Standard milk choices for espresso drinks? - Barista Exchange2024-03-29T12:13:20Zhttps://www.baristaexchange.com/forum/topics/standard-milk-choices-for?feed=yes&xn_auth=noWhole is our standard. We car…tag:www.baristaexchange.com,2009-11-15:1688216:Comment:6884732009-11-15T00:07:08.233ZAl Sotohttps://www.baristaexchange.com/profile/AlSoto
Whole is our standard. We carry skim as well and so if need to make 2% we can just mix half whole and half skim. But whole stretches so much nicer than skim. You need the fat molecules to make good micro foam.
Whole is our standard. We carry skim as well and so if need to make 2% we can just mix half whole and half skim. But whole stretches so much nicer than skim. You need the fat molecules to make good micro foam. Bryan Wray said:My experience…tag:www.baristaexchange.com,2009-10-31:1688216:Comment:6736362009-10-31T13:58:30.158ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/standard-milk-choices-for?page=3&commentId=1688216%3AComment%3A673124&x=1#1688216Comment661650"><div>My experience with stopping and starting is that it always kills my art, no matter what the milk type. The top of the cup just becomes too hard to break up if I stop and then start again. Maybe I'll try doing this step faster and see what I get. I'll post back to the thread later today after my…</div>
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<cite>Bryan Wray said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/standard-milk-choices-for?page=3&commentId=1688216%3AComment%3A673124&x=1#1688216Comment661650"><div>My experience with stopping and starting is that it always kills my art, no matter what the milk type. The top of the cup just becomes too hard to break up if I stop and then start again. Maybe I'll try doing this step faster and see what I get. I'll post back to the thread later today after my shift.<br/> <br/>
-bry</div>
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Maybe a tulip? The one answer here is flavou…tag:www.baristaexchange.com,2009-10-30:1688216:Comment:6731242009-10-30T22:40:33.109ZJoshua Furlowhttps://www.baristaexchange.com/profile/JoshuaFurlow
The one answer here is flavour, if it tastes great then go with it. Sometimes I mix whole with semi half and half, and that seams to taste great and allows me to get more foam volume if doing a capps.
The one answer here is flavour, if it tastes great then go with it. Sometimes I mix whole with semi half and half, and that seams to taste great and allows me to get more foam volume if doing a capps. My experience with stopping a…tag:www.baristaexchange.com,2009-10-21:1688216:Comment:6616502009-10-21T11:59:06.871ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
My experience with stopping and starting is that it always kills my art, no matter what the milk type. The top of the cup just becomes too hard to break up if I stop and then start again. Maybe I'll try doing this step faster and see what I get. I'll post back to the thread later today after my shift.<br />
<br />
-bry
My experience with stopping and starting is that it always kills my art, no matter what the milk type. The top of the cup just becomes too hard to break up if I stop and then start again. Maybe I'll try doing this step faster and see what I get. I'll post back to the thread later today after my shift.<br />
<br />
-bry On the take away menu's, Love…tag:www.baristaexchange.com,2009-10-20:1688216:Comment:6602432009-10-20T02:40:50.472ZChris Y. Gaoiranhttps://www.baristaexchange.com/profile/BruceLeeAdama
On the take away menu's, Love is described thusly:<br />
"The perfect drink for the perfect person, at the perfect time, on the perfect day."<br />
<br />
Our response to people who get no Love:<br />
"Sorry, our Love is not for sale."<br />
and<br />
"Sorry, you can't buy it--you have to work for it."<br />
<br />
