- Hav
- Dec 11, 2009
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Fun Shoe
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outer wilds is already out
Ps4 release tomorrow, i believe.
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Oct 25, 2019 00:50
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- Adbot
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ADBOT LOVES YOU
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Jun 4, 2024 09:11
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- Raskolnikov
- Nov 25, 2003
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Outer Wilds is in fact, actually, good. But only if you like exploration and puzzles spanning a tightly constructed toy solar system where almost everything has a purpose.
Star citizen on the other hand could fit the entire game inside its anus.
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Oct 25, 2019 02:03
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- TheDarkFlame
- May 4, 2013
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You tell me I didn't build that?
I'll have you know I worked my fingers to the bone to get where I am today.
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Actual barista here. [With a lot of words to spare.]
Yeah I feel you. I care too much about coffee, and it's absolutely true that those instructions are backwards-rear end garbage.
I might argue that your specific numbers aren't particularly helpful to CIG, as the various brands and individual cafes I've worked for have all had different times and weights for a proper amount of espresso in varying volumes. As they've all been as Italian as cheeseburger pizza I'm not going to assume any of them knew some kind of secret to the perfect espresso shot and just say it varies, it's all a matter of taste with each I guess... But as you say they've got it completely wrong at CIG. They know there are variables, somewhere, but they've got them all upside down and don't know how any of them work.
That machine needs to be replaced with the sort of idiotproof superauto machine where you press the coffee button and coffee comes out. Yes they're expensive, yes they break down at times, yes they need maintenance that nobody ever does, but if anything that'll be more appropriate for the CIG style of development.
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Oct 25, 2019 02:03
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- colonelwest
- Jun 30, 2018
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Actual barista here. 10 years...
(Long Rant about the intricacies of Coffee that I don’t understand)
It’s only a tier 0 office coffee bar. It will become much more refined in further iterations but only if we never criticize it and continue to blindly throw money at CIG.
But anyway, I’ll take an iced almond milk mocha with an extra shot, and pour it in one of those adult sippy cups so I can save some hypothetical turtles, thanks.
colonelwest fucked around with this message at 02:19 on Oct 25, 2019
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Oct 25, 2019 02:09
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- Danknificent
- Nov 20, 2015
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Jinkies! Looks like we've got a mystery on our hands.
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From political officer Lando's megaphone during CIG orientation:
The one with the keyboard models ships!
One out of two gets a keyboard!
The one without, follows him! When the one with the keyboard gets a real job, the one who is following picks up the keyboard and models ships!
underrated post
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Oct 25, 2019 03:11
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- Zazz Razzamatazz
- Apr 19, 2016
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by sebmojo
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Actual barista here. 10 years, working in Seattle. So many loving thoughts on that goddamn tweet. So many I had to reactivate my loving account I'm so baffled by it.
First off, YOU SHOULD NEVER. EVER. CHANGE THE loving GRIND. You change the grind with temperature, not by "what kind of shot you want.". Consistency and quality are going to deviate depending on how much moisture is in the room, and what kind of temperature range you are in. "More like a Ristretto" and "more watery" are both loving absolute lies. You are saying switch from fine tasting coffee, to either a super acidic or super bitter cup which is nearly undrinkable. Even worse, it takes almost a straight minute of grinding to reset the grinders from where they were, so you are wasting tons of coffee here for no real reason. Sucks if you came behind "Ristretto" guy who just switched it to 20 and then pulled a normal cup, and you get his super fine pull he left for you.
You shouldn't be doing 1 or 2 shots off mug or cup. It's not size based! It's what you are grinding for. If you are grinding 20 grams you want 2 shots. If you are grinding 14/16 you want 1. If you want a single and it's set and dialed in for 20 grams, just pull a double and then DROP THE OTHER HALF OF THE SHOT. 20 grams pulled at 1 is going to be WAY DIFFERENT then 16 grams pulled at 1. Ahhhhhhhhhh. Also if you want a Ristretto, just pull a 20 gram shot for only 20 seconds or so, until the dark brown starts disappearing.
