Kendyl: Making coffee
http://kendylsblog2.blogspot.com/2011/10/blog-entry-4-06102011.html#comments
Kylie: Cooking
http://kylie009.blogspot.com/2011/09/post-one-cooking.html#comments
Stu: Chickens
http://stupearce.blogspot.com/2011/10/still-trying-to-understand-why-i-need.html#comments
Kayla: Cooking
http://kaylaphillips123.blogspot.com/2011/10/well-hello-i-am-back.html#comments
Wednesday 26 October 2011
Sunday 2 October 2011
A day at work
Today is Friday the 30th of September. On this day i began work at 7am in the morning and finished at 12:30pm in order to make my 1pm lecture. I opened the cafe right on time and got the machine flushed, cloths rinsed and grinds through all before 7:05am, and no customers to my relief! The first coffee i made was for my boss and myself as we tend to enjoy our coffee together, chatting (while i am putting the cakes out). we both drink a small trim flat white. Today was her birthday so i wrapped red ribbon around her cup and wrote on the top 'i am a birthday coffee' she found humor in this and was quite stoked about it :) I then saw two regular customers pull up outside so i began making there coffees at the same time (knowing what they would have). They walked in while one made general chit chat to me and my boss. Once the coffee had extracted i stirred the sugars in making sure it was well aborbed and that the cremer was still adequate.Because I had frothed the milk at the same time using the big jug their coffees were ready together. One customer then spoke of how he missed my coffee in the morning (as i am now working afternoons instead of afternoons to fit with my polytech time-table). This was a boost to my self confidence so early in the morning, just what i needed! My workmate then arrived and began other tasks while i stayed working on the machine. It was extremely busy this particular morning so i felt under-pressure and rushed. I therefore didnt take the time i would have usually have spent on each coffee, this resulted in a lack of milk or bubbly coffee. i began getting annoyed and fustrated that the milk wasnt doing what i needed it to do, which demotivated my work ethic. Another contributor to this was the fact that my co-worker and i were not on speaking terms. I felt uncomfortable and stressed while making coffees. Not such a good day at work....
The domain of interest this week was really appreciating how important it is to build rapport with co-workers. The relationship between co-workers and bosses has impact of the feel of the environment both for customers and the employees. The way i feel when producing a coffee has affect on the final product, this can be related to stress, pressure, anxiety, anger and confidence as well as many other feelings we as human beings experience.
The domain of interest this week was really appreciating how important it is to build rapport with co-workers. The relationship between co-workers and bosses has impact of the feel of the environment both for customers and the employees. The way i feel when producing a coffee has affect on the final product, this can be related to stress, pressure, anxiety, anger and confidence as well as many other feelings we as human beings experience.
Friday 23 September 2011
Aesthetics
This week will be focused on the aesthetics of coffee making which comes under the umbrella of last weeks topic on affordance. Aesthetics involves the way you feel when engaged in occupation including the senses (sight, taste, touch and smell).
Aesthetics:
The beauty of producing a coffee such as attention to detail regarding the frothing of milk, the way you pour the milk when it contact's the shot of coffee and how you apply design to the finish product all determines the beautiful aspects of a cup of coffee. The flavour and taste of a good cup of coffee is crucial. To achieve this, the creator uses specific techniques and attention to detail when in the process of making the coffee. To achieve desired taste it is important to reference the individuals likes by understanding their specific taste and preferences such as adding sugar, trim or full fat milk, chocolate or cinnamon, strong or weak. Each barista is unique in the way that they do things and this often impacts on the coffee. If a barista makes a cup without focusing on the milk it is likely to result in a bubbly aerated coffee whereas a barista who takes their time when focusing on milk will produce a more creamy satisfying drink.
Check out this video of coffee art to the extreme! Watching this clip gives me motivation to furthur my skills as a barista. I would love to learn how to do some of these!
http://youtu.be/2oU8IKL4yt4
Spirituality:
When thinking about coffee making and spirituality it is hard at first to reason a connection between the two, but on unpacking this idea it has become evident in subtle but meaningful ways. When making a coffee it is made for someone else either known personally or a complete stranger. This brings a certain connection between both the receiver and the maker. Especially if the barista produces a coffee that is enjoyed by the receiver it is likely they will return or appreciate the effort of the barista, the connection is therefore gratitude from the receiver and a lift of self confidence for the barista. Making a cup of coffee for other staff members or family is often an expression of care or love. It shows that effort has been put into the production of the coffee and that you were thinking of that other person. Making coffee is a notion of accepting and giving.
