Training vs educating

Over my years being a barista, I was always taught the same thing: this is the equipment, and this is how you dose, tamp, extract, froth, texture, and pour. Now go for gold.

I remember changing shops quite a few years ago. I was still quite green at the time. I managed to ace my interview and make a pretty decent cup of coffee.

I started work the following week. On my first day I worked alongside the head barista who was mainly there to see what kind of habits I had, and help adjust anything that wasn’t quite in line with shop procedure.

During the shift I remember continually saying