I would appreciate any information or opinions my fellow coffee mates have regarding measuring syrups for espresso drinks.
I use Torani syrups and have used the pumps but didnt find them very consistent plus they seemed messy. I now use the pour spouts and prefer that baristas measure the dose of syrup in a shot class for each drink. Consistency is so important AND YET...i understand the need for speed. Many of my baristas use a counting while pouring technique which i find very inconsistent.
Help!! What do you do at your shop?
Thanks....see you at CoffeeFest!!
Eugene Coffee Company