Health:
Health relating to coffee consumption is known to be quite controversial. It is usually consumed in order to heighten senses becoming more alert, therefore efficient. Although it does increase Blood pressure.
The latest research has not only confirmed that moderate coffee consumption doesn't cause harm, it's also uncovered possible benefits. Studies show that the risk for type 2 diabetes is lower among regular coffee drinkers than among those who don't drink it. Also, coffee may reduce the risk of developing gallstones, discourage the development of colon cancer, improve cognitive function, reduce the risk of liver damage in people at high risk for liver disease, and reduce the risk of Parkinson's disease. Coffee has also been shown to improve endurance performance in long-duration physical activities. Ccoffee is not completely innocent. Caffeine, coffee's main ingredient is a mild addictive stimulant. And coffee does have modest cardiovascular effects such as increased heart rate, increased blood pressure, and occasional irregular heartbeat that should be considered. Studies have been largely inconclusive regarding coffee and its effect on women's health issues such as breast health, cancer, and osteoporosis. But, the negative effects of coffee tend to emerge in excessive drinking so it is best to avoid heavy consumption. (http://www.http//www.health.harvard.edu/press_releases/coffee_health_risk)
Coffee can also be viewed as an healthy activity in terms of socialising. It is used alot as a medium for conversation, meeting up with friends, family or colleagues and general social interaction. It is a common occurrence for most people to have a cup of coffee with a friend or in groups, producing a positive social benefit. As for physically making the coffee in the position of a barista it involves moving around (delivering the cups, washing dishes, reaching etc) strength (carting milk, lifting boxes, packets of beans etc) and again socialization with customers and workmates.
Aesthetics:
The beauty of producing a coffee such as attention to detail regarding the frothing of milk, the way you pour the milk when it contact's the shot of coffee and how you apply design to the finish product all determines the beautiful aspects of a cup of coffee. The flavour and taste of a good cup of coffee is crucial. To achieve this, the creator uses specific techniques and attention to detail when in the process of making the coffee. To achieve desired taste it is important to reference the individuals likes by understanding their specific taste and preferences such as adding sugar, trim or full fat milk, chocolate or cinnamon, strong or weak. Each barista is unique in the way that they do things and this often impacts on the coffee. If a barista makes a cup without focusing on the milk it is likely to result in a bubbly aerated coffee whereas a barista who takes their time when focusing on milk will produce a more creamy satisfying drink.
Check out this video of coffee art to the extreme! Watching this clip gives me motivation to furthur my skills as a barista. I would love to learn how to do some of these!
http://youtu.be/2oU8IKL4yt4
Spirituality:
When thinking about coffee making and spirituality it is hard at first to reason a connection between the two, but on unpacking this idea it has become evident in subtle but meaningful ways. When making a coffee it is made for someone else either known personally or a complete stranger. This brings a certain connection between both the receiver and the maker. Especially if the barista produces a coffee that is enjoyed by the receiver it is likely they will return or appreciate the effort of the barista, the connection is therefore gratitude from the receiver and a lift of self confidence for the barista. Making a cup of coffee for other staff members or family is often an expression of care or love. It shows that effort has been put into the production of the coffee and that you were thinking of that other person. Making coffee is a notion of accepting and giving.
Health:
Health relating to coffee consumption is known to be quite controversial. It is usually consumed in order to heighten senses becoming more alert, therefore efficient. Although it does increase Blood pressure.
