Summary
6.15am: Wake up and ride to work. It's only a short 10-minute sprint, but it gets the blood flowing so I'm wide awake and geared up for the morning stampede. My favourite part of the day is getting the machine ready. We are getting busier and now need two baristas, so we can make coffee quicker and still maintain perfection in the cup.
6.30am: Make adjustments to the grinders and ensure our coffee tastes its very best. I make coffee for the staff - we are obsessive with the scientific side of coffee, weighing it before and after to get a good brew ratio. We believe this is what sets us apart from the competition, and backs up our claim to brew Liverpool's best coffee.See the full content of this document
Extract
Street, in Liverpool City Centre. This Was His Working Day
7.45am: It is essential to drink a cup of coffee before the customers start to arrive, to make sure I am one step ahead. I also eat some...
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