View entire thread: Wet vs. Dry caps What is right??
Posted by BeanGrinder on 2005-07-12 07:53:05 Post Subject:
No doubt, it takes all kinds to make a world. I'd say a large number of my customers judge my barista ability on how much it tastes like *$'s. I've had very loyal customers ask me to duplicate Dunkin Donuts and even Burger King coffee. I've had customers stand over me watching me froth milk to see if I know what I'm doing. In the end, it isn't about my latte art or microfoam like BaristaTrainer was describing...it's about the consumer.
But ElPugDiablo's point can backfire, too...I took a group of people to an authentic Chinese restaurant in our Asian community. This place doesn't serve General Tso's chicken and egg rolls - this is the stuff you'd eat in the corner shop in Beijing. These dumb Americans politely smiled at this cultural outting and agreed among themselves that "authentic" isn't as good as "American Chinese" food. Oh, well, I tried.
Different strokes. The hard part is when you have the wannabe chains out there (like PJ's, Dunkin, etc) who use automatic equipment and offer their waitstaff 40 minutes of training. The muck they turn out is becoming the norm for millions of commuters who don't know the difference and are just looking for something to crack their eyes open.
Okay, okay, sorry to stomp on the soap box. Luvncoffee...you should spend some time with Italian baristas to learn how they do it. If not for your customer, then for your own edification.
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Posted by BeanGrinder on 2005-07-12 07:53:05 Post Subject:
No doubt, it takes all kinds to make a world. I'd say a large number of my customers judge my barista ability on how much it tastes like *$'s. I've had very loyal customers ask me to duplicate Dunkin Donuts and even Burger King coffee. I've had customers stand over me watching me froth milk to see if I know what I'm doing. In the end, it isn't about my latte art or microfoam like BaristaTrainer was describing...it's about the consumer.
But ElPugDiablo's point can backfire, too...I took a group of people to an authentic Chinese restaurant in our Asian community. This place doesn't serve General Tso's chicken and egg rolls - this is the stuff you'd eat in the corner shop in Beijing. These dumb Americans politely smiled at this cultural outting and agreed among themselves that "authentic" isn't as good as "American Chinese" food. Oh, well, I tried.
Different strokes. The hard part is when you have the wannabe chains out there (like PJ's, Dunkin, etc) who use automatic equipment and offer their waitstaff 40 minutes of training. The muck they turn out is becoming the norm for millions of commuters who don't know the difference and are just looking for something to crack their eyes open.
Okay, okay, sorry to stomp on the soap box. Luvncoffee...you should spend some time with Italian baristas to learn how they do it. If not for your customer, then for your own edification.
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