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I cant comment on commercial practice, but in the home why would you want to waste any milk; pour it into a spare jug in the fridge - good for cereal, tea?, mashed potato, even drink it!
I am still finding that I get really good results producing microfoam with the 300 ml jug but i find it dfiifcult to pour with so I transfer to a larger one. The steaming with the 300ml jug is so much faster on my La Scala Butterfly..it must take just a few seconds on a commercial machine!
when we are busy and i have over 15 coffees to make i normally get another colleague to work on coffees.. im a bit of a perfectionist & prefer to use smaller jugs for no more than 2 coffees at a time otherwise I cant properly make all coffees how they should be made i.e. an order for 2 cappuccinos and a latte.... you need to stretch quite a fair bit to get some nice foam for the caps but not so much for the latte but i like to pour rosettas so when making lattes or flat whites i prefer to use just a small jug on its own for them
what are your thoughts on this?
PS i hate using a massive jug to make lots of coffees :P
Now I have been using the 300 ml pitcher for about 1 week. I actually find that i am producing better microfoam...perhaps because steaming power is a bit of a weak point on the butterfly...with the lower volume of milk steaming power is relatively higher in that a more pronounced whirlpool occurs. I still find the pour not so good with this smaller pitcher so I transfer to my larger favorite. The bottom line is good result...no waste and now no reheating or throwing out milk.
I have been trying the 300ml jug...of course it heats up faster than I am used to and have also found pouring (especially art) more tricky. I know I need to give it some time and keep practicing : )
Originally posted by 705741534B380 link=1256957373/10#10 date=1257044828
If theres a little bit left over (it would be lucky to be 20ml) the it goes into the sink,
Not in my case.
On the odd occasion theres a few ml left over I taste it.
That way I have another way to judge if I got the milk right before tasting my coffee.
I make two lattes in cappucino cups (will I burn in hell???) I find that the 600ml with milk to just below where the spout starts is just about the perfect amount of milk. If theres a little bit left over (it would be lucky to be 20ml) the it goes into the sink, but theres rarely any left over.
Its just a case of experimenting, getting to know what you need for the cups you use in a home environment and only steaming that much. If Im only making one drink at a time, then I switch down to the 300ml and use that instead - fortunately Ive got Pete just about as hooked as I am on coffee, so this doesnt happen very often at all!
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