Starbucks Baristas: The daily grind
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Bone Dry Cappuccinos (self.starbucksbaristas)
submitted by SpAcEcAt_94
Hello all, so have a customer come through almost daily and she always orders 2 grande bone dry nonfat cappuccinos...
We make her cappuccinos and then she always makes us remake them cuz they're not dry enough... is there a way to legitimately make the cappuccino just foam and espresso cuz I think thats exactly what she wants... how much milk do we need to pour for her in order to fit enough foam in a grande cup and only steam the milk once per cup? I'm just so tired of remaking these drinks for her and they're never good enough 🥲 and none of my fellow partners know how to make it bone dry enough for her. We're struggle-bussing over here so I figured I'd reach out and see if anyone have any suggestions to make sure that she likes the cappuccinos.
We make her cappuccinos and then she always makes us remake them cuz they're not dry enough... is there a way to legitimately make the cappuccino just foam and espresso cuz I think thats exactly what she wants... how much milk do we need to pour for her in order to fit enough foam in a grande cup and only steam the milk once per cup? I'm just so tired of remaking these drinks for her and they're never good enough 🥲 and none of my fellow partners know how to make it bone dry enough for her. We're struggle-bussing over here so I figured I'd reach out and see if anyone have any suggestions to make sure that she likes the cappuccinos.
UnearthTheEssence 26 points 2y ago
Gonna have to steam 2 pitchers for each most likely and just scoop only foam.
SpAcEcAt_94 [OP] 4 points 2y ago
I was afraid of that... but was thinking that would probably be the most likely thing that we were going to have to do... it's always great though that said customer just takes the drink and says "no. I want it drier" every single time. It's like "but... you get more drink if you order a regular cappuccino..." I do not understand the purpose of drinking espresso with your foam 🥲
False_Fix2956 11 points 2y ago
i have a regular that does this as well. for a grande we usually have to steam two pitchers of milk and scoop off the foam 😅
SpAcEcAt_94 [OP] 4 points 2y ago
Oof. Yeahhhh I was thinking that would have to end up being what we did. I do not understand the point but I suppose that's what they like 🥲.
katsandboobs 2 points 2y ago
Also have a regular who does this and I also use two pitchers and just scoop the foam out.
SpAcEcAt_94 [OP] 2 points 2y ago
Oof. Yeah. I was hoping that's not what we would have to do but I was thinking that that's probably what was going to need to happen.
Bwaybelter 8 points 2y ago
Have a reg who does the exact same thing, but with ALMOND MILK 😭
SpAcEcAt_94 [OP] 2 points 2y ago
😭 that's the absolute worst. I feel like the non-dairy is also really annoying to steam (I'm a green bean so I haven't had a ton of time on hot bar other than things like caramel macchiatos and white chocolate mochas).
Beardzesty 7 points 2y ago
My tip: pour milk to the short line, aerate until the milk is above the grande or even venti lines. Pour out the side of the cup, as if you were pouring coffee grinds or sand out the side. Shoukd be fine
SpAcEcAt_94 [OP] 2 points 2y ago
Excellent. Thank you!
IcePhoenix96 2 points 2y ago
I coach that dry caps are aerated extra and poured from the side so it's mostly foam. But for those customers who order dry caps you aerate the whole time for two pitchers and use a spoon to scrape only foam on top of the espresso.
SpAcEcAt_94 [OP] 1 points 2y ago
Good to know. Thanks!
nightkat89 2 points 2y ago
Two pitchers, scoop the foam.
healthypenguins 1 points 2y ago
I regularly do this in a venti for a customer. Pour half the milk you would for a latte. Aerate until you can't anymore. Usually about 100-110 degrees, for a venti (milk to talk line) you'll pretty much end up with foam to the top of the pitcher. While you're aerating, you have to move the pitcher down (away from the steam wand) as you go and it will build a significant amount of dense foam. You should have enough to fill the cup by scooping the foam with a bar spoon.
This does take a little practice, but once you get it down it works every time.
This does take a little practice, but once you get it down it works every time.
SpAcEcAt_94 [OP] 1 points 2y ago
Thank you! When she shows up today I'll try my hand at it and see what she thinks 😊
sirensthigh 1 points 2y ago
I have a regular who does this every single day. One day she told me that it was too dry and I almost threw the cup across the store.
SpAcEcAt_94 [OP] 1 points 2y ago
Omg I would cry
P_2_P 1 points 2y ago
Just aerate even longer than you think you might.
JollyOrdinary5526 1 points 2y ago
By any chance are you from the Seattle Area? This sounds exactly like my mother.
SpAcEcAt_94 [OP] 1 points 2y ago
Nah fam LoL I'm in Indiana!
bitchconpanna 1 points 2y ago
Well…bone dry does mean just foam, so keep that in mind. JUST FOAM. I usually put in like a short amount and slowly aerate until it rises to the venti or max line.
SpAcEcAt_94 [OP] 1 points 2y ago
Yeah I know. I was hoping that there was a barista hack to where not a ton of milk would be wasted. I hate dumping out milk.
SpAcEcAt_94 [OP] 1 points 2y ago
Yeah I know. I was hoping that there was a barista hack to where not a ton of milk would be wasted. I hate dumping out milk.
[deleted] 1 points 2y ago
[deleted]
SpAcEcAt_94 [OP] 1 points 2y ago
Yeah I know. I was hoping that there was a barista hack to where not a ton of milk would be wasted. I hate dumping out milk.
IcePhoenix96 3 points 2y ago
I mean it's what the customer ordered and you're gonna waste more remaking it bc you dont get it right the first time. The company pays for the milk anyway
SpAcEcAt_94 [OP] 1 points 2y ago
Yeah I totally get that but it's a waste of product to be consistently remaking a drink. That's why I was asking about making it correctly. I don't mind remaking it - it is what she orders but I just want to make it right the first time, not have to go through a bunch of remakes and make her wait every time.
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