Re: sometimes they really can't tell (bad coffee)



Randy G. wrote:

That square peg fits the hole of the discussion I had with a
commercial roaster perfectly. He wanted to begin a "barrista
certification" program with his customers so that his blends and
roasts produced the best coffee beverages possible. A class,
certificate, and a gold pin of some sort for the barrista to wear at
work. Yes, we both know that there are such programs in existence from
higher authorities than a local roaster, but the point was to give him
a hands-on approach with his commercial accounts as well. My point to
him was that it was a waste of time. Why should an owner or manager
spend the time and effort on a program, not to mention the $$ to pay
his employees' wages during their training when the customers were
already happy with the coffee they were getting? Beyond that, when you
put two to four ounces of espresso into 12 to 16 ounces of hot
milkshake, who could taste the difference???

There are those in the trade who are dedicated to quality (like you,
Danny, and Barry, et.al.), and who go the extra mile (or kilometer)
not only in their own training but in the training of their staff
because it is important to THEM. But in the US, where maybe one in 200
or 300 (or more) drinks served is a straight espresso, we may never
see a widespread dedication to or an appreciation for straight
espresso.

And if you feel let down by your customers response, Danny, here in
the US, I would bet that three tablespoons of Folger's Instant in a
hot chocolate milkshake with a bit of nutmeg on top would receive the
same positive comments as a quality coffee beverage prepared with
care.


Randy "it's important to me" G.
http://www.EspressoMyEspresso.com


<snip>


Holy crap ....that's scary....but, true. ..... Most US citizens are uneducated sheep for the most part and do not question things of the palate..


Brewer Bob
.

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