I should have clarified, some days if it's super slow, we'll start closing up a little early. every now and then I'll clean the machine first but still leave the option for drip coffee or anything else that isn't espresso. I wrote this because I think it's funny when people try to insult you by mentioning starbucks. 99% of the time it's someone who doesn't really know the difference between good and bad coffee.
Caramel macchiato=vanilla latte macchiato drizzled with caramel. The first time it was ordered I didn't even know what it was never being a Charbucks affianado myself. Discovered it's actually easy to make with ingredients most shops have on hand: vanilla syrup, milk, espresso, caramel sauce. Vanilla syrup in cup, steamed milk next leaving room for shot, shot pulled on top, finished with caramel sauce drizzle. I price it as a flavored latte with extra flavor. I don't know how much the taste difference is between vanilla latte topped with caramel (milk poured into espresso) versus espresso poured into milk (latte macchiato) and in truth usually make it as a vanilla latte topped with caramel sauce finish instead of vanilla latte machiato with caramel sauce.
Charbucks sizes had been a mystery to me for quite some time until deciphered their code. From Charbucks website:
Give the customer what they want, making it the absolute best tasting whatever ordered they've ever had. Foo-foo drinks keep the doors open so the preponderance minority looking for traditional quality espresso beverages have somewhere to go.
I Couldn't agree more, but sometimes, after working long shifts 6 days in a row, I can´t help but being an ordinary human-being ;-)
Branden said:I should have clarified, some days if it's super slow, we'll start closing up a little early. every now and then I'll clean the machine first but still leave the option for drip coffee or anything else that isn't espresso.
If it's your shop, cool. Not at my shop. I've caught my closers doing that in the past (downing espresso machine to clean before closing time has come) and they KNOW if they ever do it again I'll be looking for their replacement. I've had days where it's been slow in the late afternoon and then get hit with a rush of espresso beverages minutes before closing. Loosing a bunch of high margin sales that might have made the difference between marginal and good day at the register because wanting to get out early is not acceptable at my shop. It's hard enough to pay the bills, LIKE PAYROLL, without having sales needlessly curtailed. Espresso is the fastest to make, highest margin beverages at my (and I believe most) shops. The espresso machine is the life blood of the business.