Bio. Customer Experience « NextUp. Doug Fleener over at Retail Contrarian has reposted his list of 50 ways to be more customer focused. Take a look and see how many you and your team do on a regular basis: 1. Open the door for your customer whenever possible. This is especially important if her hands are full. 2. Don’t just hand your customer his product, “present” it to him. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51.
You can download the 50 Ways to Improve Your Customer’s Experience article that’s formated as a handout from Doug & Matt’s website . (Image courtesy of Becky Carroll) AllYouCanRead.com - The World's Largest Online Newsstand - Milk Frother Tips for At-Home Coffee - Gets You Steaming, Frothi. For At-Home Milk-Based Coffee Drinks - Steaming, Frothing and Foaming Can't find what you're looking for? Find it here! Many famous hot coffee drinks - such as Espresso Macchiato, Cappuccino, Caffé Latté - are made with milk. And whilst the recipe might say "add steamed milk", sometimes it's not that simple. The most important items are discussed below and include: Choosing a milk frother or milk steamerThe good, the bad and the ugly results of frothing milkNotes on milk fat percentage, temperature and type of pitcher Choosing a milk frother or milk steamer: The Good, The Bad and the Ugly.
Good = Microfoam Microfoam (or microfroth) is created in seconds by a good barista on professional espresso machines. The only way to produce true microfoam is with a good quality steam wand that has enough pressure to swirl the milk and the ability to heat the milk to the correct temperature. Microfoam is made of tiny, microscopic bubbles. Bad = Meringue-Like Foam The truth is, it's not so bad. Other Notes. Beverage Lineup. Frothing for Newbies & Intermediates. Foaming, Frothing, Steaming... It’s all the same thing…sort of. In a radical departure this article will not attempt to highlight the steamed portion (heated not foamed) as being a separate entity from the foamed or frothed portion (milk with air bubbles incorporated) of the milk.
Why? It's simple: Properly prepared milk is always foamed. Even if you don’t want any foam in the drink you want to foam the milk just slightly. So with that in mind, great milk properly prepared, whether it be for a latte, cappuccino or whatever has foam mixed in throughout the entire pitcher of milk. You will have incorporated foam into the milk but it will not be sitting on the top with the steamed milk underneath. When you steam, you always want to foam for properly textured foam; that is what makes ordinary milk extraordinary.
Let's get at it. Excuse me but I’m new Otherwise known as the Beginner's Guide to Milk Frothing. Welcome my friends. May we suggest… Where to Start? Café au Lait. The Next Level.