If you screw up or take too long, just give it to them for free and they might give you another chance and come back. A shot of espresso costs very little and keeping that potential customer is probably more important.
Really like this. I have to admit where I live (Brisbane, Aus) we can have wild Swing a in humidity and I have had times where the barista has pulled a few dump shots prior to giving me the goods. All times they knew I know my coffee and wanted to ensure I had the best possible shot. I have to admit I actually applaud this as they went the extra mile. The grind can literally escape you within minutes here. But on the whole I definitely agree. Keep ahead so you never fall behind. 🤘
Communication is key, if you are struggling with the espresso and have a waiting customer talk to them, explain what you are doing and that it may take a few minutes if they are happy to wait you can talk to them about the origin of the coffee and how it is processed and the taste notes you are trying to achieve.
I see this all the time but think about it like this: If you went into a restaurant and they told you that they were having trouble preparing your food but to wait around a while while they figure it out, and proceeded talked to you about the meat they use in the meanwhile - would you be OK with this?
As a customer I want to be given the option. I feel like you are both supposing what's best for the customer when it's variable even for the same customer depending on mood and circumstance. If I'm not in a hurry and waiting means I get something potentially better, or an extra espresso to taste, you may make my day; if I'm in a hurry I may not appreciate it as much and want the first shot you pour... then again this video makes too big of an assumption for how bad a barista can screw up, I've been served some terrible drinks by reputable coffee places, also incidentally the audio in this video is awful, ironically I think it deserved/illustrated that something arguably can be bad enough to need a 're-pull'
Where are these situations happening? I never had a barista pull more then one shot, ever, in my entire coffee drinking life (20+ years now). You'll get a good cup or a completely crap cup, but you're drinking the first cup they make, and most have no idea what they're doing anyways.
For the first time watching the majority of your videos I have to disagree with you. I agree there is a point at which you just need to serve the coffee, but I would rather give it at least two or three tries if needed and just explain the reason to the customer as theyre waiting. I know from my daily experience that most people appreciate this. I couldnt go through all we do and then serve a bad shot and be happy about it. I agree with you though that its super important to stay on top of dialling in and thus correcting problems before they happen. That comes down to good discipline.
If I go somewhere and there’s an arsey barista who thinks they’re shit hot and serve what they think is an amazing coffee and somewhere where the barista is super friendly and nice and serves what they think is an ok coffee I know which place I’m returning to.
I agree totally. Sick of these hipster places and baristas who think they’re all the shitz. I don’t want to go somewhere where you’re weighing for ages that tiny 0.01g or getting your nose right in my cup to sniff my coffee. Also I don’t want to be somewhere where you’re telling a foreigner not to put sugar in their coffee and to try it first and they don’t understand you. These things have left a far worse impression on me than a bad coffee. The coffee has to be totally awful. If you’re using good beans and a cleaned machine there’s a good chance it won’t be noticed. To those in the comments thinking they’re all that- you’re not. How many Q graders are there in the world? How many Michelin starred restaurants are there? Watch some of Gordon Ramsey’s videos when he visits those places that think they’re shit hot. It’s all in your own frickin head. You’re telling me you can tell the difference of an espresso shot that was 0.1g off your target- or 1 second too fast? I call BS.
I have always thought about this type of situation. The way you see it is much better than the way it has usually ended up. Stress you get, when you make shot, which is far from being perfect... I must thank you, 'cause this piece of advise changes a lot for me.
Something I think that's easy to forget is that our senses are all relative. We don't feel how many degrees it is outside, we feel how much colder it is than it was inside the house. Similarly, when you're trying to nail the perfect shot or cup of coffee, you're paying attention to every little change and detail in relation to your previous shots/cups. Those differences between the shot you just pulled, and the god shot you pulled earlier can seem waaay bigger than they really are. Meanwhile the customer has probably been dying all morning to get a nice coffee in them, and that "not so good" shot you pulled might just taste like a little piece of heaven when it finally arrives in their hand. Don't overthink it! If you really think you screwed up _badly_, maybe give them the one shot free and make another, but otherwise I'd just give them it and keep dialling in for next time.
Most of this only applies to light roasted coffee. My experience says with a dark medium roast, (I prefer caramel, nutty coffee to lemons or roses) if you're shot pulls bad due to a channel, it is not at all worth drinking, period. PULL ME A NEW SHOT, thanks.
