I aerate TF out of my caps as much as I need to with no standard and the customers always appreciate it because my co workers literally never put enough foam ever

You do have to aerate the milk quite a bit. A cappuccino is espresso, some milk, and mostly foam. The way I found works best is to aerate the milk until it reaches 115 degrees Fahrenheit, and then leave the milk to complete steaming regularly after that. The cappuccino is usually in really good shape there.

I personally feel that the seconds that the partners are trained on is too low. The results always have a fairly wet cappuccino. The way that I was hot and an actual craft coffee shop has me aerating for about 10 to 15 seconds. If it’s a dry cappuccino I pretty much aerate all the way through and let it steam for maybe 5 seconds.

the standard is 5-8 seconds depending on how fast/slow you count

I aerate for around 8 seconds, once its heated i incorporate it if needed and side pour quickly into the cup.

are you still getting the 50% milk, 50% foam ratio? or just all foam? standard is to pour milk into steaming pitcher one line below actual size, aerate for 10 seconds (count slowly) and then let it auto steam the rest. it shouldn’t be too light or too heavy. pour the milk into one of the training cups to see how your milk to foam ratio is if you want.

Personally I feel like I never make cappuccinos correctly and could use more coaching on it. I think I’m out of practice in general with hot drinks

try pouring out the side of the pitcher instead of the little spout thingy, i dunno why but it makes my caps wayyy better :))

I’m a trainer, and the standard is 7-10 seconds of the tearing sound (aka aeration). Make sure you keep the wand steady and don’t bounce it, because this creates uneven foam. I hope this helped! I’m sorry that your coworker corrected you rudely… when ever I see partners doing things outside of standard I try really hard to correct as nicely as possible because I don’t want to make them feel bad… and I don’t want to seem like an asshole lmao

I was trained to aerate for around 8-10 seconds (i usually do 10 seconds fr) or until it reaches 97°F. I’m pretty sure traditionally it’s more than 97° though. I say if the customers are happy then honestly that’s what matters. Keep doing what works for you! Sometimes I accidentally aerate milk a bit too loud it happens to the best of us. Sorry you had to deal with this!

If your store has a training tumbler, it helps to try one in it and see where the foam and milk are actually separating. If you don't, a cold drink build cup or a shaker will work for practice. You would just use the trenta liquid line (before ice) as a guide for the top of the drink.

Standard cappuccinos should be close to half milk and half foam. If you pour milk to the line below your size (pour a tall milk for a grande, etc) and aerate to about 80 degrees (which is about the 8 second recommendation), you should get a perfect standard capp every time. I feel like a lot of people weren't trained to pour less milk than you would for a latte, and then also feel like they need to compensate by aerating more to fix the milk to foam ratio.

I follow this method and nearly every cappuccino I make comes out perfect. Pour a bit more milk for a wet capp, and just aerate as much as you can for a super dry one.

Ask your manager to order those training cups. They show on the cup the standard for the amount of foam in each drink

Aerate til 100-115 range the more you make the more you’ll get a feel for them

https://youtu.be/oaKRBBpA4fw

here's an amazing video from an amazing coffee channel, which should answer all your questions. maybe this will even let you "well actually" your coworker too :)

Basically, you shouldn’t physically see the steam coming out of the milk, and it shouldn’t be spitting. When you aerate you should be pulling down as the milk rises staying tucked right under the surface and count your 6-8 seconds, or you can watch the temperature and just be sure to stop aeration before you go over 100°

Idk how you even aerate with that fat plastic steam wand… automatic bs

I believe the standard is aerating for 8 seconds but I usually aerate until my mastrena 2 want hits 110-120 degrees F. Which I think is about 10 seconds on average.

It shouldn't spit at you, the way I describe it is you "kiss" the milk. You should only do it for about like ¯\_(ツ)_/¯ 8-12 seconds? (I'm real rusty, but there's an official standard if you look it up) It depends on how frothy you want the milk to be. See if your store still has the "practice cup", which is a thick plastic cup that has measurements for each kind of hot drink and can handle boiling liquids.

I aerate until the lil thermometer hits 114, which is like 10 seconds of aeration time

I'll usually aerate the milk until it hits 70ish degrees

If they are a partner who just loves to, "Well ackshually," everyone, take it with a grain of salt, but I'd recommend listening to what they have to say, still. You can absolutely hear when milk is being improperly steamed and they might be noticing an issue with the sound of your steamed milk consistently. Regardless, it's good to be humble and have an open mind to others' suggestions, even if you've received compliments until now. I sometimes get complacent and need a reminder that I wouldn't want that shrieking pitcher of milk poured into \*my\* latte or whatever. It's not personal... it's just trying to make sure customers get the highest quality beverage they can from our team.

[deleted]

Dry cappuccinos are espresso, like 1/3 milk, rest foam. Regular cappuccinos are 2/3 milk, rest foam. Wet is 3/4 milk, 1/3 foam.(still quite a bit a foam shouldn’t be just a latte)
for dry i aerate 8 seconds max. anymore and it’s too bubbly
for regular and wet 5-6 seconds.
i will hold back the milk with a spoon for all these for the milk portion, just so there’s no bubbles in the milk. then i will scoop the rest. i don’t trust free pouring cuz if ur in a rush it can come out really wet or really dry and most of the time they just want it normal .