Starbucks Baristas: The daily grind
↑
11
↓
does my store just not know how to make VSCCF? (self.starbucksbaristas)
submitted by fenriz-fingers
i swear every single pitcher just makes bubbly liquid, on a rare chance i might get some actual foam. but it really angers me when i have to whip the foam 4 times before it gets slightly non-newtonian (probably not the best word to use but it’s the best i could think of lol). is this because of too much 2%?
badatlife15 15 points 1y ago
When this happens at our store I add more heavy cream either to the pitcher of sweet cream or in the foaming pitcher before making a foam. It’s likely either someone’s not using the right ratios when making sweet cream or not mixing it well enough.
[deleted] 1 points 1y ago
[removed]
ElectricalScience8 7 points 1y ago
this keeps happening at my store lately. i add a little heavy cream to the pitcher so that’s it’s foams better
Shiroyu 4 points 1y ago
It sometimes will happen when the sweet cream isn't cold enough before it goes into the blender. I keep the sweet cream in the fridge and only take it out to pour rather than keeping it on the counter. It feels like a lot of up and down sometimes but it consistently makes better foams.
kazz_sky 3 points 1y ago
Make sure the partners at your store are only putting 600mL of 2%. I noticed at my store that some people would just pour 2% all the way to the 2L line in the pitcher after adding the heavy cream/vanilla & it would always be to liquidy.
persona-2 2 points 1y ago
If you make then ahead and don’t restir them when you use them they don’t foam at all. It all just separates and is awful.
Necessary_Low939 2 points 1y ago
They’re not mixing it with a whisk. They’re just lazy lol.
navkabar 3 points 1y ago
i never mixed with a whisk (was never taught to), and mine always came out good. it's not enough heavy cream that makes it not foam.
Necessary_Low939 2 points 1y ago
The official instructions said to use a whisk. I don’t use a whisk because I can’t be bother washing another thing when I’m closing so I just waterfall it with the blender and waterfall it back to the pitcher. I test it out to see if it foams in the foaming pitcher and it does. 1 liter whipping cream, 350 vanilla and rest 2%. I dont even measure: I do half whipping cream in the pitcher. Then vanilla until there’s 1 and a half markings left in the pitcher and rest is 2%
Edit: when u don’t mix it in general, the different density cause certain ingredients to be poured first. For example the whipping cream since it’s heavier. And ure left with just 2% and van syrup. So it always doesn’t foam later. That’s why it needs to be mixed with something. Just like how we shake those teas and refreshers. Why can’t we just measure and hand off? Because it ain’t mixed properly
Edit: when u don’t mix it in general, the different density cause certain ingredients to be poured first. For example the whipping cream since it’s heavier. And ure left with just 2% and van syrup. So it always doesn’t foam later. That’s why it needs to be mixed with something. Just like how we shake those teas and refreshers. Why can’t we just measure and hand off? Because it ain’t mixed properly
darkwolf523 1 points 1y ago
Nah fuck that. No one got time for that. Just use a big straw tbh.
Necessary_Low939 1 points 1y ago
Not long enough. Just waterfall it with the blender
darkwolf523 1 points 1y ago
I’ll add more heavy cream.
jdbrougham 1 points 1y ago
I find that once the sweet cream gets about halfway used, the quality of foam decreases. I’d recommend using a full pitcher if you want good foam
This nonprofit website is run by volunteers.
Please contribute if you can. Thank you!
Our mission is to provide everyone with access to large-
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
scale community websites for the good of humanity.
Without ads, without tracking, without greed.
©2023 HumbleCat Inc • HumbleCat is a 501(c)3 nonprofit based in Michigan, USA.