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McDonald's cleaning fluid Latte.

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  • beensean
    replied
    Maccas does not have a viable market in quality but in consistency of taste and of not poisoning you (Oops). It would waste money to make a genuine attempt to go up-market. Maccas talks up their coffee, and food, in part to try to capture people who could choose convenience over the uncertainties of a cafe (including parking), and in part to make people who probably go to Maccas anyway to feel that they are just as well off as anyone going to a cafe; that there is no difference. For some cafes, the latter is correct.

    It is the "a car is to get you from A to B" of coffee.

    Leave a comment:


  • pamount
    replied
    Originally posted by Rocky View Post
    I agree with most of the comments above but I wonder where Maccas are trying to go with the constant "talking-up" of their coffee.
    I would have thought that they already have their "market" who like the coffee as it is.
    Are they ever going to capture the customers (like many of us) who are the legitimate clientele of the "specialist coffee shop" with it's 'no-compromise' bean and passionate Baristas who wouldn't work for Maccas no matter what they paid.
    I agree that everybody has 'off-days' and I have had many a bad coffee in an otherwise consistently good cafe, it happens, but I judge a cafe by how good it is consistently rather than how bad it is occasionally.
    For me, Maccas is purely a convenience. I'm not going to pretend Maccas is something that it's not.

    I find their coffee to be "drinkable". It's OK if, for example, I'm driving a long distance and I need a break from driving. Plus I have friends who are on low incomes, like me, and Maccas just happens to be an affordable option for meeting up.

    Leave a comment:


  • Barry O'Speedwagon
    replied
    Originally posted by Rocky View Post
    I agree with most of the comments above but I wonder where Maccas are trying to go with the constant "talking-up" of their coffee.
    I would have thought that they already have their "market" who like the coffee as it is.
    Are they ever going to capture the customers (like many of us) who are the legitimate clientele of the "specialist coffee shop" with it's 'no-compromise' bean and passionate Baristas who wouldn't work for Maccas no matter what they paid.
    I agree that everybody has 'off-days' and I have had many a bad coffee in an otherwise consistently good cafe, it happens, but I judge a cafe by how good it is consistently rather than how bad it is occasionally.
    They are largely seeking to protect their existing market (discouraging them from going elsewhere either for their coffee or coffee and food), and potentially expand sales within that clientele. They may also get a few drop ins for coffee from non-Maccas eaters who just want a vaguely drinkable beverage and for which Macca's is conveniently located. They are not trying to convert coffee snobs.

    Leave a comment:


  • Rocky
    replied
    I agree with most of the comments above but I wonder where Maccas are trying to go with the constant "talking-up" of their coffee.
    I would have thought that they already have their "market" who like the coffee as it is.
    Are they ever going to capture the customers (like many of us) who are the legitimate clientele of the "specialist coffee shop" with it's 'no-compromise' bean and passionate Baristas who wouldn't work for Maccas no matter what they paid.
    I agree that everybody has 'off-days' and I have had many a bad coffee in an otherwise consistently good cafe, it happens, but I judge a cafe by how good it is consistently rather than how bad it is occasionally.

    Leave a comment:


  • Ryjoda
    replied
    Yes, it’s good she’s okay..... now she’s 100% scale free.

    Leave a comment:


  • Andy
    replied
    To be fair to Macca's, in Australia they have given it a really good crack. They trained McCafe staff to deliver more than an automatic machine could and many of the franchise owners are very diligent in making sure only trained staff use the machines. Many of the previous and current employees really try hard to keep to a high standard and their contract roaster is working hard at providing the best they can (within the budget given and the volumes required).

    This story came from Canada where I suspect it was one of the full auto machines that was sucking milk cleaner through a straw. The signage would be hung on the machine when it was being cleaned to stop this sort of oops.

    I'm happy the punter didn't have any nastier effects from drinking cleaning fluid and hopefully she goes somewhere better for her “murky brown liquid" in the future.

    Leave a comment:


  • bigdaddy
    replied
    Hmmm,

    Seems to me Maccas should change their employment, training, and career path regime. I'm not sure putting signs up will eliminate this type of thing happening again.

