The Questionable Order: Tall latte, no foam - Barista Exchange2024-03-28T11:59:09Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:86578?commentId=1688216%3AComment%3A132822&feed=yes&xn_auth=noThis is totally right.
"by N…tag:www.baristaexchange.com,2008-09-05:1688216:Comment:1339262008-09-05T14:09:55.401ZPeter Tamhttps://www.baristaexchange.com/profile/PeterTam
This is totally right.<br />
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"by Nikola Niki Zotic 1 day ago<br />
I agree with most of you guys.We all work in hospitality business,so don't forget that your guests are always right!<br />
If I was owner of "
This is totally right.<br />
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"by Nikola Niki Zotic 1 day ago<br />
I agree with most of you guys.We all work in hospitality business,so don't forget that your guests are always right!<br />
If I was owner of " Nikola Niki Zotic said:Cappuc…tag:www.baristaexchange.com,2008-09-04:1688216:Comment:1331662008-09-04T20:34:23.102ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Nikola Niki Zotic said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A86578&page=5&commentId=1688216%3AComment%3A133061&x=1#1688216Comment132276"><div>Cappuccino has a standard recipe of very consistent texture with 1+1+1 ratio of espresso-milk-microfoam !</div>
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Which, of course, explains the omnipresent 3 oz single cappuccino :)
<cite>Nikola Niki Zotic said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A86578&page=5&commentId=1688216%3AComment%3A133061&x=1#1688216Comment132276"><div>Cappuccino has a standard recipe of very consistent texture with 1+1+1 ratio of espresso-milk-microfoam !</div>
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Which, of course, explains the omnipresent 3 oz single cappuccino :) Matt Davis said:Usually when…tag:www.baristaexchange.com,2008-09-04:1688216:Comment:1328222008-09-04T15:25:19.943ZJames Doylehttps://www.baristaexchange.com/profile/JamesDoyle
<cite>Matt Davis said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A86578&page=4#1688216Comment130714"><div>Usually when someone orders a "latte-no foam" it refers to shops that scoop foam. If your using well textured milk and especially with art on top... you're gunna have a happy customer. Leave them room to explore custom coffee drinks, but make them aware of the goodness that comes out of a well crafted latte, capp,…</div>
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<cite>Matt Davis said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A86578&page=4#1688216Comment130714"><div>Usually when someone orders a "latte-no foam" it refers to shops that scoop foam. If your using well textured milk and especially with art on top... you're gunna have a happy customer. Leave them room to explore custom coffee drinks, but make them aware of the goodness that comes out of a well crafted latte, capp, etc...</div>
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This has been my experience. More often than not, while I'm preparing the drink, I'll say why our lattes may differ from ones that they have had in the past. Finally after they taste it, I'll tell them that I'll remake it with no foam if they want. I haven't had someone request I remake it yet. I also get quite a few requests for lattés with no foam, but whip cream. Usually, I do the same thing and offer to comp the whip cream if they still want it after the drink. Again, most people don't. What is this crazed mermaid l…tag:www.baristaexchange.com,2008-09-04:1688216:Comment:1323002008-09-04T02:34:29.304ZMikehttps://www.baristaexchange.com/profile/slawjava
What is this crazed mermaid lovin' world comin' to when lattes are treated like capps and spoons are used to make them both...Keep freepouring the free world!
What is this crazed mermaid lovin' world comin' to when lattes are treated like capps and spoons are used to make them both...Keep freepouring the free world! I just tried a new shop in a…tag:www.baristaexchange.com,2008-09-04:1688216:Comment:1322862008-09-04T02:11:22.363ZRichard Penneyhttps://www.baristaexchange.com/profile/RichardPenney
I just tried a new shop in a major city and the barista asked if I wanted my Latte dry or wet. Seeing the question on my face they said " Wet is stretched micro foam with no light foam on top and Dry is lots of light foam on top." This is an answer and customer service I like!
