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 Spencer on
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Happy to be of assistance!
Congratualtions for helping make the consumer happy!
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Permalink Reply by Alex Negranza on
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I'm all about Customer Service...indeed.
but I disagree with the below...
"Remember - what's the best coffee?........it's the one that sells!"
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Permalink Reply by Rich Westerfield on
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Another possibility here is that the customer actually wants a cafe au lait (espresso or dark roast coffee + steamed milk) or a flat white (espresso + steamed milk) but don't know to call it by either name. If that's the case, it's a perfectly reasonable request and there should be no separate layer of foam, not even microfoam. I'd simply tell them that's what it is and in the future there would be less ambiguity if they requested it by whichever of the two names you choose to call it.
I don't get the "give them a flat, crappy latte" point. A flat white is easy enough to make, simply steam milk for a latte, then fold the top foamier layer into the rest of the milk so it's all the same consistency before pouring. Lots of folks do prefer "no foam" options and a good barista should be able to accomodate that without being offended because they don't get to show off their art skills.
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Permalink Reply by rob on
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It is indeed easy enough to pour someone a 'flat white' I guess....which I have never heard of. I suppose you do get a feel for which customers prefer their lattes in different ways.
The thing is, that is what starsucks and other corporate coffee are pouring for people people. Either 'flat whites' or extra foamy lattes.
Is it a reasonable request...perhaps it is. But my guess is 75 % f the people who order a latte with no foam do so because they have received a drink from somewhere else with sea foam on it....that's not desirable. So the question then is do they want an au lait or a flat white OR do they want a latte that is prepared correctly? It is probably a mix of both...
So are there then even more options for people..."did you want a latte...or a flat white...or an au lait..or a ....?" Do you have the flat white on your menu?
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The Aussies and NZ's here can probably do a better job of explaining the nuances between a flat white (extremely popular there) and a well-executed latte and why their customers may prefer one over the other.
Any takers from down under to elaborate?
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Permalink Reply by Peter Tam on
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What does it really mean by "well-executed latte"?
After Caffe Latte went to US, it was changed. I do not know how it happened in Australia. Anyway, it is the result of confused concepts of those coffee drinks. Why not to we get it back to the same concepts worldwide, both for the ease of baristas' work and clients' order?
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Permalink Reply by Alun Evans on
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Generally a flat white will still have a very small amount of foam on top, the milk is steamed to a velverty, soft consistancy. In NZ most flat whites are served in smaller 160-180ml cups. A double shot is the norm.
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From the Wikipedia definition- "A flat white is a coffee beverage served in Australia and New Zealand, prepared with espresso and milk. The drink is generally made with an ⅓ espresso and ⅔ steamed milk. The volumised milk is prepared by folding the top layer into the lower layers [1].
A flat white is the same as a properly made North American Cafe Latte, but differs from a Starbucks style latte in the preparation of the milk. Australian lattes and flat whites are usually served in 215-240ml cups, making them stronger than some lattes in other countries"...
but most cafes I know in NZ use smaller than the cup size indicated above
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