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Originally posted by 6C6C6C260 link=1300232261/15#15 date=1301029144
Well done to both yourself and to the customer.
Too often such conflicts, however minor, dont get resolved because neither party is willing to give any ground but in this case shes offered an alternative, youve gone to the trouble of stocking said alternative and in the process youve kept a customer.
Again, well done.
Originally posted by 6E44514C4056664A43434040250 link=1300232261/11#11 date=1300997401
I spoke to her about this, and told her that I am not going to heat the milk that hot because it is a health risk. She has asked me to order in some goats milk (as she is able to drink it, rather than cows milk) Which I have happily done....
Well done to both yourself and to the customer.
Too often such conflicts, however minor, dont get resolved because neither party is willing to give any ground but in this case shes offered an alternative, youve gone to the trouble of stocking said alternative and in the process youve kept a customer.
Again, well done.
Originally posted by 714D504B414057424A41250 link=1300232261/12#12 date=1301009150
Make sure you remove it from the goat first, otherwise they get a bit annoyed.
Thanks so much for the help, everyone. I spoke to her about this, and told her that I am not going to heat the milk that hot because it is a health risk. She has asked me to order in some goats milk (as she is able to drink it, rather than cows milk) Which I have happily done.... Is there anything I need to know about heating Goats Milk?
Its the eternal question: Do I cater to every customers needs, or do I follow the guidelines of truely great espresso coffee drinks.
I have come across this problem many times, for many years and essentially I believe you only really have a couple of options:
1. Follow the guidelines, techniques and processes without compromise in producing quality coffee.
2.Cater to the requests of your customers, accomodate their desires for coffee made not to standard.
Both these options have pros and cons.
Option 1: Keeping within the parameters of quality coffee production without compromise will:
Pros:
Build your reputation for quality.
Create a loyal customer base interested in great espresso drinks.
Create the best possible quality espresso drinks.
Do justice to the fresh coffee you are using.
Set the standard for espresso in your surrounding area.
Give you the best chance to compete in quality with your compeditors.
Allow you to sleep at night.....
Cons:
You may initially loose some customers used to being able to customise their coffee.
Option 2: allowing your customers to customise.
Pros:
You will likely keep current customers.
Cons:
You will comprimise quality.
Espresso production becomes more complicated, less time efficient and more stressfull during peak periods with complicated orders.
Give you nightmares of enraged over heated milk jugs chasing you around the house wanting to eat you.....
Its a tough call, personally, I have always followed the path of purely quality focused. There are times when you can make a few compromises for some customers, heating a little more etc. But at the end of the day, it is always up to the owner of the business to make these choices, to define what they want to represent in coffee.
Maybe if you put the cup inside another cup, it will keep it hot longer. Or does she drink it straight away? In that case, follow the advice given by the others.
She may have visited other places where they heat to less than 65 and she finds it not hot enough, causing her to insist on extra heating.
But without knowing where her idea came from you are just guessing.
I had a friend come over for the first time and she asked that I make her coffee "extra hot" (maybe its the same woman).
I refused, telling her that I had no idea what her reference points were.
I told her Id make one "properly" and from there wed both know what she did or didnt like.
I steamed the milk to 65 and she was satisfied with that.
Obviously then, to both of us, her usual haunts dont normally heat to 65.
Soy however, Id limit to 55 for the taste and texture.
I wouldnt do it.......thats ridiculous, I am happy to do most requests for coffee quarter/half strength, flavours etc etc.
but i would draw the line at super heating milk.
my advice would be the same just keep heating her drink to 70 max if she likes it ....fine.....if she doesnt she will naturally move on to somewhere else hopefully,otherwise you will have to politely tell her.
I work at a cafe and if you heat it soy to a very high temperature, i find it starts to curdle. Full cream milk and skim milk taste best below 65 degrees and soy is about 55 degrees.
Sounds like you are the new owner of this cafe, congrats.
Another trick you might wanna try is to put the take away cup into the steam wand for a few secs once you are done. Good luck. Let us know how it turns out.
I heat my milk to 65 and soy to 55.
Any hotter and you ruin the taste and texture.
While the customer is not around why dont you try heating some soy to 95 and see if it does anything visibly obvious to it (dont try taste it at that temperature).
If you dont want to do it, and I wouldnt for safety reasons, tell her its a Health and Safety risk (which it is) and you arent allowed to (get the boss to agree to this and it would be best if it was documented in the Risk Assessment documentation for the business).
The only health that I know of is burning of the mouth.
As Andy said 95 is way too hot. I drink soy in some of my coffees and find the best temperature to be 55.
But in my opinion if the custom wants it and will pay $ for it, well... why not?
If your boss will allow, try different temps (70,75,80) and get the customer to try to see what the customer likes. Tip the ones that they dont want.
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