30 seconds or so? WHAT. Is this automatic or manual? If it's automatic, the average shot should be 27-29ish for a double, or less for a single. Are you pulling 30 second singles here? What the hell is going on.
Milk foam starts coalescing instantly. It's why baristas pull shot first, then start steaming, so the shot finishes as the milk finishes. That means you have the most glossy easy to pour milk and the foam works with here. Here you've left the milk to the side for a few minutes so it can all gather up on top and clump up, then you can pour only liquid through it.
Also like I've taught people milk theory, and it takes like a week of practice to stop completely blowing milk all over the room, getting nothing but foam, or scalding the milk. A happy go lucky printed guide.....isn't going to fix that. You've got literally two spots you can steam into, you need to have the tip just right, and you need to basically play a minigame to keep the tip in the right spots to get great milk. Anything else is watery, blownout, or scalded. I'm sure people are getting great coffee here. The whole point of steaming is to rip apart the proteins so they flood the milk with sugar. At this point you might as well just have them microwave their milk.
I have so many loving questions about this thing. Are they backflushing the machine? Beans are an organic material mixed with water, they can't just be sitting inside a machine or they'll start molding/rotting fast. You have to actually backflush the heads daily. Are they taking out the excess grinds at night? You can't just have a bag of beans sitting around overnight, because it attracts tons of bugs. Where is all the milk going? You can't just pour it down a drain, it'll clog the drain extremely quickly, milk grease is a thing. Are they purging the Steam wands with dairy puro every night? Even purged some milk will stick inside the wand, and it'll rot inside there if you don't clean it out.
Are they loving cleaning the grinders? Beans are covered in oil, they'll clog the grinders incredibly fast if people aren't cleaning them out.
I'm dying. Literally dying. I'm sure this isn't super unusual for most office jobs and nobody cleans this poo poo and it's all moldy rotten hellholes, but this, this I can challenge.
It's an alpha!
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Oct 25, 2019 04:20
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- Bootcha
- Nov 13, 2012
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Truly, the pinnacle of goaltending
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Grimey Drawer
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Actual barista here. 10 years, working in Seattle. So many loving thoughts on that goddamn tweet. So many I had to reactivate my loving account I'm so baffled by it.
First off, YOU SHOULD NEVER. EVER. CHANGE THE loving GRIND. You change the grind with temperature, not by "what kind of shot you want.". Consistency and quality are going to deviate depending on how much moisture is in the room, and what kind of temperature range you are in. "More like a Ristretto" and "more watery" are both loving absolute lies. You are saying switch from fine tasting coffee, to either a super acidic or super bitter cup which is nearly undrinkable. Even worse, it takes almost a straight minute of grinding to reset the grinders from where they were, so you are wasting tons of coffee here for no real reason. Sucks if you came behind "Ristretto" guy who just switched it to 20 and then pulled a normal cup, and you get his super fine pull he left for you.
You shouldn't be doing 1 or 2 shots off mug or cup. It's not size based! It's what you are grinding for. If you are grinding 20 grams you want 2 shots. If you are grinding 14/16 you want 1. If you want a single and it's set and dialed in for 20 grams, just pull a double and then DROP THE OTHER HALF OF THE SHOT. 20 grams pulled at 1 is going to be WAY DIFFERENT then 16 grams pulled at 1. Ahhhhhhhhhh. Also if you want a Ristretto, just pull a 20 gram shot for only 20 seconds or so, until the dark brown starts disappearing.
30 seconds or so? WHAT. Is this automatic or manual? If it's automatic, the average shot should be 27-29ish for a double, or less for a single. Are you pulling 30 second singles here? What the hell is going on.
Milk foam starts coalescing instantly. It's why baristas pull shot first, then start steaming, so the shot finishes as the milk finishes. That means you have the most glossy easy to pour milk and the foam works with here. Here you've left the milk to the side for a few minutes so it can all gather up on top and clump up, then you can pour only liquid through it.
