Post By chokkidog
My world got shaken today, and what's good, and what's also not or is?
I had a customer of great experience and knowledge come into my cafe today. Regaled me for a long time on a few things, and I knew there was no bluff behind his speech.
But I suppose I come away from it a little more enlightened, I hope, but more is it that I've come away asking just how deep the rabbit hole goes.
I mean, yes, the customer prefers a more chocolatey roast, and darker too (my beans, the only I have, are 5 senses, the harvest blend, much lighter)
but i I served him a great ristretto. And it was passable, if that. On my own scale, that would have been a 7 or an 8/10.
I have a friend who is a chef, who says that his main tenet is flavour balance, and so I recently have held that is then logical to have a full espresso shot, non-restrained, to have a balance of all things in the coffee.
and yet the gentleman says that some have gone forth and eliminated the first few drops of the rats tail after pre-infusion, as they comprise the most bitter part of the coffee. Now, I understand that this makes sense, but
I've never heard of it before.
And i I wanted to know what else is missing from my knowledge. I endeavour to learn and be the best that I can, just so my staff can also be the best they can, if I must teach them.
why don't you ask 5 senses? they do supply your beans after all
Coffee myths busted | Blog | Five Senses Coffee
Myth 2: ‘Bleeding’ the shot gives better coffee
Coffee makers often allow the first few mls of the shot to run into the drip tray before positioning the cup to capture the remainder. This practice is probably a remnant from the days when early model espresso machines struggled to deliver the correct water temperature and pressure. With modern machines, this is not required.
One thing you can do, Queenie, to 'educate' yourself is have four shot glasses ready and prepare a 30ml/30 sec shot
in the p/f.
Place one shot glass under the spouts, start the shot, then every 10 ( or 15) seconds swap the shot glass for a fresh one.
Compare taste and appearance between the 4...... maybe after you've done it yourself you could do the same for this customer? ;-)
Yes, that is one of theeee best little tests, and I used to include it for the paying clients in every basic espresso making course that I delivered ....
A broad based quesition, so where to start ?
Gosh I hate it when clients want to make a point of lecturing you on your business. Yes you will learn lots from listening and taking from it what you will. However by far the most knowledegable clients will be the ones that humbly purchase your offering and mind their own business and dont try to impress or berrate you with their "knowledge".......
Certainly, listen to people and analyse, but do what you feel is right for your business. Be "mindful" with each and every coffee you put in your mouth. Analyse it in your mind, and think about how you could have done it better. Get out and about (if you can) and try lots of different things, talk to people whose advice you respect, and decide what is best for you.
Lastly, and I think this is the crux of your question, refer your thirst for knowledge (a good thing) and what happened with the client, to your roaster/supplier for a start. Give your roaster supplier some credit for knowing what they are doing, and try to work with them instead of against them (as some seem to do). If you dont like the total package they are "delivering" or nolonger identify with their business model then by all means look elsewhere, but give them some credit first up because they are not in business to try and lose business if you know what I mean, and I cant tell you how many times suppliers get calls from irate cafe clients because the client has believed something a total stranger told them about their product in their cafe....go figure !
Hope that helps./
Last edited by TOK; 28th October 2014 at 06:31 AM.
Reason: make more betterer