Really Bad Espresso Happens - Naming Names

[Mister Moo]

The location: dinner at Sweetwater Grill, Summerville, SC.

The machine: Nuova Simonelli two grouphead - a beauty.



The grinder: (it should have been a warning) a Bunn grocery store model.

The details: I saw this lovely NS machine on the way to our table and ordered a doubleshot after dinner. I was served black coffee to the top of an oversized coffee cup. The saucer was sloshing with about an ounce of spill. One tiny sip was the end of it.

The waitress, who was cute as a bug's ear, used one pod for a "double" as eight ounces plus overspill. She got a 15% tip for a winning smile and excellent service at the table.

[Kayak_Rat]

Been there Moo. Where do you draw the line between letting bad espresso go and complaining to a sweet thing about something she has no knowledge about. I usually ask to speak to the person who will be making the espresso, then I can tell if it might be worth ordering or not. Chain restaurants are always a crap shoot when it comes to coffee items.

[Syekick]

You're a sucker for a pretty face and nice smile. Let's go to Hooters for coffee later.

[MrJerry]

You should have gone for the fresh ground Eight O'Clock coffee.

[Mister Moo]

Originally Posted by Kayak_Rat

Been there Moo. Where do you draw the line between letting bad espresso go and complaining ...

Perhaps hard for you to believe but I am usually a perfect mute gentleman over a cup of chit-spresso. I just don't go back for more. In this case I was with customers and, more important, the chippie was too sweet and clueless - not the time for being my normal self.

[paperairplane]

Complain at a restaurant about the coffee - no. Complain about the coffee at a coffee shop- yes.

A bartender should be able to make a martini, a barista should be able to make coffee. A waitress should be accurate and timely.

[Mister Moo]

Originally Posted by paperairplane

Complain at a restaurant about the coffee - no. Complain about the coffee at a coffee shop- yes.

A bartender should be able to make a martini, a barista should be able to make coffee. A waitress should be accurate and timely.

Pap'lane - you are incisive, cutting thru the white sound.

The compensation for Sweetwaters espresso was a stellar martini at Copelands Famous last night.

[Mister Moo]

In an ironic fist of twate last night, we departed a great Thai dinner (Pom's - San Marco square) and I was itching for espresso. Starbux was next door and (yes) shut down for three hours of regrooving. It looked like laffing and grab-ass to me me but, whatever.

Next door to Starbux was a nice looking bar, lounge and bistro dealie sporting a gorgieous two grouphead E61 chrome monster. Double shot, $2.65, swill. Darn it. Gotta be a good espresso in Florida.

[MithShrike]

Mimi's Cafe here in Mesa. My mom took me to breakfast, ordered a double and it was absolutely horrible. Tasted like black char syrup.

[paperairplane]

You have to credit starbucks - how many corporations get serious national news coverage across all media, for holding a training session?

I can hear PR and Marketing types laughing all the way to the bank... that is a genius move and compared to the value of the free advertising - a bargain for being closed 3 hours.