As coffee professionals, we tend to think pretty highly of the coffee we make, and therefore believe everyone needs to drink that, and only that. No cream, no sugar.
If bar tenders acted the same way, how would you feel? Imagine walking into a great cocktail bar, and being frowned upon for ordering a martini. A world where bar tenders only pour whiskey is a somewhat boring place.
Yeah, your paying closer attention to the worker at the source of the whiskey, but this is not a fun experience. I doubt it would be a very profitable experience in todays world either.
Join the La Marzocco crew this Friday, from 8-9:30 AM for our first Frou Frou Friday. Come see how much fun coffee can be.
R. Willbur 
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