Murky Coffee: Bring your own "cup" - Barista Exchange2024-03-28T23:00:13Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:106716?commentId=1688216%3AComment%3A108604&feed=yes&xn_auth=noAt a $B in Saginaw (Sagnasty)…tag:www.baristaexchange.com,2008-08-09:1688216:Comment:1141622008-08-09T15:26:31.899ZWilson Hineshttps://www.baristaexchange.com/profile/WilsonHines
At a $B in Saginaw (Sagnasty) MI.<br />
Dude had the audacity to order a triple espresso over ice.<br />
Then the Barista just looked at him and said "Are you kidding? "<br />
Then she made the drink. At first I thought she wasn't going to make it. She must have been new! LOL!
At a $B in Saginaw (Sagnasty) MI.<br />
Dude had the audacity to order a triple espresso over ice.<br />
Then the Barista just looked at him and said "Are you kidding? "<br />
Then she made the drink. At first I thought she wasn't going to make it. She must have been new! LOL! I read the post on this guy's…tag:www.baristaexchange.com,2008-08-08:1688216:Comment:1139122008-08-08T16:42:32.424ZChris Hatelyhttps://www.baristaexchange.com/profile/ChrisHately
I read the post on this guy's blog a while back, and it nearly had me shouting at small children who walked past. Fair enough, I'm all for giving customers coffee the way they want it. However, I also respect Nick's decision to not serve certain drinks. It's his cafe, and he has the right to choose what atmosphere the cafe has. If that is one of hardcore coffee, served the way coffee really should be served, then more power to him. As for the 'tip' the guy left, that is totally out of order,…
I read the post on this guy's blog a while back, and it nearly had me shouting at small children who walked past. Fair enough, I'm all for giving customers coffee the way they want it. However, I also respect Nick's decision to not serve certain drinks. It's his cafe, and he has the right to choose what atmosphere the cafe has. If that is one of hardcore coffee, served the way coffee really should be served, then more power to him. As for the 'tip' the guy left, that is totally out of order, and if he thinks that it was clever, or some kind of intelligent protest, then he's even more of a c*ck than I thought.<br />
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And as for Nick's reply (which I read first, lol), good on you mate. Don't let ar*eholes like that push you around.<br />
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Cheers,<br />
Chris Hi Denise, Sorry for the dela…tag:www.baristaexchange.com,2008-08-07:1688216:Comment:1137112008-08-07T22:05:01.879ZMike Spencehttps://www.baristaexchange.com/profile/MikeSpence
Hi Denise, Sorry for the delay - Work has kept me away from here :). We can handle these requests in a variety of ways. You can create custom comments or modifiers to tackle these.<br />
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<cite>Denise Smith said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A106716#1688216Comment106860"><div>Just so i can better understand how to handle special requests when we open...<br></br>Three shots, a cup and some ice... not a problem if that is it.<br></br>This ghetto…</div>
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Hi Denise, Sorry for the delay - Work has kept me away from here :). We can handle these requests in a variety of ways. You can create custom comments or modifiers to tackle these.<br />
<br />
<cite>Denise Smith said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A106716#1688216Comment106860"><div>Just so i can better understand how to handle special requests when we open...<br/>Three shots, a cup and some ice... not a problem if that is it.<br/>This ghetto latte talk? If it's rung up as three singles or a double and a single (but served in a single cup) then the added cost of the additional paper products and condiments could cover the additional dairy product. Would that work?<br/>Also Mike, will my SP-1 Selby Soft be able to handle these personalized requests? I don't speak Starbuckese so all these half this and decalf, double, watchamacalit in a tall cup with crushed ice not cubed...<br/>I guess I'm just going to have to hang out here and keep learning...<br/>~80)</div>
</blockquote> To all parties involved in th…tag:www.baristaexchange.com,2008-08-02:1688216:Comment:1121472008-08-02T03:19:58.545ZSarahhttps://www.baristaexchange.com/profile/Sarah54
To all parties involved in this "incident", all I have to say is:<br />
<br />
Relax. It's just coffee.<br />
<br />
P.S., my favorite iced drink is a double shot with an ounce or two of half and half over ice. Yum!
