[Homeroast] Amateurs/Professionals & Craftsmen/Artists

Joseph Robertson theotherjo at gmail.com
Sat May 1 16:08:28 CDT 2010


I know from my coffee heart of hearts I'm generally on the same page with
you dj. Each and every day I try to step out of my self and look back at
myself for as long as it takes to grow a smile and know that I'm am happy
with in myself and without myself. "As long as coffee' is with me. ;^)
JR

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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-- 
Ambassador for Specialty Coffee and palate reform.


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