How long should it take to develop the skill for creating consistent microfoam and latte art. I have been making espresso and latte drinks at home on my Simonelli Oscar for about 9 months now and I am still struggling with consistency.
My machine in
Read more…I may be totally stupid to ask about these on here, but I want to hear what some professionals think if these automatic frothers that use air to foam the milk. So I have been looking into the Professional Excel X24 model, and here are my questions:
1
Read more…So I recently posted a thread on whole milk only and what to use as our non-dairy option. You should check it out...there is some good stuff on there. However, what I want to know here specifically is what does everyone use for non-dairy option. S
Read more…Anyone out there working for a shop or own one that uses Whole Milk Only and Soy as their milk options? We are getting ready to start a shop and want to only offer these two as our milk choices but don't know what kind of draw back we will get from
Read more…What are your thoughts on automatic milk steamers (with a thermometer and auto cut-off at desired temperature, rather than producing textured milk from a nozzle). Are they worth it for time saving, or do they create a inferior and unloved pitcher of
Read more…this morning i ventured out and ordered a capp from an unassuming cafe(which will remain nameless). harmless sounding yes? no. what followed was gut wrenching. I watched at first confused then agape with horror as the "barista" poured my shot into th
Read more…Hello!
I am currently reworking part of our barista training materials, specifically regarding scalding milk. I am looking for resources that have any information on the temperature at which milk scalds and how this is affected by elevation and th
Read more…Ok, here's the issue: we just swapped milk suppliers and are now using the first and only organic milk producer in the state. We were previously using Naturally Preferred organic milk from Kroger.
We are currently using Borden (mainly to support out local market) products for our milk based drinks and I want to know what my other Texan baristas "milk of choice" is?? Most importantly taste and microfoaming.
Read more…Anyone know of a dispenser system? I'm looking for either a soda type gun or something like a beer tap to mount on top of the bar so we can eliminate baristas bending over to get milk from an under counter fridge. I know Intelly is useing something l
Read more…I'm curious. The shop I "grew up" in as a barista used Whole Milk as default for capps, lattes, etc. 2% was used for the low-fat versions and there was no fat free milk to be found on the premises. This seems like a no brainer to me. Am I crazy? When
Read more…I've read all the debates about the merits of 2% vs whole, but is everyone still offering the option of skim milk or do you just go with one variety as your standard? I staked out a sbux the other day to see what people were ordering and in 1 hour on
Read more…...you know how you pour a beautiful cup of coffee... at my shop, it happens to be french press, and then you toss a little soy milk in there (either hot or cold)... and then the cup transforms from some chemical reaction into some "bottom-of-the-riv
Read more…I have issues with soy milk. I think it's yucky... always. I know it's necessary for lactose intolerant people, vegans, etc. so i wonder if there's a better way to do it so i don't feel like i'm poisoning my customers. Perhaps I'm steaming it wrong
Read more…I'm interested in everyone's opinion on whether milk steaming pitchers should be chilled (in the fridge or otherwise) before use or not. I've seen some shops keep their clean pitchers in a fridge, others just keep them on a shelf under the counter.
Read more…just invested in some cafetto milk frother cleaner aaaand some urnex grindz grinder cleaner. anyone familiar with these product? have any tips? how to's? what not to do's? :)
Read more…Working in the industry for a few years now, if there is anything that comes second nature in espresso making it would be steaming milk. BUT i find such variation in temperature of a) the initial stretching phase, and b) the finished product from sh
Read more…Last year I contacted Frieling Co., because of a new milk dispenser I'd heard of that they were patenting. It holds 1-2 gallon standard milk containers, and keeps them at the required NSF temperature. The unit uses a small 110-220vac to 12vdc power s
Read more…has anybody else come across milk (especially full fat) that just refuses to froth (for cappuccinos). we come across it quite often, where a whole batch of milk froths then just collapses, the bubbles just burst and it all falls flat. we even asked o
Read more…I've got an awesome local dairy I'd like to approach. There milk is unbelievably sweet and delicious. However, it is unhomogenized. Does anyone have experience using unhomogenized milk in either a home or commercial setting for espresso-based drinks?
Read more…