Hi Fellow COffee friends.!

 

Purest Café would like to treat all baristas & roasters & producers & personel in the coffee world to a special Honey Macchiato (50% off)!!! Happy Holidays!!!

 

Wishes best to everyone, and peace to our world!

purestcafe.net

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Sorry for gliding off-topic, Tommy was just caught in the middle of me responding to Ronette's wish that we should let Americans have all the syrups, sweeteners, milk and whipped cream you want as that is in the American culture.

I am not talking about Tommy here, but if you put whatever your customer wants in their "coffee drink" what difference is it between you and another Starbucks, Mc Cafe or Seattle's Best outlet?    Why should you then be called a "specialty coffee retailer" and the chains not?

 

 

 


Brady said

Oscar Nyman said:

Ronette, with a risk of sounding snobby again :-) sorry, but I think that we in the specialty coffee industry should push/promote distinctive quality COFFEE. There are plenty of NON specialty coffee outlets almost everywhere that uses low grade, over-roasted coffee, why not leave the syrup fuelled menu items to them, they need all then syrups, whipped cream and chocolate chips to cover up their bad coffee.

 


So does that sound like the approach the OP is taking?



Tommy said:

Hi Brady,

 

 

I put the honey on the top to add a gentle sweet texture to the macchiato, yet doesn't overpower the espresso.


Ooohhh... he's adding sugar to a latte, then putting whipped cream and honey on top.

Seriously? Cut the dude some slack here.

Though I don't disagree with your thought here, you seem to be putting words in a lot of peoples' mouths.

 

What Ronette said was that many Americans liked sweeter drinks.  Do you disagree with that?  A retailer operating in this environment can choose to approach this in a couple of ways.  Giving the customer exactly what they like is one way, denying this and giving them what you think they should like instead is another.  Most of us operate somewhere in the middle of this spectrum.

 

For example, my store offers big sweet drinks.  We do this because that is what 95% of our rural/suburban customer base is looking for in a neighborhood cafe.  They have other options, and will vote with their feet.  The difference between us and "the chains" is that we use a great espresso that we tune obsessively, a good-quality syrup, properly-textured milk, well-trained staff to execute this, and recipes that maintain balance in the drinks.  We also buy and prepare great single-origin coffees and blends from a local small-batch roaster and prepare them well.  We work hard to educate them about the coffees they are drinking, and the difference that the steps that we take make in their drink.  There is a huge difference between our drinks and those from the Starbucks around the corner, and our customers recognize this and choose us. This strategy works well in our area, as we've seen very strong and steady growth since we opened 3 years ago. You're welcome to call our store whatever you'd like.  We're proud of what we do.  Just thought I'd share a little perspective.

 

I have a lot of respect for the more focused stores, and support them however I can.  It is not the model that we've chosen to implement though.

 

For the record, I don't feel that the chains shouldn't be called "specialty coffee retailers".  Some of their stores do a poor job of delivering their product, others do a reasonably good job.  You're welcome to think this, but don't assume that everyone here agrees.


Oscar Nyman said:

Sorry for gliding off-topic, Tommy was just caught in the middle of me responding to Ronette's wish that we should let Americans have all the syrups, sweeteners, milk and whipped cream you want as that is in the American culture.

I am not talking about Tommy here, but if you put whatever your customer wants in their "coffee drink" what difference is it between you and another Starbucks, Mc Cafe or Seattle's Best outlet?    Why should you then be called a "specialty coffee retailer" and the chains not?

Well in my idea a speciality Coffee shoo , need to be able to stand at 100% behind everything he sell. For me as a Ched first , i dont stand behind anything that i dont make (if i can make it) So yes i have 2 sweeter syrup, but i make them!!There is on of my competiter that have 10 seat (like us ) and they refuse to serve to go drink in paper cup. So they sell a mason jar for a buck . Well they turn away a lot of business i am sure, but you know wath i am so proud of them . Because money don t run there business, they do! it is by doiing different stuff then other coffee soup that you get customer to change there bad habbit

I swung by Purest yesterday to give this drink a try and found it to be very good.  Normally I stick to black coffee, espresso, or traditional macchiatos for the same reason as others here, tasting the unadulterated coffee.  However, from what I remember from the last time I tasted a Starbucks caramel macchiato, Tommy's is far superior.

