Starbucks Redux

On Feb 26, 10:47 am, "Jack Denver" <nunuv...@netscape.net> wrote:

>
> Don't hold your breath for hand pulled shots - at 9:01PM the same superauto
> machines will still be there.  Here's the gist of the "retraining"
>
> "One of the skills -- which, according to one New York Starbucks manager
> involved in the test training program, was a "revelation" to some of her
> workers -- is a milk steaming technique that will allow baristas to "free
> pour" (without holding foam back with a spoon) the milk no matter how the
> customer orders the drink.
>

Where did the idea of using a spoon start in the first place? Perhaps
proper steaming techniques will trickle down to the many independant
coffee shops that have no idea that there is a proper technique.

At least Starbucks is consistant.

Shane

On Feb 26, 11:25 am, shane <shane.ol...@juno.com> wrote:
> On Feb 26, 10:47 am, "Jack Denver" <nunuv...@netscape.net> wrote:
>

> > workers -- is a milk steaming technique that will allow baristas to "free
> > pour" (without holding foam back with a spoon) the milk no matter how the
> > customer orders the drink.
>
> Where did the idea of using a spoon start in the first place? Perhaps
> proper steaming techniques will trickle down to the many independant
> coffee shops that have no idea that there is a proper technique.
>

I don't know how it started, but the practice persists because many
people like the stiff meringue-like stuff that has to be spooned out.
Dunno why, but they do.

On Feb 26, 8:53 pm, AyTee <a...@2walla.com> wrote:
> On Feb 26, 11:25 am, shane <shane.ol...@juno.com> wrote:
>
> > On Feb 26, 10:47 am, "Jack Denver" <nunuv...@netscape.net> wrote:
>
> > > workers -- is a milk steaming technique that will allow baristas to "free
> > > pour" (without holding foam back with a spoon) the milk no matter how the
> > > customer orders the drink.
>
> > Where did the idea of using a spoon start in the first place?  Perhaps
> > proper steaming techniques will trickle down to the many independant
> > coffee shops that have no idea that there is a proper technique.
>
> I don't know how it started, but the practice persists because many
> people like the stiff meringue-like stuff that has to be spooned out.
> Dunno why, but they do.

I know. My church has an espresso machine and we make drinks to give
away. I never use a spoon to pour with. I may stir milk that has
been sitting out a bit too long. Some people order lattes and some
cappucinos. My lattes and capps both look pretty much the same, with
a capp I spoon a bit of foam on top..
It is fun making coffee and giving it away as people do not usually
complain.