cappuccino question - Barista Exchange2024-03-29T15:37:31Zhttps://www.baristaexchange.com/forum/topics/cappuccino-question?commentId=1688216%3AComment%3A325627&x=1&feed=yes&xn_auth=noThanks for your feedback Alex…tag:www.baristaexchange.com,2009-02-06:1688216:Comment:3256272009-02-06T13:00:30.783Zannalie glazenhttps://www.baristaexchange.com/profile/annalieglazen
Thanks for your feedback Alex. People are definitely trying to get educated here in Ohio and we're trying in our own small way to help that along. While we do offer the monster 16oz drink for those that just don't get it, we have decided to list our cappuccino's and latte's as "classics" opening up the opportunity for conversation. Our 2nd cafe opens in 12 days----but I think I'm going to reformat our menu's to ask "so, what exactly is a cappuccino?" too! It blatantly opens the door to…
Thanks for your feedback Alex. People are definitely trying to get educated here in Ohio and we're trying in our own small way to help that along. While we do offer the monster 16oz drink for those that just don't get it, we have decided to list our cappuccino's and latte's as "classics" opening up the opportunity for conversation. Our 2nd cafe opens in 12 days----but I think I'm going to reformat our menu's to ask "so, what exactly is a cappuccino?" too! It blatantly opens the door to education without any tippy-toeing around the answer. It's perfect, really! Thanks.<br />
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<cite>Alex said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/cappuccino-question?page=2&commentId=1688216%3AComment%3A325489&x=1#1688216Comment325537"><div>For me this thread is quite fascinating - we just don't have the issues you're describing down here in Oz.<br/> <br/>
Our takeaways come in two sizes - regular (8oz), and large (12oz). Our have-ins also come in two sizes, but are significantly smaller. Our large have-ins are all served in 8oz cups, and the regular have-ins range between 4oz and about 6.5oz depending on the drink.<br/>
I have to say, if I were to open a cafe in the states I wouldn't do things any differently - I would focus on doing things perfectly to these standards with little room for flexibility. I wouldn't lose customers - I just wouldn't gain a bunch - those who want 16oz or 20oz lattes can go elsewhere, we have no place for you here.<br/>
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End rant.</div>
</blockquote> For me this thread is quite f…tag:www.baristaexchange.com,2009-02-06:1688216:Comment:3255372009-02-06T10:56:34.736ZAlexhttps://www.baristaexchange.com/profile/Alex21
For me this thread is quite fascinating - we just don't have the issues you're describing down here in Oz.<br />
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Our takeaways come in two sizes - regular (8oz), and large (12oz). Our have-ins also come in two sizes, but are significantly smaller. Our large have-ins are all served in 8oz cups, and the regular have-ins range between 4oz and about 6.5oz depending on the drink.<br />
I have to say, if I were to open a cafe in the states I wouldn't do things any differently - I would focus on doing things…
For me this thread is quite fascinating - we just don't have the issues you're describing down here in Oz.<br />
<br />
Our takeaways come in two sizes - regular (8oz), and large (12oz). Our have-ins also come in two sizes, but are significantly smaller. Our large have-ins are all served in 8oz cups, and the regular have-ins range between 4oz and about 6.5oz depending on the drink.<br />
I have to say, if I were to open a cafe in the states I wouldn't do things any differently - I would focus on doing things perfectly to these standards with little room for flexibility. I wouldn't lose customers - I just wouldn't gain a bunch - those who want 16oz or 20oz lattes can go elsewhere, we have no place for you here.<br />
<br />
End rant. I can't believe all the great…tag:www.baristaexchange.com,2009-01-08:1688216:Comment:2843062009-01-08T20:43:50.078Zannalie glazenhttps://www.baristaexchange.com/profile/annalieglazen
I can't believe all the great feedback. I just joined barista exchange and was not expecting such an open and honest forum of communication. What a great tool for coffee geeks! I will definitely use the "thick latte" as a means for education and I think I will use the "classic" subsection for our traditional espresso drinks. Thank you! Thank you! Thank you!
I can't believe all the great feedback. I just joined barista exchange and was not expecting such an open and honest forum of communication. What a great tool for coffee geeks! I will definitely use the "thick latte" as a means for education and I think I will use the "classic" subsection for our traditional espresso drinks. Thank you! Thank you! Thank you! At our place in Reno, we simp…tag:www.baristaexchange.com,2009-01-08:1688216:Comment:2838992009-01-08T17:51:49.425ZJoey Trujillohttps://www.baristaexchange.com/profile/joeytri
At our place in Reno, we simply have everything on our menu listed as "traditional" drinks... we've let our customers know (those who want a 12 oz. "cappuccino" for example) that they simply let the person at the register know this fact and we'll charge them for a 12 oz. latte and cappuccinotize :D the foam a little for them... After a very short time, we came to know by memory those customers who ordered the drinks to their specific liking.