Not to push back but I work in a place with 4 grinders and 2 of them are for SO which aren't always used in a rush as we make mostly milk beverages on the blend. This does mean that they can be out when it comes to making a black coffee but they are usually not too far out. That being said, when I make myself a coffee in the morning, I usually just drink whatever comes out and it's 90% always delicious even outside of our parameters!
+mwcalder95 yup it's harder when you have inconsistent usage. Maybe a rule that you pull an SO every 15 minutes or so no matter what to keep it wrangled. You could sample out the spro to customers or share it with the staff that way there's no direct waste and you can keep everything in line. Keep crushing it!
Longest wait I've ever had is 3 shots, but it was a LOT of dancing around between shots, too, so it seemed like an eternity. I noticed on a fast trip to Portland where I had about 2 hours and crammed as many shots as I could in from as many places as possible that 2 shots was the norm there. The barista would pull a shot, drink it, and then pull mine. I felt like saying, "That one's on me, brah." LOL In all fairness, though, I was probably close to be being the first guy through the door in almost all those places because I had to be someplace by 8AM.
this is really helpful good clear advice (like all your videos and podcast to). I am wondering if you or anyone else can elaborate more on what you mean by "staying on top of your dial in" and how methodically you do this throughout the day? How do you do this in a way that is not helpful? so far, when uncertain I have tried one shot of an espresso when making a single shot cappuccino or latte. Someone in the comments mentioned "Its better to make your recipe in the morning and try and maintain it with small changes". My problem is that I feel that I have to alter my recipe throughout the day- so how do you "stay on top of your dial in" without being wasteful/taking up a lot of time? Thanks, Bea
Thanks for commenting Bea! You shouldn't have to alter your recipe throughout the day. The optimum recipe should produce the optimum flavor and that really wont change in a single day. What you may have to do is continually manage the grind setting to maintain that recipe / flow rate. The exception would be if you have inconsistent roasting or inconsistent machinery that is forcing you to change things all the time.
Great point and question Bea. For me as a consumer I LOVE that a barista will re-dial in their espresso before they serve me in the middle of the day. I mean Chris made some ok points but at the end of the day I want a solid espresso and I am paying you money. It's important to have a solid foundation for dosage, grind size, and shot length but to say not to re-pull espresso is just plain silly. I get it Chris is a shop owner and people are in a hurry. Gotta make that chedda right?! Some of the examples he gave were valid. But I think it's a bad message to tell the coffee world to not re-pull shots. There are coffee shop owners who will watch this video and my espresso will be crap because of it. Be careful and stay woke. Lastly Bea... the response Chris gave you about "inconsistent roasting or inconsistent machinery" is super important as well. I love that point he made. A lot of newer roasters have a TON of inconsistencies in their roast. So take it with a grain of salt like anything and PLEASE RE-PULL YOUR SPRO. I give the coffee shop money and they give me an amazing coffee. My 2 cents from a coffee nerd consumer.
This has happened to me 3 times in 3 shops in the last month. I was completely bemused. I understand the pressure of making a drink for another barista can be totally overwhelming but at the same time I just think that you never know who will walk through your door anyway. Yesterday I waited 15 min for an espresso while he redialed in, and I would say 2 of the 3 times I mentioned I was still served bad shots. Its better to make your recipe in the morning and try and maintain it with small changes, close your eyes and pull like a dog!
and anyway who doesn't make a crap drink every now and then! bang it out we'd say :P its kind of an honour though when you visit another cafe n you watch the barista scrample and try to knock off the hangover before serving you a 20gram espresso :)
Thank you so much for your answer. I have since moved to a new shop (in Medellin) and working with a different grinder has made a huge difference. however I now have a whole new aspect to play with - we have a Large Marzocco Strada with paddles to control pressure...I know in an early Cat and Cloud you said pressure profiles for espresso extraction were not your jam...have they become your jam since?! or can you point me in the direction of someone whose into it? I've researched but have uncovered little. thanks so much for your help! p.s. Cat and Cloud snapback?
I can't believe what I'm hearing at the beginning of this. If the shot is no good, the customer should just put up with it because you're busy behind the counter? If you're supposed to be in the business of producing quality espresso, you shouldn't be pulling bad shots to begin with. Especially if you're paying ridiculous amounts of money for a miserly 40mL of liquid.
