Deb if you want to order it, ask them to make a coffee with no cream or foam. If they look at you going WHAT? ask them to play a spoon in the pout of the jug and pour it from high up enough to pour but not create bubbles as it goes into the cup. That will create a flat white--although usually there is a tiny wee bit of cream with it at the end to create the classic heart as we bring down the jug from the height to finish up the drink.
I agree Anne. I don't understand how people muck up coffee fulls top! Well actually, I do know--but its called checking your coffee before you give it a customer. *stops the barista rant*
(btw Hello Annie! How ist you?)
NZ is well known for reasonably good coffee-and we actually have NZQA standards to obtain to make coffee, especially if you are hired in a chain of cafes/restaurants. Maybe it doesn't happen in other countries?
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Deb if you want to order it, ask them to make a coffee with no cream or foam. If they look at you going WHAT? ask them to play a spoon in the pout of the jug and pour it from high up enough to pour but not create bubbles as it goes into the cup. That will create a flat white--although usually there is a tiny wee bit of cream with it at the end to create the classic heart as we bring down the jug from the height to finish up the drink.
I agree Anne. I don't understand how people muck up coffee fulls top! Well actually, I do know--but its called checking your coffee before you give it a customer. *stops the barista rant*
(btw Hello Annie! How ist you?)
NZ is well known for reasonably good coffee-and we actually have NZQA standards to obtain to make coffee, especially if you are hired in a chain of cafes/restaurants. Maybe it doesn't happen in other countries?
*shudders* I'm glad I don't like coffee.