I do my best to educate them on milk temperature - I think the problem starts with the larger drink cups. It seems every barista has at least one customer who likes to maintain a nice seared leather tongue.
When I steam milk 160 is too low, 170 is the ceiling, and 165 degrees Fahrenheit is absolutely perfect... to me anyways.
I agree Jeff. Now if we can get our customers educated. Some want to be educated and others don't care. They just want it way hot. Do you give them what they want or do you spend time educating them when there is a line getting longer?
The reason I order my drinks "extra hot" isnt that I want a drink to be scaled. I'm used to every shop I goto having Starbucks temperatures (well below 140)
Mitch Buckner - Bella Caffe said:The reason I order my drinks "extra hot" isnt that I want a drink to be scaled. I'm used to every shop I goto having Starbucks temperatures (well below 140)
?? This is the most confusing post to me so far in this thread. Starbucks has a standard milk temperature of 170 degrees. Are you saying you're going to a bux shop that serves their beverages over 30 degrees below what they were trained to steam the milk to? I find this really hard to believe. Sure they have crap coffee, but they have amazing consistency and this just doesn't seem realistic to me.
No. When i'm behind the bar serving customer's, it's all about crafting our coffee's and espresso's custom just like the customer likes it whether it be "extra hot", "tepid", "extra foamy", or a little hemp milk added to the rice milk before aerating. I've never understood barista's not wanting to give this kind of service to their guest's. It's a service business & a service job so if you don't enjoy giving your guest's basic service, if you're not stoked and excited to give your guests great, customized, personalized service then you might be happier in another position or profession.
If it's the quality of the drink you're concerned with then just communicate with your customer, "Have you always liked your latte extra hot?", "Why?", "The reason I ask is because milk reaches its sweetest point at blah-blah degree's and any hotter it starts to break down and lose those optimum flavor components".
You get the idea right?
What do you think about this? Does it make sense?
I get the sense that maybe you don't really hate when customers make custom requests but just wanted to see what other barista's think maybe?