40+ with lighter roasts and really opening up the coffee. 32-34 with our more developed stuff. Haven't pulled less than 30 in a long time with the roasts we're using but I'm not a ristretto hater either...just has to be done well. ^__^
If the machine is sitting for a while and somebody orders an espresso and the first isn't good, I will pull another one and actually ask if the customer would like to taste the 'bad' one too.
Colour and smell of Crema are the dead giveaways. Keep your eyes and nose tuned in and make small adjustments to grind. That's all you need to do. Oh - and keep those group heads clean!
Why not give them the first mediocre shot to drink while you make them a second good one? They wouldn't mind waiting and they would still get a good shot.
I like to disagree here. Not because i think u r wrong butt because if the culture that exist in my country here in india. Here in india coffee is not a go to drink. People here drink over talks and meeting and spends a few min more than that to the west, and even coffee is not the famous. So what we here try is to provide as good and consist as possible. What u think... Will love to know ur view in such situation
is this a thing? waiting several shots for the perfect shot? My local shop always just gives me the first one they pull lol. It doesn't always taste great, but usually it does
Grinder adjustment how often do you really have to adjust the grinder? In my home experience, with single origins I might have had to do maybe one minor adjustment a day. (we drink around 8 double shots a day). Recently I have been using a blend and well, I put 500g in the grinder close the lid and only when I have around 70g I really see some issues, about the 5th day or so. Dosage recently I have been playing with dosage, and to my surprise I found liking a 14,5 g dose (for a double ristretto). yes I get some fines in the cup, but the taste... so balanced... Have you tried the old school dosage with your coffees?
First of all thank you the answer. "I've witnessed a lot of baristas chasing their tails" I bet you did! I was just wondering how a professional would see the frequency of adjusting the grinder. Are blends more forgiving/stable?! (grind settings wise) Higher dosage is a thing for lighter roasts or more acidic coffees? Maybe I missed some of your videos, but would be nice to describe the tastes you want and what you do to achieve that in more detail. thanks
EmBikini generally you can tell through coloration, time it takes to reach a certain weight, or how the shot comes out, if you’re using a bottomless portafilter
Like a lot of your content but feel like this one falls short. A lot of your points contradicted themselves... "Even if you improved it you failed because they have been waiting" conversely if you gave them the first shot which may have channelled or went wrong for whatever reason you failed because you served them shit quality. I think the example given is pretty extreme, we set strict parameters on espressos served and through the day a few shots will be dropped due to fluctuations in temperature within the cafe or a number of other reasons. If you are staffed correctly, with strong baristas it should not take more than a few minutes during peak times to serve coffees even if you are re-pulling espresso. (For reference we serve 500+ coffees per day in all sites. Head Baristas will set daily parameters with tolerances which look like: +-0.1g dose/28-32sec/+-0.5g yield...) In the game of high end coffee you do also have to balance utility with your USP which is quality. Great customer engagement as to why they may have waited a minute extra today is an opportunity and not a fail/mistake in service as we, as an idnustry know that espresso can never be perfectly controlled. Would you give a customer the piece of toast you just burnt because you forgot to take it off the grill on the basis that it's going to be at least 3 minutes to get you a new slice of toast? Or would you apologise and make them a new slice of toast?
If you screw up or take too long, just give it to them for free and they might give you another chance and come back. A shot of espresso costs very little and keeping that potential customer is probably more important.
Really like this. I have to admit where I live (Brisbane, Aus) we can have wild Swing a in humidity and I have had times where the barista has pulled a few dump shots prior to giving me the goods. All times they knew I know my coffee and wanted to ensure I had the best possible shot. I have to admit I actually applaud this as they went the extra mile. The grind can literally escape you within minutes here. But on the whole I definitely agree. Keep ahead so you never fall behind. 🤘
Communication is key, if you are struggling with the espresso and have a waiting customer talk to them, explain what you are doing and that it may take a few minutes if they are happy to wait you can talk to them about the origin of the coffee and how it is processed and the taste notes you are trying to achieve.
I see this all the time but think about it like this: If you went into a restaurant and they told you that they were having trouble preparing your food but to wait around a while while they figure it out, and proceeded talked to you about the meat they use in the meanwhile - would you be OK with this?
