Do you smell your shots? - Barista Exchange2024-03-28T12:37:28Zhttps://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?feed=yes&xn_auth=noOne more note: Even though th…tag:www.baristaexchange.com,2009-04-24:1688216:Comment:4434902009-04-24T21:13:53.827ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
One more note: Even though the espresso is at a temp that is high enough to kill whatever bacteria may possibly reach it from your face, the demitasse is not.
One more note: Even though the espresso is at a temp that is high enough to kill whatever bacteria may possibly reach it from your face, the demitasse is not. I would just like to say that…tag:www.baristaexchange.com,2009-04-24:1688216:Comment:4431762009-04-24T17:59:52.408ZTerikahttps://www.baristaexchange.com/profile/Terika
I would just like to say that the customer has no way of knowing whether you are inhaling or exhaling, so they could very well perceive this as unsanitary whether it actually is or not.<br />
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Personally I would find it rather unsettling. I do not want to see something that I am about to ingest that close to somebody else's mouth and nose. But that's just my personal preference.<br />
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<cite>miKe mcKoffee aka Mike McGinness said:…</cite>
I would just like to say that the customer has no way of knowing whether you are inhaling or exhaling, so they could very well perceive this as unsanitary whether it actually is or not.<br />
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Personally I would find it rather unsettling. I do not want to see something that I am about to ingest that close to somebody else's mouth and nose. But that's just my personal preference.<br />
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<cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots#1688216Comment430866"><div><cite>Heath Henley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A430850&x=1#1688216Comment430850"><div>I appreciate your desire to monitor all your shots, but putting your nose to a customers shot seems to be borderline unsanitary.<br/><br/>Still, that's great that you're customers are aware of your routine: it's good to be held to our own standards.</div>
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Nothing unsanitary about it, unless maybe exhaling instead of inhaling. Check your health codes. Do you think Chef's don't smell and taste what leaves their kitchens? People talk about treating coffee as culinary, quality control is a huge part of any culinary endeavor. A shot cannot be judged soley on how it looks.</div>
</blockquote> You are right, there is no ru…tag:www.baristaexchange.com,2009-04-24:1688216:Comment:4429122009-04-24T15:34:26.300ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
You are right, there is no rule that says, "does not smell shots." But, I assure you that you would have a massive reduction in points on barista skill, and presentation. Just saying,... how many of the top shops have been to and seen the barista stick his nose in your cup? Big zero. If you did it to my shot, there would be a complaint.<br />
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<cite>miKe mcKoffee aka Mike McGinness said:…</cite>
You are right, there is no rule that says, "does not smell shots." But, I assure you that you would have a massive reduction in points on barista skill, and presentation. Just saying,... how many of the top shops have been to and seen the barista stick his nose in your cup? Big zero. If you did it to my shot, there would be a complaint.<br />
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<cite>miKe mcKoffee aka Mike McGinness said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots#1688216Comment431835"><div>Maybe your customers would be offended but I've had zero complaints in 18 months and my more knowedgeable customers openly appreciate the attention to quality. Indeed customer service is key, and part of the service is coffee education, and part of education is answering if a novice customer asked why we smell our shots.<br/><br/>As far as smelling your shots in competition I've been through judging qualifications and am 99.99% sure there is nada against smelling your shots. Would be important if you smelled one shot to then smell them all for consistency.<br/><br/>Brady, don't find many shots that are bad from smelling but have tossed a few here and there.<br/><br/>Trust my roaster? That's silly. An exquiste roast of an exquisite bean or blend can be pulled like crap. Even if pulled well ever hear of a stinker or quaker bean? They can sometimes slip through in roast production and just one bad bean can destroy a cup. Smell will find it. But yes more or less I trust my roaster. I should. I am he.<br/><br/>Everyone is free to set their standards however they see fit. I choose to set mine rather high.<br/><br/><cite>Joe Marrocco said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A431111&x=1#1688216Comment431097"><div>Sanitary or not, it is not appealing to the customer to see you sniff their drink. A chef usually tastes behind closed doors, or in a way that is sensitive to the customer's view of the food. Culinary products are not only supposed to TASTE good, but LOOK good as well. The presentation of a product, especially a wonderful shot of espresso, is very VERY important. The aroma of a shot is one of the best resources we have for analysizing a shot. But, if the espresso is pulling well, do you need to analyze it so intensly. I would certainly say no!! I will qualify by saying this, if you were to compete in the USBC and smell your bevs before serving them to the judges, how do you think they would score you. Customer service is key!!</div>