Also like I've taught people milk theory, and it takes like a week of practice to stop completely blowing milk all over the room, getting nothing but foam, or scalding the milk. A happy go lucky printed guide.....isn't going to fix that. You've got literally two spots you can steam into, you need to have the tip just right, and you need to basically play a minigame to keep the tip in the right spots to get great milk. Anything else is watery, blownout, or scalded. I'm sure people are getting great coffee here. The whole point of steaming is to rip apart the proteins so they flood the milk with sugar. At this point you might as well just have them microwave their milk.
I have so many loving questions about this thing. Are they backflushing the machine? Beans are an organic material mixed with water, they can't just be sitting inside a machine or they'll start molding/rotting fast. You have to actually backflush the heads daily. Are they taking out the excess grinds at night? You can't just have a bag of beans sitting around overnight, because it attracts tons of bugs. Where is all the milk going? You can't just pour it down a drain, it'll clog the drain extremely quickly, milk grease is a thing. Are they purging the Steam wands with dairy puro every night? Even purged some milk will stick inside the wand, and it'll rot inside there if you don't clean it out.
Are they loving cleaning the grinders? Beans are covered in oil, they'll clog the grinders incredibly fast if people aren't cleaning them out.
I'm dying. Literally dying. I'm sure this isn't super unusual for most office jobs and nobody cleans this poo poo and it's all moldy rotten hellholes, but this, this I can challenge.
I love you.
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Oct 25, 2019 04:58
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- Agony Aunt
- Apr 17, 2018
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by LITERALLY AN ADMIN
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what 142 people are liking this post?
Also who the gently caress was playin wing commander 2 on a computer that didn't have a 1.44 drive? (HD disc: 1987., WC2: 1991)
How to achieve at least a small measure of fame on the internet - obsess over something really fringe and trivial.
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Oct 25, 2019 05:41
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- Agony Aunt
- Apr 17, 2018
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by LITERALLY AN ADMIN
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Anyone ever see that Conan episode where Conan is giving Jordan Schlansky poo poo for his stupid espresso machine he bought, put near his office, printed instructions, and then kept the espresso machine language on Italian? It's hilarious and this is that.
Is that the one where he says:
To crush your beans, see them ground before you, and to hear the lamentations of their grinding!
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Oct 25, 2019 05:44
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- Agony Aunt
- Apr 17, 2018
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by LITERALLY AN ADMIN
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Don't all dev shops have free coffee?
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Oct 25, 2019 05:45
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- Yavuz
- Oct 9, 2019
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Star Citizen eschews microtransactions in favor of an innovative macrotransaction strategy, where players, aka suckers, aka whales, pay thousands of dollars for JPEGs.
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Oct 25, 2019 06:05
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- trucutru
- Jul 9, 2003
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by Fluffdaddy
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That machine needs to be replaced with the sort of idiotproof superauto machine where you press the coffee button and coffee comes out. Yes they're expensive, yes they break down at times, yes they need maintenance that nobody ever does, but if anything that'll be more appropriate for the CIG style of development.
Pfttt, we don't even need to press a button! You just pour the coffee from the jar into your cup. No maintenance either.
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Oct 25, 2019 07:11
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- Zzr
- Oct 6, 2016
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Actual barista here. 10 years, working in Seattle. So many loving thoughts on that goddamn tweet. So many I had to reactivate my loving account I'm so baffled by it.
First off, YOU SHOULD NEVER. EVER. CHANGE THE loving GRIND. You change the grind with temperature, not by "what kind of shot you want.". Consistency and quality are going to deviate depending on how much moisture is in the room, and what kind of temperature range you are in. "More like a Ristretto" and "more watery" are both loving absolute lies. You are saying switch from fine tasting coffee, to either a super acidic or super bitter cup which is nearly undrinkable. Even worse, it takes almost a straight minute of grinding to reset the grinders from where they were, so you are wasting tons of coffee here for no real reason. Sucks if you came behind "Ristretto" guy who just switched it to 20 and then pulled a normal cup, and you get his super fine pull he left for you.
