steaming milk - left or right hand?
Anyone have difficulty training employees to froth with left hand so they can multi-task with right?
Replies to This Discussion
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Permalink Reply by Jesse -D-> on
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I never tried to do this. Couldn't they just steam on the other side if they were more comfortable?
I agree that you must be able to perform basic tasks while steaming. It is not easy to master though. I say just try to instill pasiion into your new hires, and they will be able to find a way to get it done.
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Permalink Reply by Christopher Brown on
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I always train left hand on the left side of machine leaving right hand free to multi...
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Permalink Reply by The Village Bean on
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Our counter space is designed to prep drinks on right side of machine - using right side wand. I train left hand frothing as imperative to multi-tasking. We staff one-barista shifts and when our drive-up customer line spills around the corner often onto the street and they're preparing an on-deck order of 6 different recipes - watching an employee's left hand dangle by her side while she froths feels like an eternity. Seems once they develop the habit it becomes impossible to break. Frustrating.
Christopher Brown said:I always train left hand on the left side of machine leaving right hand free to multi...
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Permalink Reply by nik orosi on
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im always training my baristi to work one milk on the left, next on the right...
brain works strange (love on the right etc...) and with more trainings, more the brain gives back in terms of quality steaming...you are training your brain
its a great tool for future stuff while becoming a greater barista...
forget habits, break them for your good...
also, if you do not use both steam wands, it does no good for your machine...
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Permalink Reply by Brady on
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Hmmm... never thought about this. Of course, my bar is set up opposite - prep on the left (for this reason), so it had never occurred to me to try it. I will now, just to see what its like.
Out of curiosity, what sort of one-handed drink prep steps do you have in mind for them, while they're working out their milk texture (and monitoring how their shot is pulling)?
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espresso and cappuccino cups for shots as we are training steaming, to see on the start visually amount of an espresso in the cup, espresso cup or cappuccino one. after while im turning on the counter on every shot at each group as you are able to do so on marzocco gb5, so we all can see and monitor how precise (more or less) are we all. so by visual and by help of a counter on the machine we are finding our way to control shots while steaming milk each time on other side. this is off course, fur away of what shot is as we dont follow strict rules of how long it should be. the main for us is; whats in the cup!
so basically, while making shots, we do trainings of preparing milk. and on both sides of machine...
honestly, it makes a huge difference latter in while working and also makes your ego bust whenever you dont expect so, but when you are able to do great milk on each side at any time of a day with 100 people around...just a great feeling...
Brady said:Hmmm... never thought about this. Of course, my bar is set up opposite - prep on the left (for this reason), so it had never occurred to me to try it. I will now, just to see what its like.
Out of curiosity, what sort of one-handed drink prep steps do you have in mind for them, while they're working out their milk texture (and monitoring how their shot is pulling)?
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It varies - remembering I operate a super high traffic drive thru plus inside coffee house counter where my possible 5 drink order consists of using whole, skim, soy, an iced mocha and frappe all at once. I'm cranking it out and can get some of these different dairies poured in pitchers while texturizing my milk - prep next up cups with chocolate/caramel etc. - get lids ready (we don our lids with coffee caps and a chocolate covered bean). Not only do I watch my shots and milk, I've trained myself to listen, as well as, sense a pretty precise timing on my milk process. Just goes with the territory.
Brady said:Hmmm... never thought about this. Of course, my bar is set up opposite - prep on the left (for this reason), so it had never occurred to me to try it. I will now, just to see what its like.
Out of curiosity, what sort of one-handed drink prep steps do you have in mind for them, while they're working out their milk texture (and monitoring how their shot is pulling)?
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Permalink Reply by Stephanie Ratanas on
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I hold my pitcher in the right hand no matter what side I'm on, because my left hand is basically useless. I think it could probably just be cut off and I would barely notice. I could feel the milk temp on my pitcher with a stub just fine I'm sure...
I'm kidding, sort of.
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LOL, of course one could not possibly complete all the tasks mentioned although I can get pretty crazy...I refer to it as part of the dance leading one to the final bow!
Brady said:I'd love to watch that sometime, sounds like quite the juggling act.
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I agree with the temp ability, stub or no stub. Unfortunately, my response to employees "useless" left hand unable to perform anything while watching their milk froth is like watching water run - painful.
Stephanie Ratanas said:I hold my pitcher in the right hand no matter what side I'm on, because my left hand is basically useless. I think it could probably just be cut off and I would barely notice. I could feel the milk temp on my pitcher with a stub just fine I'm sure...
I'm kidding, sort of.
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Permalink Reply by Stickman on
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When the shop is busy I often find myself dumping the next portafilter and one-handed cleaning it while I'm steaming and 'spro-watching. I can usually get the PF out, cleaned and press the grinder button on the Anfim to grind up the next shot to coincide with the espresso-pouring's completion. I can usually have the first cappuccino poured and trhe steam wand cleaned within 10 seconds of the grinder finishing. 10 seconds fits within my parameters of quality for espresso. Most of the work I'm doing outside of watching and texturing can be done blind...Worst case is my second portafilter sits off the grouphead for an extra 15 seconds and the ground espresso sits for 20 seconds before tamping.
Brady said:I'd love to watch that sometime, sounds like quite the juggling act.
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