Easy in Cafes that you know. You know what standard they hit and if it is significantly sub-standard I will say to the waitress " Sorry to be a nuisance but this isn't up to your usual high standard, could you get the Barista to do it again for me?"
When travelling it is an absolute lottery and if it is rubbish I will just leave it on the table and exit as quickly as I can to look for somewhere better.
Unless you are a 'regular' and known at the Cafe, it is pointless complaining as you will almost always be treated like a idiot (because a lot of Joe Public IS)
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Do you complain when you get a substandard espresso?
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/|\ This .....Barry, Barry, Ohhh Barry, haven't you heard!
Ok just letting you know...the guy who setup Anthology (Adam, owns & still runs it) has progressed to a new site around the corner in Charlotte St No. - 193 IIRC.
The new site is called The Maillard Project. It is sensational.
Get your skates on, get up here and try it...Yes Anna will give you a leave pass / special exemption once she knows it for yourself. Just ask her.
Anthology is still there however only take away now I believe. Still better than good!
And no I have no connection in anyway....Oohh OK I've been labelled a FanBoi. Apparently !
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Cool....Your cafe produces 1200/day at peak. That's outstanding. Been there, seen (and done) that and no, I didn't make them all either.
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Fair enough too. Many years ago, I used to get coffee from a place that was quite reasonable before about 9.30am. They didn't clean anything thereafter, and their machines (San Marinos) started running hot after a while. Would never ever buy a coffee from them after the early morning.
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The place was empty, it was 2pm, so I just thought it was past lunch so quiet meant nothing.Originally posted by stubryden79 View PostThink of it this way. I make 1200 espresso based drinks a day on top of hot choc, chai and tea, batch brew and cold brew.
I would love to say that you will get a great espresso every time but that would be disingenuous of me. If a cafe is super busy rest assured they are doing their best.
Making espresso at home is a very different experience to making it at a cafe.
Also if you are detecting bitterness or overextracted coffee it may not be from how the shot is dialed In or run, it may just be not enough cleaning, flushing etc which can lead to having old grounds in the mix.
Just some thoughts. Maybe try when its quiet and see if the experience is any different.
Stu
I actually told the server, she looked at me with with this utter look of disgust that I dare complain. I didn’t do it in a condescending tone either.
ah well, won’t be going back.
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Pretty much this. I do try both an espresso and a flat white at interstate cafes recommended here (e.g. Bench in Perth), and whatever that place on Margaret St in Brisvegas is called, Coffee Alchemy?
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It’s part of being good barista. Anyone can make a good coffee at home at their leisure
But anything about 3kg per hr and you need a good team
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I’m quite picky when I go out for coffee & usually know where to go.
As a wholesale trainer people either love or hate to make me a spro.
I usually know the owner of the shop even if it’s not a work wholesale account.
I give feedback where I think it’s beneficial.
Its also a personal preference what a shit espresso is. Just because someone doesn’t like it doesn’t make it bad.
i had a great geisha in the feature grinder a while back and got told I need to heat the cups more. What the customer didn’t realise is that heat ups meant loosing the floral notes that makes a geisha.
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8 hr day and breaks, that's the best thing I've heard all year. This is on a 3 group with 3 baristas in a dedicated coffee shop. We run singles in small TA cups and both 5oz and 6oz porcelain so it's achievable but becomes almost unmanageable at that pace. This is only on the busiest days (like the first week of an and this coming weekend, Aus day).Originally posted by Caffeinator View Post
8 hour day with an hour of breaks? 170 coffees/hour. You be superhuman.
My point being don't confuse the process of making a leisurely espresso at home with what might happen in a cafe.
Personally if I dont enjoy an espresso someone has made for me I just drink it and move on with my life knowing the $3.50 or so has gone to a small business.
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And you shouldn't be. You don't get to sample each one and things can drift a little despite the utmost care- especially if you are getting slammed.
I'll cut slack if the shot is well-produced but not to my palate. That's more my problem in that the roast may not necessarily suit me.
If there is an issue with the extraction and I can taste that in a poor shot, I'd possibly request that the barista have a 2nd go after providing feedback: eg. "It's underextracted and sour. Is there a possibility of a tighter shot?"
If it's a cafe where the button pusher/milk warmer is likely to have no idea, I didn't order a coffee anyway!
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8 hour day with an hour of breaks? 170 coffees/hour. You be superhuman.Originally posted by stubryden79 View PostThink of it this way. I make 1200 espresso based drinks a day on top of hot choc, chai and tea, batch brew and cold brew.
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Also, as a barista, I am not offended in the slightest if someone brings a drink back.
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Think of it this way. I make 1200 espresso based drinks a day on top of hot choc, chai and tea, batch brew and cold brew.
I would love to say that you will get a great espresso every time but that would be disingenuous of me. If a cafe is super busy rest assured they are doing their best.
Making espresso at home is a very different experience to making it at a cafe.
Also if you are detecting bitterness or overextracted coffee it may not be from how the shot is dialed In or run, it may just be not enough cleaning, flushing etc which can lead to having old grounds in the mix.
Just some thoughts. Maybe try when its quiet and see if the experience is any different.
Stu
Last edited by stubryden79; 20 January 2021, 04:52 PM.
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if the cafe has a nice machine/grinder combo ill take a chance on an espresso. was up in gold coast last week and there were 3 cafes in a row with sanremo cafe racer, synesso and slayer machines, so i figured id take a chance and they all served great espressos the first time round. went back a second time to all three and to my disappointment the espressos were all well over extracted. so i guess i just got lucky the first three.
i dont know what my "safe" option is anymore. got a latte at a small cafe thinking it would be safe, but it was undrinkable. So, now i figure i just get an espresso and if its terrible, atleast its only a couple sips.
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I will only order espresso when I know the cafe will deliver the goods, a flat white is usually a safe option when visiting unfamiliar venues!!
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