i am a barista at costa, have been for about a year, im dissapointed to realise my area manager would really be dissapointed with that flat white. it has a good flourette, but wheres the marble effect beneath it?
@MrBigjack1987 actually in the costa barista handbook this is exactly how they want you to make it- start high- peirce coffee drop low and wiggle to get florette, you dont get a marbled effect. So it would be pretty weird why your area manger would be disapointed with a textbook costa flat white.
ah costa :) been there for 3 years and been practising the flat white for 3 months and still find it very hard
mamapunkette 1 year ago
Comment removed
boyisclever 1 year ago
i am a barista at costa, have been for about a year, im dissapointed to realise my area manager would really be dissapointed with that flat white. it has a good flourette, but wheres the marble effect beneath it?
MrBigjack1987 1 year ago
@MrBigjack1987 actually in the costa barista handbook this is exactly how they want you to make it- start high- peirce coffee drop low and wiggle to get florette, you dont get a marbled effect. So it would be pretty weird why your area manger would be disapointed with a textbook costa flat white.
computerscreenmagic 5 months ago
We make it better :)
molnarati13 2 years ago