MAKE SURE MY LATTE IS EXTRA HOT !!!
Hey Guys,
Don't you hate it when people order their drinks "extra hot" ?
Don't you hate it when people order their drinks "extra hot" ?
Replies to This Discussion
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Permalink Reply by Joseph Robertson on
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Brady,
Help me on this one. I know this to be true so I have never known which to use. I have a digital Fisher Scientific thermometer I purchased when taking the Gold Cup Certification. Would this thermometer suffice for calibration of the simple dial type that we use most of the time? Can you describe your calibration procedure for me?
Joe
Brady said:What I really hate is when cafes don't calibrate the thermometers they use or train with, or check them for accuracy regularly, or calibrate them correctly.
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Permalink Reply by Chris on
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Steve said:Try living in Arizona where its 114 right now and the customer wants it extra hot.........
Just hold it outside the drive-through window for twenty seconds when you're done steaming it!
Joseph Robertson said:Can you describe your calibration procedure for me?
You could freeze some ice, crush it up, and add just enough water to create a slush, and adjust the gauge to read 0C or 32F. Use as pure a water as you can get.
Then boil that same water and use the smallest container that you an get it to boil in. Once it's boiling. cover it to trap the steam, and wait for the steam to displace the air under the lid. Adjust the gauge to read what passes for boiling point in your neighborhood (altitude adjusted). Somewhere in there you should bet fairly accurate results.
I prefer the feel method myself. If it isn't hot enough that the steaming pitcher is uncomfortable to hold, it isn't hot enough. If it's too hot to touch, it's too hot to drink, as a general rule of thumb.
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Permalink Reply by Jeff Jaworski on
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You know this thread hasgot me thinking... I've already nailed down my dose, tamp, distribution, and machine calibration, but steaming milk(latte art to be more sprecific) is currently the last hurdle before reaching the Emerald City. Granted, my Zaffiro is an SBDU with the stock two hole steam tip still attached, and I've come to the realization that I'm eventually gonna have to pony up the money for another Gold Pro tip(the last one went with the Valentina I had recently sold), but after reading all of this enlightening discussion about steamed milk, I have rethought my original optimal milk temp setting and will now drop those figures by 10 degrees across the board...
Now 150 is too low, 160's the ceiling, and 155 is perfect.
My apologies if I've been blabbing on somewhat incoherently here.
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Well I guess I'm out of it on this one. The dial thermometers I have are not adjustable.
Joe
Chris said:Steve said:Try living in Arizona where its 114 right now and the customer wants it extra hot.........
Just hold it outside the drive-through window for twenty seconds when you're done steaming it!
Joseph Robertson said:Can you describe your calibration procedure for me?
You could freeze some ice, crush it up, and add just enough water to create a slush, and adjust the gauge to read 0C or 32F. Use as pure a water as you can get.
Then boil that same water and use the smallest container that you an get it to boil in. Once it's boiling. cover it to trap the steam, and wait for the steam to displace the air under the lid. Adjust the gauge to read what passes for boiling point in your neighborhood (altitude adjusted). Somewhere in there you should bet fairly accurate results.
I prefer the feel method myself. If it isn't hot enough that the steaming pitcher is uncomfortable to hold, it isn't hot enough. If it's too hot to touch, it's too hot to drink, as a general rule of thumb.
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Joseph Robertson said:Well I guess I'm out of it on this one. The dial thermometers I have are not adjustable.
Are you sure? If you look at where the dial and the probe meet, most of them will have a hex shape, or at least two flat sides that oppose each other. Place these flats (or hex) in the appropriate sized open end wrench and turn the dial the opposite direction from where your indicator is 'off'.
Even the cheapest Starbucks discards that I have are adjustable in this manner.
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Permalink Reply by Dave West on
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Indeed - I think some people just ask for something because it makes them feel sophisticated or satisfied in some other way. I recently had a lady make me steam a whole new pitcher of milk because she wanted more milk in her capp. I added what must have been about a half tablespoon, and she said "OK, that's percect!" I actually stared at her until she walked away, thinking "that could not have made any notable difference to your drink in texture, temperature, or flavor. And I hate you."
Chase said:I work at sbux. We get the 200 every now and then, I just look at them and shake my head. Hell, they are coming to sbux - they obviously don't care about what they are drinking.
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Permalink Reply by Joona Suominen on
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There are a few people wanting their drinks hot here too.
The plain old power of suggestion is a priceless technique for these kind of situations. People can't drink liquids that are over 70 degrees without injuries so the perceived hotness while drinking must be based on the temperature of the cup itself.
I usually just warm a cup properly with the hot water tap, foam the milk as usual and pretend it's slightly warmer. It's easy to make people believe they are drinking a latte that is extra hot. I've asked feedback many times and without an exception it's been "just the right temp".
It's also somewhat interesting to think about the motives lying behind such a seemingly innocent requirement.
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Permalink Reply by Phoebe Aceto on
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For the extra hot, I would never scald the milk, but I pre-heat the cup (unless it is in paper) I will fill it to the top with the machine water first. (usually i just put a little water in to pre-heat). For optimum nilk sweetness, it will vary depending on what milk you are using, get ready for a milk lab with baristas, it's fun!
BoogeyClat said:This topic gives me the chance to ask at what temp do must of you think your milk reaches its optimal sweetness. I have read all different temps up to 160 but I swear by 135-140. I feel anything over 140 doesnt taste sweet. Also I cant use my hand to gauge anything over 140. I can get 140 almost everytime by touch. Have to check now and them however b/c my hand is losing its sensitivity. So to go "extra hot" I just steam a couple extra seconds after I cannot touch the pitcher any longer. Then I ask them why so I can try and explain why we usually steam them at 135-140...
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I've now revised my ideal steamed milk temperature yet again. This time it's 140 at the lowest, 150 at the highest, and 145 degrees being perfect... or maybe it's just that my cheapo thermometer is out of calibration??
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I once bought a latte from McD's when they first started offering them in Dallas(last year or so?). After around five minutes of nearly the entire staff standing around their new machine in a complete state of puzzlement, I was served a latte that was damn near 200 degrees to the sip.
To date the only McDonald's latte that I've found to be anywhere near appropriate, was somewhere in Missouri off of I-35. Can't quite remember the exact place though... maybe it was in the northern part of Kansas??
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Permalink Reply by Ryan Matthew Bugg on
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I once had a customer pull out a thermometer and take the temperature of their "200 degree" I tried to pass off as 200 degrees when it was maybe 165 degrees at the most.
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Permalink Reply by Steve on
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Here's a good one.....I hired a guy who i thought could "get it" we trained him and he insisted on not listening. After giving him one last warning......a day later i walk in to see him smelling a milk pitcher, I ask..."what are you doing" he replied "just smelling to make sure the milk is not burnt" my reply....... insert Donald Trump comment here!
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