4 ms·
Just sell black coffee and let the customer add in other stuff if they want it
by zoklet-enjoyer 2y ago
Just sell black coffee and let the customer add in other stuff if they want it
- harrison_clarke 2y agothis is the other solution: it doesn't really matter if the queue is a bit out of order, if they all get the same thing with little delay
- astrange 2y agoThe milk preparation is where the barista's skill comes in. It's much harder to make black coffee so well you'd want a professional for it. I think Glitch Coffee in Tokyo is the only place I've ever been that I've felt is worth it. (Anti-bonus points to Philz in SV, which has the aesthetic of a specialty coffee place but actually sells Starbucks-style "totally burnt coffee with tons of cream added" products except worse.)
- CoastalCoder 2y ago> Anti-bonus points to Philz in SV Oh, we're going to make this personal??? Fine. In that case: The Brewed Awakenings chain in Rhode Island has really good coffee. And a great atmosphere compared to please-leave places like Starbucks. There, I said it.
- astrange 2y ago> Oh, we're going to make this personal??? Personal? Are you Phil??
- bongodongobob 2y agoPeople don't go to those places for a plain black coffee.
- zoklet-enjoyer 2y agoI do
- bongodongobob 2y agoWhy?
- zoklet-enjoyer 2y agoI like black coffee
- JTJTJTJT 2y agoA flat white isn't a black coffee with stuff added, its an espresso with foamed milk added - and as another commenter said, the skill of the barista is largely in preparing freshly foamed milk with the coffee machine that lives with them behind the counter. If you know all that and still think our coffee supply systems should go back to being more of a conveyer belt of foul tasting caffeine water, with accoutrements added by the user, instead of waiting in a queue for 20 minutes to get the 'best' flat white - yeah you might have a point