You shouldn't be doing 1 or 2 shots off mug or cup. It's not size based! It's what you are grinding for. If you are grinding 20 grams you want 2 shots. If you are grinding 14/16 you want 1. If you want a single and it's set and dialed in for 20 grams, just pull a double and then DROP THE OTHER HALF OF THE SHOT. 20 grams pulled at 1 is going to be WAY DIFFERENT then 16 grams pulled at 1. Ahhhhhhhhhh. Also if you want a Ristretto, just pull a 20 gram shot for only 20 seconds or so, until the dark brown starts disappearing.
30 seconds or so? WHAT. Is this automatic or manual? If it's automatic, the average shot should be 27-29ish for a double, or less for a single. Are you pulling 30 second singles here? What the hell is going on.
Milk foam starts coalescing instantly. It's why baristas pull shot first, then start steaming, so the shot finishes as the milk finishes. That means you have the most glossy easy to pour milk and the foam works with here. Here you've left the milk to the side for a few minutes so it can all gather up on top and clump up, then you can pour only liquid through it.
Also like I've taught people milk theory, and it takes like a week of practice to stop completely blowing milk all over the room, getting nothing but foam, or scalding the milk. A happy go lucky printed guide.....isn't going to fix that. You've got literally two spots you can steam into, you need to have the tip just right, and you need to basically play a minigame to keep the tip in the right spots to get great milk. Anything else is watery, blownout, or scalded. I'm sure people are getting great coffee here. The whole point of steaming is to rip apart the proteins so they flood the milk with sugar. At this point you might as well just have them microwave their milk.
I have so many loving questions about this thing. Are they backflushing the machine? Beans are an organic material mixed with water, they can't just be sitting inside a machine or they'll start molding/rotting fast. You have to actually backflush the heads daily. Are they taking out the excess grinds at night? You can't just have a bag of beans sitting around overnight, because it attracts tons of bugs. Where is all the milk going? You can't just pour it down a drain, it'll clog the drain extremely quickly, milk grease is a thing. Are they purging the Steam wands with dairy puro every night? Even purged some milk will stick inside the wand, and it'll rot inside there if you don't clean it out.
Are they loving cleaning the grinders? Beans are covered in oil, they'll clog the grinders incredibly fast if people aren't cleaning them out.
I'm dying. Literally dying. I'm sure this isn't super unusual for most office jobs and nobody cleans this poo poo and it's all moldy rotten hellholes, but this, this I can challenge.
CIG is hiring. Good money to be made and no results are expected.
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#
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Oct 25, 2019 07:33
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- Baxta
- Feb 18, 2004
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Needs More Pirate
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Don't all dev shops have free coffee?
I haven't worked for any company that didn't have free coffee and in my teens I worked at a rubbish tip.
I got a lot of grief for working there until my mates heard I was making 30 bucks an hour not including overtime. This was the 90's so pretty special. Probably more than CIG pays its devs now.
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Oct 25, 2019 09:17
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- colonelwest
- Jun 30, 2018
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I have over 25 years of janitorial experience at a prestigious Fortune 500 company, and I’d like to post a lengthy critique of CIG’s space floor mopping animations. Also, that company happens to be Microsoft, so I have a lot to say about game development too...
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Oct 25, 2019 09:26
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- AbstractNapper
- Jun 5, 2011
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I can help
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loving refundian, it's their fault if star citizen is poo poo.
Luckily there is a loophole.
You can absolve yourself.
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Oct 25, 2019 09:58
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- no_recall
- Aug 17, 2015
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Lipstick Apathy
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We call ourselves cuppers here. Good post.
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Oct 25, 2019 10:17
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- no_recall
- Aug 17, 2015
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Lipstick Apathy
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Being honest, its more economically sound to get everyone a Starbucks card.
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#
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Oct 25, 2019 10:19
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- ModernSociety
- Jul 12, 2017
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Being honest, its more economically sound to get everyone a Starbucks card.
There's no way Star Citizen would be where it is today if they were concerned with trivial things like 'being economically sound'. You cant expect CIG to pump out literal code-perfection while drinking 'normie' coffee, silly FUDster!
