Espresso art is a pretty fascinating thing. I’m going to look into taking some classes in it when my schedule frees up a little bit. Until then, my textbook is YouTube and my classroom is the bar at work.
Here are just two examples of the fascinating, incredible designs you can make using espresso, milk, and chocolate:
http://www.youtube.com/watch?v=N8mQpf5Mzk8
http://www.youtube.com/watch?v=zUZtbtbglZE&feature=related
Here are a few of my endeavors at advancing my skill:
Many, many trends permeate society. Skinny jeans, skinny ties, and shaggy hair are all popular right now. So are indie bands, small mom and pop stores, and simple, rugged coffeehouses. It seems that the more local and low key a store is, the more trendy it becomes. So how does Starbucks keep in stride with the moods of today and continue to be a hip place where all the “cool” kids want to go despite its largess? I believe there are four contributing factors leading to this:
1. Customer interaction
2. Partner interaction
3. Excellent products
4. Exclusive, yet familiar atmosphere
While I was working on my thesis about Starbucks in the early months of this, I interviewed quite a few customers to see what their thoughts and opinions about the great coffee giant were. The consensus was about the same…even if the customer didn’t absolutely love the beverages we sell (I’m not saying they disliked them), they came back again and again for the customer service.
Yesterday, I was chatting with a regular named Mike about what makes Starbucks so successful. Although I didn’t write down a direct quote, his words were along these lines: “Why do I come in every day? Why do hundreds of people come in every day? Because you guys are great. You’re phenominal. Plus,” Mike added while tipping his Venti DoubleShot on Ice, “you’ve got quite a superior product.”
See, Starbucks baristas are trained to provide the best customer service possible in the best ways possible. For example, each of us strives to learn customers not only by drink, but by name (it’s pretty neat to be able to start drinks for customers who we see walking towards the store from across the street).
Starbucks employees, or partners, are also encouraged to develop excellent rapport with each other. Everyone is encouraged to congratulate and praise one another for things done well while gently admonishing each other for substandard performances. This creates a more harmonious group that loves working together and opens the door for seamless, flowing teamwork. Small cards are available to give to distinguish fellow partners when they perform exceedingly well. These cards include (but are not limited to) recognition for being involved in the community, welcoming in stores, and knowledgeable about our products.
As stated above, the third reason Starbucks continues to excell is due to its superior products. All the beans we use are carefully selected, with each department ensuring that every batch is up to standards from the time the coffee is harvested to the time it enters the bags that are shipped to stores. Baristas are trained, tested, and continuously monitored to verify that the beverages they are making not only meet, but exceed standards.
Finally, whether you’re in New York, New Jersey, California, or Idaho, when you go to Starbucks, you know what they’ll have. Each store has its own unique personality, style, and flair, but the products sold are virtually all the same. This creates a certain comfortable association with Starbucks, especially while you are traveling or in an unfamiliar area. I know I’ve gotten lost in personally uncharted territory and, upon entering a Starbucks, feel at ease and more settled. I’ve also been told similar things by customers from all over the world. Additionally, being able to recognize Starbucks’ products no matter where you go gives you a sense of belonging to the company. You literally feel as if you are part of a community connected by a love of coffee and delicious food.
On an ending side note, tomorrow is my first shift as a supervisor. Needless to say, I’m ridiculously excited and psyched.
There were many “characters” in Starbucks the past few days. At one point, it got so strange in “my” coffeehouse a couple of nights ago during my closing shift that a woman came up to me and, with conviction, said “There sure are a lot of strange people in here at night, aren’t there?!”
I wasn’t quite sure how to respond to such a comment, so I thought about it for a few seconds and I realized she was right. The past few days, our non-regular customers have ranged from the indie punks to the full bearded/frizzy haired (giving Bob Ross quite the run for his money) to the humorlessly awkward.
I’m not complaining or saying there is anything wrong with such people…it’s just been an interesting past few days.
For example, how would you respond to someone who asks for a “Marshmallow…..uh….whatever the hell you guys call those things”?
How would you react upon receiving this answer from a finely dressed gentlemen in response to the inquiry, “What are you waiting for, sir?” :
“Steak and eggs…um…oh….I mean a grande iced coffee.” Honestly? Steak and Eggs? Not even on the menu.
I suppose it’s possible. Despite these two interactions being pretty ridiculously strange (and subsequently jocular), there is one more story I must share that almost makes them seem normal and sane.
Two fairly muscular, tattooed, gruff men approached the counter and ordered a pair of iced coffees. They each whipped out twenty dollars and each attempted to shove their bills into my hands simultaneously. I gripped one man’s payment, but as I moved to complete the transaction, the other man yelled at me to stop and to take his money. A prompt argument began between the two brawlers with each thrusting their money towards me. Usually, when this sort of thing happens, I just chuckle a little until one or the other is more insistent. However, my chuckling was quickly cut short when one of the men looked me square in the eyes and shouted, “STOP smiling…JUST TAKE MY MONEY!” Needless to say, I obliged. Then, without warning, the bellowing man’s friend broke out into a rising verse of Frank Sinatra’s “New York, New York,” only he began the song with an enthusiastic, “Start singing the blues!” (For those of you who don’t know, the correct lyrics are “Start spreading the news”)
These are my stories. Thank you, DUMBO.
And when they do, the only thing to do is to press on.
The above picture is what the floor behind the counter looked like around 3:45 p.m. this afternoon. My friend, the coffee filter, decided to spit its lovely contents (grinds) not only over its edges and into the coffee urn, but also onto the brewing station and the floor. Frustrated by this faulty attempt at a pot of coffee, I asked Nicolette to start another as I rang up customers. However, when she pulled the basket out, 200 degree water and grinds spilled all over her hand, causing her to drop the basket to avoid further injury. Hence, the mess.
Barista life wasn’t all bad today, though, and I had a good first work day in nearly a week. A nasty bout of bronchitis forced my coffee loving self to stay in bed drinking water and taking Avelox instead of sipping lattes and munching apple fritters.
I had a few good conversations today, including ones with some of my favorite regulars (Carrie, Brandon, etc.) and one with a pleasant gentlemen who was on his way to Seattle to give a presentation about the “greenness” of Starbucks, which I thought was exciting.
As promised, here is all you ever needed or wanted to know about caramel macchiatos and white mochas!
This is a textbook caramel macchiato. It is the only drink we craft “upside down,” meaning the espresso is poured on top of the milk instead of the other way around.
To make one, begin with a little vanilla in your glass. Then, steam some milk and pour it in about two inches from the top of your glass. Add a quarter inch of foam (more or less to your preference) and add your espresso. Finish with a crosshatch pattern of caramel sauce and enjoy!
Meet Iced Venti White Mocha. He will be happy to be your taste buds’ friend if you would be so kind to follow this recipe:
Take some white mocha sauce (six pumps is standard for an iced venti) and add three shots of espresso. Mix the sauce with the espresso so when you take your first sip, you don’t get clumps of syrup overloading your senses (Hint: If you mix the espresso in while it’s still hot, it will blend much better with the syrup, making for a more well balanced drink). Add milk (any kind is fine) and ice. Top with some luscious whipped cream and enjoy!
Please forgive the lateness of this latest entry…I will be more on top of posting regularly from here on out, loyal coffee fanatics!
the many minute musings of a barista 