[Homeroast] Amateurs/Professionals & Craftsmen/Artists

g paris pchforever at gmail.com
Sat May 1 13:51:09 CDT 2010

>>>On Art and Craftsmanship<<<

>>>being a professional!!<<<

still all comes down to taste regardless if you hang it on a wall, plant it
in the garden or drink it!!

professional is an overused word that should be on "Quack Watch."


On Sat, May 1, 2010 at 11:09 AM, Dhananjaya <
djgarcia at improbablystructuredlayers.net> wrote:

> Frankly, in my book we're talking apples and potato chips. How good one
> gets
> at doing something is much more dependent on a person's inner convictions
> and character. Whether they are getting paid or not to do it may be a
> factor
> for motivation, as are the expenses involved, training or not, how much you
> learn (or how disinterested you get) from doing something repeatedly, etc.
> But again those are heavily dependent on a person's character and goals.
> The No. 1 Barista, currently owning his own coffee shop / roasting
> facility,
> gets married and decides to accept a lucrous management position so he can
> make more money and spend more time with his family. He's still the No. 1
> Barista, but no longer a coffee professional. Hmmm, I think that would make
> a cool movie "The Barista", with ... Paul Rubens???!!!
> I don't believe miKe is a super-competent roaster / barista because he's a
> professional. Quite the contrary, he's now a professional because he loves
> this type of work and is truly adept at it (or is heavily addicted to
> coffee
> and really picky, not sure which :-).
> Generally speaking I hate generalizations because they change so much by
> geography, demographics, seasons, mosquito population, planetary alignment.
> And remember kids, we're trained professionals, DO try this at home ...
> DJ
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