At our place in Reno, we simply have everything on our menu listed as "traditional" drinks... we've let our customers know (those who want a 12 oz. "cappuccino" for example) that they simply let the person at the register know this fact and we'll charge them for a 12 oz. latte and cappuccinotize :D the foam a little for them... After a very short time, we came to know by memory those customers who ordered the drinks to their specific liking. If you do the Traditional and…tag:www.baristaexchange.com,2009-01-08:1688216:Comment:2834242009-01-08T07:19:22.086ZJames Doylehttps://www.baristaexchange.com/profile/JamesDoyle
If you do the Traditional and American menus, just put the cappuccino on the Traditional side. I've never had a customer walk out because I wouldn't make a bigger cappuccino, but I have had several come back after they tasted how a real capp tastes. Also, kudos to you for only serving 12oz and below. It may seem like you lose some business at first, but I assure you in the long run you'll be happier with the decision. As more and more customers start to "get it," the new customers will simply…
If you do the Traditional and American menus, just put the cappuccino on the Traditional side. I've never had a customer walk out because I wouldn't make a bigger cappuccino, but I have had several come back after they tasted how a real capp tastes. Also, kudos to you for only serving 12oz and below. It may seem like you lose some business at first, but I assure you in the long run you'll be happier with the decision. As more and more customers start to "get it," the new customers will simply follow suit and it is awesome watching a customer's drink become smaller and smaller until eventually he or she can appreciate straight espresso. Clarification, when handing t…tag:www.baristaexchange.com,2009-01-08:1688216:Comment:2832902009-01-08T04:06:39.852ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
Clarification, when handing them their "thick latte" it's verbalized and hence opens the door to education as mentioned. There is no room for question they are not getting a 16oz (or whatever size) cappuccino but are getting a thick latte.<br />
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Some customers want to be educated, some most definitely do not. Unasked for "education" can easily be taken as or perceived as correction by a customer. <b>That</b> is the customer service lesson I had to learn.
Clarification, when handing them their "thick latte" it's verbalized and hence opens the door to education as mentioned. There is no room for question they are not getting a 16oz (or whatever size) cappuccino but are getting a thick latte.<br />
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Some customers want to be educated, some most definitely do not. Unasked for "education" can easily be taken as or perceived as correction by a customer. <b>That</b> is the customer service lesson I had to learn. mike mcKoffee wrote:"If a cus…tag:www.baristaexchange.com,2009-01-08:1688216:Comment:2832402009-01-08T03:26:59.963ZJohn Phttps://www.baristaexchange.com/profile/JohnP49
<b>mike mcKoffee wrote:</b><i>"If a customer asks for a 8, 12 or 16oz cappuccino I no longer "correct" them (big customer service mistake)..."</i><br />
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Customers are begging to be educated, leaving them with the notion that there are some vast array of cappuccino really goes against how you've positioned yourself.<br />
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Correction is negative.<br />
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Education is positive.<br />
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Educate!
<b>mike mcKoffee wrote:</b><i>"If a customer asks for a 8, 12 or 16oz cappuccino I no longer "correct" them (big customer service mistake)..."</i><br />
<br />
Customers are begging to be educated, leaving them with the notion that there are some vast array of cappuccino really goes against how you've positioned yourself.<br />
<br />
Correction is negative.<br />
<br />
Education is positive.<br />
<br />
Educate! We also use two separate menu…tag:www.baristaexchange.com,2009-01-08:1688216:Comment:2831982009-01-08T02:46:17.054ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
We also use two separate menu board listings: <b>Traditional</b> offering espresso (2.5oz ACF demi), macchiato (3oz ACF demi), con panna (also 3oz) and cappuccino (6oz ACF) and <b>American Coffee House</b>offering 8, 12 & 16oz (porcelain or paper) Americanos, lattes, flavored lattes and mochas. FWIW all beverages double shots (or quad if requested), no split shots. (Tough to split a shot when <i>all</i> shots pulled nekkid.:-)<br />
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If a customer asks for a 8, 12 or 16oz cappuccino I no longer…
We also use two separate menu board listings: <b>Traditional</b> offering espresso (2.5oz ACF demi), macchiato (3oz ACF demi), con panna (also 3oz) and cappuccino (6oz ACF) and <b>American Coffee House</b>offering 8, 12 & 16oz (porcelain or paper) Americanos, lattes, flavored lattes and mochas. FWIW all beverages double shots (or quad if requested), no split shots. (Tough to split a shot when <i>all</i> shots pulled nekkid.:-)<br />
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If a customer asks for a 8, 12 or 16oz cappuccino I no longer "correct" them (big customer service mistake), simply inject a bit more air for thicker microfoam than normal for our lattes. And hand them their "thick latte". Now if they ask why I called it a thick latte rather than cappuccino the door is open to size and flavor ratio education. Our traditional is built with…tag:www.baristaexchange.com,2009-01-08:1688216:Comment:2831132009-01-08T02:00:17.820ZBradyhttps://www.baristaexchange.com/profile/Brady
Our traditional is built with a 14 gram double pulled ristretto (which may surprise some here - namely Jason H). I explain that to be truly authentic the drink should contain only a single espresso, and do offer it this way, but recommend a double to better achieve the "perfect balance" that a good cappuccino should exhibit.
Our traditional is built with a 14 gram double pulled ristretto (which may surprise some here - namely Jason H). I explain that to be truly authentic the drink should contain only a single espresso, and do offer it this way, but recommend a double to better achieve the "perfect balance" that a good cappuccino should exhibit. May i know is the traditonal…tag:www.baristaexchange.com,2009-01-08:1688216:Comment:2830872009-01-08T01:45:21.039Zboydhttps://www.baristaexchange.com/profile/boyd
May i know is the traditonal size cappuccino size served with single or double shot espresso?
May i know is the traditonal size cappuccino size served with single or double shot espresso?