Starbucks Baristas: The daily grind
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How should you make a drink with no foam - for real? (self.starbucksbaristas)
submitted by indyrenegade
I'm a barista of about 4-5 years experience across different cafes, I am currently at sbux.
Today I had a mobile order for a venti extra hot latte with no foam using skim milk. I made the latte extra hot and handled the foam by pouring the pitcher with a large spoon in place so that I could hold back the foam from going into the drink. This is how I have always done it, how I was taught to do it at previous cafes.
The lady comes in, takes the top of the cup, and loudly says I ASKED FOR NO FOAM while using the venti lid to spoon out the foam. Meanwhile I am telling her, "no, no, no, hey, I will fix that for you" as she's doing it. She spooned out as much as she could and gave it back to me. I steamed another tall size amount of skim milk to make sure I could have some useable milk underneath the foam and filled it back up for her. She said SORRY I'M BEING DIFFICULT in a chiding voice and I smiled and said, "I made your drink and I held back as much foam as possible, I'm sorry!" - while making sure she could see I was using the spoon with the pitcher. Yknow, to prove to her that I know how to do a no-foam drink.
So, she probably spooned out an inch of foam. Can anyone more versed in no-foam technique tell me what I did wrong? Is there some sort of angle I should pour at? Should I let the drink sit a moment and collect any that's gone through after? Should I aerate at the top for the shortest moment possible, even though I normally do it for a second for lattes?
I'm honestly confused at what I did wrong to begin with.
Today I had a mobile order for a venti extra hot latte with no foam using skim milk. I made the latte extra hot and handled the foam by pouring the pitcher with a large spoon in place so that I could hold back the foam from going into the drink. This is how I have always done it, how I was taught to do it at previous cafes.
The lady comes in, takes the top of the cup, and loudly says I ASKED FOR NO FOAM while using the venti lid to spoon out the foam. Meanwhile I am telling her, "no, no, no, hey, I will fix that for you" as she's doing it. She spooned out as much as she could and gave it back to me. I steamed another tall size amount of skim milk to make sure I could have some useable milk underneath the foam and filled it back up for her. She said SORRY I'M BEING DIFFICULT in a chiding voice and I smiled and said, "I made your drink and I held back as much foam as possible, I'm sorry!" - while making sure she could see I was using the spoon with the pitcher. Yknow, to prove to her that I know how to do a no-foam drink.
So, she probably spooned out an inch of foam. Can anyone more versed in no-foam technique tell me what I did wrong? Is there some sort of angle I should pour at? Should I let the drink sit a moment and collect any that's gone through after? Should I aerate at the top for the shortest moment possible, even though I normally do it for a second for lattes?
I'm honestly confused at what I did wrong to begin with.
Apprehensive_Flow219 9 points 2y ago
i over pour my milk a bit and let it sit before i pour it! aerating your milk less effects the flavor and i’ve found that if you groom the milk and then let it sit for a sec, the foam will separate which makes it easier to scoop off/keep in the pitcher as it pours.
Barl_Carker 8 points 2y ago
For no foam drinks, I usually pour the milk to the next line up (so for venti, I’ll fill it to the max line in the steam pitcher), and then aerate it for like a second or two before letting it steam completely (kind of like getting micro foam for a flat white). Then do the spoon hold back like usual. Usually saves me from having to steam more milk because I ran out as well as cut back on the amount of foam forms.
That said, non-fat milk is the hardest no-foam drink to do because it foams the easiest.
That said, non-fat milk is the hardest no-foam drink to do because it foams the easiest.
Mimiagical 4 points 2y ago
For most no foam customers, I usually do what you did. Steam (usually going up a size), pour with a spoon to hold back, remove foam with a spoon, then repeat until it's mostly gone. Most just want a heavier drink but don't actually mind a little foam.
For the regulars we have that throw fits if there's a bubble anywhere near their drink, I steam the milk, still going up a size and leave it for a minute. I'll make another drink and come back to it. After a minute or two, the milk and foam separate and you could almost free pour a no foam drink with no problem.
For the regulars we have that throw fits if there's a bubble anywhere near their drink, I steam the milk, still going up a size and leave it for a minute. I'll make another drink and come back to it. After a minute or two, the milk and foam separate and you could almost free pour a no foam drink with no problem.
ratguy55 3 points 2y ago
i always had trouble with the spooning method so i just stopped aerating the milk and its usually okay and i havent been told anything
KindnessYoga 3 points 2y ago
I do this too. I don't think they can tell the difference.
sheep_heavenly 2 points 2y ago
Over pour the milk, under steam it, let it sit for at least a few seconds so it can separate and be easier to filter with the spoon. Let the drink settle in the cup and then spoon off the microscopic layer that will form as a result of steaming milk no matter how choked you make it.
El_Trundo17 2 points 2y ago
I usually barely aerate the foam and then take of some foam. I’ve never had anyone ask me to remake their drink for that reason tho. She was bein difficult but I wouldn’t sweat it
johnmarkowens 1 points 2y ago
It just takes time and then scoop out the extra foam. Always use more than the actual amount of total. And make that baby scream on the steam wand like it’s the 90s.
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