Hi there,
I'm a new owner of a cafe. I was having trouble frothing soy milk and it's my least favourite but I've found it easier to work with, if refrigerated. I'm always worried of over heating soy as it can coddle quickly and that's why I prefer to have it cold...when frothing.
Ive hired the barista from the previous owner who has particular ways of doing things and I understand that soy milk has a shelf life but once it's been refrigerated it can't be back on the shelf right? Because that's what she did...she took my soy milk (though unopened) from the fridge and back on the shelf. It's been a couple of days and when she went to open it finally, she found it all coddled and off. now she's demanding me to get a refund from our supplier....which I'm not going to do.
Are there any tips on better soy milk frothing? Is it just technique? what soy brand will you recommend? and any tips on how I find a middle ground with the current barista?
thanks in advance.
I'm a new owner of a cafe. I was having trouble frothing soy milk and it's my least favourite but I've found it easier to work with, if refrigerated. I'm always worried of over heating soy as it can coddle quickly and that's why I prefer to have it cold...when frothing.
Ive hired the barista from the previous owner who has particular ways of doing things and I understand that soy milk has a shelf life but once it's been refrigerated it can't be back on the shelf right? Because that's what she did...she took my soy milk (though unopened) from the fridge and back on the shelf. It's been a couple of days and when she went to open it finally, she found it all coddled and off. now she's demanding me to get a refund from our supplier....which I'm not going to do.
Are there any tips on better soy milk frothing? Is it just technique? what soy brand will you recommend? and any tips on how I find a middle ground with the current barista?
thanks in advance.


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