Tags:
Instead of buying mixes, why not take the time to develop your own sauces? I think a lot of people in the coffee business forget that a lot of the stuff we mix in with coffee isn't normally a powdered mix. You can easily (and affordably) make your own chocolate sauce, white chocolate sauce, syrups, caramel and chai without having to resort to a mix or powder from a commercial company.
We buy the Guittard cocoa mix in 50lb barrels and then mix in our own vanilla and sweeteners.
We make our own cocoa for hot chocolates. A simple starting point is to find a cocoa you like and 3 parts sugar and a little salt. To make a 15lb batch takes about 4 minutes. Then when you go to make it just scoop some of the powder in, add a little hot water (or milk) and stir to break it down into a liquid and then just go from there.
It really takes no time to make it yourself and it's a poor excuse to skip over quality.
I've found that my favorite chai mix is Tipu's Tiger. It's got a nice spicy kick to it, but chai isn't hard to make yourself either. A simple google search of chai concentrate recipes will turn up thousands of results.
-bry
Why not do it all from scratch... TIME!
I challenge anyone who claims they don't have "time" to make their own sauces as being lazy.
Without a doubt making something worthwhile, such as handmade sauces, takes time. But to state that baristas don't have enough time to make the sauce is ridiculous. I'm sure there are several times throughout the day that the barista has time on his/her hands when service slows.
What you're talking about is lack of commitment not lack of time.
Denise Smith said:Why not do it all from scratch... TIME!
Are you enjoying Barista Exchange? Is it helping you promote your business and helping you network in this great industry? Donate today to keep it free to all members. Supporters can join the "Supporters Group" with a donation. Thanks!
© 2024 Created by Matt Milletto.
Powered by