Barista's job: ruining and persistence are the moments of a guest!

Hello everyone! I was the first melon eater who dived in multiple coffee groups and walked on major social platforms. As a barista and a code clerk, I habitually open the chat page after work every day to see the work experience of other baristas.

Over the past few years, I have witnessed consumers' strangeness to coffee, and now more and more people have more pursuit of coffee, which is indeed a happy thing for the coffee industry. But in each era, there will be different operations from the soul of the guests, which will make baristas cry.

Shock index: 🌟

"Why don't you add milk to your American coffee? "

"American coffee is black coffee! No milk, no sugar. "

"I usually drink American coffee with milk! "

"which restaurant did you drink in?"

"my house! I make my own American coffee with milk at home! "

-in such a situation, it is recommended to directly meet the guest's request for American coffee. If you constantly explain that American coffee does not have milk, or emphasize to guests that American coffee is sugar-free and milk-free, it is easy to cause unnecessary controversy. The emergence of American coffee is that people have different requirements for coffee concentration, so there is a practice of diluting coffee with water according to individual taste in coffee with higher concentration.

In American coffee, there is also a type called White Americano (White American Coffee), which is done by adding a small amount of heated milk to the diluted coffee. Therefore, there is no standard practice for American coffee so far, and the standard is the taste that the person who tastes American coffee wants.

Shock index: 🌟🌟

"I'll have a cup of Kenyan coffee! "

(after a round of professional cooking. )

"Wow! Why is your coffee so sour? have the coffee beans gone bad? "

OS: you ordered Kenya! )

"because the soil in Kenya has a high content of phosphoric acid, the coffee beans grown here are obviously sour."

"Don't say it's so complicated. What I usually drink is not sour! And why your coffee is not made by coffee machine, but also sell 40! "

"do you usually drink American coffee?"

"Yes! I don't think American style sounds good, so I gave it a name. "

In such a situation, you must calm down, don't get angry, and don't roll your eyes in front of the guests! In an euphemistic tone, explain to the guest that each coffee category will have a corresponding product, and if it is directly to a coffee bean producing area / name, the barista will usually extract it by hand.

Coffee itself is an acidic beverage. Whether the coffee is sour or not depends on the variety of coffee beans and the degree of roasting. The longer the roasting time is, the less sour the coffee is, and the darker the color will be. Then pick up the beans that can be compared and show the difference to the guests.

We can also take this opportunity to give our guests Amway a hand to make coffee and encourage ta to have different interesting things about coffee under different extraction methods. If you don't like sour taste, you can also advise ta to taste deep-roasted coffee beans next time.

Shock index: 🌟🌟🌟

"does your coffee taste good? "

"all the items in our family are good ~ there are many choices!"

(take out cup test spoon, cup test bowl)

"is that so? Then I have to test it first, otherwise how do I know if it's really good? "

"... I'm sorry, we don't have a cup test service. "

"you don't even have confidence in your coffee, and this kind of service won't work!"

-Em... It is not easy for a guest who can take out a spoon cup to test a bowl. At first, the code clerk thought it was a stem, and then I saw that I came over with a cup spoon and asked for a cup test (free) before deciding whether to buy coffee beans. In the face of such a thing, what we can do is to make it clear that there is no such service for the time being. If the guest says that everyone else is like this, you can ask the address to learn.

This requirement may be due to the fact that some coffee shops prepare coffee in advance to provide a trial drink, allowing guests to choose the taste of their favorite coffee, and then determine what kind of coffee beans to use what kind of extraction method. But under this premise, guests need to pay the price of a cup of coffee before providing the service.

Shock index: 🌟🌟🌟🌟

"I'd like a cup of water to wash Yega Chefe's hand-made coffee."

(after the barista finished the extraction, the guest took a sip.)

"there is a sense of astringency in the aftertaste of your coffee. You must not use the water well! You decorate me with the water you just flushed. "

The barista cleverly installs a cup of filtered water. )

(the guest takes out the water quality test pen and puts it in. )

"99ppm... There are too many impurities in your water! No wonder there is a sense of astringency! Pure water is used to make coffee. Do you understand? "

"..."

Again, it is not easy for guests to have these tools. Do impurities in water affect coffee extraction? Yes! But the water quality of 99ppm is suitable for flushing. Generally, the TDS of hand-brewed coffee water is between 75ppm-250ppm, and an appropriate amount of calcium and magnesium ions are helpful to the extraction of coffee. If there are too many calcium ions in the water, it may make the coffee more astringent, and if there are too many magnesium ions in the water, it may make the coffee more bitter.

The water quality test pen can measure the concentration of dissolved matter in water quality, but it can not reflect the content of dissolved matter in water quality. If the astringency of the coffee is obvious, it may be that the brewing method, temperature and grinding are inappropriate, or the acidity of the water quality is on the high side, which will also improve the sour taste of the coffee.

But one thing is certain that the coffee brewed with pure water cannot extract the flavor substances from the coffee very well, because it is too clean (0ppm)! Perhaps this guest likes to drink coffee with a light taste, but pure water is not suitable to be used as the first choice for coffee shop products.

Shock index: 🌟

"I'll have a cup of fruit and hand-made coffee."

(after the barista finished the extraction, the guest took out the TDS concentration meter, did not drink, and spooned a little to test the concentration.)

"the concentration of your cup of coffee is 1.37%! It has exceeded 1.15% Mel 1.35% in the gold cup extraction test of SCA. "

"I'm sorry, why don't you taste it first, and if you don't think it's appropriate, I'll make you a new drink."

"No! You're just unprofessional! This cup will be withdrawn directly, and I won't come next time! "

"."

-if it's not easy for the guests to take out these tools, I'm already tired! In fact, there is no need for any explanation, in fact, under such circumstances, no matter what you say, there is no way to convince the guests. Does a little more than 1.35% of the coffee have to be bad? Apparently not.

The golden cup extraction criterion is only a reference standard for boutique coffee, in order to reduce the controversy caused by differences in coffee concentration judgment among everyone. It is not necessary that the coffee will taste good if it is 100% in the standard value, and the coffee will not taste good if you have more / less coffee.

Nowadays, guests have more pursuit of coffee, which is the result of the joint efforts of all coffee practitioners, but some people will misunderstand some coffee knowledge and theoretical data. In the face of these situations, if baristas regard them as a requirement, they will mistakenly regard these problems as a challenge to their own profession, leading to unpleasant things.

We can't force everyone to know coffee in order to drink coffee, nor can we stop people who might know coffee from using some data theory to shock baristas. "those who don't know are innocent," and get angry, but there is always a way to solve the problem. what we can do is to keep calm and try our best to convey a better message to the guests in a way that everyone can understand.

If you encounter a shock 3-5 star thing, you should use magic to defeat magic, maintain your professional position, do not worry, use professional corresponding professional. If the guest needs face, then take a step back and further annoy yourself, of course, choose the former ~ so-called as long as you are not embarrassed, it is others who are embarrassed.

Although we meet many kinds of guests every day, some are bad, but there are also good ones. We can persevere, I believe it is also because of the guests' recognition of themselves. Therefore, we should believe in our own profession, and believe that because of ourselves, more people will like coffee, which will make the coffee industry better and better.

Photo Source: Internet

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