| || |
Join Date: Mar 2012
Thanked 1 Time in 1 Post
| | Are you serving cups of coffee or cups of soap suds?
I pose this question to cafe owners both current and prospective.
Many a time do i drop in at a random cafe and get served up with a super hot cup of soap suds. Which is why i pose this question to you all in the hospitality industry dealing with this beverage. I don't mean to beat you down or anything but read on and i'll explain how you might fix this problem.
Milk is such an ingredient that it has limitations with what you can turn it into, normally residing happily at 4 degrees C, it is most often steamed to temperatures over and above the 50 degrees C mark and served traditionally as a latte or cappuccino. Heat it to more than 70 degrees C and it begins to breakdown and burn up. But keep it lukewarm for a few hours and it will go off.
Most cafes use thermometers to measure and meet "health and safety" guidelines yet leave their steam wands in a most filthy state without having wiped the steam wands clean.
FIRST STEP- Clean your steam wands with a clean damp cloth. Purge steam out for at least 20 seconds if you've never purged them before.
notice what your coffees look like- do they resemble a spongy-miranguey blob?
This industry has moved far away from this my fellow baristas-
Firstly - i would like you to place cold water in your milk jug and try and steam that , except angle the steam wand to get a whirlpool happening.
when u get that position hold it and remember it.
Then take cold milk and fill your jug a bit above half way, use the same position you got when u whirlpooled water , except with milk this time that should be whirlpooling.
Now lower your jug of milk gently until u hear it "whispering" that will enable
you to steam milk gently, untill you reach about 65-70 degrees C.
Now pour a latte and you should have smoothly steamed warm-hot lattes that taste much better than their mirangue-a-cino counterparts and look spectacular.