WG — Hm. I don’t know if it’s a talent; I think it’s a skill. I just wanted people’s drinks to have silky pretty foam, not Mr. Bubbles foam, so I really worked at mastering the way to do it. I DO think it can be taught. I mean, I think I could teach someone how to do it, but they kinda have to care about pretty foam, I guess. I know some baristas who are just kind of blah about it. But I taught MB to do it. And he’s pretty good at this point. 😉
Can you teach a correspondence course? All the foam in my neck a’th’woods is clumpy, bubbly and the consistency of dry, overbeaten, stiff-peaked egg whites. Not Good Eats.
Yummmmm. I’ll take one!
That looks like HEH-VIN. It’s almost too pretty to drink. But I want some. NOW. Geeeez.
So what’s your theory on this talent? Born with barista genes or… what? ‘Cuz I think something so perfectly executed cannot be taught.
WG — Hm. I don’t know if it’s a talent; I think it’s a skill. I just wanted people’s drinks to have silky pretty foam, not Mr. Bubbles foam, so I really worked at mastering the way to do it. I DO think it can be taught. I mean, I think I could teach someone how to do it, but they kinda have to care about pretty foam, I guess. I know some baristas who are just kind of blah about it. But I taught MB to do it. And he’s pretty good at this point. 😉
Can you teach a correspondence course? All the foam in my neck a’th’woods is clumpy, bubbly and the consistency of dry, overbeaten, stiff-peaked egg whites. Not Good Eats.