Traveling on business, and wifey and I came a little early to enjoy some sights, etc. I am dispatched downstairs to get coffee. I tell the barista “room for cream” in one of them. The coffee is delivered, and I can immediately tell it is light. I get over to the sugar/condiment stand, and I swear the thing is less than half full of coffee. A solid 3” of “room.” I could only laugh. What is the convention for “room for cream”?
Room for Cream
- Thread starter JohnnieHolmesNole
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It's not a problem - unless you're wearing an ascot.
You people complain all the time. Just travel with your butler and the issue goes away.
You people complain all the time. Just travel with your butler and the issue goes away.
My clientele hates to see the Butler or the Chauffeur. Makes them think they are paying too much. So on these business trips we are forced to put on this “blend in with the working folks” charade. Pretty annoying, and already anxious to get home.
If I go into a Starbucks I’ll order it black because of how much room they leave. I’m also continually horrified by how much sugar people put in their coffee.
I never put sugar in my coffee - it covers up the flavor of coffee!
I drink my coffee like a man, so I have no clue how to answer this.
Honey, a real man from the South NEVER confuses coffee with tea. And I always have cream for my coffee. And sugar in my tea.
Well, something's got to cover up that nasty taste!
Coffee is only decent when it tastes like something other than coffee: chocolate, pumpkin, caramel, whatever.
(Prepares for derision from coffee purists)
I put Nuvia sweetener and a liberal dollop of evaporated milk in mine; makes for a creamier coffee for that caffeine boost.
Starbucks takes "leave room for cream" a little too liberally. I drink plain black coffee so it's never an issue for me
No derision, but your post makes me wonder if you have actually ever had good coffee. I am sitting here this morning with a giant cup of coffee made in a chemex pour over from Ethiopian beans that were roasted and ground this morning. It is possibly one of the best tasting things in the world.
Define "good", I guess. I've tried coffee from lots of different places, made through lots of different machines. I bought a coffee machine and a grinder so I could do everything I believed I was supposed to. I really did try. I just never got to where I liked the flavor of it. However, things like "triple Grande caramel mocha" are pretty tasty to me. I'm sure its because of all the sugar that's in them, and I'm all right with that.
I usually specify “a little” room for cream because when you just ask for “room” the baristas often leave too much room.
But at Lucky Goat, they will always ask if they’ve left the right amount of room.
But at Lucky Goat, they will always ask if they’ve left the right amount of room.
Just order it regular then tip your cup and dump as much as you want out on the ground. Problem solved.
Oh, you are new to first world problems.
no one has made a "coffee like my men" joke? Surprised.
OrlandNole, I think you have to stand too close to the target. Sorry.
I think coffee is likely heavily over critiqued, not unlike the wine snob world. Some is good, some is bad, people who go on about the layers of flavoring.... well, okay.
OrlandNole, I think you have to stand too close to the target. Sorry.
I think coffee is likely heavily over critiqued, not unlike the wine snob world. Some is good, some is bad, people who go on about the layers of flavoring.... well, okay.
At Starbucks, it's a simple solution. You order a grande coffee in a Venti cup. Then you are paying for a grande coffee and have room for cream.
I now drink the coffee black, but not Pike's Peak. I like trying the reserve blends in the Clover machine if they have it at the Starbucks I am at.
And here is a tidbit that I learned.
The lighter the roast the more caffeine in the coffee.
So the dark roast that has all the flavor also has less caffeine than the breakfast blend.
The lighter the roast the more caffeine in the coffee.
So the dark roast that has all the flavor also has less caffeine than the breakfast blend.
They probably leave too much room in the cup because they are tired of emptying trash bags with gallons of coffee in them ....because they didn't leave enough room for cream.
Why can't you just sip the coffee until you have the perfect amount to add cream? It seems that some of you make this entirely too complicated.
Because they don't like coffee. They like sugar and cream.
Not much of a coffee drinker; mainly because I like to sit down and enjoy a cup of coffee. My life is to busy to do that except mainly weekends and vacations. However what I drink when I drink coffee is Kava. It is basically instant coffee but the acid taste has been washed out; there is no after taste. I am sure those of you that need to have coffee that was grown in the mountains of Belize, with non-GMO goat manure, only on Tuesdays and is picked 1 bean at time by people in sterile outfits may disagree but I really like Kava.
Good point. I always looked at it as a way to squeeze more margin out of every batch
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