tap wrote:this kind of action empties shelves of avocados
if i could marry this turn of phrase, i would.
Besides that... So far the consensus on this thread annoys me a little. Mostly our coffee customers show us that they will be satisfied with an ordinary (badly processed, or badly made, whatever) coffee. But mostly too, they will talk about and return to good coffee.
Today I was lucky enough to work on a coffee stall in a food market, in London. The queue was huge, there was for most of the day maybe 40 people waiting to order coffee. Clean, well processed, expensive coffee - sold and profit made despite the high staff levels.
bruceb wrote:Never try to teach a pig to sing. You won't succeed and you'll only irritate the pig
Do we have to explain anything?? There's no need to persuade people into drinking better coffee, we can just serve it, then wait. If someone sold me amazing pizza (thank you Franco Manca), and charged me the same as an average local pizza, would it make me think twice, and make the effort for the amazing pizza? Uh... you bet. And why not?
It's just plain old better value..And there's nothing bloody "specialty" about it.
Educating is so formal... Perhaps we could, um, politely suggest, or subversively sneak the good coffee in before they realise what's happening. They are English here, after all... (*cough, no offense)
What I want to get across is that there's no reason not to use this so called "high-end stuff"... You can get espresso coffee for £10/kilo, and for some for most cafes this lands at 10 pence per cup! With the other £1.90 you can pay for the rest of the product (takeaway cup, lid, milk, sugar, at most 15 pence)... It is poor value. And i think when people are offered a better valued alternative, they leap at it, especially when it tastes better too. But and still, generally, people don't see it because who in coffee offers a bargin? Almost no one.
(and that pisses me off)