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Milk Steaming & Rocket Launching |
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Wednesday, 31 August 2005 |
by - Terry Ziniewicz - EspressoParts.com
Ok. Let’s see. Since my last column a new year has arrived and with it
a plethora of information, changes and good and news for the espresso
industry worldwide.
The good news is that several manufacturers are paying attention to the
semi-commercial market otherwise known as the prosumer market. The fact
that they are starting to pay attention has everything to do with
websites like coffeegeek and the input made available by consumers. Let
us know what you want, need and gotta have, maybe your wish will come
true.
Now on to my rant. This past weekend I was enjoying a wintry afternoon
at my favorite ski resort, when my family decided to go to the espresso
cart and get some beverages. This little cart has been in existence for
several years and its coffee supplier recently received Kudos for
customer training. Imagine my surprise when the owner / barista plunked
the steaming pitcher under the steam wand only to let the milk roll and
screech like a rocket was preparing to take off. I’ll admit that she
was attentive to the temperature and all, but she was missing some
basic training that can save time and money.
As the owners of specialty coffee businesses we owe our customers the
common courtesy of educating ourselves and our staff in the proper
techniques involved with preparing espresso coffee. The fact that this
operator lacked in skills was nobody’s fault but her own, and the fact
that she was getting an average of 3.00 per drink and collecting it
with a smile, irritates the heck out of me.
Now as I sit there enjoying the company of my friends and family I
watch this process of plunking the steaming pitcher under the steam
wand over and over. I’m subjected to the constant screeching of the
scalding milk and the additional background static of a radio that was
not quite receiving the station it was set for at full volume. Loosing
my mind I was.
I wanted so badly to simply say, “Hello, can I show you a trick that
will save you money, time and make your drink preparation better” but
alas, I know better, than to come off as an espresso snob. My advise
would simply be taken as a know it all point of view, rather than the
constructive criticism it is. Not that I am mind you, it’s just that I
practice espresso preparation daily and I strive to offer the best
drink I can to every customer that walks in my bars. It is also
important to note that I train my baristas these same qualities, and we
practice what we preach.
People, if you are serving espresso, please take a portion of your
sales, and invest in educating yourselves, and your staff, in the art
of espresso coffee. I know this involves time and money, but really.
This industry will never fully mature until we pay very close attention
to our preparation techniques. You owe it to yourself as well as your
customers to provide the best drink they can get. It does not matter
how good your coffee is or the other ingredients used if you do not
prepare it correctly.
This concludes my rant, now back to your regular coffeegeek
programming. Have a great day, and remember a day without espresso, is
exactly that. Cheers!Only registered users can write comments.
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