help me help me help me with my caps.
Hey, I've been trying to get better at pouring competition style cappuccinos lately. Generally at my shop when I pour just one for a customer, the foam is great, it's really balanced, and the art is spot on. But when I practice and steam milk to pour two caps, there's hardly ever enough foam once i distribute half of the previously steamed milk into another pitcher to pour into the second cap. Really thin foam, like a 6oz. latte. Any suggestions/strategies? I'm competing for the first time in the SERBC in February and I'd really like to tighten things up.
Replies to This Discussion
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Permalink Reply by Chris DeMarse on
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Dave,
The issue is not only that of volume but of timing as well. If you wait too long to "pour off" you foam, you won't get even distribution because your foam has stiffened. I'm sure you've realized by now that foam stiffens even during the pour in a latte (hence the narrow window of time for pouring art). This is more noticeable when trying to split foam on caps. Try a very intentional (almost like pushing the milk out of the pitcher) pour as soon as possible after steaming your milk and cleaning your wand.
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Permalink Reply by Dave Delchamps on
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Thanks man, that sounds like a really good idea
Chris DeMarse said:Dave,
The issue is not only that of volume but of timing as well. If you wait too long to "pour off" you foam, you won't get even distribution because your foam has stiffened. I'm sure you've realized by now that foam stiffens even during the pour in a latte (hence the narrow window of time for pouring art). This is more noticeable when trying to split foam on caps. Try a very intentional (almost like pushing the milk out of the pitcher) pour as soon as possible after steaming your milk and cleaning your wand.
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