In the cities of serious coffee like Seattle, Portland and New York City who enter the realm of gourmet coffee is there for a reason "they want something better than a cup of Joe in the donut shop, espresso bar in other cities served populations niche who understand the concept of gourmet coffee and look for this establishment.
Today, espresso bars everywhere in every decent sized town or city. That’s a good thing for us who like espresso, but it has presented its own set of problems. I’ve problems encountered in the state agencies that arent in traditional espresso is that too often customers are neophytes who not only know Dont what they want but do not understand the whole concept of espresso. You can check out Kafve Coffee for getting more knowledge about various types of coffees available in market.
–Know what you want first. For example, my drink is Latte with extra shots served either ice or heat depending on the weather. Sometimes, Ill have two espresso or cappuccino or shot. If you want a specific sort of milk (soy milk, skim milk, etc.) ask for it when you book.
Barista will ask you what kind of milk you'd like "a quick answer or, if it does not matter just say so. Normally, you will get 2% or default of other options. Also, be sure to know what size you want. I usually get high at most espresso bar and venti at Starbucks, which is the largest size that they offer the espresso bar "as the name implies" not much different in concept from alcohol bar.