 

In general, using honey and raw sugar instead of syrups, the sweetness is not overpowering at all.  It accents the coffee more than anything, creating a warmer flavor, which was nice on the cold day.  It seemed similar to using honey on toast instead of jelly or jam, it adds that sweetness but you can still still taste the bread and butter.  The honey drizzle on top creates a sweet start to the drink for sure.  As you get into the body of it, the honey is definitely present, but the espresso comes through as much as a regular latte.  Being a natural product, the honey also dissolved completely, so there was no syrupy lump at the bottom of the cup or change in flavor as I worked my way through it.

Brady said

 

"Giving the customer exactly what they like is one way, denying this and giving them what you think they should like instead is another.  Most of us operate somewhere in the middle of this spectrum."

 

Exactly. Suggesting to them they might want to try a non-flavored drink is much better than forcing them to go elsewhere for a one.

 

 

 

Hi Oscar,

 

I think  our coffee industry should embrace different variety & creation of new coffee beverages.   Isn't the coffee bean it-self has like thousands of different structual-elements? If so, we should continue to create and find ingredients that once combined with the bean,would produce and extract the magic taste  in the drink... Well that's just my opinion : ) 

 By the way, at Purest we do have a less-sweeter option for customers with the Honey Macchiato

( straight honey-infused with Espresso, milk)


Happy New Year, best wishes and peace to the world : )
Oscar Nyman said:

Sorry for gliding off-topic, Tommy was just caught in the middle of me responding to Ronette's wish that we should let Americans have all the syrups, sweeteners, milk and whipped cream you want as that is in the American culture.

I am not talking about Tommy here, but if you put whatever your customer wants in their "coffee drink" what difference is it between you and another Starbucks, Mc Cafe or Seattle's Best outlet?    Why should you then be called a "specialty coffee retailer" and the chains not?

 

 

 


Brady said

Oscar Nyman said:

Ronette, with a risk of sounding snobby again :-) sorry, but I think that we in the specialty coffee industry should push/promote distinctive quality COFFEE. There are plenty of NON specialty coffee outlets almost everywhere that uses low grade, over-roasted coffee, why not leave the syrup fuelled menu items to them, they need all then syrups, whipped cream and chocolate chips to cover up their bad coffee.

 


So does that sound like the approach the OP is taking?



Tommy said:

Hi Brady,

 

 

I put the honey on the top to add a gentle sweet texture to the macchiato, yet doesn't overpower the espresso.


Ooohhh... he's adding sugar to a latte, then putting whipped cream and honey on top.

Seriously? Cut the dude some slack here.

i totally agree woth creating new drinks Tommy , but i am sorry adding sugar and honey topping is'nt a new drink really! every could order a lattee and go to the sugar station and add raw sugar and honey and pay probably less.


cheers

happy holiday


Tommy said:

Hi Oscar,

 

I think  our coffee industry should embrace different variety & creation of new coffee beverages.   Isn't the coffee bean it-self has like thousands of different structual-elements? If so, we should continue to create and find ingredients that once combined with the bean,would produce and extract the magic taste  in the drink... Well that's just my opinion : ) 

 By the way, at Purest we do have a less-sweeter option for customers with the Honey Macchiato

( straight honey-infused with Espresso, milk)


Happy New Year, best wishes and peace to the world : )
Oscar Nyman said:

Sorry for gliding off-topic, Tommy was just caught in the middle of me responding to Ronette's wish that we should let Americans have all the syrups, sweeteners, milk and whipped cream you want as that is in the American culture.

