Well since Im at work right now I am going to be quick. As a barista do you pour your cappuccino's or do you scoop? My boss had say to me that pouring isn't the proper way. I've been pulling shots for over a year and a half, and I've taught myself when I have enough foam to pour. I would tell my new barista's that they should scoop while learing
But I have seen great barista's in bigger cities pour. And if yes to the pouring, is it harder to pour art with the dence foam?
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