flyingshoes

I forgot about it, and only recently realized now that I've been signed up for a year's membership. I have no interest in using it.

I'm looking to get a refund for my charge as I don't want that membership. I don't think I even logged in since the night I signed up for the trial.

I tried going through their chat, and they said they can't do anything about it since it's in their policy.

This just doesn't sit right with me, and I'm looking to see if anyone else encountered a similar situation.

Thanks everyone.

But yeah, definitely don't discount manual grinders. But note grinding for espresso with a handgrinder is... an exercise. lol.

Haha, yeah. The new "hipster" coffee I'd tend to say leans more on the side of expressing the acidity of the bean through light-roasts over the chocolate-y flavors from dark roasts.

> But in the US it is rare to actually see someone drink a coffee without milk.

I think this is true with espresso, but not with pourovers. I think the people who like to drink espresso by itself won't go to a cafe to get an espresso since they'll likely get a better shot with their own machine than a cafe's machine.

The reason being is that cafes don't have time to re-dial in their shots midday, and they don't need to be as detailed with their shot-pulling since most customers order milk-based espresso drinks (so most bitterness/sourness from over/under extraction gets masked with milk).

My journey to open a cafe in NYC.

About me: https://thoughtfulcoffeenyc.substack.com/p/roast-15-about-us...

I agree the economics are important, and I definitely intend to learn them. I just also want to know how to barista and be able to operate the cafe!

I enjoy serving coffee, and I want to be interacting with my customers/staff/etc. :)

I'm friendly with a few local small cafes (one shop only), and the owners all involved with service.

Thanks!

I was a software engineer for close to 6 years, and now I'm a barista (read more here: https://thoughtfulcoffeenyc.substack.com/p/roast-24-the-bari... ). The change in role isn't permanent, as I intend to go back to tech to save money and then leave it to try and open a cafe in a few years.

But my thoughts on your questions:

> How did you find it (assuming the job)?

At the moment, I enjoy it! I do think... I'd likely get bored after a year or two since there really isn't a lot of variety to the barista job. I'm able to practice and develop my social skills which wasn't something I was able to do as an engineer, and it's kinda exciting waking up knowing you'll get to interact with new people. In tech, it was just the same people over and over again -- which isn't bad, but I remember always wishing that I could interact with more/new people.

> Did you miss the money and status?

Yes. Lol. Also a reason why I intend to return to tech... I can't really live my current lifestyle off a barista salary. I don't care much for the status, but I do miss the freedom that money brings. I also miss the flexibility that tech has.

Anyways, hopefully my answers were helpful to you!

It's honestly so different than working as a SWE. I've really enjoyed the change in pace, and I think I've become more social since starting.

I totally think you should go for it. :)

A little about me, I'm a laid off software engineer (early Jan), who decided to explore being a barista for a few months.

Anyways, hope you all enjoy!

I, too, have a repo consisting of all my notes in .md format, and I've been wondering how to make it more searchable/accessible (than having it all kept in my editor).

Publishing it might be the answer.

It really is a milestone many don't reach.