The latest research has not only confirmed that moderate coffee consumption doesn't cause harm, it's also uncovered possible benefits. Studies show that the risk for type 2 diabetes is lower among regular coffee drinkers than among those who don't drink it. Also, coffee may reduce the risk of developing gallstones, discourage the development of colon cancer, improve cognitive function, reduce the risk of liver damage in people at high risk for liver disease, and reduce the risk of Parkinson's disease. Coffee has also been shown to improve endurance performance in long-duration physical activities. Ccoffee is not completely innocent. Caffeine, coffee's main ingredient is a mild addictive stimulant. And coffee does have modest cardiovascular effects such as increased heart rate, increased blood pressure, and occasional irregular heartbeat that should be considered. Studies have been largely inconclusive regarding coffee and its effect on women's health issues such as breast health, cancer, and osteoporosis. But, the negative effects of coffee tend to emerge in excessive drinking so it is best to avoid heavy consumption. (http://www.http//www.health.harvard.edu/press_releases/coffee_health_risk)
Coffee can also be viewed as an healthy activity in terms of socialising. It is used alot as a medium for conversation, meeting up with friends, family or colleagues and general social interaction. It is a common occurrence for most people to have a cup of coffee with a friend or in groups, producing a positive social benefit. As for physically making the coffee in the position of a barista it involves moving around (delivering the cups, washing dishes, reaching etc) strength (carting milk, lifting boxes, packets of beans etc) and again socialization with customers and workmates.
Friday 16 September 2011
Affordances
This post will be focusing on Affordances relating to the activity of making coffee.
Communication
Communication is a huge part of a coffee making process. in order to produce a cup of coffee it is essential to communicate with a customer regarding their preferences. This includes questions about the type of coffee, size, milk type, sugar, sit in or take-away. Communication is the initial step in the coffee making process or activity. Eye contact is important to promote acceptable customer service skills, although eye contact is not generally used when physically making the coffee (affecting concentration).
Relationships are built through the communication between customer, barista and other staff members. Small talk such as the weather and work is typical due to the nature of the relationship between customer and barista which is usually a new/ polite relationship. Although in the particular place of work i am referring to during my study the customers are generally regular and well known therefore communication is more open and spontaneous (joking, laughing).
The setting provides a space to communicate and socialise.
another aspect of communication in the cafe is the electronic communication we provide the customers which is texting a coffee order to us.
Connection/plot of story
Began working at 7am (when cafe opens)
Turned lights on, radio, dishwasher, grill.
Started filling the hopper with coffee while i emptied the sink (cloths were soaked in Janola)
Washed out the 3 groupers which had cleaning shampoo in them overnight. Groupers were put through the machine twice each ensuring quality coffee taste
First customer comes in, who i know personally from his regular attendance at the cafe. We made general chit-chat and i made his coffee without needing to ask what he wanted....yes he is that regular!
The next four customers were all regulars so i knew what kind of coffee they had also. The cafe cellphone went off with a coffee order request.
The food then came in with my fellow employee, so we unloaded it and stocked up the cakes. This was done while serving the customers and making coffee (also money exchange).
The next couple of hours were quite repetitive with making coffee, food.
In between tasks i washed dishes, dried them and put them away. also cleaned benches, tables.
12:30 pm finish! :)
Moral properties
good:
Degree of effort in design
Attention/thoughtfulness
Supplying a good tasting coffee
Satisfaction of worth
Politeness
Efficientness
bad:
Getting the order wrong
Spilling product
Not applying effort
Being negative towards customers
Wastefullness
Communication
Communication is a huge part of a coffee making process. in order to produce a cup of coffee it is essential to communicate with a customer regarding their preferences. This includes questions about the type of coffee, size, milk type, sugar, sit in or take-away. Communication is the initial step in the coffee making process or activity. Eye contact is important to promote acceptable customer service skills, although eye contact is not generally used when physically making the coffee (affecting concentration).
Relationships are built through the communication between customer, barista and other staff members. Small talk such as the weather and work is typical due to the nature of the relationship between customer and barista which is usually a new/ polite relationship. Although in the particular place of work i am referring to during my study the customers are generally regular and well known therefore communication is more open and spontaneous (joking, laughing).
The setting provides a space to communicate and socialise.
another aspect of communication in the cafe is the electronic communication we provide the customers which is texting a coffee order to us.
Connection/plot of story
Began working at 7am (when cafe opens)
Turned lights on, radio, dishwasher, grill.
Started filling the hopper with coffee while i emptied the sink (cloths were soaked in Janola)
Washed out the 3 groupers which had cleaning shampoo in them overnight. Groupers were put through the machine twice each ensuring quality coffee taste
First customer comes in, who i know personally from his regular attendance at the cafe. We made general chit-chat and i made his coffee without needing to ask what he wanted....yes he is that regular!
