hey guys just wanted to get your opinion on how i should be making my short blacks. Im a barista at a cafe and a lot of the time when i give customers 30mls they send it back and ask for it to be filled up more. i dont want to affect the quality by letting it run longer so not sure what to do. give double shots?
Give them a double in one cup
= 60 ml
Talk to them (but not down to them), and explain the process - how and why a longer shot will taste terrible etc etc.
Ask them to taste a ristretto, show them that shorter tastes better!
...or maybe suggest a really short long black (50/50 water to coffee), or suggest a double?
I find Customers usually really like having a barista talk to them about their coffee likes and dislikes, and they enjoy finding out about how espresso is made - most have absolutely no idea.
use smaller cups
or ask if they want a long or short espresso
i find that a lot of the older italians want a long espresso, single shot 45mm
My older older Italian rels like either;
A Double shot pulled short or
A single with 50/50 water to coffee
The younger ones are happy with the every day options...
Part of the reason for the Older Italians (I think) is that they often have stove tops and just pour the amount of coffee they want and or add hot water as required...
At the end of teh day... Ask and find out what they want... Offer a couple of different mixes / styles (do not charge) and then you will know what they like and its not your perception.
They will remember and return.... If it is special - Then name it and give them ownership. If they are after Black espresso shots then they need to be pampered :-)
**** Never over extract and run longer - Too many do this and forget the horrible outcome it produces *****
Originally Posted by AngerManagement link=1231247683/0#5 date=1231283368
Yep - I actually know this as an "Itallian Espresso".
thanks for the feedback guys.. i guess its just hard to read exactly what people want.. and the way the cafe is its hard for me to communicate with the customers. Ill take all the comments on board though. cheers