Communicating with customers
Setup: afternoon at the Roastery/Lab/Education Center/Coffeehouse. I've been roasting coffees for 3 plus hours and covering the bar since Bry left to go camping a couple hours ago.
Guy walks in, I acknowledge him with a be with you in about a minute just finishing a roast. He says no problem, do you do blended coffees? I start to answer why yes, in addition to roasting single origin coffees I happen to be roasting our Delirium Espresso blend at the moment which is a 4 bean 5 roast post roast blend. I also do a couple pre-roast blends.
He says, I mean coffee drinks in a blender. Oops!
You bet, we make the best Frappe's around. Drop the roast, quickly setup for the next batch and hussle over around the bar.
What kind? (Menu board simply has the current espresso coffees up: two SO's and two blends in espresso grinder hoppers)
Tell me what you like and chances are I can make it four you.
Can you make a white chocolate caramel with whip?
You got it, would you like it with a double shot or quad shot. (Delirium is on rails this afternoon, just quaffed a killer doppio half hour ago...)
Double shot is fine. As leaving he comments, this is excellent.
Obviously not referring to the espresso but the flavor balance of foo-fooness...
Oh well, $5.25 into the register thank-you very much.
Replies to This Discussion
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Permalink Reply by Paul Yates on
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Sometimes, I have a hankering for foo-fooness, myself. Sorry, I just wanted to say foo-foones. :) Way to go, though, Mike. You are one of the most unrelenting I have come to know in the pursuit of coffee excellence, and you graciously make this guy a white chocolate caramel frappe with whip. Customer service with a smile. He'll be back, and someday, you'll be able to talk him into that incredible doppio.
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Permalink Reply by Mike McGinness on
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For me it's really quite simple. I don't equate sweetened flavored beverages with espresso or coffee of any brewing method. But rather just like in competitions and sig drinks they are a different category: in most shop cases dessert beverages with espresso as a component.
To me there's a difference between pursuing coffee excellence and being a narrowed minded coffee Nazi.
And for the record on occasion I to do a foo-foo. Last week had a late afternoon drive of about an hour and a half to make in 90f weather (with busted AC). Made myself a quad shot madagascar vanilla (light on the syrup) iced 16oz latte for the road...
But I got a kick out of myself starting off on "blending coffee" roasts when he meant blended coffee beverage! Yeah I know, I amuse easily:) Now back to finishing bagging!
Paul Yates said:Sometimes, I have a hankering for foo-fooness, myself. Sorry, I just wanted to say foo-foones. :) Way to go, though, Mike. You are one of the most unrelenting I have come to know in the pursuit of coffee excellence, and you graciously make this guy a white chocolate caramel frappe with whip. Customer service with a smile. He'll be back, and someday, you'll be able to talk him into that incredible doppio.
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