He's the "source" who had a soyaccino with a columnist at a new Toronto Starbucks

The Toronto Star columnist writes that his source "had in front of him a thing that he said, with a straight face, was a soyaccino -- a soy cappuccino." He, the "source" -- Joe Clark is his name -- insists he said that with an ironic face, not straight. (Here's the result of the columnist's visit to Starbucks.) JUST OUT OF CURIOSITY: Are soyaccinos big in your stores? (Fawny.org)

Comments

[Howard Schultz]

No, mainly because you dont get the same type of creamy foam that comes from actual milk. At Starbucks, we do free-pour cappucinos. In many other establishments, they steam up a lot of foam and let it set into a fluffy cloud-like look. Then they'll pour half of the cup with milk, and then scoop on the rest with foam. Free-pour means you make the milk itself foamy, which then distributes the coffee flavor into each sip, rather than have the shots of espresso filter through the foam.

I always roll my eyes when I have to make soy cappucino, especially when its busy.

[Theolaxor]

I love the way that the indie's actually have the gall to say that at Starbucks customers are just nameless faces. I bet if I went to any indie coffee shop in my area the service would be 15 times worse than any Starbucks. One thing that these people have to realize is that they need to connect with their customers, not just hand them their coffees and act all bitchy because their jobs are put at risk by some superior chain moving in next door.

[Theolaxor]

Sorry to go off topic; soyaccinos aren't popular at my store because most of the customers even realize that soy makes terrible cappuccinos cause it doesn't foam the same way as the milk all the time - especially when its busy and I'm pissed that a customer has mentioned the "S-word" in the first place.

[becca]

uggh we have a lady that orders a venti soy extra dry cappuccino daily, and every day she screams at us because it is either too latte-ish, or it sinks to oblivion within 5 minutes....

[Jeff]

We have a couple. I try my hardest to make them nice and foamy... but having only recently managed to make really good microfoam on whole milk, you can imagine soy is a challenge for those of us who aren't experienced baristas. Luckily the customers who order soy cappucinos are nice folks.

[CaliASM]

Yes we have a couple of regulars who order soy caps and they know what to expect but I always explain to newbies that soy is not milk and therefore makes caps on the wetter side. How about soy frapps? We normally say no but I have a former partner from another store who comes in with the "soy to the first line, strawberry to the second line, blah blah " frapp order. Whatever, its only coffee right?

[soy_latte]

I usually can get a bit of decent foam when I'm steaming soy for a latte. But it's like you can only aerate it to a certain point before the foam becomes crappy.

And then there's soy frappuccinos... too many people have wanted me to blend their iced soy latte and I end up having to tell them that the consistency will be poor.

[Tim]

It's not hard to do dairy-quality foam on soy, actually, I've found, as long as you babysit it, and then let it sit for a few seconds before pouring. Granted you may have to pour and scoop rather than free pour but I guess that's par-for-the-course when it comes to texture...

[NYC Angry barista]

we make soy cappucinos...we laugh when people ask for them dry..they really have no idea...they are just parroting what they hear other people say. Although if someone tried to order a "soyaccino" im pretty sure i would lose my job as i would have to leap over the counter and throttle said customer within an inch of their life...

[Barista sUz]

It's VERY rare when we get someone ordering that. And I really hate making them. Mainly cos I feel like the customer is being cheated out. But that's what they get for ordering a soy cappuccino. I feel like if you're gonna get a cappuccino, make it count and get it with whole instead. If you're lactose-intolerant, get a soy LATTE instead. At least with a latte, you get your money[s] worth.
And Soy steams a lot quicker than normal milk so if you have an inexperienced barista on the bar they'll prolly scold the soy, making it taste burnt.

[newbarista]

The trick to soy caps : add a few ice cubes to the pitcher to keep it steaming longer...you dont get great foam, but its not too bad.

Lactate makes great foam - just go slowly...aka babysit it.

Generally, to get great foam, steam the milk to 100 degrees, than start to foam...not overly quickly...if you steam it to 160-170, you get more than enough foam for a venti cap.

if you're foaming milk:
cold milk = soap-sud foam
hot milk = dence whipped cream like foam.

[CappMasterFlashPayNow]

At our store there are no such things as venti soy cappuccino's. We tell customers that. Hehe. And if they still insist, they get a latte. Sorry but soy does not work for a cappuccino

[EspressoLove]

Nameless faces, eh? I make sure I talk to and connect with all of my customers, even if it's busy and all I can do is use their name, make eye contact, and smile when I give them their drink. I make every effort to remember my regulars, what they order, and any special requests they have. It's not too difficult to do...it makes the day go by faster and it makes customers happy, which makes managers happy, which means *you* don't get shouted at. I can count the times I've had bad service or been treated like a number at Starbucks on no hands.

[Justin]

I haven't seen that many people order cappucinos at all, let alone made with soy... I think a lot of people realize that cappucinos and lattes have the same ingredients, and know that with a cap, they just aren't getting their money's worth, compared to a latte... heh.

[Tim]

NewBarista - adding foreign objects into the steaming pitcher, whether ice cubes or not, goes against not only Starbucks standards, but product quality and, in some areas, health codes. Would you want someone adding ice cubes to regular milk and then steaming it? Curdling = gross!

[Libs]

yeah soys annoying to aerate for capps, but the thing that ALWAYS gets me is people asking for a muggachino, or mochalatte...read the menu board, order off it, ask me if ur unsure, but sheez...

[Joe Clark]

The way I mitigate the foaming problem – yes, I'm the guy in the story – is to ask for the soy cappuccino in a mug, which reduces the surface area, hence reduces dissipation. It is an adequate compromise.

[Kat]

I don't make a lot of them (same quality issues), but I don't complain about the customers who want soy/fruit frapps or soy cappuccinos, because some of them have real reasons for not drinking milk, but still want some of the character of the drink--one of our booksellers is severely allergic to milk (she worked in the cafe for a while and couldn't work on bar because the contact with milk would make her break into hives).

[ex shift]

Hahah!
(In regards to lady complaining about her wet soy cappuccino...)

I work at a drive thru location. I cringe whenever someone orders a soy cappuccino thru the drive-thru, especially when it's -25C outside. "Are you ordering this or taking it to someone else?" We try to explain the nature of the foam and it's behaviour in the cold (the fact that it will pull an instant disappearing act as soon as its out the window). And of course, they walk in ten minutes later or phone back to complain about the half empty cup.

[Harry (Happy belated Chinese New Years )]

Two comments:

1. That article was poorly written.

2. The coffee snobs' complaints sound familiar to the same arguments of AM radio, Cable and now, terrestial radio. I am sure that within a year, those same snobs will be drinking their soyaccinos in a S-bux, either because their friends are there, the crack-like substance S-bux puts in their drinks, or the small mom-and-pop store being closed.

[coffeeguy]

"And here is what is wrong with a chain café: I ordered my coffee over here, and I was given it over there, and I had to go looking for the sugar; this is not how it's done in civilized countries, children."

No personal offense taken I hope but you really need to watch how you write your articles. Calling people "Children" is not done in civilized countries. :P

[Sarah D.]

newbarista: I hope you mean "Lactaid" makes good foam. As funny as it is every time I see you writing about "lactate", it's a little disturbing, as it brings to mind images of steamed breast milk. I'm assuming (hoping!) that's not what you're talking about. If this isn't clear enough for you, please look up the definition of the word "lactate"!

Actually Sarah D. Lactaid is a brand that advertises milk without lactose.

For the rest of you: Lactate is what women do when they are breastfeeding.

Lactose is simply a sugar that is found in milk products and actually has nothing do do with steaming good froth.

[bob]

when i get that order i always say, oh sorry we just ran out of soy.

[Tim]

Anonymous - that's basically exactly what she was just saying...

[Chicagotrace]

I'm a soy drinking customer. Used to order hot tea and americanos with soy topper cold. I wouldn't make a barista spend the time trying to foam soy because 1) it's a pain and 2) baristas have enough to deal with from the lactose drinking customers. Soyaccino indeed!

[anss]

I don't mind people ordering dry soy caps, most of the time I just hand them a soy latte and they never know the difference. The ONLY thing that gets on my nerves when customers order is when they order anything "skinny". I want to know where this came from. Soccer moms trying to sound hip and cool, I'll just never understand it.

[njbaristachick]

I was just talking about this today at work! Oh god does it anger me when people say "skinny!" I KNOW some of them are just trying to sound cool. So I just repeat the order back saying "skim" and they say "no I want it skinny!"...Um...Okay...Whatever...::BLUDGEON!!!!!::

[coffeeguy]

Why would the word skinny bug you. Seriously you think the customers are any less annoyed at the word "Tall" for a small cup. :P

[becca]

NJbaristachick. If you're going to be nitpicky, do it correctly.... you should be calling non-fat, not skim.

[soy_latte]

Speaking of the weird ways people order... does anyone else get people asking for a mocha mocha light (clearly reading off the frappuccino menu) when they actually want a hot mocha?

