This past Monday I said goodbye to my job as a barista, and hello to my new job as a supervisor. In the Starbucks world once you become a supervisor you are no longer considered a barista. However, in the textbook world I will forever be a barista as long as I am with the company because I will still be making beverages for customers, but I now have a few extra tasks and responsibilities added to my day. I digress…
In typical Brittany fashion I spent the days leading up to this change enjoying the “carefree” barista life both in and out of work. I spent my days exploring, eating, meeting blog friends, and drinking good coffee. My kind of perfection.
{ Exploring }
A 9.5 mile hike through the Olympic Forest with perfect weather, and good company.
{ Eating }
Whole Foods in Seattle carries baked goods from my favorite local bakery, and naturally I had to hoard them stock up.
I balanced out the sugar with vegetable rolls.
{ Meeting Blog Friends }
After years of blog reading, texting, letter writing, package sending, and patience, I finally got to meet my Canadian soul mate, Britta.
We met up at the Starbucks Roastery, because…Seattle.
What a gem. We drank great coffee and talked like old friends. I
Side note: The coffee I had at the roastery (photo above) literally blew my mind. This roast has a medium body, & a low acidity giving it a sensationally silky mouth feel. The chocolate notes were the strongest I’ve ever experienced in a coffee. It was like the beans were flavored, but they weren’t. What a beautiful coffee.
{ Drinking Good Coffee }
Good enough segue? As if that Brazil reserve roast wasn’t good enough, I snagged myself a bag of Pike Place Reserve beans from the first Starbucks store in Seattle.
Not to be confused with the traditional Pike Place roast served at any and all Starbucks locations, these beans are ONLY sold at this location, and one other store a block up from the original Starbucks. Darker than the standard Pike Roast and SO much better. It’s a real treat when I get this as my weekly coffee markout.
Now if you’ll excuse me, I have a French press of Pike Place special reserve to drink while I enjoy my day off from training. Back to the grind tomorrow.
Q: How do you like to spend your free time?
