Who decides what the customer wants?
What does a customer remember about a coffee they drink? Is it the latte art, the café atmosphere, the conversation they shared with the barista or the origin and farm the coffee came from? Chances are it’s one of the aforementioned, but what a barista is trying to share and what a customer takes away is probably rarely the same thing.
The experience that a customer treasures from going for coffee or visiting a cafe is often the same reason they were attracted to go there in the first place – and it is different for everyone. Of course there is no right and wrong when it comes to defining this interaction although for the most part a feeling of trust and respect between the customer and the café must exist.
Specialty coffee baristas love what they do. We’re passionate, dedicated and in most instances educated quite thoroughly and specifically about the coffees we roast, dial in, pour and serve every day. We know the region and district it was grown, in some instances we’ve met the farmers and workers and touched the trees that produce the cherries. We care about the supply chain and the integrity of our product, and, we want you to understand it’s true value. Despite our competing businesses, as a collective this is our common goal.
So why is this a topic worth discussing? As I mentioned earlier, the problem occurs when the goals and the outcomes don’t line up.
The biggest question currently facing the specialty coffee retailer is how to better engage customers to share our passion. Because more often than not, it seems, that customers just aren’t that into it. We have, I believe, as an industry, accepted that in the past that sometimes our interactions have been less than ideal. In the push to share our cause we’ve come across as patronising, soap-boxy and preachy, and not actually stopped to find out what people are looking for. Customers end up dissatisfied and then disengage, no longer paying attention to what we’re trying to share. What we need to do as an industry is recognise that not every person who walks through the door is looking to know the whole story…. (yet!) Equally, customers need to recognise that coffee isn’t just coffee, hopefully through the quality of experience and relationships that can be developed between a café and its patrons.
As an industry we’re in a unique position. Our clients visit regularly (daily in most instances) and the frequency of interaction we are offered is far greater than that of most other hospitality industries. Specialty coffee needs to share with customers our product and our story, because the coffee we serve is undervalued by the general public. Because of this, people are not willing to pay what coffee is worth, or understand why in fact, we actually need to pay more.
How we better spread this message is still being debated, but at the very least communication needs to be improved. Baristas need to adapt to respect the needs and wishes of their customers and understand that everyone is looking for a different outcome from their interaction. Hopefully from this basis, a new dialogue can open up. Equally, customers need to be willing to engage a little more and begin to understand that when it comes to coffee, things can only get better.
Emily Oak is Division Manager for St Ali and Sensory Lab in NSW and a former member of the WCE Board of Directors.