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Permalink Reply by luke hudek on September 14, 2010 at 8:37pm

I have a friend who insists on letting his coffee sit and reach room temperature before taking even a sip, which I think is strange....

Not latte related, but customer related, many years ago I worked at a Wendie's (haha make fun) and we used to have a repeat customer ask us to..../shudder...DUNK his beef patties in the grease runoff before serving them to him, and also they had to be super well done.....

I am pretty sure I helped kill that man if hes not still alive.

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Permalink Reply by Laura Campbell on October 21, 2010 at 7:51pm

I also heat the cups as other people have suggested, but the other thing you can do in that respect is heat the handle of the ceramic cup. This increases the illusion of hotness! Then I just make the coffee as normal.

At work, we pour in hot water from the machine to extra-hot a takeaway. Some people get extra hot for the leather tongue, others because they want it to 'last longer'. Often customers will ask for extra hot if they're taking it to someone else's office or something. I figure that if they're in it for the burnt tongue they don't care if the coffee's a tad more watery, (and besides, espresso has water in it already!) and if they're getting it for long distance then they'd probably rather have their coffee hot than 'undiluted'. Besides, the amount we pour in is small- maybe 20ml.

If a customer complained about the water we'd of course instantly make it again and burn the milk. Most of them however don't know and/or don't care, It's a nifty wee trick!

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Permalink Reply by Aeryn! E on February 28, 2011 at 4:53pm

there is always a woman who orders a 200 degree dry cappucino no matter how many times i tell her why we cant /and or shouldnt make it, some people want what they want know matter the good sense behind the opposite. but on that note, i like my coffee hot. more than 145 hot. i know its sweeter and all around better when its not "hot". but.... by the time i get to actually drinking it ( i work! there fore are too busy to  langour over my expertly made cup) it is usually straight cold if i get it normal, so 160 is great for me... just sayin, there is a reason behind the "hot please" statement :P

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Permalink Reply by Ian C. on August 14, 2011 at 12:26am

I've never gotten the request, but when we make cafe con leche, we steam to just under 200 degrees to scald the milk.

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Permalink Reply by Erik Hefta on August 14, 2011 at 12:07pm

I have a customer that consistently orders a large hazelnut latte at 210 degrees.  As much as I would love to educate and get this lady to understand she has been ordering the same drink for years and my owner runs under the "let people drink and order what they like their coffee to be".  I understand that to an extent but when it ruins the drink (literally) it is very hard to make.  I have gotten the milk to 210 just once... no aeration at all, and a larger pitcher than would normally be needed so that the milk would not scorch my hand if it exploded.

 

Another idea is that the customer wants it ex. hot just so that the temp lasts longer.  This allows them to drink longer.  I don't agree with ex. hot at the slightest.  

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Permalink Reply by Joshua Hutcheson on August 14, 2011 at 9:09pm

I think it all comes down to what the grand vision for the shop is.  There's a place in the world for "have it your way" and for "we don't do that here." As long as you're meeting your bottom line, the decision should default to the vision and not to what makes everybody happy.

Erik Hefta said:

I have a customer that consistently orders a large hazelnut latte at 210 degrees.  As much as I would love to educate and get this lady to understand she has been ordering the same drink for years and my owner runs under the "let people drink and order what they like their coffee to be".  I understand that to an extent but when it ruins the drink (literally) it is very hard to make.  I have gotten the milk to 210 just once... no aeration at all, and a larger pitcher than would normally be needed so that the milk would not scorch my hand if it exploded.

 

Another idea is that the customer wants it ex. hot just so that the temp lasts longer.  This allows them to drink longer.  I don't agree with ex. hot at the slightest.  

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Permalink Reply by Bryan Wray on August 15, 2011 at 6:19am

Wow... rebirthing a thread from 2009 that should have died in 2009...

 

-bry

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Permalink Reply by Cat R. Pillar on August 17, 2011 at 10:33am

yes. i fucking hate that. especially because I live in Florida, and it is August, and people are insane. Plus, I think the heat destroys a lot of a good drinks qualities. It definitly ruins all of my cappuccinos art.

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Permalink Reply by Cat R. Pillar on August 17, 2011 at 10:34am

LOL

Daniel Lodewyk said:

my favourite is a customer with a thermometer.  That is a special experience.

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