Until recently, espresso bars were patronized only by those who understood quality coffee and how to order it. This was true not only in traditional "coffee towns" like Seattle and Portland, but in the espresso bars that served a niche clientele in smaller markets. These were people who knew the difference between a well made espresso drink and the prefab coffee from a machine at the local gas station.
Today, espresso bars are everywhere. Any decent sized community has a good number of espresso bars, and bookstores like Barnes and Noble have further expanded their reach. This is good for people who like quality coffee, but does present another problem. Sometimes at establishments outside of traditional 'espresso country' you'll run into customers who simply don't know what they want, or even understand the concept of the espresso bar.
For the benefit of novices, here are some tips that will help you look like a pro at the local espresso bar.
--Know what you're ordering BEFORE you get in line: You should have a few "default" drinks, much in the same way that most people have a preferred cocktail or soft drink. For example, you might choose a latte or espresso in cold weather and an iced coffee or latte in the summertime. If you want a specific type of milk, make sure you specify it. Sometimes a barista will ask, but they're not expected to. Also, make note of what size you want--for some reason every espresso bar calls their sizes by different names.
--Espresso bars are places for grownups. In other words, avoid taking your kids to an espresso bar. This is not only for the benefit of the espresso bar patrons, but for your kids as well. Kids would much rather have ice cream or milkshakes--they don't like coffee. If you must take them, make sure that they know that they're expected to be on their best behavior as they're in a "grown up place".
--Tip, tip, tip. Generous tipping is a good rule in general. It's good karma, and helps make your life easier and more pleasant. The local espresso bar is no exception. . Not only is tipping the decent thing to do, but it is an investment"particularly in any place that youll be patronizing regularly. A dollar tip for the counter help will ensure that your order is prepared quickly, accurately and courteously. Do this enough and youll start to get preferential treatment. If you go to a place on a daily basis, or even several times a week, its a good idea to throw in a big tip every now and then. Give them $10 at Christmas, for example. It will pay dividends throughout the year, and youll quickly become a preferred customer.
--If you want your drink made a certain way, explain it while you order. This implies you know what youre doing and should not be confused with stammering around about espresso basics. The good news is that most of the big chains like Starbucks and Barnes and Noble train their help to make a decently consistent drink. Theyre taught to follow a procedure, however, and if you want your drink done a certain way that isnt standard operating practice youll need to explain what you want. Most baristas can capably comply and happy to do so, but they cant read your mind. Nor should you assume that there is a standard way to make any drink. In a perfect world there probably would be, but the reality is that no such standards exist.
--Finally, the word is spelled ES-press-o and NOT EX-press-o. There's no "X" in the world, and it should not be pronounced as if there is. - 27105
Today, espresso bars are everywhere. Any decent sized community has a good number of espresso bars, and bookstores like Barnes and Noble have further expanded their reach. This is good for people who like quality coffee, but does present another problem. Sometimes at establishments outside of traditional 'espresso country' you'll run into customers who simply don't know what they want, or even understand the concept of the espresso bar.
For the benefit of novices, here are some tips that will help you look like a pro at the local espresso bar.
--Know what you're ordering BEFORE you get in line: You should have a few "default" drinks, much in the same way that most people have a preferred cocktail or soft drink. For example, you might choose a latte or espresso in cold weather and an iced coffee or latte in the summertime. If you want a specific type of milk, make sure you specify it. Sometimes a barista will ask, but they're not expected to. Also, make note of what size you want--for some reason every espresso bar calls their sizes by different names.
--Espresso bars are places for grownups. In other words, avoid taking your kids to an espresso bar. This is not only for the benefit of the espresso bar patrons, but for your kids as well. Kids would much rather have ice cream or milkshakes--they don't like coffee. If you must take them, make sure that they know that they're expected to be on their best behavior as they're in a "grown up place".
--Tip, tip, tip. Generous tipping is a good rule in general. It's good karma, and helps make your life easier and more pleasant. The local espresso bar is no exception. . Not only is tipping the decent thing to do, but it is an investment"particularly in any place that youll be patronizing regularly. A dollar tip for the counter help will ensure that your order is prepared quickly, accurately and courteously. Do this enough and youll start to get preferential treatment. If you go to a place on a daily basis, or even several times a week, its a good idea to throw in a big tip every now and then. Give them $10 at Christmas, for example. It will pay dividends throughout the year, and youll quickly become a preferred customer.
--If you want your drink made a certain way, explain it while you order. This implies you know what youre doing and should not be confused with stammering around about espresso basics. The good news is that most of the big chains like Starbucks and Barnes and Noble train their help to make a decently consistent drink. Theyre taught to follow a procedure, however, and if you want your drink done a certain way that isnt standard operating practice youll need to explain what you want. Most baristas can capably comply and happy to do so, but they cant read your mind. Nor should you assume that there is a standard way to make any drink. In a perfect world there probably would be, but the reality is that no such standards exist.
--Finally, the word is spelled ES-press-o and NOT EX-press-o. There's no "X" in the world, and it should not be pronounced as if there is. - 27105
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