But it really does depend on the Macca's store and staff what you get.Quote:
Originally Posted by Lotz-A-Landies
I know a McCafé Barista very well and while she's a coffee snob, most of the café staff don't know/don't care.
Actually they do know, most all have been trained how to at least do the milk properly, so it falls under the 'don't care' label and most of them are really nice people, but they aren't coffee drinkers.
There's even a Macca's café co-ordinator on coffee snobs, so some do care, but.....
A heavily aerated, peaky, spooned out froth with no crema isn't how you make a cappuccino or latté, but that's what you'll get from a lot of Macca's.
Most of their machines are fully automatic too, and the settings can't be altered by the store/staff, only the service guys, which makes things difficult when the grinds wrong and you can't change it.
I had one the other day as my favourite café in that town was closed and it was badly over-extracted but the milk was excellent.
I should've got her to make me another and short pull it.
As my friend says, the majority of her clientele are only after the caffeine hit anyway, they never remove the lid from their takeaways.
To me, half the experience is the aroma.
A little tip when at McCafé, ask for the milk to be spun if you are unsure.
I know, I know, it should be anyway, but it can save some grief.