I just tried a new shop in a major city and the barista asked if I wanted my Latte dry or wet. Seeing the question on my face they said " Wet is stretched micro foam with no light foam on top and Dry is lots of light foam on top." This is an answer and customer service I like! I agree with most of you guys…tag:www.baristaexchange.com,2008-09-04:1688216:Comment:1322762008-09-04T02:03:20.769ZNikola Niki Zotichttps://www.baristaexchange.com/profile/NikolaNikiZotic
I agree with most of you guys.We all work in hospitality business,so don't forget that your guests are always right!<br />
If I was owner of a coffee shop I will follow the classification of the espresso based beverages from the Italian menu.We don't have to forget that the espresso culture is coming from Italy.Italy was motherland of the espresso machines and they've made the first espresso,cappuccino and latte as well.<br />
So according to their menu there are Cafe Latte and Latte Machiatto.Both of them…
I agree with most of you guys.We all work in hospitality business,so don't forget that your guests are always right!<br />
If I was owner of a coffee shop I will follow the classification of the espresso based beverages from the Italian menu.We don't have to forget that the espresso culture is coming from Italy.Italy was motherland of the espresso machines and they've made the first espresso,cappuccino and latte as well.<br />
So according to their menu there are Cafe Latte and Latte Machiatto.Both of them are more milky with a thin layer(1/4inch)of micro foam on top.Cafe Latte is served in a cup and Latte Machiatto is served in tall glass(Hi Ball).<br />
Cappuccino has a standard recipe of very consistent texture with 1+1+1 ratio of espresso-milk-microfoam ! I'd have to agree with Matt,…tag:www.baristaexchange.com,2008-09-03:1688216:Comment:1309142008-09-03T00:09:01.841ZAdrian Badgerhttps://www.baristaexchange.com/profile/Adrian
I'd have to agree with Matt, for the most part. I would probably take the time to ask the customer to clarify his/her request if this were to happen to me.<br />
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Jason - Since when is the word "usually" considered an absolute? Give a fella some slack! :)
I'd have to agree with Matt, for the most part. I would probably take the time to ask the customer to clarify his/her request if this were to happen to me.<br />
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Jason - Since when is the word "usually" considered an absolute? Give a fella some slack! :) Matt Davis said:Usually when…tag:www.baristaexchange.com,2008-09-02:1688216:Comment:1307382008-09-02T21:55:48.092ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
<cite>Matt Davis said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A86578&page=4&commentId=1688216%3AComment%3A130714&x=1#1688216Comment130714"><div>Usually when someone orders a "latte-no foam" it refers to shops that scoop foam. If your using well textured milk and especially with art on top... you're gunna have a happy customer. Leave them room to explore custom coffee drinks, but make them aware of the goodness that comes out of a…</div>
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<cite>Matt Davis said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A86578&page=4&commentId=1688216%3AComment%3A130714&x=1#1688216Comment130714"><div>Usually when someone orders a "latte-no foam" it refers to shops that scoop foam. If your using well textured milk and especially with art on top... you're gunna have a happy customer. Leave them room to explore custom coffee drinks, but make them aware of the goodness that comes out of a well crafted latte, capp, etc...</div>
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That's not entirely true. You've just made an absolute claim that has been proven to be non-absolute before it was even made. Usually when someone orders a…tag:www.baristaexchange.com,2008-09-02:1688216:Comment:1307142008-09-02T21:43:03.373ZMatt Davishttps://www.baristaexchange.com/profile/MattDavis
Usually when someone orders a "latte-no foam" it refers to shops that scoop foam. If your using well textured milk and especially with art on top... you're gunna have a happy customer. Leave them room to explore custom coffee drinks, but make them aware of the goodness that comes out of a well crafted latte, capp, etc...
Usually when someone orders a "latte-no foam" it refers to shops that scoop foam. If your using well textured milk and especially with art on top... you're gunna have a happy customer. Leave them room to explore custom coffee drinks, but make them aware of the goodness that comes out of a well crafted latte, capp, etc... Nice to hear you, in Mongolia…tag:www.baristaexchange.com,2008-09-02:1688216:Comment:1293822008-09-02T01:07:57.288ZPeter Tamhttps://www.baristaexchange.com/profile/PeterTam
Nice to hear you, in Mongolia.<br />
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<cite>Oyuna said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A86578&page=4&commentId=1688216%3AComment%3A122527&x=1#1688216Comment122527"><div>Same thing happens to me often, just because Mongolians are not really into espresso drinks. Some they don't know the difference between cappuccino and latte or brewed coffee which added some milk or cream. I mean these people want something like their "milk…</div>
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Nice to hear you, in Mongolia.<br />
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<cite>Oyuna said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A86578&page=4&commentId=1688216%3AComment%3A122527&x=1#1688216Comment122527"><div>Same thing happens to me often, just because Mongolians are not really into espresso drinks. Some they don't know the difference between cappuccino and latte or brewed coffee which added some milk or cream. I mean these people want something like their "milk tea".<br/>So my answer is I do not give them flat like nothing. I do it with micro micro foams with thin layer- still on which I could do etching or sketching!<br/>Cheers,</div>
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