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I DO think Airport coffee has improved in recent years.
I travelled regularly for work over several decades, and when I started in the '70s you couldn't even find espresso at an Airport.
I think I noticed a definite improvement starting to wash through about 3 years ago and recently I have had decent coffee in both Brisbane and Sydney Airports.
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If you ever find yourself on the way out of Melbourne international, the first restaurant you stop by does bomb pizza and decent coffee. Bit of a specific "if", but there you go.Originally posted by Talk_Coffee View PostCoffee at airports always meets my expectations. I expect that I'll never be ordering coffee at an airport and so far, have a 100% strike rate.
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I saw that same machine last week.
I saw that same half full doser.
I saw (probably) the same guy behind the machine (refuse to call him a barista).
I saw the same waste of a beautiful machine.
I saw the same sadness.
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In Sydney Airport, there's a cafe with a Strada EP in it. Rather optimistically, I thought "ooh, specialty coffee machine in an airport..could be good?" Then I saw the half full dosing chamber, the 'Barista' pushing the group into a tamper on the grinder and a horribly scummy milk wand. Needless to say, 3/4 of my flat white went into the bin. What a waste of a beautiful machine.. :'(
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Keeping to the Brisbane airport theme, about a year ago I ordered a regular flat white. At the same time an older chap ordered an extra-hot latte. Of course the 'barista' simply made them at the same time using the same milk.
I looked at the guy in disbelief, but just walked off, no point making a fuss if he doesn't give a crap. Thankfully mine was normal temp, so the older customer probably thought his was freezing.
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On a related note, I recently wrote to Virgin's customer service complaining that the doser chamber in the grinder in The Lounge at Sydney was literally half full of ground coffee.
I made the point that if this was at 7am, it wouldn't be too bad with the volume of shots being made, but it was actually about 4pm, so the ground coffee was sitting there for some time.
I've little doubt they had a giggle at my coffee snobbiness.
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Believe it or not, American airports can be better! Recently I had very acceptable coffee at both JFK and SFO.
In both cases they had decent equipment - Robur/LM, baristas that seemed to enjoy their job and ostensibly good beans.
So it's particular annoying to receive the gloop they serve here.
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Coffee at airports always meets my expectations. I expect that I'll never be ordering coffee at an airport and so far, have a 100% strike rate.
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I admire your optimism. I don't remember ever having good coffee at any airport; I just try to pick one that looks least bad, order something standard and keep my expectations low. Unfortunately,I'm yet to have my expectations exceeded. Airports are not places people go to for the purpose of drinking coffee.Originally posted by Rocky View PostMany years ago I foolishly ordered a Piccolo Latte at a Cafe in the Brisbane Domestic Terminal.
Not saying that good coffee can't be had somewhere. I think the 'Good Coffee Where' forum could stand a thread on Good airport coffee. Even then, what may be good now may not be so in future.
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Many years ago I foolishly ordered a Piccolo Latte at a Cafe in the Brisbane Domestic Terminal.
I courteously emphasised the size of the drink with the person who took the order but when the "barista" offered it to me it was a full sized Latte.
I said courteously "I actually ordered a Piccolo Latte with about half that amount of milk".
The "barista" looked at me for a moment with that "You old dickhead- what are you on about" kind of look, and then carefully poured half the Latte into the sink and with a straight face placed it back on the counter in front of me.
I was gobsmacked. After a few seconds the full impact of what she had done settled on me and I had a real moment of self-control as I prevented myself from pouring it all over her work area.
I looked her in the eye, slowly shook my head, and left the scene while the self-control was still working.
(It occurred to me later that her gambit, though rude, sloppy and unprofessional, might have worked if it had been a double shot - but it wasn't.)
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Boom, necromancy!
The site caf I last had the pleasure of availing myself of had two tricks up their sleeve which I found equally appalling.
- Refilling the PF every few pours or so. If you were lucky you got a "fresh" dose. Otherwise you were stuck with a shot poured through the sloppy seconds/thirds.
- A few 1L jugs of milk, kept on top of the machine to keep them warm, topped up and resteamed periodically.
:hurl:
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Re: Customer venting
Haha I see what you did thereOriginally posted by 7E51585A4D725E515E585A525A514B3F0 link=1229489528/52#52 date=1240384213After all I am a Vouivre, thus a bit one eyed...
Opps may be I meant to say a Voyeur... I enjoy watching life and partaking in great coffee
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Re: Customer venting
LOL - this reminds me of a customer i once heard about.
She absolutely loved all the coffees made to her by the guys at a cafe, but always sent back the coffees made by the women.
One girls coffee was always "too cold". Even after heating the jug, removing the froth and reheating again - too cold. And the other girl her coffee was always "too weak". This girl once put 6 shots into her latte and it still wasnt strong enough...
Once the boys made her coffee, she was happy as larry. Hospitality - the customer is why.... :
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Re: Customer venting
If ya was in Brisbane... I would ask for a phone call..Originally posted by 242C25202A20263C3A490 link=1229489528/51#51 date=1240383179Yeah AM, I dont understand it, but there ya go. I sometimes think we just get a very strange sort of customer. But I guess some where has to welcome your bizzare snowdrift of humanity.
After all I am a Vouivre, thus a bit one eyed...
Opps may be I meant to say a Voyeur... I enjoy watching life and partaking in great coffee
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