This is when I know I am rushing. I started pouring latte art in takeaway cups before trying cups and mugs. I learned to be patience and pour an epic tulip stack whilst keeping symmetry on point yet this photo doesn't give it justice. Especially the time it took to perfect that technique. Don't forget your craft. If you are working part-time as a barista whilst you study then maybe you could focus more on the extraction side of things first. Perfect that and then as the years go by slowly work your way up to texturizing milk and latte art (origin of beans, roasting, bean processes [natural, washed, honey-processed, pulped, etc], parameters, high-volume consistency, latte art consistency, optimizing efficiency within a café environment [tricks of the trade], reconfiguring machines, adjustments to manuel and automatic grinders, weather variables, a million more variables, etc etc.
If you are working full-time as a barista and want to take your game to the next level then you should always be conscious of your craft. If you ever have a spare moment, or you know you aren't, say, under-the-pump then you should take a moment to work on your technique, in all regards. 👊✌ #chill #love #coffee #art #beautiful #chillbarista #baristalife #barista #coffeeporn #coffeeaddict #brisbanebaristas #barisbanebarista #latteart #latte #passion #trainer #christmas #brucesfoodtruck #woodfordfolksfestival #chill #funtimes #beautifulcoffee