As a customer I want to be given the option. I feel like you are both supposing what's best for the customer when it's variable even for the same customer depending on mood and circumstance. If I'm not in a hurry and waiting means I get something potentially better, or an extra espresso to taste, you may make my day; if I'm in a hurry I may not appreciate it as much and want the first shot you pour... then again this video makes too big of an assumption for how bad a barista can screw up, I've been served some terrible drinks by reputable coffee places, also incidentally the audio in this video is awful, ironically I think it deserved/illustrated that something arguably can be bad enough to need a 're-pull'
Where are these situations happening? I never had a barista pull more then one shot, ever, in my entire coffee drinking life (20+ years now). You'll get a good cup or a completely crap cup, but you're drinking the first cup they make, and most have no idea what they're doing anyways.
MAN. I need to show this video to my baristas at my shop.
^__^
For the first time watching the majority of your videos I have to disagree with you. I agree there is a point at which you just need to serve the coffee, but I would rather give it at least two or three tries if needed and just explain the reason to the customer as theyre waiting. I know from my daily experience that most people appreciate this. I couldnt go through all we do and then serve a bad shot and be happy about it. I agree with you though that its super important to stay on top of dialling in and thus correcting problems before they happen. That comes down to good discipline.
If I go somewhere and there’s an arsey barista who thinks they’re shit hot and serve what they think is an amazing coffee and somewhere where the barista is super friendly and nice and serves what they think is an ok coffee I know which place I’m returning to.
I agree totally. Sick of these hipster places and baristas who think they’re all the shitz. I don’t want to go somewhere where you’re weighing for ages that tiny 0.01g or getting your nose right in my cup to sniff my coffee. Also I don’t want to be somewhere where you’re telling a foreigner not to put sugar in their coffee and to try it first and they don’t understand you. These things have left a far worse impression on me than a bad coffee. The coffee has to be totally awful. If you’re using good beans and a cleaned machine there’s a good chance it won’t be noticed. To those in the comments thinking they’re all that- you’re not. How many Q graders are there in the world? How many Michelin starred restaurants are there? Watch some of Gordon Ramsey’s videos when he visits those places that think they’re shit hot. It’s all in your own frickin head. You’re telling me you can tell the difference of an espresso shot that was 0.1g off your target- or 1 second too fast? I call BS.
I have always thought about this type of situation. The way you see it is much better than the way it has usually ended up. Stress you get, when you make shot, which is far from being perfect... I must thank you, 'cause this piece of advise changes a lot for me.
Awesome!
you don't have enough followers man. Your content is on point.
Thanks homie I appreciate that! Just gonna keep rollin'
RealChrisBaca I believe the term is called dialed in.
Something I think that's easy to forget is that our senses are all relative. We don't feel how many degrees it is outside, we feel how much colder it is than it was inside the house. Similarly, when you're trying to nail the perfect shot or cup of coffee, you're paying attention to every little change and detail in relation to your previous shots/cups. Those differences between the shot you just pulled, and the god shot you pulled earlier can seem waaay bigger than they really are. Meanwhile the customer has probably been dying all morning to get a nice coffee in them, and that "not so good" shot you pulled might just taste like a little piece of heaven when it finally arrives in their hand. Don't overthink it! If you really think you screwed up _badly_, maybe give them the one shot free and make another, but otherwise I'd just give them it and keep dialling in for next time.
Most of this only applies to light roasted coffee. My experience says with a dark medium roast, (I prefer caramel, nutty coffee to lemons or roses) if you're shot pulls bad due to a channel, it is not at all worth drinking, period. PULL ME A NEW SHOT, thanks.
man the audio has come a long way lol
Not to push back but I work in a place with 4 grinders and 2 of them are for SO which aren't always used in a rush as we make mostly milk beverages on the blend. This does mean that they can be out when it comes to making a black coffee but they are usually not too far out. That being said, when I make myself a coffee in the morning, I usually just drink whatever comes out and it's 90% always delicious even outside of our parameters!
+mwcalder95 yup it's harder when you have inconsistent usage. Maybe a rule that you pull an SO every 15 minutes or so no matter what to keep it wrangled. You could sample out the spro to customers or share it with the staff that way there's no direct waste and you can keep everything in line. Keep crushing it!
Adam Sandler here has some great points.
