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
-
Permalink Reply by Nikola Niki Zotic on
-
I agree with most of you guys.We all work in hospitality business,so don't forget that your guests are always right!
If I was owner of a coffee shop I will follow the classification of the espresso based beverages from the Italian menu.We don't have to forget that the espresso culture is coming from Italy.Italy was motherland of the espresso machines and they've made the first espresso,cappuccino and latte as well.
So according to their menu there are Cafe Latte and Latte Machiatto.Both of them are more milky with a thin layer(1/4inch)of micro foam on top.Cafe Latte is served in a cup and Latte Machiatto is served in tall glass(Hi Ball).
Cappuccino has a standard recipe of very consistent texture with 1+1+1 ratio of espresso-milk-microfoam !
-
Permalink Reply by Richard Penney on
-
I just tried a new shop in a major city and the barista asked if I wanted my Latte dry or wet. Seeing the question on my face they said " Wet is stretched micro foam with no light foam on top and Dry is lots of light foam on top." This is an answer and customer service I like!
-
Permalink Reply by Mike on
-
What is this crazed mermaid lovin' world comin' to when lattes are treated like capps and spoons are used to make them both...Keep freepouring the free world!
-
Permalink Reply by James Doyle on
-
Matt Davis said:Usually when someone orders a "latte-no foam" it refers to shops that scoop foam. If your using well textured milk and especially with art on top... you're gunna have a happy customer. Leave them room to explore custom coffee drinks, but make them aware of the goodness that comes out of a well crafted latte, capp, etc...
This has been my experience. More often than not, while I'm preparing the drink, I'll say why our lattes may differ from ones that they have had in the past. Finally after they taste it, I'll tell them that I'll remake it with no foam if they want. I haven't had someone request I remake it yet. I also get quite a few requests for lattés with no foam, but whip cream. Usually, I do the same thing and offer to comp the whip cream if they still want it after the drink. Again, most people don't.
-
Permalink Reply by Brady on
-
Nikola Niki Zotic said:Cappuccino has a standard recipe of very consistent texture with 1+1+1 ratio of espresso-milk-microfoam !
Which, of course, explains the omnipresent 3 oz single cappuccino :)
-
Permalink Reply by Peter Tam on
-
This is totally right.
"by Nikola Niki Zotic 1 day ago
I agree with most of you guys.We all work in hospitality business,so don't forget that your guests are always right!
If I was owner of "
- ‹ Previous
- 1
- …
- 3
- 4
- 5
- Next ›
Barista Exchange Partners
Barista Exchange Friends
Keep Barista Exchange Free
Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!
© 2024 Created by Matt Milletto.
Powered by
