This one has been brewing (no pun intended) for awhile, and it is the touchy subject of temperature. As any barista worth his salt knows temperature is a huge factor to be considered when working with coffee. The temperature we brew at, serve at and, most discussed, steam milk to.
Now of course milk is an ingredient all of its own, with its own composition, flavours and in a drink such as a latte milk does make up the vast majority of the drink. This is something some people find especially hard to come to terms with, thinking fantastic espresso can be combined with a milk steamed to 75c and above and still taste good, not so! I regularly have customers come back saying they like the taste of the coffee but "it's not hot!". I'm sure anyone working in specialty coffee has experienced that feeling of dread seeing someone carrying a full cup in your direction, face full of annoyance, on a mission to bad mouth, scald and ruin that coffee you have put so much into.
Occasionally you encounter someone who is genuinely keen to listen, learn and appreciate what you have to say, walking away with a new found knowledge and respect for the drink. However, more often than that it's a struggle to make the aggrieved customer listen to a word you're saying, no matter how long you spend courteously explaining the reasons behind milk temperature being a little cooler than some people are used to. They generally walk away in a huff, probably not to return. Sometimes, as happened recently, they take it further, making personal insults, crossing the line by anyones standards.
I am extremely lucky to have many, many fantastic customers who far outweigh any negatives. What I'd really love though, is to bring the people who don't understand onboard, as its such a better place to be. I think we need to show people how amazing coffee can be, and the only way to do this is to interact, engage and of course show them the effects in the final cup. I endeavour to change these peoples whole thought process of what coffee is and how to enjoy it, it's not a scalding beverage to be left cooling while they enjoy their lunch, it's an experience to be respected, enjoyed and given the time it deserves. Just as they would with the aforementioned lunch.
It's always going to be a challenge, but that adds to the fun! The bottom line is not to disregard these people as coffee ignorants who are to be shunned and shown the door, but a someone who we can introduce to the amazing world of coffee. Think of the reaction when people who think of coffee as a bitter, astringent and challenging drink taste some of the coffees we know are out there, the job satisfaction would be immense.
So let's help these poor, coffee deprived folk come round to our way of thinking and we'll all reap the rewards, and if they won't listen? Well, I'm sure we all know a cafe more suited to their "taste"..
Thanks for reading
Oakley
Pictures courtesy of Walker and Walker
Now of course milk is an ingredient all of its own, with its own composition, flavours and in a drink such as a latte milk does make up the vast majority of the drink. This is something some people find especially hard to come to terms with, thinking fantastic espresso can be combined with a milk steamed to 75c and above and still taste good, not so! I regularly have customers come back saying they like the taste of the coffee but "it's not hot!". I'm sure anyone working in specialty coffee has experienced that feeling of dread seeing someone carrying a full cup in your direction, face full of annoyance, on a mission to bad mouth, scald and ruin that coffee you have put so much into.
Occasionally you encounter someone who is genuinely keen to listen, learn and appreciate what you have to say, walking away with a new found knowledge and respect for the drink. However, more often than that it's a struggle to make the aggrieved customer listen to a word you're saying, no matter how long you spend courteously explaining the reasons behind milk temperature being a little cooler than some people are used to. They generally walk away in a huff, probably not to return. Sometimes, as happened recently, they take it further, making personal insults, crossing the line by anyones standards.
I am extremely lucky to have many, many fantastic customers who far outweigh any negatives. What I'd really love though, is to bring the people who don't understand onboard, as its such a better place to be. I think we need to show people how amazing coffee can be, and the only way to do this is to interact, engage and of course show them the effects in the final cup. I endeavour to change these peoples whole thought process of what coffee is and how to enjoy it, it's not a scalding beverage to be left cooling while they enjoy their lunch, it's an experience to be respected, enjoyed and given the time it deserves. Just as they would with the aforementioned lunch.
It's always going to be a challenge, but that adds to the fun! The bottom line is not to disregard these people as coffee ignorants who are to be shunned and shown the door, but a someone who we can introduce to the amazing world of coffee. Think of the reaction when people who think of coffee as a bitter, astringent and challenging drink taste some of the coffees we know are out there, the job satisfaction would be immense.
So let's help these poor, coffee deprived folk come round to our way of thinking and we'll all reap the rewards, and if they won't listen? Well, I'm sure we all know a cafe more suited to their "taste"..
Thanks for reading
Oakley