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Oct 25, 2019 10:28
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- MedicineHut
- Feb 25, 2016
-
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Actual barista here. 10 years, working in Seattle. So many loving thoughts on that goddamn tweet. So many I had to reactivate my loving account I'm so baffled by it.
First off, YOU SHOULD NEVER. EVER. CHANGE THE loving GRIND. You change the grind with temperature, not by "what kind of shot you want.". Consistency and quality are going to deviate depending on how much moisture is in the room, and what kind of temperature range you are in. "More like a Ristretto" and "more watery" are both loving absolute lies. You are saying switch from fine tasting coffee, to either a super acidic or super bitter cup which is nearly undrinkable. Even worse, it takes almost a straight minute of grinding to reset the grinders from where they were, so you are wasting tons of coffee here for no real reason. Sucks if you came behind "Ristretto" guy who just switched it to 20 and then pulled a normal cup, and you get his super fine pull he left for you.
You shouldn't be doing 1 or 2 shots off mug or cup. It's not size based! It's what you are grinding for. If you are grinding 20 grams you want 2 shots. If you are grinding 14/16 you want 1. If you want a single and it's set and dialed in for 20 grams, just pull a double and then DROP THE OTHER HALF OF THE SHOT. 20 grams pulled at 1 is going to be WAY DIFFERENT then 16 grams pulled at 1. Ahhhhhhhhhh. Also if you want a Ristretto, just pull a 20 gram shot for only 20 seconds or so, until the dark brown starts disappearing.
30 seconds or so? WHAT. Is this automatic or manual? If it's automatic, the average shot should be 27-29ish for a double, or less for a single. Are you pulling 30 second singles here? What the hell is going on.
Milk foam starts coalescing instantly. It's why baristas pull shot first, then start steaming, so the shot finishes as the milk finishes. That means you have the most glossy easy to pour milk and the foam works with here. Here you've left the milk to the side for a few minutes so it can all gather up on top and clump up, then you can pour only liquid through it.
Also like I've taught people milk theory, and it takes like a week of practice to stop completely blowing milk all over the room, getting nothing but foam, or scalding the milk. A happy go lucky printed guide.....isn't going to fix that. You've got literally two spots you can steam into, you need to have the tip just right, and you need to basically play a minigame to keep the tip in the right spots to get great milk. Anything else is watery, blownout, or scalded. I'm sure people are getting great coffee here. The whole point of steaming is to rip apart the proteins so they flood the milk with sugar. At this point you might as well just have them microwave their milk.
I have so many loving questions about this thing. Are they backflushing the machine? Beans are an organic material mixed with water, they can't just be sitting inside a machine or they'll start molding/rotting fast. You have to actually backflush the heads daily. Are they taking out the excess grinds at night? You can't just have a bag of beans sitting around overnight, because it attracts tons of bugs. Where is all the milk going? You can't just pour it down a drain, it'll clog the drain extremely quickly, milk grease is a thing. Are they purging the Steam wands with dairy puro every night? Even purged some milk will stick inside the wand, and it'll rot inside there if you don't clean it out.
Are they loving cleaning the grinders? Beans are covered in oil, they'll clog the grinders incredibly fast if people aren't cleaning them out.
I'm dying. Literally dying. I'm sure this isn't super unusual for most office jobs and nobody cleans this poo poo and it's all moldy rotten hellholes, but this, this I can challenge.
I just go by George Clooney Nespresso machines. Much like Citizens go by Mark Hamill twits. Hope that is ok.
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#
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Oct 25, 2019 10:57
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- MedicineHut
- Feb 25, 2016
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Movie stuntman experience gonna come in handy when the Swedish mafia comes knocking the door.
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#
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Oct 25, 2019 11:07
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- TheDarkFlame
- May 4, 2013
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You tell me I didn't build that?
I'll have you know I worked my fingers to the bone to get where I am today.
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I just go by George Clooney Nespresso machines. Much like Citizens go by Mark Hamill twits. Hope that is ok.
Well the current coffee thread title is "Nespresso all the way for normies". So you're probably fine.
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#
?
