Milk Steaming & Rocket Launching
Terry Ziniewicz - EspressoParts.com

Ok. Let’s see. Since my last column a new year has arrived and with it a plethora of information, changes and good and news for the espresso industry worldwide.

The good news is that several manufacturers are paying attention to the semi-commercial market otherwise known as the prosumer market. The fact that they are starting to pay attention has everything to do with websites like coffeegeek and the input made available by consumers. Let us know what you want, need and gotta have, maybe your wish will come true.

Now on to my rant. This past weekend I was enjoying a wintry afternoon at my favorite ski resort, when my family decided to go to the espresso cart and get some beverages. This little cart has been in existence for several years and its coffee supplier recently received Kudos for customer training. Imagine my surprise when the owner / barista plunked the steaming pitcher under the steam wand only to let the milk roll and screech like a rocket was preparing to take off. I’ll admit that she was attentive to the temperature and all, but she was missing some basic training that can save time and money.

As the owners of specialty coffee businesses we owe our customers the common courtesy of educating ourselves and our staff in the proper techniques involved with preparing espresso coffee. The fact that this operator lacked in skills was nobody’s fault but her own, and the fact that she was getting an average of 3.00 per drink and collecting it with a smile, irritates the heck out of me.

I wanted so badly to simply say, “Hello, can I show you a trick that will save you money, time and make your drink preparation better” but alas, I know better, than to come off as an espresso snob. My advise would simply be taken as a know it all point of view, rather than the constructive criticism it is. Not that I am mind you, it’s just that I practice espresso preparation daily and I strive to offer the best drink I can to every customer that walks in my bars. It is also important to note that I train my baristas these same qualities, and we practice what we preach.

People, if you are serving espresso, please take a portion of your sales, and invest in educating yourselves, and your staff, in the art of espresso coffee. I know this involves time and money, but really. This industry will never fully mature until we pay very close attention to our preparation techniques. You owe it to yourself as well as your customers to provide the best drink they can get. It does not matter how good your coffee is or the other ingredients used if you do not prepare it correctly.