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Oh geez, you don't want to get me started on this. >>
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Why can’t you do it like in San Fransisco?
I can see the cup of frothy liquid steaming from here- I’d love to give this ridiculous hag a stern lecture on the specific heat for evaporation of various liquids, but Annelies is way ahead of me. Apparently, what it comes down to is the heat at which coffee starts to burn. The shot of expresso has to be between 70 and 90 degrees Celsius to keep it from developing that rancid bottom-of-the-office-coffee pot taste. The milk has to be 130 to 150 degrees Celsius to bring out the sweetness, but anything above it might scorch the coffee (which is, when you get down to it, just some woody pulp distilled into water). It seems, from Annelies’s frantic gesticulations that anything above 160 degrees will just make a mess as the milk separates out. ‘Look, the standard is just how its made. If you want it hotter you must be used to having it burned.’ Grudgingly she brings the milk to a rolling boil and pours it into the cup with an audible hiss. ‘Well the standard is changing.’ The woman huffs as she snatches her spoiled latte and stomps away, sipping. I swear I can hear her lips singe as she goes by. Posted by zaf at September 7, 2005 9:21 AMTrackback PingsTrackBack URL for this entry: CommentsOh geez, you don't want to get me started on this. I worked at Starbucks for almost three years before and during college, and had to put up with at least one of these obnoxious "connoisseurs" almost every day. The coffee was too hot, not hot enough, too bitter, the coffee in the frappuccino was definitely burnt (they put powdered coffee in frappuccinos, mind you). But the hot milk contingent had to be one of the worst. An important thing to note here is not only the scientific/taste aspect of it that you explained above, zaf, but that milk heated beyond acceptable temperature range is likely to bubble over very rapidly (like when you're boiling milk for cream of wheat and forget about it until you notice that your entire range is covered in milk) and SCALD THE BARISTA. But then, most of these people don't care about the barista, only about grabbing their billion-degree coffee while yammering on their cellphones and rushing off to pick up the laundry. Not that I'm bitter. Posted by: b. at September 7, 2005 9:09 PM Post a comment |
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The poor girl behind the counter at Gloria Jean’s today is a Midwesterner named Annalies. She’s been trying to explain why it’s impossible to boil a latte to a middle aged raisin who’s already sent the cup back twice. ‘Look, I know you can do it hotter because I have them hotter in San Francisco. I live in San Francisco. Why can’t you do it like in San Francisco?’