The Questionable Order: Tall latte, no foam
So when I am working the bar I get the periodic 'latte, no foam' order. Sometimes I ignore it and pour them a latte w/ art, sometimes I heed the request.
What do you all think? Do you give them a flat, crappy latte that is not all it can be just because they want 'no foam'? There is a difference after all between sea foam and micro-foam.... It seems to me to be a great educational opportunity and opening, but I want to know what you all think.
What do you all think? Do you give them a flat, crappy latte that is not all it can be just because they want 'no foam'? There is a difference after all between sea foam and micro-foam.... It seems to me to be a great educational opportunity and opening, but I want to know what you all think.
Replies to This Discussion
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Permalink Reply by Jason Haeger on
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The espresso doesn't contain robusta, usually, and it's not bitter in flavor.
It's just brilliant.
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Permalink Reply by Peter Tam on
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Jason, I do not find the button to answer yours, so I put it here.
Yes, as usual, the blends without robusta beans may not be bitter but also not very strong, not very rich. This evening, I just had espresso made of this kind of things. It is less than 20 ml (0.667 oz), and the flavour is very weak and simple, as I usually understand.
I suppose, our espresso in 40-45 ml (1.5 oz) must be too strong for you. :)
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Permalink Reply by Richard Penney on
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Many persons are disadvantaged and do not know that microfoam is the full bodied texture that they like in the drink. They only know the stuff they have received elsewhere is not what they want.
Yesterday I traveled the 140 miles round trip to get real coffee cafe coffee drinks. The drinks I received were as you, I would hope, would have them prepared. Latte art and all. I have no objection to them having Crema on top. In a shop of unknown quality, then I use the words "No Foam" it is to denote to TPBC (not a Barista) that I do not want "seafoam, sponge foam, florist's foam or any other manifestation of overblown, air entrapped, useless filler in / on the cup.
It is often the case for us in the hinterlands, please remember, that TPBC has probably never experienced a real coffee drink. They do know that "no-foam" means cut the filler and give me a drinkable whatever.
That is why I watch the PBTC making drinks to see if they are a Barista, and why in many cases, my order is "No Foam, please" Some folks do not have the experience of having seen a good Barista to evaluate what they see.
If you folks were to ask; "If you mean that really dry bubbly stuff on top? we don't do that here." or perhaps describing " texture enhancing carmelisation of milk sugars to provide a full bodied delight to the palate" might make a difference. Then... again... that may not. People are weird that way!
Cheers!
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It reminds me to make another simple calculation. I hope I can do it.
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Permalink Reply by rob on
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"seafoam, sponge foam, florist's foam or any other manifestation of overblown, air entrapped, useless filler in / on the cup."
brilliant description & hilarious!
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It is not only the microfoam or bubbles, but also the tastes.
Once, my friend went to *$s, and ordered a cup of milk. she got a cup of milk with almost half cup of foam. What to drink?
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Permalink Reply by Brady on
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I had a little conversation with one of my "no-foam" daily regulars about this today. I've been making his drink on the flatter end of our spec for a few months now - which means just a little tight microfoam. I asked him if he liked the drink I'd been giving him and also why he specified no foam.
His said first that he liked the drink I'd been giving him (whew). The request came from his days as a sbux customer - he didn't like getting a featherweight cup with a thick layer of useless dry foam. He assumed that this foam was so they could skimp on the milk, and felt that the no-foam gave him more coffee. I explained the role of the proper amount of microfoam in improving flavor and texture, and did not defend the dry blob.
I think it was a good discussion overall. As someone said above, dialog!
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Permalink Reply by Vanessa Edwards on
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Hm good question. Well it depends if you can actually make a real latte. I work at Starbucks and although our store is the best in the west...lol..sounds funny...anyway, we still have dumb teenagers that work with us and don't care about if the foam is sea foam or micro foam. So if it were them I'd say give the customer what they ask for. Unless it is you...do what you feel is right, give it to them, let them know what your intensions are, if they don't likes then simple make them another one. It takes wayyy under a minute to make a wet latte so we call it so what the heck...if you can work the bar then I'm sure you can remake a latte very quickly. No harm done right?
Much luv
Vanessa Edwards
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Oh sorry but I read some of others writings when it has the name Starbucks in it. I understand some people or a lot of people in some cases get the wrong drink but there is one solution to think. Starbucks should hire people who want to be in the coffee industry rather than just teenagers looking for some extra cash. Then I think Starbucks would do very well. What ya think? If you are thinking anything of it at least. lol soz.
Much luv
Vanessa Edwards
<333
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Since Starbucks is concentrated in the consistence of the quality of coffee drinks, they were locked in a frame, where no good coffee can be made. And although, when they started their business of espresso drinks, people hardly know more about espresso, so they have no way to get it right. Only after more than ten years, there are people who know more about espresso and the way to brew it correctly.
That is the fact. But now, they have the chance to do it well, if they want.
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Permalink Reply by Stickman on
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The most hated request: no foam, extra hot, skim milk, single shot, 16 ounce.
Our solution to the no foam request has been, like many others, to do a small explanation and make the drink that we want but offer it for free if it's not delicious. 9/10 will go for our drink and switch their orders and thank us. Often they will come back and say that they can't get a latte as good as ours anywhere else.
Sometimes we lose people who feel humiliated from our soft-cell schooling in front of their friends but we're usually tactful enough to avoid that.
If we show that we care about quality and try to serve the best drink possible we find the customer is usually pretty happy with our product.
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Permalink Reply by Benza Lance on
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I'm pretty much down with what Sticky just said.
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