We've completely rebuilt the coffee program at Sweet Butter. We’re hiring an additional experienced barista who cares about doing it right, every drink, all day.
WHAT YOU ACTUALLY DO HERE
- Dose -> distribute -> tamp -> pull immediately. No puck sitting.
- Keep shots on recipe by weight/time; micro-adjust all day (grind, dose, yield, temp).
- Taste your work. If it’s off, fix it. We don’t serve "good enough."
- Milk = true microfoam, proper temp, smooth mouthfeel. Latte art expected.
- Keep the bar tight: purge, rinse, backflush, wipe, repeat. Clean burrs/baskets/screens.
- Be great with guests without cutting corners.
HOW TO APPLY
Respond with your:
- Resume
- 2–3 latte art photos (and patterns you can pour)
- Machines/grinders you’ve worked on
- Your starting recipe for a medium roast (dose -> yield -> time, days off roast) and two adjustments you’d make when shots run fast at 10am and slow at 1pm
- Your favorite roaster/beans (optional)