    Here's a suggestion...Actually spend more time with staff training them and making them specialists...and spend more money on them... and put more good thought into making the work environment a place they want to stay for a long time....I don't think people would mind paying a little extra for good coffee...It might actually work. Anyway, might be to hard for them...Whatever...

    I believe the history of McCafe started here in Melbourne...For the untrained and average Joe Blow the McCafe coffees are good....They have their place, no, not in the bin ...Unfortunately at the moment, I think the masses do still prefer that type of coffee

    Cheers.

    Leave a comment:


  • simonsk8r
    replied
    ..... wait..... don't you guys order a cleaning fluid latte too when you go out...?

    I always thought... I mean I do... um..

    Ah this is awkward... :S

    Leave a comment:


  • crazyhakins
    replied
    Originally posted by Rocky View Post
    It's probably not impossible to train 16yo part-time workers to make good coffee using indifferent bean, but it is fairly unlikely.
    Before the owners wife insulted me for expecting to get what I ordered, I occasionally went to a cafe that used Merlo bean and had a very experienced Barista.
    The coffee was mostly ordinary and only occasionally good. That's with an experienced Barista and half-decent bean.
    Maccas caters to people who drink their coffee supersized with milk and sugar and don't know much about it and don't care.
    It will be interesting to see how far they are willing to go to convince us that they have good coffee. What's next, actual trained F/T Baristas?
    Rocky, they did try and get f/t baristas. Years ago they were advertising, I remember seeing it when I was working in cafes. Paying better than your average cafe too. Clearly it didn't take off.

    Leave a comment:


  • nickR
    replied
    Their old ads proclaimed “award-winning” blend. I remember asking them once, months and months ago, precisely which award.
    No-one could tell me.

    Leave a comment:


  • mipl
    replied
    Originally posted by Rocky View Post
    Maccas caters to people who drink their coffee supersized with milk and sugar and don't know much about it and don't care.
    It will be interesting to see how far they are willing to go to convince us that they have good coffee. What's next, actual trained F/T Baristas?
    I agree. But as always 50% of the coffee quality is depending on the Barista. I have been to Maccas where you could get a reasonable coffee. And it was a teenager about 16 - 17 years old. And I have been to cafes in the city where I couldn't drink the coffee.
    What I don't like about McCafe that they advertise with a bottomless filter for 'great' coffee but they can't provide the consistency in quality. That it's what it is all about. Most of the time actually it is a miss. With their burgers they manage that, wherever in the world you go into a Maccas and order a Big Mac you know what your getting and within minor tolerances you are getting it. But coffee is different, is a very personal thing.

    Mike

    Leave a comment:


  • Rocky
    replied
    It's probably not impossible to train 16yo part-time workers to make good coffee using indifferent bean, but it is fairly unlikely.
    Before the owners wife insulted me for expecting to get what I ordered, I occasionally went to a cafe that used Merlo bean and had a very experienced Barista.
    The coffee was mostly ordinary and only occasionally good. That's with an experienced Barista and half-decent bean.
    Maccas caters to people who drink their coffee supersized with milk and sugar and don't know much about it and don't care.
    It will be interesting to see how far they are willing to go to convince us that they have good coffee. What's next, actual trained F/T Baristas?

    Leave a comment:


  • mipl
    replied
    Originally posted by Andy View Post
    “immediately spat all of it out,”
    “It took a couple of days for the smell and the taste to even leave my mind,”


    Hardly the best cupping review I've read.
    Talking about Maccas, have you heard their latest radio ad? They praise their new blend which now is supposed to be really good. But if you don't like it, they will make you another one for free.

    ???

    Why would I want a second if I don't like the first??

    Mike

    Leave a comment:


  • Andy
    replied
    “immediately spat all of it out,”
    “It took a couple of days for the smell and the taste to even leave my mind,”


    Hardly the best cupping review I've read.

    Leave a comment:


  • Ryjoda
    replied
    She did well to taste the difference between the cleaning solution muck and their regular blend.

    Leave a comment:

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