Wish I could make it out to the SE! A Skim Showdown sounds amazing!<br />
<cite>Brady said:…</cite>
On the take away menu's, Love is described thusly:<br />
"The perfect drink for the perfect person, at the perfect time, on the perfect day."<br />
<br />
Our response to people who get no Love:<br />
"Sorry, our Love is not for sale."<br />
and<br />
"Sorry, you can't buy it--you have to work for it."<br />
<br />
Wish I could make it out to the SE! A Skim Showdown sounds amazing!<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/standard-milk-choices-for?page=2&commentId=1688216%3AComment%3A660207&x=1#1688216Comment660207"><div><cite>Chris Y. Gaoiran said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/standard-milk-choices-for?page=2&commentId=1688216%3AComment%3A660168&x=1#1688216Comment660168"><div>Brady,<br/> Whether it started out that way and we just carried it on as a tradition, or maybe it just became a store-wide phenomenon, but at my old place (Barefoot Coffee) the cappuccino became the drink of choice to recommend. Always. First time? Capp. Can't decide? Capp. Been a regular and want to try something else? Capp. On the menu, that beloved drink of drinks was listed under a different name with "Market" as the price. LOVE, as it quickly became known, became the default drink for co-workers on and off shift, former employees, our roasters (who roast at a separate location), and friends of all stripes. I didn't think about it much then but LOVE is the perfect name for a drink we spent so much time honing. Sure, you could find it at other coffee shops, but you always knew you were at Barefoot when you could get a delicious creamy cappuccino practically thrown at you as you walked through the door. It's that kind of shop.<br/>
<br/>
As for having it on the menu and not being available to the general public: yeah, it's "just" a cappuccino, but having it made for you by friends without having to shell out cash is way different than having it made by strangers and having to pay for it. So yeah, LOVE it is.<br/>
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Beautiful. So one could walk in and say "give me some love" and get a cappuccino? What a concept!<br/>
<br/>
Bam Bam and Ricky... we've been threatening to do a skim-only throwdown at one our TNTs... you are welcome to join us :). This is great advice, and precisely what I do when using skim. Gotta keep it swirling and pour without delay... even then I sometimes get that "plop" at the end. Has anyone tried a pause in the middle of the pour to swirl the pitcher and re-integrate before finishing when pouring with skim? I may mess with this next time I'm on bar...</div>
</blockquote> Chris Y. Gaoiran said:Brady,…tag:www.baristaexchange.com,2009-10-20:1688216:Comment:6602072009-10-20T01:57:37.604ZBradyhttps://www.baristaexchange.com/profile/Brady
<cite>Chris Y. Gaoiran said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/standard-milk-choices-for?page=2&commentId=1688216%3AComment%3A660168&x=1#1688216Comment660168"><div>Brady,<br></br> Whether it started out that way and we just carried it on as a tradition, or maybe it just became a store-wide phenomenon, but at my old place (Barefoot Coffee) the cappuccino became the drink of choice to recommend. Always. First time? Capp. Can't decide? Capp. Been a regular and…</div>
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<cite>Chris Y. Gaoiran said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/standard-milk-choices-for?page=2&commentId=1688216%3AComment%3A660168&x=1#1688216Comment660168"><div>Brady,<br/> Whether it started out that way and we just carried it on as a tradition, or maybe it just became a store-wide phenomenon, but at my old place (Barefoot Coffee) the cappuccino became the drink of choice to recommend. Always. First time? Capp. Can't decide? Capp. Been a regular and want to try something else? Capp.
