Well, after the holidays, its back to work as usual...the regulars are back, teachers are coming in before class, the students wander in randomly, parents stop in for a "Thank-goodness-the-kids-are-back-in-school" Latte and all of the usual partners are back on the schedule with no scratch-off fill-ins.
This is the same phenomenon that happens after every holiday break or school vacation, except this time there was something different...LOTS OF CRAZY DRINKS!
I'm not sure if people got turned on to other drinks while they were away or if there is some magazine or internet article out there telling people how to order their drinks for whatever end result, but its definitely not what one would expect. The easiest way to describe this to people who don't work for Starbucks is as follows: Most drinks are made of three components...ether non-fat or 2% milk, shots of espresso (or decaf...same machine, different button) and a flavor in the form of a syrup or sauce. Some drinks are topped with whipped cream and some aren't. Because of this formula, many baristas have formed a system so there is always a fresh pitched of steamed milk (non-fat or 2%) ready for the next drink - this keeps the hot drinks flowing at a speed that is acceptable to the greater majority of customers. The machines automatically steam the milk to a certain temperature...this is acceptable (and desired) as well for optimum taste, texture and enjoyment. BUT, throw in to the mix five or six custom drinks like a 190 degree no foam green tea latte followed by a kids temperature hot chocolate and a breve latte at 135 degrees and you have all the makings of a traffic jam at the espresso bar.
HOWEVER, its great to be back on the bar and making people smile when they receive their quad venti, extra hot, absolutely ZERO foam soy latte even if the person behind them cringes a little because they know their drink will take a minute or two longer!
Look for a new contest coming up soon!
With much love and HAPPY NEW YEAR French Press,
Barista Loco
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