Starbucks Baristas: The daily grind
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Swirl CF pitcher (self.starbucksbaristas)
submitted by Cbrew2020
Is it necessary to swirl the contents in the pitcher for the cold foam before pouring? Or is there a certain way to pour the foam so that it does not immediately sink to the bottom of the cup? I have the ratios for the sweet cream.. What is the consistency supposed to look like for the sweet cream cold foam? When I blend on 3 it appears to be slightly too runny, when I put it on another round on 3 it comes out too thick... I almost have to do a blend and a half
mr-potatohead_ 8 points 2y ago
I bend on 4 for that reason. Slightly longer cycle. Usually comes out pretty good unless the sweet cream was made wrong on wasnt stirred well
Cbrew2020 [OP] 3 points 2y ago
This I have been told, and it usually comes out so thick that I have to scrape it out of the container... I was also once told that to make a small batch to use a tall cup with 4 pumps vanilla, fill with heavy cream to first line, 2% to middle line.. Is that correct? Also will it not come out right if you fill the foam pitcher to 150? Some have said to absolutely not fill over 100 ml but then I don't have enough for people who want xtra foam.. I've seen some swirl the pitcher or shake it as they pour.. Is there any logic to doing that?
[deleted] 6 points 2y ago
The 100mL recipe is intended to leave you with extra foam, so you’re putting too much foam in the drinks to start with.
Cbrew2020 [OP] 2 points 2y ago
I don't put all of that in the pitcher at once, usually just the 100 ml.. 150 ml for xtra foam... But is that the right proportions in the tall cup for a small batch?
[deleted] 3 points 2y ago
100mL is for all drinks and should always leave you with extra foam. If you really need more, which you shouldn’t because 100mL should be enough for extra foam, you rinse out the pitcher and foam another 100mL. You’re putting too much product into the pitcher which is why it won’t foam properly.
And I’ve never heard of a recipe in a tall cup so I don’t know.
And I’ve never heard of a recipe in a tall cup so I don’t know.
Tacenda20 4 points 2y ago
I think the issue is occuring due to the sweet cream being made and/or stored improperly. When I was trained I was told to pour the sweet cream into the cold foam blender at 150ml and blend on three. Usually I don't have an issue with it being running and if I do I just push three again and it seems to fix it. I also read some of your comments and at my store we do batch blend the foam. Usually we only do it for two drinks at 200-250ml and we haven't run into an issue.
Cbrew2020 [OP] 1 points 2y ago
What are the ratios for your batch blend?
Tacenda20 2 points 2y ago
Ratios of what exactly? If it's two drinks with regular cold foam we will usually pour the sweet cream to 200 or 250 ml.
Cbrew2020 [OP] 1 points 2y ago
Oh ok, I thought you were preparing sweat cream for 250 ml... Sometimes I need to mix sweet cream for one or two drinks.. Not often but it happens.. Just wondering if I'm doing it right... For one I've done 2 oz hc,. 5 vanilla, 1.5 2%...would that be accurate?
Tacenda20 2 points 2y ago
I want to say yes but I am not 100% sure... I know one of my partners had made herself a steaming pitcher of sweet cream because we were out but I am not sure of the ratio she used. I am thinking you are correct since it seems like you just converted the recipe from litres to ounces
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