The next four customers were all regulars so i knew what kind of coffee they had also. The cafe cellphone went off with a coffee order request.
The food then came in with my fellow employee, so we unloaded it and stocked up the cakes. This was done while serving the customers and making coffee (also money exchange).
The next couple of hours were quite repetitive with making coffee, food.
In between tasks i washed dishes, dried them and put them away. also cleaned benches, tables.
12:30 pm finish! :)
Moral properties
good:
Degree of effort in design
Attention/thoughtfulness
Supplying a good tasting coffee
Satisfaction of worth
Politeness
Efficientness
bad:
Getting the order wrong
Spilling product
Not applying effort
Being negative towards customers
Wastefullness
Thursday 15 September 2011
Ergonomics
Ergonomics ultimately defines OT as it is about how person activity and environment work together. Below i have categorized person, activity and environment into three sections where i will discuss coffee making around ergonomics
Person
21 years of age
Responsibilities: make coffee, serve customers, wash dishes, prepare food, clear dishes, clean.
Gender: female
Competence/skills: 3 years experience/certificate in coffee skills
Attitudes: majority = positive, although depending on situation this can change
Time available: 25 hours per week
Financial resources: dependant on the job for living costs
Capacity to switch between activity's. Necessary for the job (fast paced environment)Individuality: Personality, customer relationships, coffee design
Activity
Materials supplied (readily available)
Rhythms: group, pour, froth, pour (Coffee is produced the same way with the same amount of steps resulting in similar rhythm)
Specific process to follow (way of completion)
Cost varies between size, type of coffee
Mornings and lunchtime are extremely busy times whereas afternoons are quieter
Degree of engagement= with customers, other staff members
Need sufficient amount of space, regarding machine size, equipment accessibility. Counter space for food, milk, lids cups, money exchange etc.
Resources are available (milk daily delivery) (contract with cups, lids, coffee beans order weekly) sugar etc ordered when lowCoffee culture is very adamant in NZ (appreciation, socialisation) Environment can be in cafe stetting or takeaway
Winter = busier and over Christmas (coffee is consumed for stress (gives increased levels of energy)
Usually drank seated (during involvement in another activity eg work, conversation)
<------ cafe
setting
To understand the specifics of how coffee is produced and available in our favourite cafes, it is useful to have a read of this web page http://deborah-s-hildebrand.suite101.com/building-solid-work-relationships-a33852
I have been totally unaware of this information until discovering this site..eeek! Alot of preperation goes into the process of purchasing a coffee, from sowing the plants to transportation across countries, no wonder a bag of beans costs $50.00 NZ.
Tuesday 13 September 2011
Participation in Occupation #2!!!
Welcome to the second installment of Participation in Occupation :) a whole new semester and whole new focus! Future blogging and information will be based upon COFFEE MAKING. I will be analysing this activity by using a variety of resources and updating on my experience of this occupation.
Currently I work as a Barista in between studying Occupational Therapy. I spend approximatley 20 hours per week producing coffee, and have been doing so for 3 years, fair to say i quite experienced in this field. Personally i enjoy this occupation for its ability to be creative with design and presentation. I believe it is a social acitivty regarding customer and staff interations, also useful for travelling in the future!
Making coffee can be a physically demanding role considering the use of the upper body components and working in an extremly fast paced environment. This occupation also includes other jobs such as washing and drying dishes, collecting dishes, exchanging money, cleaning up, replacing milk and beans and relationships with other employees.
There are really 3 main components involved in making a cup of coffee:
1. filling the basket with ground beans
2. attatching the basket to the machine and running the coffee through
3. frothing the milk
These components are what is needed to produce a cup of coffee, although there are many other considerations that may or may not be included which will be disscussed in further detail as we progress :)
Making coffee can be a physically demanding role considering the use of the upper body components and working in an extremly fast paced environment. This occupation also includes other jobs such as washing and drying dishes, collecting dishes, exchanging money, cleaning up, replacing milk and beans and relationships with other employees.
There are really 3 main components involved in making a cup of coffee:
1. filling the basket with ground beans
2. attatching the basket to the machine and running the coffee through
3. frothing the milk
These components are what is needed to produce a cup of coffee, although there are many other considerations that may or may not be included which will be disscussed in further detail as we progress :)
Wednesday 11 May 2011
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