tag:blogger.com,1999:blog-24215845.post115596429428751313..comments2018-01-29T01:54:58.215-05:00Comments on C.A. -|- Keeping the faith: "Clamouring for espresso... "Jason Haegerhttp://www.blogger.com/profile/16462315547734384326noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-24215845.post-1158199530454212182006-09-13T22:05:00.000-04:002006-09-13T22:05:00.000-04:00"clamouring for update..."once a month aint so har..."clamouring for update..."<BR/><BR/>once a month aint so hardLarryhttps://www.blogger.com/profile/04220209192173115395noreply@blogger.comtag:blogger.com,1999:blog-24215845.post-1157867738445918792006-09-10T01:55:00.000-04:002006-09-10T01:55:00.000-04:00I should add that when someone asks for a cappucci...I should add that when someone asks for a cappuccino, I will explain to them that we do not serve the "American style" cappuccino, and that all of our Cappuccinos are only "for here" and are served in a 6oz. cup. <BR/><BR/>I then explain exactly what a cappuccino is, and how big corporate chains have distorted the American concept into thinking that a foamy latte is a cappuccino. <BR/><BR/>People then either decide to go for a latte, or they are curious and try the cappuccino. <BR/><BR/>Baristas need to understand that their "regular" customers trust their opinion and advice, and that recommendations actually DO work, quite often. Sometimes it helps to offer a free sample, but other times that can do more harm than good. <BR/><BR/>Generally I'll say something like, "let me know if you'd like to try something new." Eventually, they will ask for a recommendation, and when they do, you stick it to 'em. <BR/><BR/>Most of the time, the reaction is quite positive. Alot of them will not have ever tried it otherwise, and are grateful for the new experience, even if they don't much care for such a strong espresso flavor.Jason Haegerhttps://www.blogger.com/profile/16462315547734384326noreply@blogger.comtag:blogger.com,1999:blog-24215845.post-1157867315537024842006-09-10T01:48:00.000-04:002006-09-10T01:48:00.000-04:00I re-read this last post of yours again in light o...I re-read this last post of yours again in light of what happened to me recently here in Denton. I visited Jupiter House, our only reliable shop (depending on staff), and ordered a cappuccino from the owner, Brandon, who has a rep for some skill and dedication to craft.<BR/><BR/>I know their standard cappa: two ounces of espresso and a junior-latte portion of milk and microfoam. So when I ordered with Brandon, I tried to find terminology that signaled my intent. I called it a "dry" (not really what I meant but I was trying to lead us away from milk) then a "real" and finally I just spelled out the portions. He held up a proper-sized cup and said, "You're talking about closer to a macchiato."<BR/><BR/>"Right," I said. Then he gave me a look of recognition that bordered on relief. It looked like nobody had asked him to make something genuine in a long time. He proceeded to make a great drink. He said that most people who order cappas believe they're ordering the same beverage that drains from the big Nestle machine at work: coffee-tainted hot chocolate, in other words. When a customer orders a cappuccino, Brandon said he isn't sure what they're asking for.<BR/><BR/>If the 'clamouring for espresso' trend can at least halt the diffraction of words like "cappuccino", it will be a great victory.Amos Maglioccohttps://www.blogger.com/profile/13003693837202697129noreply@blogger.comtag:blogger.com,1999:blog-24215845.post-1157862552433055692006-09-10T00:29:00.000-04:002006-09-10T00:29:00.000-04:00Thanks, guys. I'm glad you like it.Thanks, guys. I'm glad you like it.Jason Haegerhttps://www.blogger.com/profile/16462315547734384326noreply@blogger.comtag:blogger.com,1999:blog-24215845.post-1157862330153248152006-09-10T00:25:00.000-04:002006-09-10T00:25:00.000-04:00Yeah, count another vote in the pro-Coffee Aspirat...Yeah, count another vote in the pro-Coffee Aspirations category. Great blog.Amos Maglioccohttps://www.blogger.com/profile/13003693837202697129noreply@blogger.com