The other baristas, mainly myself, occasionally take the time to etch crazy in the lattes.
Latte Demons for metal kids, Great Dane faces for humane society workers, zebra print faux for sorostitutes. It may not be the most pretentious practice in the industry, I understand. Standards, standards are important.
I do enjoy a good free pour as much as the next espresso fanatic--however--our customers really enjoy a creative etch with drizzle contrast worked in. It's not something we're ever going to turn our noses up at, mainly bc It has the best espresso in town and surrounding cities in it and we're insanely proud of that as well as being the only shop that roasts in house.
That being said and your suggestion taken, yes, it actually was considered...
i agree w/Jen... the pitch of the milk steaming is a great way to tell its temp. have a training session where everyone learns to recognize how the 'screaching' lines up with the touch and actual temp. this also helps with multitasking. so...keep using thermometers! and keep personalizing drinks the customers love it way more then being pretentious which is a natural job hazard.
I always smile when people start fighting over thermometers!
Pouring and etching do two different things, so learning to pour is only part of it. My focus has always been all about taste so I don't much make an issue out of latte art, but, I will always do something like write the name of the drink in letters, do a treble clef for musicians or basic hearts and the like. When I etch, I use a small #0 Philips screw driver because the tip holds milk well.
As for temperature: My skin is a bit odd. Sunshine hurts me so you can imagine how I feel holding a milk pitcher. Sound? Are you kidding? I've got two Bledtec blenders running behind me the whole night.
I gotta say, the number of recommendations for using thermometer tips is just funny. Read the question, people.
And for the record, 90% of the time, I free pour. And 100% of the time, I stop steaming when my hands and ears tell me to—I never even use a thermometer in that capacity. But we DO use them to check water temperatures for steeping our various teas, so they need to be calibrated.
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