Starbucks Baristas: The daily grind
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flat white drinks help (self.starbucksbaristas)
submitted by Federal_Chemist_5009
i made my first flat white in a while the other day and it was so foamy. i’m never on hot bar so how do you make your flat whites perfect ???
new_direction_ 7 points 11m ago
If it’s too foamy, you likely need to work on your aeration and your milk grooming before you can perfect the pour.
When you’re aerating, aerate for 1-3 seconds, but make sure your wand is in the proper position - you should hear the “paper tearing” sound, not a high pitched noise, and you shouldn’t see any big bubbles. Make sure the pitcher is angled properly, too. There’s probably a video on the iPad you can watch if no one in your store can show you or if you’re nervous to ask.
To properly groom it, gently swirl the steamed milk in the pitcher and tap it flat bottomed on the counter to get rid of any big bubbles. Your surface of the milk should have a shine to it and no noticeable bubbles.
When you’re aerating, aerate for 1-3 seconds, but make sure your wand is in the proper position - you should hear the “paper tearing” sound, not a high pitched noise, and you shouldn’t see any big bubbles. Make sure the pitcher is angled properly, too. There’s probably a video on the iPad you can watch if no one in your store can show you or if you’re nervous to ask.
To properly groom it, gently swirl the steamed milk in the pitcher and tap it flat bottomed on the counter to get rid of any big bubbles. Your surface of the milk should have a shine to it and no noticeable bubbles.
Nraveles11 5 points 11m ago
Nowhere near close to perfect for me but when I steam the milk I only ever do it for a few seconds to where I stop hearing the overly loud screeching lol. As soon as that ends I throw it onto the bar and just let it chill.
After that I smack it on the counter a few times and swirl it and when I pour it, I start low and bring it higher above the cup and as it starts to fill to the top I slowly lower it and that usually creates a good dot.
I know you usually aren’t supposed to but I hold the cup while doing it bc it gives me better angle than just leaving it on the counter (my SM and Shifts yell wt me half the time for holding it lol but it works better for me)
After that I smack it on the counter a few times and swirl it and when I pour it, I start low and bring it higher above the cup and as it starts to fill to the top I slowly lower it and that usually creates a good dot.
I know you usually aren’t supposed to but I hold the cup while doing it bc it gives me better angle than just leaving it on the counter (my SM and Shifts yell wt me half the time for holding it lol but it works better for me)
insertusernameplease 4 points 11m ago
Wtf I was literally taught by my trainer and a ssv to hold the cup at an angle to pour
Nraveles11 3 points 11m ago
Trust me, my store is vv weird. My shift yelled at me for not putting syrup in a VSC nitro when it doesn’t get any syrup and when telling him it doesn’t, he got pissed.
He thought an espresso macchiato was steamed milk with a shot floated on top like a caramel macchiato and got mad when I corrected him.
My store manager shakes shaken espressos with the milk in it and pours stuff down the bar drain and floods it half the time.
My store is very interesting lemme tell you that.
I literally had to force myself to learn bar after 5 nearly 6 months bc I was on food/DTO DTR everyday. Barely ever cold bar either.
He thought an espresso macchiato was steamed milk with a shot floated on top like a caramel macchiato and got mad when I corrected him.
My store manager shakes shaken espressos with the milk in it and pours stuff down the bar drain and floods it half the time.
My store is very interesting lemme tell you that.
I literally had to force myself to learn bar after 5 nearly 6 months bc I was on food/DTO DTR everyday. Barely ever cold bar either.
pinkraisin 3 points 11m ago
what the others said and just adding that your milk should look like wet glossy paint after you've groomed it :) that part helps me know the milk came out good
Avoni_C 1 points 11m ago
Easiest way is to aerate milk and once it's done bang for on the table, Swirl it, bang it, Swirl it (until there's little to no air bubbles), then pour milk from a distance then once it's to the top tilt the cup a little and just pour foam into the middle until a dot forms
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