Posted on September 23, 2021
Having ordered a café latte and then observing the fast, weak flow of coffee out of the machine, I asked the young barista if she'd like some help in getting the pour right, to which she willingly agreed. Leaning over the counter, I first suggested she refine the grind and then adjust the tamp pressure. After a couple of tests, the coffee was flowing almost perfectly.
We adjusted the inputs to improve the output.
Having reached a level of proficiency in a skill, it’s very normal to continue practising it in the same way that’s worked before, unaware of the potential for improvement. Fresh eyes and/or taking time for reflective observation can help identify the small adjustments that could take things to the next level.
My question is: what one or two small adjustments could you make, that potentially would have a significant effect on the outcomes you are seeking?
PS. If you need someone to lean over your counter and make some observations, feel free to get in touch.
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