Required to use a thermometer. - Barista Exchange2024-03-29T14:43:36Zhttps://www.baristaexchange.com/forum/topics/required-to-use-a-thermometer?commentId=1688216%3AComment%3A651322&feed=yes&xn_auth=noYou are 100% correct!
Natura…tag:www.baristaexchange.com,2009-11-29:1688216:Comment:7000602009-11-29T15:52:35.610ZFraser Jamiesonhttps://www.baristaexchange.com/profile/FraserJamieson
You are 100% correct!<br />
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Naturally, I wasn't talking about you, or your shop. Hey, I wasn't talking about the baristas I meet and greet on my days off, either, when I go around trying different shops.<br />
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No, what I was talking about, was my personal experience in dealing with kids who have been trained improperly to begin with. That's where the comment "care" came from. Actually, the term "care" is used by customers who are happy to receive there drinks made well. And as it so happens...the ones…
You are 100% correct!<br />
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Naturally, I wasn't talking about you, or your shop. Hey, I wasn't talking about the baristas I meet and greet on my days off, either, when I go around trying different shops.<br />
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No, what I was talking about, was my personal experience in dealing with kids who have been trained improperly to begin with. That's where the comment "care" came from. Actually, the term "care" is used by customers who are happy to receive there drinks made well. And as it so happens...the ones I'm dealing with who "care" also use thermometers.<br />
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And of course, please remember that I'm speaking in generalities.<br />
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Yesterday I had an amazingly lovely cappuccino made for me by Sam James of Sam James Coffee Bar in Toronto. Sam doesn't use thermometers. I have no bias. Great if you choose to routin…tag:www.baristaexchange.com,2009-11-29:1688216:Comment:6999312009-11-29T09:01:31.268ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
Great if you choose to routinely use a thermometer. And agree what works for you and your shop is your and your shops business.<br />
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If saying those that don't use thermometers don't care , WRONG. Using a thermometer in no way is a meter of showing someone cares about beverage preparation or even knows how. I've seen too many people using a thermometer in sub-par shops make the most god awful screeching steamed way to hot giant bubble milk messes and serve the crap.<br />
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I care enough to calibrate not…
Great if you choose to routinely use a thermometer. And agree what works for you and your shop is your and your shops business.<br />
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If saying those that don't use thermometers don't care , WRONG. Using a thermometer in no way is a meter of showing someone cares about beverage preparation or even knows how. I've seen too many people using a thermometer in sub-par shops make the most god awful screeching steamed way to hot giant bubble milk messes and serve the crap.<br />
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I care enough to calibrate not only my thermometer for training, but take the time (which is an expense out of my pocket, which is pretty damned empty as the owner not a paid employee) to calibrate my and my staffs feel, hearing and sight for steaming milk.<br />
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<cite>Fraser Jamieson said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/required-to-use-a-thermometer?page=2&commentId=1688216%3AComment%3A651524&x=1#1688216Comment651524"><div>Myself, I always use one. I have for 40 years and don't find it to be a bother. If it goes out of adjustment, very often, just pitch it out and buy a new one.<br/><br/>Yes, many people can judge temperature without one...as can I...but I still like to make sure.<br/><br/>More to the point: it shows that I care. Often, I work with people who don't use one, and don't care. Their temperatures are all over the map.<br/><br/>The bottom line for me, is if what you're doing is working, stick to it.</div>
</blockquote> Myself, I always use one. I h…tag:www.baristaexchange.com,2009-10-10:1688216:Comment:6515242009-10-10T07:42:35.560ZFraser Jamiesonhttps://www.baristaexchange.com/profile/FraserJamieson
Myself, I always use one. I have for 40 years and don't find it to be a bother. If it goes out of adjustment, very often, just pitch it out and buy a new one.<br />
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Yes, many people can judge temperature without one...as can I...but I still like to make sure.<br />
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More to the point: it shows that I care. Often, I work with people who don't use one, and don't care. Their temperatures are all over the map.<br />
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The bottom line for me, is if what you're doing is working, stick to it.
