Starbucks Baristas: The daily grind
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Cappuccino Technique (self.starbucksbaristas)
submitted by z71z
I think cappuccinos are the best drink, but I find that if it sits too long the foam ends up dissolving leaving a rather unappetizing mess that I have to remake. Does anyone have any tips for how to pour the foam? My shift recommended pouring the cappuccino faster and a latte slower.
I probably make 4 cappuccinos a shift. Most customers who request them ask for them bone dry so I end up scooping the foam out with a spoon. But, when someone just orders a cappuccino without specifying dry, I just pour the foam in and it ends up a little heavier with more milk.
Could you share your cappuccino making process.
I probably make 4 cappuccinos a shift. Most customers who request them ask for them bone dry so I end up scooping the foam out with a spoon. But, when someone just orders a cappuccino without specifying dry, I just pour the foam in and it ends up a little heavier with more milk.
Could you share your cappuccino making process.
the_lady_flame 17 points 2y ago
so, in the training it says steam longer, obvs that's important! but the tips and tricks i learned from my fellow partners were: aerate to 100 degrees, then put the wand down, and when you pour the drink, pour from the side instead of using the pour spout-- that way, more foam ends up in the drink!
phillipniemann 3 points 2y ago
Aerate for 5 second for a wet capp and 8 for a normal one and for bone dry I just aerate for the whole time. Capp should be half milk and half foam, get a reusable glass and see. You should still groom the milk after you steam it and that should keep the milk and foam together.
RoaringDragonite 3 points 2y ago
Make sure you’re grooming your cappuccinos. It gets rid of the really big bubbles. So you’re not pouring “bubbly milk” but “foamy milk” you want to go for the tiny bubbles that are light enough that they can actually hold each other up.
Free pour
Non fat cappuccinos foam easily. If you want to practice I’d say try it with non fat. You’ll find you’ll get good foam. (Similar to how non fat foams best in the blender for cold foam)
Free pour
Non fat cappuccinos foam easily. If you want to practice I’d say try it with non fat. You’ll find you’ll get good foam. (Similar to how non fat foams best in the blender for cold foam)
[deleted] 2 points 2y ago
I was always taught to “push the foam forward” rather than straight pouring the milk. So once you’ve finished aerating the milk, as you pour it, kind of shake the pitcher forward and the foam that usually sits at the bottom of the pitcher slides on top of the milk and comes out of the pitcher sooner than it would if you just straight pour it.
Does that make any sense?
Does that make any sense?
z71z [OP] 1 points 2y ago
That makes sense. Do you ever have problems with the foam dissolving?
coffeesparklez 2 points 2y ago
Micro foam is the cure for dissolving foam. You want the tightest, tiniest bubbles you can get. I always tell people to practice with the training tumbler. You can SEE the process. Most likely your store would be cool with you practicing in between drinks!
[deleted] 1 points 2y ago
I agree with the other comment, microfoam is kind of my ~specialty~ because I love foam in my drinks, so having that thick, dense foam is the other part of the equation. If your foam is too light and airy, it’ll dissolve.
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