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</blockquote> Maybe your customers would be…tag:www.baristaexchange.com,2009-04-15:1688216:Comment:4318352009-04-15T01:52:14.039ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
Maybe your customers would be offended but I've had zero complaints in 18 months and my more knowedgeable customers openly appreciate the attention to quality. Indeed customer service is key, and part of the service is coffee education, and part of education is answering if a novice customer asked why we smell our shots.<br />
<br />
As far as smelling your shots in competition I've been through judging qualifications and am 99.99% sure there is nada against smelling your shots. Would be important if you…
Maybe your customers would be offended but I've had zero complaints in 18 months and my more knowedgeable customers openly appreciate the attention to quality. Indeed customer service is key, and part of the service is coffee education, and part of education is answering if a novice customer asked why we smell our shots.<br />
<br />
As far as smelling your shots in competition I've been through judging qualifications and am 99.99% sure there is nada against smelling your shots. Would be important if you smelled one shot to then smell them all for consistency.<br />
<br />
Brady, don't find many shots that are bad from smelling but have tossed a few here and there.<br />
<br />
Trust my roaster? That's silly. An exquiste roast of an exquisite bean or blend can be pulled like crap. Even if pulled well ever hear of a stinker or quaker bean? They can sometimes slip through in roast production and just one bad bean can destroy a cup. Smell will find it. But yes more or less I trust my roaster. I should. I am he.<br />
<br />
Everyone is free to set their standards however they see fit. I choose to set mine rather high.<br />
<br />
<cite>Joe Marrocco said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A431111&x=1#1688216Comment431097"><div>Sanitary or not, it is not appealing to the customer to see you sniff their drink. A chef usually tastes behind closed doors, or in a way that is sensitive to the customer's view of the food. Culinary products are not only supposed to TASTE good, but LOOK good as well. The presentation of a product, especially a wonderful shot of espresso, is very VERY important. The aroma of a shot is one of the best resources we have for analysizing a shot. But, if the espresso is pulling well, do you need to analyze it so intensly. I would certainly say no!! I will qualify by saying this, if you were to compete in the USBC and smell your bevs before serving them to the judges, how do you think they would score you. Customer service is key!!</div>
</blockquote> Jesse -D-> said:I kind of…tag:www.baristaexchange.com,2009-04-14:1688216:Comment:4312162009-04-14T19:10:39.709ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Jesse -D-> said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A431111&x=1#1688216Comment430915"><div>I kind of feel the same. It isn't against code, but I don't really want your nose in my shot. Chefs use clean utensils, that is the difference. I say watch your flow and taste a shot every 40min or so. Trust yourself and your roaster and keep you boogers to your self. :-)<br></br> <cite>Heath Henley…</cite></div>
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<cite>Jesse -D-> said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A431111&x=1#1688216Comment430915"><div>I kind of feel the same. It isn't against code, but I don't really want your nose in my shot. Chefs use clean utensils, that is the difference. I say watch your flow and taste a shot every 40min or so. Trust yourself and your roaster and keep you boogers to your self. :-)<br/> <cite>Heath Henley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A430866&x=1#1688216Comment430850"><div>I appreciate your desire to monitor all your shots, but putting your nose to a customers shot seems to be borderline unsanitary.<br/> Still, that's great that you're customers are aware of your routine: it's good to be held to our own standards.</div>
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Ditto. Smell is a nice way of non-destructively evaluating your shot quality, but I'd say this is an every couple of shot "audit" step. The question I have for Mike - do you ever reject a shot that looked great for smelling bad? In other words, how many sub-par espressos do you catch by sniffing that you'd otherwise have served? agree with...
