Splenda Scuffle
Now, first off, I used to drink Splenda, and this has nothing to do with Splenda itself, but more along the lines of drink making. A similar post was on Coffeed but I decided I'd like the BaristaExchange's community answer.
The other day, I had a customer come in and asked for 3 Splendas on the bottom of her cup before I started her latte. I was hesitant, but complied. This sparked a recent discussion amongst my manager and a few baristas at Trabant.
*From here forth, "Splenda" is interchangeable with any other sweetner brand*
The way I see it, Splenda is an additive. Correct me if I'm wrong, but there is no nutiritional reason that someone MUST have Splenda in their coffee. I was presented with the possibility that perhaps adding chocolate to a mocha, was like adding Splenda (or Sweet N Low or w/e) to a latte. It was argued that I add the Splenda to the espresso instead of having someone dump it ontop of a rosetta I poured and have my latte art mush up. My main argument was that people, for the most part, who are adding things to their drinks are rarely seen (at my cafe, or at least by me) first trying their drink, and then adjusting accordingly. The Splenda adders are people who have ordered "Venti" Lattes and are in the habit of always dumping sweetner to their bitter espresso beverage. My main argument was that these people are not used to naturally delicious espresso beverages. They are used to the bitter SBUX shots or the McLatte. I'll admit it, when I was still drinking SBUX, I would add Sugar in the Raw to my latte.
So, should I allow my customers to have me mix in their sweet chemicals to my espresso, or should I just point to the condiment bar where they can "Mix to Taste?"
The other day, I had a customer come in and asked for 3 Splendas on the bottom of her cup before I started her latte. I was hesitant, but complied. This sparked a recent discussion amongst my manager and a few baristas at Trabant.
*From here forth, "Splenda" is interchangeable with any other sweetner brand*
The way I see it, Splenda is an additive. Correct me if I'm wrong, but there is no nutiritional reason that someone MUST have Splenda in their coffee. I was presented with the possibility that perhaps adding chocolate to a mocha, was like adding Splenda (or Sweet N Low or w/e) to a latte. It was argued that I add the Splenda to the espresso instead of having someone dump it ontop of a rosetta I poured and have my latte art mush up. My main argument was that people, for the most part, who are adding things to their drinks are rarely seen (at my cafe, or at least by me) first trying their drink, and then adjusting accordingly. The Splenda adders are people who have ordered "Venti" Lattes and are in the habit of always dumping sweetner to their bitter espresso beverage. My main argument was that these people are not used to naturally delicious espresso beverages. They are used to the bitter SBUX shots or the McLatte. I'll admit it, when I was still drinking SBUX, I would add Sugar in the Raw to my latte.
So, should I allow my customers to have me mix in their sweet chemicals to my espresso, or should I just point to the condiment bar where they can "Mix to Taste?"
Replies to This Discussion
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Permalink Reply by Jason Haeger on
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I knew you would. ;)
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Permalink Reply by Brady on
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Good points, all. I like where things ended up here. Pardon me while I jump back 11 hours or so...
I disagree with the idea that a customer-sweetened shot is garbage that doesn't benefit greatly from specialty beans, equipment, and our best technique. A double espresso with 2 sugars made by any of us present here will be the best it can be, and better than anything from a green apron.
The "please try it first" is great. So good that you had another convert yesterday, he'll never forget you. Nice to make an impact. My point above was, once you get beyond that point, they try it the "right way" and are NOT a convert, is their drink not better if you do the dirty work for them? Isn't that our goal - make them the best drink we can and have them enjoy it?
To the 8oz uber-long pull double... I'm sure you approached it the same way by trying to figure out what he was looking for in his drink and making him a better quality alternative to try? Maybe an americano with an extra shot? Some people just like what they like... and whatever that dude liked about his 8oz double, I'm sure he considered the one you made him to be a fine example. I'm sure it was far better than if you'd have just said "whatever" and slapped together something with stale beans, no tamp, and cruddy gear. (I may actually try one this afternoon out of morbid curiosity... then again, maybe not).
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sounds like a café crema to me.
It takes a pretty coarse grind.
While it's not my preference, it's not as horrible as I expected.
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I guess I just don't get that drink. Just made one, and it tasted just like an americano made with sink shots... not as nasty as I expected, but with very few redeeming qualities (to my taste).
I know there are a few guys like this around - anyone tried giving them a delicious americano of the same volume instead?
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I've never had one that didn't know the difference and preferred a cafe crema.
In other words, not I.
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You know... this reminds me of an experience I had with our neighbors in the shopping center. A very nice Lebanese couple that love their Turkish coffee. I don't have an ibrik at the store, so once offered them a straight double instead.
My thinking (and explanation) was that this would not be Turkish coffee but was similarly rich, strong, and thick and could be sweetened to give them something they might enjoy as an alternative. You know - something different but similar, with the potential to be better since it was made with fresher coffee, etc.
They hated it. It was a well-made espresso too. I couldn't believe it.
Oh well.
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Well, they're not the same drinks.
If you've ever had Turkish coffee, you'll understand how they could love one but hate the other.
It's a totally different drink.
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Permalink Reply by Joe Stormer on
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Alright, so we have two options: Option A can really make us look like asses, and Option B leads to pent-up bitterness. If it really is lose-lose, I would choose the option that produces a perpetual sensation of moral superiority. That's much more enjoyable.
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I don't like to be compared to the bourgeoisie, but I'm lucky enough to have a logically argument to against such an allegation.
The difference between the buyers of your building and the sentiment being expressed in this discussion is that your new landlords stand to make material gains by changing your lifestyle. A coffee shop, on the other hand, is not going to be making more money by shifting a 20oz nonfat split-shot mocha drinker to drinking doppios. That's like calling an artist "bourgeoisie" for refusing to accept a commission for a painting of a dog wearing a smoking jacket and holding a glass of brandy ("could you let the shots run twice as long?"); or calling a bicycle mechanic bourgeoisie for refusing to build a frame which he or she suspects to be unsafe (Splenda).
I agree about how have to "take one in the gut" sometimes. Sometimes we have to choose between making money or making/painting/writing only the coffee/art/articles we personally respect. The day I have my own shop with a line around the block I'll limit my menu to doppio, macchiatto, cappuccino, and brewed coffee only. But until then, it's pretty stupid to think that that is a sane business practice.
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I just wanted to point out that the Bourgeoise was the middle class.
I don't consider us to be on par with Starbucks, and thus, I consider this an inaccurate analogy.
And for the on-topic portion of my reply, I think we need to realize and accept that we are serving a niche market, and while that niche is growing, it does have limitations.
One cannot be all things to all people.
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I absolutely agree.
Be proud of what you serve, or don't serve it.
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Permalink Reply by Alex Negranza on
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Do baristas have a choice in what they do and do not serve? I won't serve shots that I belive to be over/under extracted or that aren't of the highest quality, including a 12 oz latte with 3 splendas? or 1.5oz of honey? I would've voted for no splenda if it was up to the baristas at each shop. But it's not my decision, not my business, and I respect that. We offer it, but I don't ever expect to go anywhere and be high demand because I'm too lazy to do it myself.
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