Oct 25, 2019 11:22
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- Bofast
- Feb 21, 2011
-
-
Grimey Drawer
|
Actual barista here. 10 years, working in Seattle. So many loving thoughts on that goddamn tweet. So many I had to reactivate my loving account I'm so baffled by it.
First off, YOU SHOULD NEVER. EVER. CHANGE THE loving GRIND. You change the grind with temperature, not by "what kind of shot you want.". Consistency and quality are going to deviate depending on how much moisture is in the room, and what kind of temperature range you are in. "More like a Ristretto" and "more watery" are both loving absolute lies. You are saying switch from fine tasting coffee, to either a super acidic or super bitter cup which is nearly undrinkable. Even worse, it takes almost a straight minute of grinding to reset the grinders from where they were, so you are wasting tons of coffee here for no real reason. Sucks if you came behind "Ristretto" guy who just switched it to 20 and then pulled a normal cup, and you get his super fine pull he left for you.
You shouldn't be doing 1 or 2 shots off mug or cup. It's not size based! It's what you are grinding for. If you are grinding 20 grams you want 2 shots. If you are grinding 14/16 you want 1. If you want a single and it's set and dialed in for 20 grams, just pull a double and then DROP THE OTHER HALF OF THE SHOT. 20 grams pulled at 1 is going to be WAY DIFFERENT then 16 grams pulled at 1. Ahhhhhhhhhh. Also if you want a Ristretto, just pull a 20 gram shot for only 20 seconds or so, until the dark brown starts disappearing.
30 seconds or so? WHAT. Is this automatic or manual? If it's automatic, the average shot should be 27-29ish for a double, or less for a single. Are you pulling 30 second singles here? What the hell is going on.
Milk foam starts coalescing instantly. It's why baristas pull shot first, then start steaming, so the shot finishes as the milk finishes. That means you have the most glossy easy to pour milk and the foam works with here. Here you've left the milk to the side for a few minutes so it can all gather up on top and clump up, then you can pour only liquid through it.
Also like I've taught people milk theory, and it takes like a week of practice to stop completely blowing milk all over the room, getting nothing but foam, or scalding the milk. A happy go lucky printed guide.....isn't going to fix that. You've got literally two spots you can steam into, you need to have the tip just right, and you need to basically play a minigame to keep the tip in the right spots to get great milk. Anything else is watery, blownout, or scalded. I'm sure people are getting great coffee here. The whole point of steaming is to rip apart the proteins so they flood the milk with sugar. At this point you might as well just have them microwave their milk.
I have so many loving questions about this thing. Are they backflushing the machine? Beans are an organic material mixed with water, they can't just be sitting inside a machine or they'll start molding/rotting fast. You have to actually backflush the heads daily. Are they taking out the excess grinds at night? You can't just have a bag of beans sitting around overnight, because it attracts tons of bugs. Where is all the milk going? You can't just pour it down a drain, it'll clog the drain extremely quickly, milk grease is a thing. Are they purging the Steam wands with dairy puro every night? Even purged some milk will stick inside the wand, and it'll rot inside there if you don't clean it out.
Are they loving cleaning the grinders? Beans are covered in oil, they'll clog the grinders incredibly fast if people aren't cleaning them out.
I'm dying. Literally dying. I'm sure this isn't super unusual for most office jobs and nobody cleans this poo poo and it's all moldy rotten hellholes, but this, this I can challenge.
This is basically me when CIG starts talking networks 
with that kinda experience you should apply for lead AI programmer at cloud imperium
Or at the very least do mocap for some in-game barista
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#
?
Oct 25, 2019 11:26
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- Bofast
- Feb 21, 2011
-
-
Grimey Drawer
|
That machine needs to be replaced with the sort of idiotproof superauto machine where you press the coffee button and coffee comes out. Yes they're expensive, yes they break down at times, yes they need maintenance that nobody ever does, but if anything that'll be more appropriate for the CIG style of development.
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#
?
Oct 25, 2019 11:31
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- Agony Aunt
- Apr 17, 2018
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by LITERALLY AN ADMIN
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Well, nice to see some of them beginning to understand just how long this will take. I hope they are starting a fund as well for their future children so they can invest in the devleopment of SC when they grow up.
