Tell me more about this soap practice method... My crew needs to practice but can't afford the milk for it beyond a couple pitchers each (which I send to the blender station or the kitchen depending on if it was scorched.
What is the size of pitcher, how much cold water, does the type of dish soap matter?
Any other practice tips?
cultiva guy said:. good way to practice steaming and pulling at the same time.. use a DROP of dish soap in cold water, and it will act like milk. it's fun.
You can watch a shot collapse in a shot glass Creme and body fuse back into a regular cup of coffee. You have to order a espresso specific roast and blend. I sell two kinds of coffee, one for milk and one for no milk.
Brady said:There was a discussion here a while ago about the infamous "10 second rule" that the starbies love to quote... it is BS. Meant to keep their associates from pulling lots of doubles and lining them up to get ready for a rush. If you have any doubts, split a double and enjoy half immediately, the other half a minute later.
Yes, letting the pitcher sit on the counter for 30 seconds will allow the bigger bubbles to float, making them easier to burst with a solid thump or two on the counter. Just make sure you swirl and fold that foam back into the milk once those bubbles are broken. The Astoria steamer is really powerful, and a bit of a challenge to get super-smooth milk with... you can do it though. Just make sure you stop bringing in air well before it gets warm, leaving yourself plenty of time in the whipping&smoothing phase.