when making two drinks from the same jug, the first is quite textured, the second is quite flat.
i once heard of a technique "double jugging" i thought it was called, where the top 25% is poured into a second jug, the next 50% is used in a pour, and then the remaining 25%s are recombined to pour the second drink. the idea being that you can produce two lattes (rather than a cap, and a flat white)
does this technique work? does it have a name? googling for double jugging returns no results [pertaining to coffee]
with thanks
i once heard of a technique "double jugging" i thought it was called, where the top 25% is poured into a second jug, the next 50% is used in a pour, and then the remaining 25%s are recombined to pour the second drink. the idea being that you can produce two lattes (rather than a cap, and a flat white)
does this technique work? does it have a name? googling for double jugging returns no results [pertaining to coffee]
with thanks

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