Milk Sharing? - Barista Exchange2024-03-29T13:08:21Zhttps://www.baristaexchange.com/forum/topics/1688216:Topic:162576?commentId=1688216%3AComment%3A210329&x=1&feed=yes&xn_auth=noIan McCarthy said:Try holding…tag:www.baristaexchange.com,2008-11-04:1688216:Comment:2103292008-11-04T14:23:47.338ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
<cite>Ian McCarthy said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:162576?page=2&commentId=1688216%3AComment%3A205036&x=1#1688216Comment207206"><div>Try holding back some of the dry foam with a spoon.<br></br> <br></br> <cite>Joey Trujillo said:</cite><br></br>
<br></br>I try to do this often. Like you said... two caps... trying to ensure some uniformity in regards to the milk texture between the two. But it never seems to work out. My second pour always seems…</div>
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<cite>Ian McCarthy said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:162576?page=2&commentId=1688216%3AComment%3A205036&x=1#1688216Comment207206"><div>Try holding back some of the dry foam with a spoon.<br/> <br/>
<cite>Joey Trujillo said:</cite><br/>
<br/>I try to do this often. Like you said... two caps... trying to ensure some uniformity in regards to the milk texture between the two. But it never seems to work out. My second pour always seems thin... Are there any more little details you could point out for me?</div>
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There shouldn't be any dry foam. Try holding back some of the…tag:www.baristaexchange.com,2008-11-01:1688216:Comment:2072062008-11-01T23:28:50.810ZIan McCarthyhttps://www.baristaexchange.com/profile/IanMcCarthy
Try holding back some of the dry foam with a spoon.<br />
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<cite>Joey Trujillo said:</cite><br />
<br/>I try to do this often. Like you said... two caps... trying to ensure some uniformity in regards to the milk texture between the two. But it never seems to work out. My second pour always seems thin... Are there any more little details you could point out for me?
Try holding back some of the dry foam with a spoon.<br />
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<cite>Joey Trujillo said:</cite><br />
<br/>I try to do this often. Like you said... two caps... trying to ensure some uniformity in regards to the milk texture between the two. But it never seems to work out. My second pour always seems thin... Are there any more little details you could point out for me? Trevor said:Well, the reason…tag:www.baristaexchange.com,2008-11-01:1688216:Comment:2064592008-11-01T17:52:05.964ZJoey Trujillohttps://www.baristaexchange.com/profile/joeytri
<cite>Trevor said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:162576?id=1688216%3ATopic%3A162576&page=2#1688216Comment205036"><div>Well, the reason I do it and you see it done in competition alot is to help evenly distribute your microfoam. Its especially helpful in pouring multiple cappuccinos to insure the first isn't really light on foam and the second really heavy. After you've steamed for two capps you want to swirl your pitcher to insure your…</div>
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<cite>Trevor said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/1688216:Topic:162576?id=1688216%3ATopic%3A162576&page=2#1688216Comment205036"><div>Well, the reason I do it and you see it done in competition alot is to help evenly distribute your microfoam. Its especially helpful in pouring multiple cappuccinos to insure the first isn't really light on foam and the second really heavy. After you've steamed for two capps you want to swirl your pitcher to insure your microfoam and milk have integrated well. Pour off into another pitcher, pre-heated of course, until you have enough in one pitcher for one drink and pour your drink. Than swirl the second pitcher, reintegrating any foam that may have settled and pour your second drink. This method is both helpful in evenly distributing your foam as it is in insure both drinks have great latte art. Hope that answered your question.</div>
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I try to do this often. Like you said... two caps... trying to ensure some uniformity in regards to the milk texture between the two. But it never seems to work out. My second pour always seems thin... Are there any more little details you could point out for me? Well, the reason I do it and…tag:www.baristaexchange.com,2008-10-31:1688216:Comment:2050362008-10-31T15:14:09.076ZTrevorhttps://www.baristaexchange.com/profile/Trevor
Well, the reason I do it and you see it done in competition alot is to help evenly distribute your microfoam. Its especially helpful in pouring multiple cappuccinos to insure the first isn't really light on foam and the second really heavy. After you've steamed for two capps you want to swirl your pitcher to insure your microfoam and milk have integrated well. Pour off into another pitcher, pre-heated of course, until you have enough in one pitcher for one drink and pour your drink. Than swirl…
Well, the reason I do it and you see it done in competition alot is to help evenly distribute your microfoam. Its especially helpful in pouring multiple cappuccinos to insure the first isn't really light on foam and the second really heavy. After you've steamed for two capps you want to swirl your pitcher to insure your microfoam and milk have integrated well. Pour off into another pitcher, pre-heated of course, until you have enough in one pitcher for one drink and pour your drink. Than swirl the second pitcher, reintegrating any foam that may have settled and pour your second drink. This method is both helpful in evenly distributing your foam as it is in insure both drinks have great latte art. Hope that answered your question. Jason Haeger said:Amelie &…tag:www.baristaexchange.com,2008-09-30:1688216:Comment:1650322008-09-30T00:35:21.265ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Jason Haeger said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A162576&page=1&commentId=1688216%3AComment%3A164964&x=1#1688216Comment164852"><div><cite>Amelie & Barb said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A162576#1688216Comment164781"><div>I always thought milk sharing was if you were making two drinks at the same time and rather than using one pitcher to pour each…</div>
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<cite>Jason Haeger said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A162576&page=1&commentId=1688216%3AComment%3A164964&x=1#1688216Comment164852"><div><cite>Amelie & Barb said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A162576#1688216Comment164781"><div>I always thought milk sharing was if you were making two drinks at the same time and rather than using one pitcher to pour each drink, you'd pour a little in a seperate pitcher, pour the 1st drink, then whatever's left in the pitcher, transfer into the other one and pour the 2nd drink. The reason you do so is so that the 1st drink does not get all of the aerated milk :)</div>
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Sounds right to me.<br/>
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What other variation could there be, and for what reason?</div>
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Do a Google search and find out :)<br />
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b Ok, great. Good enough for me…tag:www.baristaexchange.com,2008-09-29:1688216:Comment:1649642008-09-29T23:41:13.294ZJonathan Amoshttps://www.baristaexchange.com/profile/JonathanAmos
Ok, great. Good enough for me. I guess it's less complicated than I thought. I didn't know if there was a specific way to to do it or specific amounts of milk to pour into the second pitcher or anything. Thank you Amelie & Barb!
Ok, great. Good enough for me. I guess it's less complicated than I thought. I didn't know if there was a specific way to to do it or specific amounts of milk to pour into the second pitcher or anything. Thank you Amelie & Barb! Amelie & Barb said:I alwa…tag:www.baristaexchange.com,2008-09-29:1688216:Comment:1648522008-09-29T22:19:57.147ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
<cite>Amelie & Barb said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A162576#1688216Comment164781"><div>I always thought milk sharing was if you were making two drinks at the same time and rather than using one pitcher to pour each drink, you'd pour a little in a seperate pitcher, pour the 1st drink, then whatever's left in the pitcher, transfer into the other one and pour the 2nd drink. The reason you do so is so that the 1st drink does not…</div>
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<cite>Amelie & Barb said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A162576#1688216Comment164781"><div>I always thought milk sharing was if you were making two drinks at the same time and rather than using one pitcher to pour each drink, you'd pour a little in a seperate pitcher, pour the 1st drink, then whatever's left in the pitcher, transfer into the other one and pour the 2nd drink. The reason you do so is so that the 1st drink does not get all of the aerated milk :)</div>
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Sounds right to me.<br />
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What other variation could there be, and for what reason? I always thought milk sharing…tag:www.baristaexchange.com,2008-09-29:1688216:Comment:1647812008-09-29T21:30:36.656ZAmelie & Barbhttps://www.baristaexchange.com/profile/AmelieBarbara
I always thought milk sharing was if you were making two drinks at the same time and rather than using one pitcher to pour each drink, you'd pour a little in a seperate pitcher, pour the 1st drink, then whatever's left in the pitcher, transfer into the other one and pour the 2nd drink. The reason you do so is so that the 1st drink does not get all of the aerated milk :)
I always thought milk sharing was if you were making two drinks at the same time and rather than using one pitcher to pour each drink, you'd pour a little in a seperate pitcher, pour the 1st drink, then whatever's left in the pitcher, transfer into the other one and pour the 2nd drink. The reason you do so is so that the 1st drink does not get all of the aerated milk :) Ha, I think maybe I just have…tag:www.baristaexchange.com,2008-09-29:1688216:Comment:1646032008-09-29T19:08:28.111ZJonathan Amoshttps://www.baristaexchange.com/profile/JonathanAmos
Ha, I think maybe I just have the wrong terminology. I'm talking about when you steam milk, then transfer some of the milk to another pitcher, pour a drink, then combine the two pitchers to pour a second drink... at least I think that's the process. I've seen this done quite a bit, even when watching competition videos. For some reason I termed this action as "milk-sharing"-- maybe I made it up. Well that creates a new question: what the hell is this called?
Ha, I think maybe I just have the wrong terminology. I'm talking about when you steam milk, then transfer some of the milk to another pitcher, pour a drink, then combine the two pitchers to pour a second drink... at least I think that's the process. I've seen this done quite a bit, even when watching competition videos. For some reason I termed this action as "milk-sharing"-- maybe I made it up. Well that creates a new question: what the hell is this called? I'm with you Brady... I've no…tag:www.baristaexchange.com,2008-09-29:1688216:Comment:1644072008-09-29T17:38:29.919ZAdrian Badgerhttps://www.baristaexchange.com/profile/Adrian
I'm with you Brady... I've not commented yet because I have no clue!<br />
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<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A162576#1688216Comment164348"><div>Jonathan, I was really hoping that someone would drop a clue that would help me figure out what on earth you are talking about.<br/> <br/>
Hasn't happened yet.<br/>
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Soooo, what on earth are you talking about?</div>
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I'm with you Brady... I've not commented yet because I have no clue!<br />
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<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topic/show?id=1688216%3ATopic%3A162576#1688216Comment164348"><div>Jonathan, I was really hoping that someone would drop a clue that would help me figure out what on earth you are talking about.<br/> <br/>
Hasn't happened yet.<br/>
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Soooo, what on earth are you talking about?</div>
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