
Now, please don't think dirty.
Here are 10 things about our man, Adli.
- He has worked in Starbucks for 7 years, working his way up from a barista
- It takes about a month to master the coffee machines - the one that makes espresso and blows out fierce steam to make milk-foam - if one is serious enough about it.
- The mark of a good barista is that he knows his coffees well, and his coffee drinks well (meaning that a cappuccino will only be called a cappuccino if the milk-coffee-foam ratio is right etc).
- He has been a coffee master for 2 years (meaning that for the past 2 years he gets to wear a black apron when there's any formal functions)
- The most under appreciated element of coffee couture is the recognition of taste - the mingling of flavour and aroma that gives coffee its characteristic individuality
- For black coffee, he loves Sumatra the best, for its pleasant aftertaste, and Kenya for its sweetness and juiciness as an iced drink.
- Currently his favourite drink is cafe-latte.
- He believes that running a cafe like this is all about costumer service, and the knowledge of the beverages available (I think the ability to recommend is also a very important plus-point)
- Adli recommends black coffee for the experienced, caramel machiato for the first-timers, and for teenagers (as usual) any frappucinos.
Hihi hiiiiiii.. it me ADLi
ReplyDeleteI see my face....
Neway how do you do Teo?
the adventurer exploring the dark world of coffee....
Hihi hiiiiiii..
ReplyDeleteI see my face....
Neway how do you do Teo?
the adventurer exploring the dark world of coffee....