One of our customers brought back a drink the other day with a wax ring inside their now cooled off caramel mocha - horrified and while troubleshooting everything known to man as to why this would occur I wondered this: we use Ghirardelli caramel "sauce" and have noticed if you don't shake the heck out of the bottle before inserting pump (which an employee could have neglected to do) there is a separation of product that settles on top and may turn into a waxy component when cooled? Anyone else ever have this happen?
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