[Soyweird]

One word 'Skinnychinno'....everytime a customer asks for it my ears bleed.

[Boston Starbucks Rebel]

*FLASH MESSAGE*
On the Starbucks Retail Portal, the new Winter Phase 2 Workbook is now online.
*FLASH MESSAGE*
Coming out on January 30, 2007, there will be the black and red tea lattes in all North American company-operated stores. There will be of course the required pastry coming out too for them which will of course be yummy. The black and red tea lattes will be coming in tetras of concentrate.

[njbaristachick]

Well I'm not trying to be nitpicky...And yes I understand there are 8 billion ways to say "non-fat"...It's not that the word skinny is any less...It just irks me...It's one of those words that just makes me...grrrrrrrr...So if someone thinks they're cool though when asking for a skinny latte, I get angered...But that's just me...

But as long as the person on bar makes the drink correctly, then I'm fine with it whatever.

[SuperBarista]

BTW NJBaristachick he was correcting you on beverage calling standards, trying to be an ass by pointing out that while calling yourself nitpicky, you were neglecting standards.

Black and Red tea lattes? Is it really on the portal?

Soy isn't that hard to foam. Make sure your milk is cold. kk. Jus be Legendary. Ask them if they like the flavor or if it's a health issue. Connect Discover and Respond ;)

[sbuxboy]

Making soy foam in any amount is not hard! 1. When you rinse your pitcher, use cold water. 2. Make sure the soy milk is cold, i.e. directly out of the fridge. 3. Begin foaming the soy immediately when you start steaming. 4. Stop foaming when it's reached 100 degrees. Then just let the soy sit and it will continue to aerate itself till the auto shut off. I think the main problem is that most baristas aerate the soy too much.

[Stephi]

Oh wow, some one actually giving the right methodology used...gr8.

[NYC Angry barista]

SuperBarista,becca, RE: njbaristachick skim/non-fat.

we know non-fat is the standard...but here in the greater new york area we say skim. we've always said skim and we always will. Regional thing with the dialect...plus...skim is one less syllable than non fat and you know everything needs to go faster in the city.

[June]

Angry, Skim and non-fat so correct about regional names but they are actually different, the fat content is not significantly different.

[SMToronto]

Remember those little booklets "Make it yours" That had how to order and all the lingo in them? They included "unleaded" for decaf, "skinny" for non fat and "with legs" for to go!!!

[cutemgr]

SMTORONTO

I remember those books. 'with legs' was my fav but all my partners made fun when i used it haha. I'm a SM just outside Tdot, but worked with sbux 5 years downtown tdot...miss it dearly!!!

[SMToronto]

It's actually my store in the interview!! We opened Nov 23rd to huge success!!!! This is the second article in the papers about us!!

[njbaristachick]

First off, I don't appreciate being called an ass, and I didn't want to start any form of an argument...I just made a statement...Sorry. The word skinny bothers me...That's all.

[June]

njbaristachick
People need to stop apologizing, what was said was said from both parties. People need to stand by what they say.

[Deusx]

I love lamp!

[Boston Starbucks Rebel]

Confirmed. The method as listed above to create soy foam worked like wonders this morning. I am so happy now.

[Sarah]

We're in vegan/hipster central, so all we make is soy beverages...or so it seems. I am genuinely shocked when someone orders a beverage that's made with milk, and oh God, the horror of someone ordering a full-fat cappuccino! ;) I think we run next door to the grocery store at least two or three times a month to buy more soy. Soy foam is shitty at best, but you can fill the cup by using the "aerate the soy from the get-go" method that someone mentioned above.

[WowYou'reFamous!]

Off topic, but Congratulations on being highlighted in this week's BusinessWeek Blogspotting section (page 12)!

[barockstar]

SMTORONTO:
i'm glad to hear they can't stop talking about you!
we used to work in the same district before you got promoted... :)

congrats.

[yarrggg]

Dude seriously,

1. I have worked there for almost a year and have never made a soy cappuchino.
2. People order mocha/mocha lights all the time and its annoying, a slash "/" means either/or, not one drink. I especially love when people order a cafe mocha light.
3. Sorry to bring this up again, but cappuchinos reminded me of this, anybody ever get the "french vanilla cappuchino" order? So aggravating, followed by me saying, well we don't have french vanilla, we can mix vanilla and hazelnut, and then seeing their eyes glaze over as you give them too much information and then they just turn and walk out the store and go back to the gas station they've been drinking their coffee at...

and finally...

3. Duesx, Do you really love the lamp, or are you just saying it because you saw it?