Longest wait I've ever had is 3 shots, but it was a LOT of dancing around between shots, too, so it seemed like an eternity. I noticed on a fast trip to Portland where I had about 2 hours and crammed as many shots as I could in from as many places as possible that 2 shots was the norm there. The barista would pull a shot, drink it, and then pull mine. I felt like saying, "That one's on me, brah." LOL In all fairness, though, I was probably close to be being the first guy through the door in almost all those places because I had to be someplace by 8AM.
When I paid $3-$4 for a shot and it isn't amazing... guess what I'm not coming back!
Same.
this is really helpful good clear advice (like all your videos and podcast to). I am wondering if you or anyone else can elaborate more on what you mean by "staying on top of your dial in" and how methodically you do this throughout the day? How do you do this in a way that is not helpful? so far, when uncertain I have tried one shot of an espresso when making a single shot cappuccino or latte. Someone in the comments mentioned "Its better to make your recipe in the morning and try and maintain it with small changes". My problem is that I feel that I have to alter my recipe throughout the day- so how do you "stay on top of your dial in" without being wasteful/taking up a lot of time? Thanks, Bea
Thanks for commenting Bea! You shouldn't have to alter your recipe throughout the day. The optimum recipe should produce the optimum flavor and that really wont change in a single day. What you may have to do is continually manage the grind setting to maintain that recipe / flow rate. The exception would be if you have inconsistent roasting or inconsistent machinery that is forcing you to change things all the time.
Great point and question Bea. For me as a consumer I LOVE that a barista will re-dial in their espresso before they serve me in the middle of the day. I mean Chris made some ok points but at the end of the day I want a solid espresso and I am paying you money. It's important to have a solid foundation for dosage, grind size, and shot length but to say not to re-pull espresso is just plain silly. I get it Chris is a shop owner and people are in a hurry. Gotta make that chedda right?! Some of the examples he gave were valid. But I think it's a bad message to tell the coffee world to not re-pull shots. There are coffee shop owners who will watch this video and my espresso will be crap because of it. Be careful and stay woke.
Lastly Bea... the response Chris gave you about "inconsistent roasting or inconsistent machinery" is super important as well. I love that point he made. A lot of newer roasters have a TON of inconsistencies in their roast. So take it with a grain of salt like anything and PLEASE RE-PULL YOUR SPRO. I give the coffee shop money and they give me an amazing coffee. My 2 cents from a coffee nerd consumer.
This has happened to me 3 times in 3 shops in the last month. I was completely bemused. I understand the pressure of making a drink for another barista can be totally overwhelming but at the same time I just think that you never know who will walk through your door anyway. Yesterday I waited 15 min for an espresso while he redialed in, and I would say 2 of the 3 times I mentioned I was still served bad shots. Its better to make your recipe in the morning and try and maintain it with small changes, close your eyes and pull like a dog!
So true. I'm like: stay dialed then you'll never have to have a huge panic attack ya know?!
and anyway who doesn't make a crap drink every now and then! bang it out we'd say :P its kind of an honour though when you visit another cafe n you watch the barista scrample and try to knock off the hangover before serving you a 20gram espresso :)
But was the espresso bomb tho?!
Excellent points in the video. Thanks for this topic video. Cheers
Drop it like its hot!
That's why we need to always make sure that our equipment is well calibrated. Thankfully this never happened to me yet.
Thank you so much for your answer. I have since moved to a new shop (in Medellin) and working with a different grinder has made a huge difference. however I now have a whole new aspect to play with - we have a Large Marzocco Strada with paddles to control pressure...I know in an early Cat and Cloud you said pressure profiles for espresso extraction were not your jam...have they become your jam since?! or can you point me in the direction of someone whose into it? I've researched but have uncovered little. thanks so much for your help! p.s. Cat and Cloud snapback?
Needed to hear this today - thank you!
How do you stay dialed in and make adjustments throughout a shift without constantly tasting espresso? Or is that what's required?
I can't believe what I'm hearing at the beginning of this. If the shot is no good, the customer should just put up with it because you're busy behind the counter? If you're supposed to be in the business of producing quality espresso, you shouldn't be pulling bad shots to begin with. Especially if you're paying ridiculous amounts of money for a miserly 40mL of liquid.