smelling shots…tag:www.baristaexchange.com,2009-04-14:1688216:Comment:4311112009-04-14T17:52:33.997Znik orosihttps://www.baristaexchange.com/profile/nikorosi
agree with...<br />
smelling shots just for your self and in your own cup, to share that knowledge with others is great, so smell it, tell the costumer what they should feel and smell ant thats the key...<br />
thats the point of tasting espresso, to be able to explain to costumers why you are smelling and what you smell...crema, color, body...everything...not shaken but in the cup waiting for costumer...<br />
vivabarista!<br />
<cite>Joe Marrocco said:…</cite>
agree with...<br />
smelling shots just for your self and in your own cup, to share that knowledge with others is great, so smell it, tell the costumer what they should feel and smell ant thats the key...<br />
thats the point of tasting espresso, to be able to explain to costumers why you are smelling and what you smell...crema, color, body...everything...not shaken but in the cup waiting for costumer...<br />
vivabarista!<br />
<cite>Joe Marrocco said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A431097&x=1#1688216Comment431097"><div>Sanitary or not, it is not appealing to the customer to see you sniff their drink. A chef usually tastes behind closed doors, or in a way that is sensitive to the customer's view of the food. Culinary products are not only supposed to TASTE good, but LOOK good as well. The presentation of a product, especially a wonderful shot of espresso, is very VERY important. The aroma of a shot is one of the best resources we have for analysizing a shot. But, if the espresso is pulling well, do you need to analyze it so intensly. I would certainly say no!! I will qualify by saying this, if you were to compete in the USBC and smell your bevs before serving them to the judges, how do you think they would score you. Customer service is key!!</div>
</blockquote> Sanitary or not, it is not ap…tag:www.baristaexchange.com,2009-04-14:1688216:Comment:4310972009-04-14T17:42:17.164ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
Sanitary or not, it is not appealing to the customer to see you sniff their drink. A chef usually tastes behind closed doors, or in a way that is sensitive to the customer's view of the food. Culinary products are not only supposed to TASTE good, but LOOK good as well. The presentation of a product, especially a wonderful shot of espresso, is very VERY important. The aroma of a shot is one of the best resources we have for analysizing a shot. But, if the espresso is pulling well, do you need to…
Sanitary or not, it is not appealing to the customer to see you sniff their drink. A chef usually tastes behind closed doors, or in a way that is sensitive to the customer's view of the food. Culinary products are not only supposed to TASTE good, but LOOK good as well. The presentation of a product, especially a wonderful shot of espresso, is very VERY important. The aroma of a shot is one of the best resources we have for analysizing a shot. But, if the espresso is pulling well, do you need to analyze it so intensly. I would certainly say no!! I will qualify by saying this, if you were to compete in the USBC and smell your bevs before serving them to the judges, how do you think they would score you. Customer service is key!! I kind of feel the same. It i…tag:www.baristaexchange.com,2009-04-14:1688216:Comment:4309152009-04-14T15:35:31.287ZJesse -D->https://www.baristaexchange.com/profile/JesseDarrow
I kind of feel the same. It isn't against code, but I don't really want your nose in my shot. Chefs use clean utensils, that is the difference. I say watch your flow and taste a shot every 40min or so. Trust yourself and your roaster and keep you boogers to your self. :-)<br />
<br />
<cite>Heath Henley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A430866&x=1#1688216Comment430850"><div>I appreciate your desire…</div>
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I kind of feel the same. It isn't against code, but I don't really want your nose in my shot. Chefs use clean utensils, that is the difference. I say watch your flow and taste a shot every 40min or so. Trust yourself and your roaster and keep you boogers to your self. :-)<br />
<br />
<cite>Heath Henley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A430866&x=1#1688216Comment430850"><div>I appreciate your desire to monitor all your shots, but putting your nose to a customers shot seems to be borderline unsanitary.<br/> Still, that's great that you're customers are aware of your routine: it's good to be held to our own standards.</div>
</blockquote> Heath Henley said:I appreciat…tag:www.baristaexchange.com,2009-04-14:1688216:Comment:4308662009-04-14T14:41:38.868ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<cite>Heath Henley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A430850&x=1#1688216Comment430850"><div>I appreciate your desire to monitor all your shots, but putting your nose to a customers shot seems to be borderline unsanitary.<br></br><br></br>Still, that's great that you're customers are aware of your routine: it's good to be held to our own standards.</div>
</blockquote>
Nothing unsanitary about it,…
<cite>Heath Henley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/do-you-smell-your-shots?page=1&commentId=1688216%3AComment%3A430850&x=1#1688216Comment430850"><div>I appreciate your desire to monitor all your shots, but putting your nose to a customers shot seems to be borderline unsanitary.<br/><br/>Still, that's great that you're customers are aware of your routine: it's good to be held to our own standards.</div>
</blockquote>
Nothing unsanitary about it, unless maybe exhaling instead of inhaling. Check your health codes. Do you think Chef's don't smell and taste what leaves their kitchens? People talk about treating coffee as culinary, quality control is a huge part of any culinary endeavor. A shot cannot be judged soley on how it looks. I appreciate your desire to m…tag:www.baristaexchange.com,2009-04-14:1688216:Comment:4308502009-04-14T14:33:17.905ZHeath Henleyhttps://www.baristaexchange.com/profile/HeathHenley
I appreciate your desire to monitor all your shots, but putting your nose to a customers shot seems to be borderline unsanitary.<br />
<br />
Still, that's great that you're customers are aware of your routine: it's good to be held to our own standards.
I appreciate your desire to monitor all your shots, but putting your nose to a customers shot seems to be borderline unsanitary.<br />
<br />
Still, that's great that you're customers are aware of your routine: it's good to be held to our own standards.