Thick n' Chunky Ramen

I suppose you think "3 sugars, one milk" is a difficult occupation rootbeer?

i don't add their milk and sugar. i let them do it theirselves.

and without looking it up, could you even tell me a proper bone dry skinny cappuccino, or a caramel macchiato? like a REAL caramel macchiato? how about a macchiato? an espresso con panna? or the difference in a wet cappuccino and a latte? how long until a shot of espresso is dead and bitter?

i'm a coffee snob, and i really love coffee, and yes, i love making coffee. i'm not making a career of it, but is it a crime to actually like what i'm doing at work for the time being? at least i'm not stuck in something miserable like more people.

[maks]

i don't add their milk and sugar. i let them do it theirselves.

and without looking it up, could you even tell me a proper bone dry skinny cappuccino, or a caramel macchiato? like a REAL caramel macchiato? how about a macchiato? an espresso con panna? or the difference in a wet cappuccino and a latte? how long until a shot of espresso is dead and bitter?

I can't tell you how to make a big mac either but I'll bet I could after I watched the 15 minute video on big mac making. Don't act like you're a fucking chemist.

i'm a coffee snob, and i really love coffee, and yes, i love making coffee. i'm not making a career of it, but is it a crime to actually like what i'm doing at work for the time being? at least i'm not stuck in something miserable like more people.

it's fine to enjoy what you do, but it's dishonest to pretend that pouring brown stuff into cups for a few hours is hard work

I can't tell you how to make a big mac either but I'll bet I could after I watched the 15 minute video on big mac making. Don't act like you're a fucking chemist.



it's fine to enjoy what you do, but it's dishonest to pretend that pouring brown stuff into cups for a few hours is hard work

no, i'm not a chemist, but there are techniques to drinks that do require practice to perfect. blame the italians and the cappucin (sp?) monks. it's not hard what i do, but there is technique. i have customers that won't even order a drink unless i'm there because some seem to find it hard.

and i never said it was hard work. 9 hours on my feet plus menstral cramps makes me not want to go for a walk. you wouldn't understand the latter.

[maks]

no, i'm not a chemist, but there are techniques to drinks that do require practice to perfect. blame the italians and the cappucin (sp?) monks. it's not hard what i do, but there is technique. i have customers that won't even order a drink unless i'm there because some seem to find it hard.

how much for a half and half

how much for a half and half

depends. some drinks come made as breves and to make your drink a breve it's 50 cents extra. but if you mean like a half coffee half steamed milk, then are you meaning a cafe au lait? or half caf, half decaf? then it's just half-caf, obviously.

[maks]

depends. some drinks come made as breves and to make your drink a breve it's 50 cents extra. but if you mean like a half coffee half steamed milk, then are you meaning a cafe au lait? or half caf, half decaf? then it's just half-caf, obviously.

gj pretending you don't know exactly what I mean

http://www.urbandictionary.com/defin...=half+and+half