Starbucks Baristas: The daily grind
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How do I make DRY Lattes (No bubbles / foam) and FOAM Cappuccino? (More foam & less milk) (self.starbucksbaristas)
submitted by MemesandSpeech
Yes you read it right. No this is NOT a troll.
For the past week I have noticed my lattes be coming out super foamy even though I lower my pitcher for 1 second! I had customers complain how it's very foamy (and no I am not doing it on purpose) and it's irritating me seeing as how I have to remake there drink, again...
Also my Cappuccino be feeling heavy and less foamy when passing it to customers...
With that being said, any advice on how to correct / improve on these two problems?
For the past week I have noticed my lattes be coming out super foamy even though I lower my pitcher for 1 second! I had customers complain how it's very foamy (and no I am not doing it on purpose) and it's irritating me seeing as how I have to remake there drink, again...
Also my Cappuccino be feeling heavy and less foamy when passing it to customers...
With that being said, any advice on how to correct / improve on these two problems?
StormTheParade 3 points 2y ago
more foam = tip of steam wand closer to the top.
less foam = tip of steam wand more towards the middle of the pitcher.
You want to start the steaming at the bottom of the pitcher and pull down about 1-2 seconds after it screams, to get that paper tearing sound. You want a deeper sound, if that makes sense? Make sure you still get the swirl and whatnot, to ensure it properly aerates. It's hard to perfect/explain without visual, so if that makes any sense, you'll get the feel for it as you test it!
less foam = tip of steam wand more towards the middle of the pitcher.
You want to start the steaming at the bottom of the pitcher and pull down about 1-2 seconds after it screams, to get that paper tearing sound. You want a deeper sound, if that makes sense? Make sure you still get the swirl and whatnot, to ensure it properly aerates. It's hard to perfect/explain without visual, so if that makes any sense, you'll get the feel for it as you test it!
FelicityCecilia 2 points 2y ago
There are good youtube vids that explain it well!!
dittyquadrant 2 points 2y ago
For the latte, I’d scoop any foam from the top with a spoon...and for the cappuccino, I’d steam it for a little longer.
vaguemilk 1 points 2y ago
for your lattes, put the tip in the middle of the pitcher, start steaming, lower the pitcher so the tip BARELY touches the surface of the milk. you should hear a “TSSSSS” sound (paper tearing) it should be pretty quiet and subtle. do this for 1.5 seconds then place the pitcher on the rack to let it finish steaming. Tap out any bubbles and BOOM, perfect latte.
As for your cappuccino, do the same steaming technique but instead of aerating (paper tear sound) it for 1.5 seconds, do it until the milk reaches 100°. then let it finish steaming. No need to tap the bubbles out for this one. Once its finished, you’ll have a perfect cappuccino.
Source: Experience as a Former Barista Champion :)
As for your cappuccino, do the same steaming technique but instead of aerating (paper tear sound) it for 1.5 seconds, do it until the milk reaches 100°. then let it finish steaming. No need to tap the bubbles out for this one. Once its finished, you’ll have a perfect cappuccino.
Source: Experience as a Former Barista Champion :)
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