Re: double jugging?
Hi there,
splitting the jug is a grate technic to get the right amount of micro-foam in each cup when doing more than one drink, the results are perfect.
Another technic that I like do use if I dont want to bother with splitting jugs is to:
-Stretch enough milk for the desired drinks, say for 2 lattes?
-Swirl the jug to incorporate the milk and to visualize how far its textured
-Pour 1/3 of the stretched milk into the first drink
-Swirl the jug again, this stops the micro-foam from settling further
-Then pour out the second drink
-Quick swirl, pour and finish of the first drink.
-Serve one and drink the other ;D
For a good finish, try and pour them out in quick secessions of each other, both will end up with shiny&creamy tops.mmmmm
I like using this technic if I want to get the drinks out promptly, however when doing latte art for two, splitting the jug will give you more artistic control on your rosettas and a better finish too. both will enable you to do similar drinks from a single jug of stretched milk.
sweet,
Rancho
Announcement
Collapse
No announcement yet.
double jugging?
Collapse
X
-
Re: double jugging?
Hi, youre on the right track. Look at this link, reply #5 by Luca, starting half-way down. Full details from an experienced barista on how to do it.
http://coffeesnobs.com.au/YaBB.pl?num=1222917473
There are also some excellent links to videos in his previous reply on the same thread.
- Flag
Leave a comment:
-
Re: double jugging?
i find that with splitting foam between jugs it was something that i learned more from with experience and looking at the milk and swirling it around than something learnt from reading .
the way i do it is with a using a one litre jug i would split the foam to just under the groove of a 600ml jug and use that and then top the 600 ml jug up to the groove again for the second cup
hope it helps
Ron
- Flag
Leave a comment:
-
Re: double jugging?
hey lisa
try "splitting jugs" or "splitting milk" and see what that comes up with. im pretty sure thats what most ppl refer to that process as.
aaron
- Flag
Leave a comment:
-
double jugging?
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 thanksTags: None
- Flag

Leave a comment: