I was told that Starbucks will be selling ice Cappuccino. I seen the recipe for it but I'm a wee bit confused. The foam added on top, is it foam from heated milk?
Ice Cappuccino(18 posts) (11 voices)
Yes, how disgusting is THAT?
Finally, customers can use that term and not feel stoopid because it actually exists!
I refuse to admit it exists! It is such a stupid, disgusting idea, and I won't make it. It is a bastardized concept, and offends me, greatly.
When customers are looking for cold drinks and ask what we have....I say "We can ice anything except a cappuccino." And I'll stand by that, no matter what.
Yeah, whenever anybody asks me for an iced drink with foam, I just put whipped cream on it. But it's kind of hard to do that with a cappuccino. Sounds disgusting and I bet the only reason they're doing it is so we don't have to say no to some idiot who doesn't know what a cappuccino is and probably wants a frappuccino.
I usually don't say anything about customers' drinks but if somebody orders that I will give them the "reeaaalllly??? are you sure, because that is going to be luke warm foam on cold espresso???"
It's nonsensical and cheap. I agree with IloveSbux: I will continue to say that we DON'T serve iced cappuccinos.
OMG, no. Ice Milk, espresso and hot foam on top? Is that even healthy? I tried it, SBUX way with a partner and it truly does sucks. It's disgusting.
Someone needs to give Howie Google fast before he actually kills someone!
In Canada, Tim Horton's makes an "ice cappuccino" which is basically a blended, sweetened frapp like drink (I'm sure you probably have a plain frappuccino, right?) so when people come in and say "I just want an ice cappuccino", we know pretty much that that is what they want (Tim Horton's people are NOT Starbucks people out here, as a general rule). I wonder if places like DD out your way offer an "ice capp" as well and that's why people ask for them at your shop? Or maybe you have Canadians visiting? OR... Mr. Howie hasn't really done his market research and just heard something about "iced capps" somewhere and decided to incorporate what he thought it should look like? If it's what I would venture to guess people are really asking for, I would think you already have it on the menu. It's just a stupid name for a frappuccino, yes. But that's a "starbucks" name, and no one else can use it, so Tim Horton's in their ultimate wisdon (!?) called it that. Don't ask me why!!! Some places call them Frios, some call them frozen blended lattes, it's all the same thing.
(tim horton's ice cappuccino)
(baskin robbin's cappuccino blast)
(Nestle's iced cappuccino "mix")
It's pretty sad though, when cappuccino becomes a "flavor", and it come in sizes, not an actual drink any longer. Thanks, coffee corporations of north america!! :(
I think the plain SBux capps are pretty bad. 11oz of dry foam? On youtube I learned how to make them at home - 1/3 espresso, 1/3 milk, 1/3 creamy foam on top.
That brings me to today's rant: Baristas that don't care about quality. We have one Verissimo that says it needs periodic maintenance, and hasn't gotten it. So it steams milk to like 185 and doesn't pour shots in the right time. I keep telling people to use the other one, and they keep ignoring me. Today, I had a line of cups I was working on and another barista came over to "help out" by putting the shots in all of the cups long before I got to them. So of course 2 minutes later the shots were dead and I had to redo them. She acted like she didn't even know that leaving shots to sit for a few minutes is bad.
I think we're subconciously trained to sacrifice quality for speed @ sbux. Especially with cappuccinos;it truly is a crafted beverage.
Whenever I'm on bar, regardless of what time it is, I take my freakin time to make sure that the cappucino is up to MY standards, not SB. I'm a guy that takes things a little personally when people complain about a drink I make; it's a matter of pride and principle.
I still have a 1:10 second average on ANY drink; so I'm by no means slow. And not ONE customer has had a problem with how I do things. It's always been people that I work with that have problems.
Hey! That's my average too!!! :)
for some reason, I can remember a time when going to starbucks was actually WORTH the money and the WAIT
Iced Cappuccino? Say it isn't so!
I'm so glad I won't be around for that. Has always seemed like a recipe for gut rot to me.
Jaded, I remember that time as well. In the grand scheme of things, it wasn't that long ago... it just feels that way!
I remember a few months ago (I'd been at my coffee shop for about a month or two) and had gone to get a sma...er, TALL hazelnut latte at SB and it was AWFUL! I thought, why was I so deluded that I thought this was good? But even thinking back on it, the drip coffee was always pretty awful too.
But years ago, I think it WAS good! I'm pretty sure, anyway.
Why has nobody mentioned health code? It's AGAINST HEALTH CODE to allow hot hold foods below a certain temperature and cold hold foods above a certain temp. You can't have milk sitting at room temperature...that poses a health hazard.
Duh. Just say it's against city health code (because it very well could be) and don't make them. :D
I had a customer come in last night and ask for an "iced cappuccino." I looked really confused for a moment and said "Uhm, sir, we can't really do that. A cappuccino has foam, milk, and espresso. You see, foam is hot, so it wouldn't really be iced." His girlfriend laughed and said "See? Even she doesn't know what you're talking about."
He asked me what it is he wants, and I said he wants an iced latte and he walked away a happy customer, and I managed to resume work without having to make that God forsaken drink.
I tell customers that we don't sell it.
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