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#
?
Oct 25, 2019 11:38
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- AbstractNapper
- Jun 5, 2011
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I can help
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Actual barista here. 10 years, working in Seattle. So many loving thoughts on that goddamn tweet. So many I had to reactivate my loving account I'm so baffled by it.
First off, YOU SHOULD NEVER. EVER. CHANGE THE loving GRIND. You change the grind with temperature, not by "what kind of shot you want.". Consistency and quality are going to deviate depending on how much moisture is in the room, and what kind of temperature range you are in. "More like a Ristretto" and "more watery" are both loving absolute lies. You are saying switch from fine tasting coffee, to either a super acidic or super bitter cup which is nearly undrinkable. Even worse, it takes almost a straight minute of grinding to reset the grinders from where they were, so you are wasting tons of coffee here for no real reason. Sucks if you came behind "Ristretto" guy who just switched it to 20 and then pulled a normal cup, and you get his super fine pull he left for you.
You shouldn't be doing 1 or 2 shots off mug or cup. It's not size based! It's what you are grinding for. If you are grinding 20 grams you want 2 shots. If you are grinding 14/16 you want 1. If you want a single and it's set and dialed in for 20 grams, just pull a double and then DROP THE OTHER HALF OF THE SHOT. 20 grams pulled at 1 is going to be WAY DIFFERENT then 16 grams pulled at 1. Ahhhhhhhhhh. Also if you want a Ristretto, just pull a 20 gram shot for only 20 seconds or so, until the dark brown starts disappearing.
30 seconds or so? WHAT. Is this automatic or manual? If it's automatic, the average shot should be 27-29ish for a double, or less for a single. Are you pulling 30 second singles here? What the hell is going on.
Milk foam starts coalescing instantly. It's why baristas pull shot first, then start steaming, so the shot finishes as the milk finishes. That means you have the most glossy easy to pour milk and the foam works with here. Here you've left the milk to the side for a few minutes so it can all gather up on top and clump up, then you can pour only liquid through it.
Also like I've taught people milk theory, and it takes like a week of practice to stop completely blowing milk all over the room, getting nothing but foam, or scalding the milk. A happy go lucky printed guide.....isn't going to fix that. You've got literally two spots you can steam into, you need to have the tip just right, and you need to basically play a minigame to keep the tip in the right spots to get great milk. Anything else is watery, blownout, or scalded. I'm sure people are getting great coffee here. The whole point of steaming is to rip apart the proteins so they flood the milk with sugar. At this point you might as well just have them microwave their milk.
I have so many loving questions about this thing. Are they backflushing the machine? Beans are an organic material mixed with water, they can't just be sitting inside a machine or they'll start molding/rotting fast. You have to actually backflush the heads daily. Are they taking out the excess grinds at night? You can't just have a bag of beans sitting around overnight, because it attracts tons of bugs. Where is all the milk going? You can't just pour it down a drain, it'll clog the drain extremely quickly, milk grease is a thing. Are they purging the Steam wands with dairy puro every night? Even purged some milk will stick inside the wand, and it'll rot inside there if you don't clean it out.
Are they loving cleaning the grinders? Beans are covered in oil, they'll clog the grinders incredibly fast if people aren't cleaning them out.
I'm dying. Literally dying. I'm sure this isn't super unusual for most office jobs and nobody cleans this poo poo and it's all moldy rotten hellholes, but this, this I can challenge.
Really good post. Although I think I understand most of it, I probably won't never have to apply this newfound knowledge to anything other than laugh at yet another one of CInotG's attempt to present itself as super-sophisticated while proving how clueless they are.
I have to admit though, I thought those instructions were about in-game baristas using a coffee maker in-verse as opposed to their office one. Still funny, though.
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Oct 25, 2019 11:50
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- Adbot
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ADBOT LOVES YOU
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Jun 4, 2024 09:11
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- Dwesa
- Jul 19, 2016
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Maybe I'll go where I can see stars
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Don't all dev shops have free coffee?
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Oct 25, 2019 11:52
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