I am not talking about Tommy here, but if you put whatever your customer wants in their "coffee drink" what difference is it between you and another Starbucks, Mc Cafe or Seattle's Best outlet?    Why should you then be called a "specialty coffee retailer" and the chains not?

 

 

 


Brady said

Oscar Nyman said:

Ronette, with a risk of sounding snobby again :-) sorry, but I think that we in the specialty coffee industry should push/promote distinctive quality COFFEE. There are plenty of NON specialty coffee outlets almost everywhere that uses low grade, over-roasted coffee, why not leave the syrup fuelled menu items to them, they need all then syrups, whipped cream and chocolate chips to cover up their bad coffee.

 


So does that sound like the approach the OP is taking?



Tommy said:

Hi Brady,

 

 

I put the honey on the top to add a gentle sweet texture to the macchiato, yet doesn't overpower the espresso.


Ooohhh... he's adding sugar to a latte, then putting whipped cream and honey on top.

Seriously? Cut the dude some slack here.

Oliver,  I know there are different variations of either honey latte, or honey macchiato in the coffee world... Around my neighborhood, I don't know of any place that offers honey macchiato. I believe this honey macchiato  is a great drink, so I want to make them available for customers to enjoy. I don't think it's a fair comparison that a customer can just order a latte and add raw sugar, and honey would be equivalent to enjoying and experiencing a true honey macchiato...

 

Wishes best of success to you and everyone in 2011.
olivier dutil said:

i totally agree woth creating new drinks Tommy , but i am sorry adding sugar and honey topping is'nt a new drink really! every could order a lattee and go to the sugar station and add raw sugar and honey and pay probably less.


cheers

happy holiday


Tommy said:

Hi Oscar,

 

I think  our coffee industry should embrace different variety & creation of new coffee beverages.   Isn't the coffee bean it-self has like thousands of different structual-elements? If so, we should continue to create and find ingredients that once combined with the bean,would produce and extract the magic taste  in the drink... Well that's just my opinion : ) 

 By the way, at Purest we do have a less-sweeter option for customers with the Honey Macchiato

( straight honey-infused with Espresso, milk)


Happy New Year, best wishes and peace to the world : )
Oscar Nyman said:

Sorry for gliding off-topic, Tommy was just caught in the middle of me responding to Ronette's wish that we should let Americans have all the syrups, sweeteners, milk and whipped cream you want as that is in the American culture.

I am not talking about Tommy here, but if you put whatever your customer wants in their "coffee drink" what difference is it between you and another Starbucks, Mc Cafe or Seattle's Best outlet?    Why should you then be called a "specialty coffee retailer" and the chains not?

 

 

 


Brady said

Oscar Nyman said:

Ronette, with a risk of sounding snobby again :-) sorry, but I think that we in the specialty coffee industry should push/promote distinctive quality COFFEE. There are plenty of NON specialty coffee outlets almost everywhere that uses low grade, over-roasted coffee, why not leave the syrup fuelled menu items to them, they need all then syrups, whipped cream and chocolate chips to cover up their bad coffee.

 


So does that sound like the approach the OP is taking?



Tommy said:

Hi Brady,

 

 

I put the honey on the top to add a gentle sweet texture to the macchiato, yet doesn't overpower the espresso.


Ooohhh... he's adding sugar to a latte, then putting whipped cream and honey on top.

Seriously? Cut the dude some slack here.

You all realize that milk IS a flavoring agent?

You can select flavors to coffee that compliments and I will call you a professional and secure in your craft and mature as a barista. But to dismiss any flavor with such broad terms leads me to believe that there is an insecurity present.

You have to give a nod to those who craft elegant and smart flavor combinations that highlight coffee...yes this includes milk. If you are serving drinks that you have created to taste a certain way by design then fine...as David Schomer has said, "your cafe is a distilled version of yourself". The most we can ask is that people put purposful thought into their menus. If you don;t like what someone has designed it does not mean it is bad it means it is different. You will either be diplomatic and conceed to the fact that there are different tastes than your own...or you will puff yourself up and get energy off of bad mouthing someone elses drink. To me, a lot of the comments here strick me as sure signals of a misguided self congratulation that pervades our industry.

