I grew up in and around two very different businesses. One was ladies clothing, the other was the restaurant business and both were obviously customer driven! One must draw the line in matters of taste. The owners offerings and the customers wishes must strike a balance that is fair for both parties. I've known restaurants that state their way of doing business right on the menu; "No Substitutions." In ladies retail you might see a sign that says "No Alterations" or "Sold As Is."

This is, however, an argument I can appreciate both ways. As an owner and as a customer. As an owner, I'd want you to have the best that I can possibly prepare for you and have you taste it as I think it should be. The customer is not always right but the customer always thinks they know what they want and how they want it. The typical espresso is made with a fair amount of specially dark roasted beans which yields very little in the cup. With a taste for iced espresso, which is delicious, they would have needed to make about 4 doubles which would be over the top in price. I believe in taste first in this instance because you're certainly going to dilute a superb coffee which shouldn't be diluted. If the customer then badmouths you for selling weak espresso, your reputation is going to suffer. So too with the request for iced espresso. You'd be badmouthed for that too. As an owner I would have taken the hit on this one and ushered that customer out the door!

Since it's their store, they have the right to limit the options for sale. McDonalds wouldn't sell a raw burger or a coffee milkshake just because someone demands to buy one. If an item is listed on the menu, then it's for sale, otherwise, it's not. That they limit their offerings based on a desire to make better coffee makes the decision to not sell even more correct. The customer's passive-agressive message on his tip (see link) shows that the customer is not always right.

First and foremost, the costumer is not always right. Most costumers are usually wrong. I applaud this owner for not giving into a request for espresso over ice; it’s nasty and ruins the flavor of the espresso. I have worked coffee for many years and I to deal with many costumers that have unusual requests for coffee like this guy. I have denied people coffee for ordering coffee drinks that I don’t want to make, like (This was an actual order) an ½ caf, ½ soy, ½ skim milk, 1/3 sugar free chocolate, 1/3 sugar free caramel, 1/3 regular caramel, wormed up to 120 degrees but not to hot. I just turned around and gave her a cup of coffee with a little soy milk and told her that this is all she gets.

People get to crazy with coffee. Black or with cream, why is this so hard? If you want iced coffee, order toddy, it better and has more caffeine.

VIVA BARISTA!

JR

Places like Murky, that take espresso serious and pour their hearts and souls into making perfect creations, knows that pouring shots of espresso over ice spells trouble for two main reasons:

First, the make-up of the shot itself goes through a slight change when abruptly introduced to ice--and the result downgrades a creamy and flavorful shot to a slightly bitter alter ego of a shot.

Second, as a former barrista, I know that 99% of the people who order espresso over ice are planning to create what industry folks call the "Ghetto Latte." Shots of espresso are much more cheap than iced lattes. . .and the Ghetto Latte connoisseur knows this. They get their espresso over ice, walk over to the sugar/cream bar, and fill their cup to the brim with milk and sugar. . .thus, getting out of the $1.00 or so extra that would cover the cost for that sugar and milk. Yes, that's right. . .these people are cheap bastiches.

I frequent places like Murky because they take espresso seriously and won't rape a shot no matter how much a cheap bastard will tip or feel good about himself. If you want a crap drink, that is what Starbucks is for.

I'm not sure of the level of education people have in the coffee culture here. I am going to assume that everyone here is willing to take a second to learn...

Nick Cho is a pioneer of the Specialty Coffee Culture. If anyone were to ask who is important in this relatively new culture, one would respond "Nick Cho, Peter Giuliano etc..."

He is the equivalent of Chef Gordon Ramsay to us "Coffee snobs"...

Would you tell Gordon Ramsay how you would like him to prepare a meal for you? I wouldn't. He'd kick your ass before he kicked it out of his restaurant. Certain foods are prepared a certain way for a reason. People who are professionals at their craft know what they are talking about. That is why they are considered "Professionals in their craft"...

Nick is a professional in his craft. You, Jeff Simmermon, are a stupid and ignorant tool.

So, if you want espresso your way... Go somewhere where quality is degraded to the standards of a true American consumer. (Starbucks).

Soon enough the "Coffee snob" culture will be at a point where we can point to the door when Jeff Simmermons order espresso on ice.

I think it's funny how people are so willing to judge a book by its cover in this instance. This isn't Burger King. You can't have it your way. I'll say once more - If you want it your way, go to Starbucks.

If the facility has a policy not to serve something, then they don't have to serve it; the customer can go elsewhere.

If I walked into an expensive restaurant and demanded a chilidog, would they do it, just because I'm a customer and customers are always right? Of course not.

Each business has an image to support and although customer satisfaction is one part of that image, food quality is also something which can make or break fancier places.

to a certain extent, what needs to be said has already been said, but here is my view. just because an artisan coffee shop makes itself just as accessible as an average coffee shop doesn't mean that they should now feel obligated to bow to the ignorant wishes of the general consumer.

if murky and other coffee shops of similar a caliber were raise their prices, enforce a dress code, and require reservations, no one would ask for stupid crap that's not on the menu. just because the artisan coffee industry affords the general populace the ability to enjoy their product, does not mean that the business in question should have to lower their standards. Capitalism? yes.