Thursday, February 28, 2008

PROMISES, PROMISES AT 7TH AND MONTANA ...!

                             

Tongues were wagging at 7th and Montana this morning as details emerged regarding the recent, three-hour "Espresso Training" course at Our Favorite Starbucks.  Apparently, as part of a corporate-wide training initiative, 7,100 Starbucks locations were closed on Tuesday from 5:30 to 9:00 p.m. in order for Starbucks management to instruct 135,000 workers on the Fine Art of Espresso Making.  Baristas were encouraged to "make sure it takes between 15-19 seconds for each Espresso shot to pour from the machine so it comes out dripping like honey from a spoon."  Following the training, every Barista signed a "Promise" that now hangs prominently on display behind the Espresso Machine:  "Your Drink Should be Perfect, Every Time.  If Not, Let Us Know and We'll Make it Right."  Rumor has it that the training cost Starbucks an estimated $50 million.  That's a lot of Promises, dripping off a lot of tongues across the country like so much honey from a spoon ...!

7 comments:

susansophia said...

I asked at the 'bucks on 3rd St. Promenade and Santa Monica Blvd. what the training was all about, and got quite an enthusiastic earful.  Everyone at their store was made to taste the difference between "good" and "bad" espresso, "good" and "bad" steamed milk and foam, get the correct temperature to steam soy milk to (lower than regular, because after one stops steaming, the soy milk temperature keeps climbing anyway).  They thought it was a really good training.

Now, what about brewed bold coffee?  The 7th and Montana Starbucks is the only one with consistently good brewed coffee that lacks the bitterness of unclean appliances, or other unflavorful "edges" and "bites".  I've been to many, many 'bucks...and though the coffee comes close at Hawthorne Blvd. and P.V. West, in P.V. and maybe at the little 'bucks in Brentwood on San Vicente, really, the brewed coffee at 7th and Montana is consistently the best!

What's their secret?  Can it be duplicated?  And can Casa Cielo be reclassified as a mild coffee?  :)~

gazker said...

I was always taught, a good espresso should have a creamy consistancy on its top, almost like a guiness. Ask the guys if that's right. The flatter the top, the worst the espresso.
Gaz

princesssaurora said...

You know what... I give them credit as a corporation!  They obviously value quality... smart, in the long run!  I hope your next espresso is magical!

be well,
Dawn
http://journals.aol.com/princesssaurora/CarpeDiem/

mpnaz58 said...

Hopefully, unlike political promises, these are kept!
xoxo ~Myra

gdireneoe said...

Here too...it was mayhem.  I took a drive by my favourite spot, just to see.  People were milling about like lost sheep...no kidding.  One could really see that they truly didn't know what to do next.  It was very interesting to watch. ;)  C.

deshelestraci said...

$50 million...the mind boggles.
Traci

rdautumnsage said...

The search for perfection is often costly, in the end alas, there is no such thing in existance. (Hugs) Indigo