Myself, I always use one. I have for 40 years and don't find it to be a bother. If it goes out of adjustment, very often, just pitch it out and buy a new one.<br />
<br />
Yes, many people can judge temperature without one...as can I...but I still like to make sure.<br />
<br />
More to the point: it shows that I care. Often, I work with people who don't use one, and don't care. Their temperatures are all over the map.<br />
<br />
The bottom line for me, is if what you're doing is working, stick to it. As a barista, I prefer to ste…tag:www.baristaexchange.com,2009-10-10:1688216:Comment:6515182009-10-10T07:24:27.064ZJulian Ganhttps://www.baristaexchange.com/profile/JulianGan
As a barista, I prefer to steam without a thermo, because I believe I have a pretty good feel of what milk that's just past 140 F feels like. Also, our thermometer goes out-of-whack every couple of days, so I find it a pain when I hear the milk reach its boiling point while the gauge reads barely 140. However, it's a rule at work that we must steam with the thermo, for consistency's sake, and, of course, for the customers that think that their drink tastes best at 180.2 F (I've heard of one…
As a barista, I prefer to steam without a thermo, because I believe I have a pretty good feel of what milk that's just past 140 F feels like. Also, our thermometer goes out-of-whack every couple of days, so I find it a pain when I hear the milk reach its boiling point while the gauge reads barely 140. However, it's a rule at work that we must steam with the thermo, for consistency's sake, and, of course, for the customers that think that their drink tastes best at 180.2 F (I've heard of one particularly nasty lady who made the biggest fuss over her mocha, thinking it was too cool; even brought out her own thermo, read ~180 as well as our own. OCD much? I digress...)<br />
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So yeah... for the "technical" consistency's sake, use 'em (but keep 'em calibrated often!) Otherwise, I say to go by the feel if you (and your staff/supervisors) feel completely confident of steaming by touch. Also true in Washington State…tag:www.baristaexchange.com,2009-10-10:1688216:Comment:6514972009-10-10T06:43:06.574ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
Also true in Washington State, 140f is the minimum"hold" temperature for hot foods. Heat and immediately serve has no minimum heat and serve temp requirement for milk. FWIW, my cafe has a Class 3 license, which means licensed for fullest complexity food preparation.<br />
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<cite>Ricky Sutton said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/required-to-use-a-thermometer?page=1&commentId=1688216%3AComment%3A651484&x=1#1688216Comment651484"><div>While there is a…</div>
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Also true in Washington State, 140f is the minimum"hold" temperature for hot foods. Heat and immediately serve has no minimum heat and serve temp requirement for milk. FWIW, my cafe has a Class 3 license, which means licensed for fullest complexity food preparation.<br />
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<cite>Ricky Sutton said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/required-to-use-a-thermometer?page=1&commentId=1688216%3AComment%3A651484&x=1#1688216Comment651484"><div>While there is a possibility that this varies state by state, in Oregon this is not true. It's an urban legend. As i said before, the only time that is the case is if you are doing hot holding. It's perfectly legal/safe to serve a drink at 120 degrees if you want to. Consider kids hot chocolate or gibraltars.<br/><br/></div>
</blockquote> I train staff with a thermome…tag:www.baristaexchange.com,2009-10-10:1688216:Comment:6514052009-10-10T03:39:10.771ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
I train staff with a thermometer just like we train tamping pressure with a bathroom scale. Neither thermometer or bathroom scale are used during production. Do spot check barista's steamed milk temp periodically. It's been a long time since anyone's wasn't between 140-150f and usually within a couple degrees + or - or 145f target. As a working owner/barista I of course also spot check myself. Only checked one of mine today, it was 145.6f. (Checked using ultra-fast response Thermapen, same unit…
I train staff with a thermometer just like we train tamping pressure with a bathroom scale. Neither thermometer or bathroom scale are used during production. Do spot check barista's steamed milk temp periodically. It's been a long time since anyone's wasn't between 140-150f and usually within a couple degrees + or - or 145f target. As a working owner/barista I of course also spot check myself. Only checked one of mine today, it was 145.6f. (Checked using ultra-fast response Thermapen, same unit as used by many Health Inspectors) Checked one of my newer hires not yet barista's this afternoon. (I haven't certified her to work alone yet). Her steamed soy was excellent texture and 146.3f, by touch and count. (While I go strictly by touch, it's too hot for her at this point and counts from the point it gets too hot, different count for different size steaming. Much like HX flush counting to hit shot temp, though not something we need to do at my shop with PID Lineas)<br />
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Thermometers are training wells. Take 'em off when no longer needed. Gee, ever see a barista use a thermometer steaming their milk in competition!<br />
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That said, if your supervisor requires it, so be it. If you don't want to do it, open your own shop. It is not required to use a t…tag:www.baristaexchange.com,2009-10-10:1688216:Comment:6513832009-10-10T02:50:29.477ZLindy MacDonaldhttps://www.baristaexchange.com/profile/LindyMacDonald
It is not required to use a thermometer but it is required by health code in most places for milk to be over 140 degrees when heating. Usually the only way to make sure this is happening is to use a thermometer. Most of the health inspectors that I have dealt with are really upset when they don't see a thermometer being used because you cannot "feel" when milk hits exactly 140.
It is not required to use a thermometer but it is required by health code in most places for milk to be over 140 degrees when heating. Usually the only way to make sure this is happening is to use a thermometer. Most of the health inspectors that I have dealt with are really upset when they don't see a thermometer being used because you cannot "feel" when milk hits exactly 140. I insist my staff use a therm…tag:www.baristaexchange.com,2009-10-10:1688216:Comment:6513642009-10-10T02:22:25.438ZAlun Evanshttps://www.baristaexchange.com/profile/AlunEvans
I insist my staff use a thermometer not for health or safety reasons (because I think nthere is no issue there), but because as an owner I want consistancy in the milk temperature between all my barista. In the past (in New Zealand not Indonesia) often we did steam by touch... however I really think that even a couple of degrees difference in temperature can effect the sweetness of the milk. We calibrate the thermometers we use (we have about 8 per shop) at the beginning of each shift. Yes it…
I insist my staff use a thermometer not for health or safety reasons (because I think nthere is no issue there), but because as an owner I want consistancy in the milk temperature between all my barista. In the past (in New Zealand not Indonesia) often we did steam by touch... however I really think that even a couple of degrees difference in temperature can effect the sweetness of the milk. We calibrate the thermometers we use (we have about 8 per shop) at the beginning of each shift. Yes it takes a few minutes, but it is now habit and no one complains too much anymore. Replace them!
I believe we u…tag:www.baristaexchange.com,2009-10-10:1688216:Comment:6513452009-10-10T02:06:05.421ZBradyhttps://www.baristaexchange.com/profile/Brady
Replace them!<br />
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I believe we use Taylors. I checked them today and they were right on... not having moved in several months. Will check the brand and post back.
Replace them!<br />
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I believe we use Taylors. I checked them today and they were right on... not having moved in several months. Will check the brand and post back. Thanks for the info everyone!tag:www.baristaexchange.com,2009-10-10:1688216:Comment:6513242009-10-10T01:45:42.118ZJonathan Meadowshttps://www.baristaexchange.com/profile/JonathanMeadows
Thanks for the info everyone!
Thanks for the info everyone!