Hi All,
OK, I need some help... Im finding myself becoming more and more demanding of cafes - especially in regard to their milk frothing/handling techniques. If this keeps up, Ill end up black-banning all of my local coffee shops.
Im a coffee snob at home and wouldnt dream of doing any of the below to my guests but am I asking too much of cafes to not (in perceived order of evilness):
1. When frothing for a latte, placing the jug under the wand and sitting it unattended on the machine tray for the duration of the steaming (rather than altering the depth as the milk expands and monitoring the temperature)
2. steaming milk and serving one customer and then for the next order, checking the quantity of milk left in the jug, and if sufficient, giving it a few seconds of steam to reheat it and then pouring.
3. putting a jug of left over steamed milk in the fridge, and then resteaming it after its cooled.
Am I being too demanding and unrealistic? Is it likely that my favourite baristas are doing similar techniques when safely hidden behind a tall counter?
OK, I need some help... Im finding myself becoming more and more demanding of cafes - especially in regard to their milk frothing/handling techniques. If this keeps up, Ill end up black-banning all of my local coffee shops.
Im a coffee snob at home and wouldnt dream of doing any of the below to my guests but am I asking too much of cafes to not (in perceived order of evilness):
1. When frothing for a latte, placing the jug under the wand and sitting it unattended on the machine tray for the duration of the steaming (rather than altering the depth as the milk expands and monitoring the temperature)
2. steaming milk and serving one customer and then for the next order, checking the quantity of milk left in the jug, and if sufficient, giving it a few seconds of steam to reheat it and then pouring.
3. putting a jug of left over steamed milk in the fridge, and then resteaming it after its cooled.
Am I being too demanding and unrealistic? Is it likely that my favourite baristas are doing similar techniques when safely hidden behind a tall counter?


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