Starbucks Baristas: The daily grind
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I lost my flat white (self.starbucksbaristas)
submitted by Maddyc0709
I used to nail my flat white every time but for the past couple weeks I can’t seem to do it to save my life! Tell me how to get it back lol
jac_aattack 8 points 3y ago
If foam and pour is the issue, try not aerating too much.
Put the steam wand in your pitcher and pull the lever.
Slowly lower your pitcher to start aeration.
Around 100°, or when the bigger bubbles have collapsed, fully submerge the steam wand and find that sweet spot to create the whirlpool.
Always groom after your milk is steamed. You wanna tap the bigger bubbles out and swirl the smaller bubbles out.
The pour should be from above and should be a thin stream. You can create bubbles doing this, so make sure you’re swirling the milk around to kill any the pour creates.
End with your dot of foam.
Hopefully this helps!
Also you can probably look up some techniques on YouTube if you still need help.
Put the steam wand in your pitcher and pull the lever.
Slowly lower your pitcher to start aeration.
Around 100°, or when the bigger bubbles have collapsed, fully submerge the steam wand and find that sweet spot to create the whirlpool.
Always groom after your milk is steamed. You wanna tap the bigger bubbles out and swirl the smaller bubbles out.
The pour should be from above and should be a thin stream. You can create bubbles doing this, so make sure you’re swirling the milk around to kill any the pour creates.
End with your dot of foam.
Hopefully this helps!
Also you can probably look up some techniques on YouTube if you still need help.
Maddyc0709 [OP] 2 points 3y ago
Thank you, this does help a lot! I was aerating too long! Would the same technique apply with almond milk?
astivana 1 points 3y ago
I was taught that tilting the cup and pouring along the walls of it at first helps keep the milk clear for the dot.
jac_aattack 1 points 3y ago
It does! When you have perfectly wet paint-like micro foam this technique is helpful. But if you don’t have your foam down it’s just gonna spread the foam all over the crema.
priyasingh25 2 points 3y ago
do you have any advice for steaming almond milk for the new honey almond milk flat white? i haven’t been able to really nail one yet
gorplo 3 points 3y ago
Always always keep the almond milk in the fridge. Give it plenty of aeration relatively quickly, and incorporate it in a whirlpool.
It is not easy to work with our almond milk. You have to be very efficient at steaming or you will reach temp before you have had enough time to texture it.
It is not easy to work with our almond milk. You have to be very efficient at steaming or you will reach temp before you have had enough time to texture it.
donalson 3 points 3y ago
> a lot! I was aerating too l
along with keeping the almond milk cold... make sure and shake it well before opening... It separates badly... I'm amazed at how many barisitas don't shake it.
along with keeping the almond milk cold... make sure and shake it well before opening... It separates badly... I'm amazed at how many barisitas don't shake it.
gorplo 1 points 3y ago
yep. gotta shake it surprisingly hard
[deleted] 2 points 3y ago
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