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lance battenfield's Discussions (62)

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Discussions Replied To (56)	Replies	Latest Activity
"I would try to pull your shots somewhere around 25 seconds. I'm using simonelli aure…" lance battenfield replied Jul 16, 2012 to Tamping problem	10	Jul 16, 2012 Reply by lance battenfield
"FACT! " lance battenfield replied Jul 16, 2012 to Iced Mocha lattes	13	Jul 16, 2012 Reply by lance battenfield
"In the starbucks beverge book it has you adding mocha, milk, then the espresso and t…" lance battenfield replied Jul 16, 2012 to Iced Mocha lattes	13	Jul 16, 2012 Reply by lance battenfield
"I think 150 would be the standard. At 150 the milk naturally releases sugars making…" lance battenfield replied Jul 16, 2012 to What temperature are you steaming your milk to?	5	Aug 2, 2012 Reply by Brady
"whatever you use make sure it goes with your espresso or your espresso goes with it.…" lance battenfield replied Jul 16, 2012 to Chocolate for a Mocha	4	Jul 16, 2012 Reply by lance battenfield
"Agreed! " lance battenfield replied May 17, 2012 to Just what is a Macchiato to you?	84	Dec 17, 2016 Reply by Joel Cohen
"What?! i'll never believe that stuff about pizza not being from italy! :) " lance battenfield replied May 17, 2012 to Just what is a Macchiato to you?	84	Dec 17, 2016 Reply by Joel Cohen
"ok, so what your saying is, we shouldn't be calling it macchiato at all? we should b…" lance battenfield replied Apr 27, 2012 to Just what is a Macchiato to you?	84	Dec 17, 2016 Reply by Joel Cohen
"but... the whole milk has to have a little foam to make "una macchia" stay to the to…" lance battenfield replied Mar 17, 2012 to Just what is a Macchiato to you?	84	Dec 17, 2016 Reply by Joel Cohen
"wow...I'm actually enjoying explaining to customers who order espresso macchiatos th…" lance battenfield replied Mar 12, 2012 to Just what is a Macchiato to you?	84	Dec 17, 2016 Reply by Joel Cohen

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lance battenfield's Discussions (62)

"I would try to pull your shots somewhere around 25 seconds. I'm using simonelli aure…"

"FACT! "

"In the starbucks beverge book it has you adding mocha, milk, then the espresso and t…"

"I think 150 would be the standard. At 150 the milk naturally releases sugars making…"

"whatever you use make sure it goes with your espresso or your espresso goes with it.…"

"Agreed! "

"What?! i'll never believe that stuff about pizza not being from italy! :) "

"ok, so what your saying is, we shouldn't be calling it macchiato at all? we should b…"

"but... the whole milk has to have a little foam to make "una macchia" stay to the to…"

"wow...I'm actually enjoying explaining to customers who order espresso macchiatos th…"

Barista Exchange Partners

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Keep Barista Exchange Free