Staff training began today.
The BRs were out in full force - full of ideas, questions, and a willingness to learn from one of the best barista-trainers in the US.
Wally came out from NYC to teach us how to use our espresso machine to the full. He gave us all a workout on the basics and some of the especially nice touches when making:
- espresso
- latte
- macchiata
- cappuccino
Trieste espresso, roasted over wood, made in small batches is our brew and everyone test-tasting today agrees - it is excellent!
Whole milk and soya milk make phenomenal cappuccino, latte, and macchiata!
2 comments:
My mouth literally watered at the description of your Trieste espresso beans. Will you be selling them by the pound for those times when I can't walk down to the Rooster?
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