The Art of Coffee: Navigating Pretentious Orders as a Barista

As a barista, I often face a diverse range of customer orders, some of which can be quite elaborate and specific. These intricate requests can be amusing, challenging, and sometimes bewildering. In this article, we explore two striking examples of pretentious orders and discuss the strategies required to balance customer satisfaction with the limitations of the barista role.

Short Encounters

Once, a customer had a detailed list of specific requirements, creating a memorable experience:

Customer: Can I get a Blonde Caffe Misto where he ticks them off on his fingers:

The coffee is an 8-ounce pour-over with 4 scoops of blonde coffee, ground one setting finer than usual The milk is non-fat, steamed to 190 degrees With 11 honeys, added before the coffee 8 pumps of sugar-free vanilla, added between the coffee and the milk And absolutely no foam Served in a venti cup, double cupped, with no sleeve For Dave

This particular order highlights the precision and detail demanded by some customers, leading to what can be considered 'pretentious' orders. However, it's important to strike a balance between catering to customer preferences and maintaining operational efficiency.

Long Conversations

Another instance involved a customer ordering a 'Grand Chai Tea Latte with just a skiff of water.' Here's a transcript of the interaction:

CUSTOMER: Hi, can I get a Grande Chai Tea Latte with just a skiff of water.

ME: So that's a Grande Chai Tea Latte light water.

CUSTOMER: Nope, with just a skiff of water.

ME: ...right. So a Chai Tea Latte super light water.

CUSTOMER: With just a skiff of water.

ME: ...uh-huh. So a Chai Tea Latte with less than an inch of water. Got it.

CUSTOMER: ... ... why can't we just say 'with a skiff of water'.

ME: ... ... well miss, that would be... because none of my baristas have ever heard the word 'skiff' before. None of them I promise you have ever used the word skiff. Ever. So... what I need to do you see is to... give them words that they'll understand. Because if I say 'skiff' all they're going to do is ask me what I mean. So. A Chai Tea Latte. With...

CUSTOMER: Just a skiff of water!

ME: ... ... I'll connect with the barista then.

These scenarios illustrate the practical challenges faced by baristas in understanding and accommodating such specific requests. However, it also emphasizes the need for clear and concise communication.

Understanding and Balancing Customer Requests

While some orders can be quite complex, it's important to evaluate the reasonableness of the request. For instance, a barista might appreciate a detailed order involving a ristretto shot, even if it's not standard practice. Conversely, requests like a flat white with extra foam can be confusing, as a cappuccino is already characterized by its foam. Similarly, orders for pour-over coffee with intricate scientific explanations can be pretentious if the customer does not fully understand the process.

The key is to engage and clarify with customers to ensure their needs are met, while also maintaining professionalism and efficiency. This often involves using simpler terms to translate complex requests and emphasizing transparency in the relationship with customers.

Conclusion

Beyond the individual encounters, what becomes clear is the importance of careful listening and effective communication. As a barista, one must navigate the line between catering to customer preferences and maintaining operational standards. Understanding the context and reasoning behind requests can help in crafting a positive and productive relationship with customers.

Being a barista, while challenging, offers a unique insight into customer behavior and preferences. Learning to handle these pretentious orders with grace and professionalism not only enhances the customer experience but also contributes to a well-rounded and fulfilling job role.