You have to ask yourself, am I a good barista based on what I don't do?...or are you a good barista based on what you DO?! I choose the later.

Tommy,good on you for stepping out there and trying new things. You sound like you are excited about what you are doing. Keep learning and growing.

anyway...

I am proud to say I am not a just a coffee purest but a flavor purest as well. And as far as I can see there is nothing wrong with combining two pure things to make a great drink.

 

Tommy i am not saying you drink is bad!! its probably taste like dessert almost. You Guys can do wath ever you want in your coffee shop if you feel good about it, and you will probalbly make more money then me, coffee wise anyway. but you guys will have to accept that i dont agree and wont feel good service extra sweet drink pretty much like most chain does it is just my phylosophie of business. I do my own stuff and be proud of every thing i server even if it mean loosing some business.


Wish the best for every one in 2011

 

Tommy said:


Oliver,  I know there are different variations of either honey latte, or honey macchiato in the coffee world... Around my neighborhood, I don't know of any place that offers honey macchiato. I believe this honey macchiato  is a great drink, so I want to make them available for customers to enjoy. I don't think it's a fair comparison that a customer can just order a latte and add raw sugar, and honey would be equivalent to enjoying and experiencing a true honey macchiato...

 

Wishes best of success to you and everyone in 2011.
olivier dutil said:

i totally agree woth creating new drinks Tommy , but i am sorry adding sugar and honey topping is'nt a new drink really! every could order a lattee and go to the sugar station and add raw sugar and honey and pay probably less.


cheers

happy holiday


Tommy said:

Hi Oscar,

 

I think  our coffee industry should embrace different variety & creation of new coffee beverages.   Isn't the coffee bean it-self has like thousands of different structual-elements? If so, we should continue to create and find ingredients that once combined with the bean,would produce and extract the magic taste  in the drink... Well that's just my opinion : ) 

 By the way, at Purest we do have a less-sweeter option for customers with the Honey Macchiato

( straight honey-infused with Espresso, milk)


Happy New Year, best wishes and peace to the world : )
Oscar Nyman said:

Sorry for gliding off-topic, Tommy was just caught in the middle of me responding to Ronette's wish that we should let Americans have all the syrups, sweeteners, milk and whipped cream you want as that is in the American culture.

I am not talking about Tommy here, but if you put whatever your customer wants in their "coffee drink" what difference is it between you and another Starbucks, Mc Cafe or Seattle's Best outlet?    Why should you then be called a "specialty coffee retailer" and the chains not?

 

 

 


Brady said

Oscar Nyman said:

Ronette, with a risk of sounding snobby again :-) sorry, but I think that we in the specialty coffee industry should push/promote distinctive quality COFFEE. There are plenty of NON specialty coffee outlets almost everywhere that uses low grade, over-roasted coffee, why not leave the syrup fuelled menu items to them, they need all then syrups, whipped cream and chocolate chips to cover up their bad coffee.

 


So does that sound like the approach the OP is taking?



Tommy said:

Hi Brady,

 

 

I put the honey on the top to add a gentle sweet texture to the macchiato, yet doesn't overpower the espresso.


Ooohhh... he's adding sugar to a latte, then putting whipped cream and honey on top.

Seriously? Cut the dude some slack here.

Hey Tommy, thanks for offering your fellow coffee professionals a discounted drink for the holidays!

 

And sorry we tore your menu choices apart.

haha no worries...That's what I love best about discussions..critical conversions are great.. : ) the holiday discounted offer had ended..until next years holiday...If you got time, stop by Purest and the honey macchiato is on the menu.

 

See ya.

Adam Wilson said:

Hey Tommy, thanks for offering your fellow coffee professionals a discounted drink for the holidays!

 

And sorry we tore your menu choices apart.

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