I’m a bit fussy about coffee. I find Lates too milky and Americanos too watery. Once upon a time, I used to drink Cappuccinos, but I never liked all that milky froth much. Too often the coffee was buried deep under a thick layer of foam, and there was less of it than you expected.
Then one day I discovered the Flat White, a marvellous Australian invention. Coffee where you could still taste the coffee, with just enough milk to make a dark roast a little smoother.
Travelling the world for business, I found the consistency of my favourite coffee somewhat variable. I’ve had many excellent coffees across Europe, the USA and in Japan. But even around Cambridge, you can find far too much air in a supposedly ‘Flat’ White. In Minneapolis Airport, I once spent a while explaining to a perplexed Barista how to make one – I’m pleased to say she did a great job.
In business, a certain amount of froth is acceptable. We expect to be perpetually sold to, and we are all constantly promoting ourselves, especially those us running our own firms! But in the end, substance wins out over style. Once a customer is onboard, their experience is more about what you can deliver than what you promised.
So whatever coffee you prefer, it’s worth considering the Barista’s challenge. The pretty pattern is worth a photo, but what really matters is how it tastes!
If you’d appreciate some straight talking with no froth, then please get in touch!