To all parties involved in this "incident", all I have to say is:<br />
<br />
Relax. It's just coffee.<br />
<br />
P.S., my favorite iced drink is a double shot with an ounce or two of half and half over ice. Yum! Brady said:Perhaps it is not…tag:www.baristaexchange.com,2008-07-24:1688216:Comment:1096492008-07-24T19:28:18.827ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A106716&page=2&commentId=1688216%3AComment%3A109644&x=1#1688216Comment109644"><div>Perhaps it is not the espresso that changes, rather your taste buds...<br></br> <br></br> Its pretty well documented that the perceived sweetness of something drops as it gets really cold. If you turn down the sweetness in your perfectly balanced espresso shot, what are you left…</div>
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<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A106716&page=2&commentId=1688216%3AComment%3A109644&x=1#1688216Comment109644"><div>Perhaps it is not the espresso that changes, rather your taste buds...<br/> <br/>
Its pretty well documented that the perceived sweetness of something drops as it gets really cold. If you turn down the sweetness in your perfectly balanced espresso shot, what are you left with?</div>
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That very much depends on the blend/coffee/roast, and I stated elsewhere that I suspect the "Shock" is an inherent astringency increasing in proportion to other flavors. If there are no roasting or processing errors(yeah right!), there will be no "shock".<br />
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Pure speculation, but that's in-line with what you've just said. Perhaps it is not the espress…tag:www.baristaexchange.com,2008-07-24:1688216:Comment:1096442008-07-24T19:23:37.598ZBradyhttps://www.baristaexchange.com/profile/Brady
Perhaps it is not the espresso that changes, rather your taste buds...<br />
<br />
Its pretty well documented that the perceived sweetness of something drops as it gets really cold. If you turn down the sweetness in your perfectly balanced espresso shot, what are you left with?
Perhaps it is not the espresso that changes, rather your taste buds...<br />
<br />
Its pretty well documented that the perceived sweetness of something drops as it gets really cold. If you turn down the sweetness in your perfectly balanced espresso shot, what are you left with? liz said:Your right about the…tag:www.baristaexchange.com,2008-07-24:1688216:Comment:1095112008-07-24T05:19:12.817Zmike cubbagehttps://www.baristaexchange.com/profile/mikecubbage
<cite>liz said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A106716&x=1&page=2#1688216Comment109011"><div>Your right about the espresso over ice! Its a fairly common coffee myth that pouring the shots over ice changes the chemical composition or makes a change in the acidity. They usually say it shocks the espresso. There is no such thing! The chemical composition stays the same. The acidity stays the same and the flavor stays the…</div>
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<cite>liz said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A106716&x=1&page=2#1688216Comment109011"><div>Your right about the espresso over ice! Its a fairly common coffee myth that pouring the shots over ice changes the chemical composition or makes a change in the acidity. They usually say it shocks the espresso. There is no such thing! The chemical composition stays the same. The acidity stays the same and the flavor stays the same.<br/> When I pull the shots directly over my gelato I always want to say "LOOK SHOCKED! Come on please look shocked" but it never does! Affagato (gelato drowned in espresso) has been around for ever.
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my reply<br />
i couldn't disagree more. i don't know the physics behind it, but there is definitely a substantial taste difference. try it lets all learn something from…tag:www.baristaexchange.com,2008-07-24:1688216:Comment:1095082008-07-24T05:15:59.527Zmike cubbagehttps://www.baristaexchange.com/profile/mikecubbage
lets all learn something from this fiasco. i tried a blind taste test adding shots directly over ice in one cup and shots over ice and water in the other. i was AMAZED at the difference. try it!
lets all learn something from this fiasco. i tried a blind taste test adding shots directly over ice in one cup and shots over ice and water in the other. i was AMAZED at the difference. try it! even though it doesnt need to…tag:www.baristaexchange.com,2008-07-24:1688216:Comment:1093602008-07-24T00:51:26.802ZBenza Lancehttps://www.baristaexchange.com/profile/BenzaLance
even though it doesnt need to be said again, I agree with Jay.<br />
I do want to say somethin else, though: When you're reading someone's blog/article/whatever, and in this instance, the customers, does it put you off that every other word that guy typed was "fuck"? I mean, I know I use that language all the time, but I do it to make up for my lack of vocab, and my relative retardedness. That being said, if I'm trying to make a point, I refrain from that, because, frankly, it makes the dude sound…
even though it doesnt need to be said again, I agree with Jay.<br />
I do want to say somethin else, though: When you're reading someone's blog/article/whatever, and in this instance, the customers, does it put you off that every other word that guy typed was "fuck"? I mean, I know I use that language all the time, but I do it to make up for my lack of vocab, and my relative retardedness. That being said, if I'm trying to make a point, I refrain from that, because, frankly, it makes the dude sound like a 13 year old that discovered "Bro, using 'fuck' totally makes me more of a man!"<br />
I can't vouch for Nick, because I haven't seen his response personally, but this really puts me off.<br />
Anybody else? Well put.tag:www.baristaexchange.com,2008-07-23:1688216:Comment:1091502008-07-23T16:53:12.080ZJustin Millshttps://www.baristaexchange.com/profile/JustinMills
Well put.
Well put.