Jeff/peckishonthepark wrote:
Hello everyone Iam happy to start. 1/ A flat white some of my customers like some or no froth so when is a flat white not a latte. 2/During exstraction I have a nice flow then some times it speeds up near the end would like to know why thanks. 3/ If somebody asks for a large long black in a mug should I give them the third shot or are they just after a larger amount with more water. 4/ We are having a shortage of skim our milk surplier is changing some equipment and we will only have lite, What is the fat content of lite compared to skim.thanks 5/ Should there be a change in taste or quality from decaf beans. Sorry if some of these things sound a bit dumb but I am interested to know Iam a coffee maker not a barista but I love to make people coffee and I do care about what our customers like and the product we serve. :-X 🙂
Quick & basic replies 1/ Just ignore them, nod your head and smile graciously. Did'nt you know there are 1001 ways to make coffee. The various combinations of customer preferences (and I use the word preferences, instead of order/specification) will do your head in. 2/ As the puck becomes more moist and the oils have extracted, there is less resistance. Think of a ground particle as containing outer layers that are stripped away during extraction. My advice is to tighten the shot so that the beginning of the extraction is a real struggle, giving way to a flow after say 10+ seconds. 3/Who knows - see #1 above. Some people yes, others no. Generally, you will fill up with more hot water rather than running additional shots. Keep the shots to the standard, else you will reach the point where blonding = bitterness. It really depends upon your basket size (dosage) and the type of coffee you are using. 3 shots seems excessive. 4/ Ask your supplier or better still check the NIP on the carton/container, e.g. does it say Total Fat = 1.2g per 100ml ?. 5/ Absolutely - many roasters struggle to create consistent batches of decaf as it is roasted a lot less frequently and requires a dramatically different roast profile. The other factor is of course that few roasters actually forward contract quantities of decaf and buy it "spot", thus they get what they can at the time. Looking further into the situation, you will also discover that most cafe owners do not *manage* their decaf with the same care as say for instance their house blend. What I will say is that many cafe owners seem to **find** a pack of decaf that was hiding in their storage shelf for 3 - 6 months. Last December, I was at a reasonably big cafe and happened to notice the decaf bag was not one of mine. After enquiring, they said yes it was from the previous supplier, they were using up the stock.....it was only 16 months old. Was very tempted to take some home for my weber.......yum, char-grilled steak. And finally, many cafes use pre-ground decaf as they don't have a 2nd grinder or the space.......opened packs don't last long.
