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Posts with tag baristas

Judge to Starbucks: Hands out of the tip jar!

Starbucks just can't stay out the news these days. The chain coffee shop has been told its stock is dropping, its ubiquitous presence is annoying, and its coffee sucks.

Now it's been informed that it's been ripping off its barista's as well. A judge in San Diego, CA ruled that the company had improperly distributed tip jar funds to supervisors and would need to reimburse rank and file baristas, in its California stores, tips they didn't get...with interest. The judgment could cost Starbuck's more than $100 million. That's a lot of tip jar change.

Predictably, the company is crying foul, and says it will "vigorously appeal." According to a press released cited by the Los Angeles Times: "Our shift supervisors deserve their fair share of the tips that they receive from the tip jars in our California stores...The decision today in our view represents an extreme example of an abuse of the class-action procedures in California courts."

The company also noted that the case was filed in 2004 by a single barista, and that the interests of shift supervisors (who also make coffee and work with the public), were not represented in the litigation.

Much as I dislike Starbucks, this is one case where I have to express my disdain for class-action lawyers even more. From my completely unscientific, anecdotal experience as a customer, I can't see any difference in the duties of baristas and their managers. Both work the machine during slams, both take orders, both dish up the Rice Krispy treats. Inasmuch as any clerk who's not a waiter deserves a tip, everyone behind the counter should share the wealth.

What say ye, Starbucks watchers?

Food Porn: Milk meets coffee


I've always found latte art with its hearts, ferns and even lions drawn in steamed milk quite impressive. The photo above takes coffee art into the realm of otherworldly high-speed photography. This surreal shot is from a set called "Milk Meets Coffee" by photographer Irene Müller. I realize that this is a completely different craft than that of the barista, but the medium is more or less the same. Actually, a bit less. Müller used a pipette to carefully add miniscule amounts of milk to the coffee. This particular shot is aptly named Coffee With a "Drop" of Milk.

God and Starbucks

How do you feel about this quote, one of the many quotes you can currently find on the coffee cups at Starbucks locations?

"Why in moments of crisis do we ask God for strength and help? As cognitive beings, why would we ask something that may well be a figment of our imaginations for guidance? Why not search inside ourselves for the power to overcome? After all, we are strong enough to cause most of the catastrophes we need to endure."

Starbucks customer Michelle Incanno hates it, and she has decided she can't go to Starbucks anymore.

Continue reading God and Starbucks

Starbucks baristas are not your friends

That's the claim by an anonymous Starbucks barista in a rant posted over at Jim Romenesko's Starbuck's Gossip Blog. It was originally posted on the Chicago Craigslist, but was removed.

While the barista really isn't saying anything new here, it's actually a good one-stop summary for everyone who doesn't like the coffee shop chain, and a funny, revealing rant for people who do like the chain. A few tidbits from the article after the jump!

Continue reading Starbucks baristas are not your friends

NYT on latte as art

This week's NYT food section delves into New York City cafes whose baristas truly deserve the title. Before we go any further let me say that I've had my share of Starbucks espressos. Regardless of their caffeine kick, they're overroasted and bitter.

As the article states, one of the things that makes a great barista is having a machine that allows the operator to control the process. Roughly stated, the elements that contribute to the perfect cup are the quality of the beans, the temperature at which to brew a particular bean and how much pressure one uses to tamp the ground coffee. The perfect espresso is capped with a thick, ruddy crema. Instead of having a burnt taste, it should be redolent of such aromatic notes as jasmine and orange.

An ace espresso isn't the sole hallmark of top baristas. They should also be able to pour exquisite cappuccinos topped with freshly steamed milk. But how do baristas raise the bar? By pouring the milk in such a way as to create hearts, fern leaves and other patterns in the crema of your afternoon pick-me-up.

Tip of the Day

With a few simple steps, you can make sure your mushrooms are caramelized rather than oil-filled and steamed.

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