"If you're supposed to be in the business of producing quality espresso, you shouldn't be pulling bad shots to begin with." - exactly ^__^
you pull 40ml shots? ok
40+ with lighter roasts and really opening up the coffee. 32-34 with our more developed stuff. Haven't pulled less than 30 in a long time with the roasts we're using but I'm not a ristretto hater either...just has to be done well. ^__^
If the machine is sitting for a while and somebody orders an espresso and the first isn't good, I will pull another one and actually ask if the customer would like to taste the 'bad' one too.
no slow 'spro
+Nate Hopkins that's T-shirt material
Happens way too often. I am trying to stand up, drink my espresso, and bail.
We got stuff to do yadda?!
Great points!
Thanks!
needed to hear this
Good advice man ❤️
This happened to me yesterday. I failed my customer. Decaf espresso customers are the best & most kind customers! 😩 lol
That decaf is always lurkin' in the shadows!
Decafs always come in the worst time. When you have 3 lattes, 1 mocha, 2 smoothies.
decaf espresso is like asking for a wiskey but without the wiskey
Do you wanna hear a joke? Decaf
Colour and smell of Crema are the dead giveaways. Keep your eyes and nose tuned in and make small adjustments to grind. That's all you need to do. Oh - and keep those group heads clean!
I didn't even know this was a thing. Always thought they were doing other orders first...
Why not give them the first mediocre shot to drink while you make them a second good one? They wouldn't mind waiting and they would still get a good shot.
I stopped going to coffee places. 3/5 times the espresso is forgettable/bad. I make better shots with my E61 at home.
I like to disagree here.
Not because i think u r wrong butt because if the culture that exist in my country here in india.
Here in india coffee is not a go to drink.
People here drink over talks and meeting and spends a few min more than that to the west, and even coffee is not the famous.
So what we here try is to provide as good and consist as possible.
What u think...
Will love to know ur view in such situation
is this a thing? waiting several shots for the perfect shot? My local shop always just gives me the first one they pull lol. It doesn't always taste great, but usually it does
It happens way more than it should around here thats for sure. Stoked you have a shop that just melts your face first try!
also if the shot is bad they can always ask for another. point 6
haven't been to a Starbucks in years
Grinder adjustment
how often do you really have to adjust the grinder? In my home experience, with single origins I might have had to do maybe one minor adjustment a day. (we drink around 8 double shots a day). Recently I have been using a blend and well, I put 500g in the grinder close the lid and only when I have around 70g I really see some issues, about the 5th day or so.
Dosage
recently I have been playing with dosage, and to my surprise I found liking a 14,5 g dose (for a double ristretto). yes I get some fines in the cup, but the taste... so balanced...
Have you tried the old school dosage with your coffees?
depends on the day, I've witnessed a lot of baristas chasing their tails. Our doses are much higher for the tastes we want.
First of all thank you the answer.
"I've witnessed a lot of baristas chasing their tails" I bet you did! I was just wondering how a professional would see the frequency of adjusting the grinder. Are blends more forgiving/stable?! (grind settings wise)
Higher dosage is a thing for lighter roasts or more acidic coffees? Maybe I missed some of your videos, but would be nice to describe the tastes you want and what you do to achieve that in more detail.
thanks
How do you know if a shot is good/bad?
EmBikini generally you can tell through coloration, time it takes to reach a certain weight, or how the shot comes out, if you’re using a bottomless portafilter
Timing shots and looking at visual clues
Like a lot of your content but feel like this one falls short. A lot of your points contradicted themselves... "Even if you improved it you failed because they have been waiting" conversely if you gave them the first shot which may have channelled or went wrong for whatever reason you failed because you served them shit quality.
I think the example given is pretty extreme, we set strict parameters on espressos served and through the day a few shots will be dropped due to fluctuations in temperature within the cafe or a number of other reasons.
If you are staffed correctly, with strong baristas it should not take more than a few minutes during peak times to serve coffees even if you are re-pulling espresso. (For reference we serve 500+ coffees per day in all sites. Head Baristas will set daily parameters with tolerances which look like: +-0.1g dose/28-32sec/+-0.5g yield...)
In the game of high end coffee you do also have to balance utility with your USP which is quality. Great customer engagement as to why they may have waited a minute extra today is an opportunity and not a fail/mistake in service as we, as an idnustry know that espresso can never be perfectly controlled.
Would you give a customer the piece of toast you just burnt because you forgot to take it off the grill on the basis that it's going to be at least 3 minutes to get you a new slice of toast? Or would you apologise and make them a new slice of toast?
the bud Kennedy dilemma
+Eric Salinas The struggle is real
#EveryShotMatters
DGK all Day.