Last shifts

I am going to be pulling my last couple of shifts at Wicked tomorrow and Monday morning. It’s a sad end to an era that has been extremely successful (I think) for my line of work. But hopefully I’ll be able to still work next year while a second year Geology student at UBC and pouring lattes like this one I poured yesterday:

Or this one (it’s a bit blurry due to taking it quickly before handing it to a customer):

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6 Responses to “Last shifts”


  1. 1 Jonathan Howse April 23, 2006 at 10:01 am

    I want to have your babies!

    Seriously though, keep up the good work. And I hope you find a way to make/drink great coffee over the summer.

    Maybe I’ll see you on the east side…

  2. 2 coffee activist April 23, 2006 at 8:19 pm

    nice, looks like you’re doing some really good latte art these days. good luck with whatever you’re doing next.

  3. 3 Markhttp://www.coffeegeek.com April 24, 2006 at 12:16 pm

    Damn, Peter. I was hoping to drop by today, but it doesn’t look like I can make it šŸ˜¦ Thanks for the great coffee at the shop.

  4. 4 Mikehttp://tinyurl.com/mbkwt April 24, 2006 at 8:28 pm

    Went by this afternoon and was told I just missed you! Oh well. Keep us posted on competitions or when you will be back pulling shots in vancouver!

  5. 5 Nick B.http://www.dwelltime.net April 26, 2006 at 5:40 pm

    So what happens to the Mazzer now? The rope back around it again? Please tell me you gave training before leaving! Either way, good luck in calgary and keep updating the blog.

    btw– latte art just gets better and better!

  6. 6 conradhttp://flickr.com/photos/23045811@N00/ April 28, 2006 at 1:16 pm

    hey peter, thanks for the ristretto, that was seriously like sugar in a cup. hope you do well on your coffee and geological adventures.


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On tap

49th Parallel El Salvador La MontaƱa
Excellent coffee for everyday drinking. Well expressed acidity and classic El Salvador profile.

Bulleit Bourbon
By far the best bourbon available in BC for the price. $35 for a bottle gets you the highest rye content bourbon on the market. Lots of spice and typical bourbon corn sweetness. Excellent on its own, but also makes a mean Old Fashioned. Better than Knob Creek in my books and pretty close to Woodford Reserve.

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