coffeeaddict wrote:
$8.40 + tips is really not that bad for a barista to start at. I worked at an independent coffee shop in the NE during my first year of graduate school to make a little "walking around money". I started at $8.50 with a $0.50 raise when I passed our barista exam, which consisted of general coffee knowledge, ability to make espresso based drinks to specification, and knowledge about our shop/values/etc. After a year another $1.00 raise.
To those who believe it is "just making coffee", you do not have any idea of the intricacies of a good cup. Like wine, craft beer, bourbon, what have you, it is a delicate art to create a really quality cup of coffee or a specialty drink. First the beans must be of highest quality, roasted to a very particular temp and time to bring out the best flavors. Then, for espresso in particular, every ounce of pulled espresso requires specific amounts of dry freshly ground beans (we used 20 g/ 2oz shot) brewed with 200-210F water for a very specific range of time. For our beans we did 25-30 sec with 25 being a little short and 30 a little long, but some people like that. 27-28 always brought a very clean, vibrant taste. If you move into the milk aspect, each drink requires a specific temp and consistency for the milk to layer properly.
I, personally, don't count Starbucks as quality though I do drink it occasionally. It is better than Dunkin by far, but doesn't have the coffee quality of a good independent shop.
You lose all credibility with your dunkin comment,