground coffees for running the first shots to clear out the left over chemical when we back flush the coffee machine at the end of the night. One more thing, they way they make a Strong what-ever coffees. At Tropez, we put 2 shots in a cup and by pressing the one water button. This is a strong coffees. At Casba, guess what they do. After the first one shot supposingly-to-be a good coffees (even though, at Casba, no coffees are good coffees), they press on the water button so that the water run through the already-been-used coffees AGAIN, into the cups and they call this a Strong "whatever" coffees. Basically, disgusting.

Not that I wanna be proud or to sound arrogant. I feel really sad after working on the coffee machine this morning and send out so many crappy coffees. Now that i understand, the part of observing the extractions, has become one enjoyable part of coffee making. Having to see that your extraction is good and stays in the cup before you pour in the silky milk, provides something we call "Satisfaction".

Now that I know, when u get customer to say "this is the best coffee that i tasted after so long" is more than just pure complements.

1 week notice

Ian is back on Wednesday not Anzac day (Tuesday - Tomorrow) as i anticipated. It basically means, i have one more day to seriously consider about whether or not to quit. Even though, i hated Keith (The most Idiotic Boss i ever met) and Paul (The most busybody vs Smart Ass future son-in-laws of Keith that wanted to please his future father-in-laws so badly, that he is taking care of more than what he suppose to, that pissed me off) so much that working at Tropez had brought out the worst of me.

I thought getting Casba, or perhaps any other job offer would be better than Tropez. I was so wrong. I am in between jobs. It feel worse than before.