On the menu, that beloved drink of drinks was listed under a different name with "Market" as the price. LOVE, as it quickly became known, became the default drink for co-workers on and off shift, former employees, our roasters (who roast at a separate location), and friends of all stripes. I didn't think about it much then but LOVE is the perfect name for a drink we spent so much time honing. Sure, you could find it at other coffee shops, but you always knew you were at Barefoot when you could get a delicious creamy cappuccino practically thrown at you as you walked through the door. It's that kind of shop.<br />
<br />
As for having it on the menu and not being available to the general public: yeah, it's "just" a cappuccino, but having it made for you by friends without having to shell out cash is way different than having it made by strangers and having to pay for it. So yeah, LOVE it is.<br />
</div>
</blockquote>
<br />
Beautiful. So one could walk in and say "give me some love" and get a cappuccino? What a concept!<br />
<br />
Bam Bam and Ricky... we've been threatening to do a skim-only throwdown at one our TNTs... you are welcome to join us :). This is great advice, and precisely what I do when using skim. Gotta keep it swirling and pour without delay... even then I sometimes get that "plop" at the end. Has anyone tried a pause in the middle of the pour to swirl the pitcher and re-integrate before finishing when pouring with skim? I may mess with this next time I'm on bar... Brady,
Whether it started out…tag:www.baristaexchange.com,2009-10-20:1688216:Comment:6601682009-10-20T00:57:21.953ZChris Y. Gaoiranhttps://www.baristaexchange.com/profile/BruceLeeAdama
Brady,<br />
Whether it started out that way and we just carried it on as a tradition, or maybe it just became a store-wide phenomenon, but at my old place (Barefoot Coffee) the cappuccino became the drink of choice to recommend. Always. First time? Capp. Can't decide? Capp. Been a regular and want to try something else? Capp.<br />
<br />
On the menu, that beloved drink of drinks was listed under a different name with "Market" as the price. LOVE, as it quickly became known, became the default drink for…
Brady,<br />
Whether it started out that way and we just carried it on as a tradition, or maybe it just became a store-wide phenomenon, but at my old place (Barefoot Coffee) the cappuccino became the drink of choice to recommend. Always. First time? Capp. Can't decide? Capp. Been a regular and want to try something else? Capp.<br />
<br />
On the menu, that beloved drink of drinks was listed under a different name with "Market" as the price. LOVE, as it quickly became known, became the default drink for co-workers on and off shift, former employees, our roasters (who roast at a separate location), and friends of all stripes. I didn't think about it much then but LOVE is the perfect name for a drink we spent so much time honing. Sure, you could find it at other coffee shops, but you always knew you were at Barefoot when you could get a delicious creamy cappuccino practically thrown at you as you walked through the door. It's that kind of shop.<br />
<br />
As for having it on the menu and not being available to the general public: yeah, it's "just" a cappuccino, but having it made for you by friends without having to shell out cash is way different than having it made by strangers and having to pay for it. So yeah, LOVE it is.<br />
<br />
<br />
<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/standard-milk-choices-for?page=2&commentId=1688216%3AComment%3A659692&x=1#1688216Comment659834"><div>Yeah, I have to agree that I'm pretty skeptical of random barista at random bar on my first visit too. I have been making an effort recently to give them the benefit of the doubt and have had some pleasant surprises, but also some disappointments.<br/> <br/>
A little upfront dialogue can be a great thing. Before ordering, I usually ask what their standard smallest cappuccino is like (unless it is evident, by the collection of 6oz ceramics scattered around the dining room) and go from there. Perhaps you could ask upfront about the milk and start the conversation that way.<br/>
<br/>
This approach is a bit of a recent change for me. I used to just specify a drink first, but feel like I was missing out on part of the experience and not getting a good feel for the style of the shop. The decisions a shop makes say a lot about them, so even if you don't go their way you at least have an idea of how they do things. That's one of the reasons I usually get a cappuccino... I want to know what their version of a cappuccino is and how well they execute it. I guess when I visit shops now I'm always doing some evaluation, looking for ideas, and looking for great shops to remember and recommend to friends.</div>
</blockquote> Whole milk default for certai…tag:www.baristaexchange.com,2009-10-19:1688216:Comment:6601012009-10-19T23:50:40.266ZPuccihttps://www.baristaexchange.com/profile/Pucci
Whole milk default for certain.
Whole milk default for certain. Baristas settle this jam-styl…tag:www.baristaexchange.com,2009-10-19:1688216:Comment:6600562009-10-19T22:22:00.937ZPaul Yateshttps://www.baristaexchange.com/profile/PaulYates
Baristas settle this jam-style!
Baristas settle this jam-style! I'm so glad it was helpful!…tag:www.baristaexchange.com,2009-10-19:1688216:Comment:6600512009-10-19T22:06:46.795ZBamhttps://www.baristaexchange.com/profile/BamBamMotoyoshi
I'm so glad it was helpful!<br />
<br />
Ricky, we could just settle this like gentle-baristas with an old-fashioned duel. :)<br />
<br />
<cite>Jennifer Graham said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/standard-milk-choices-for?page=2&commentId=1688216%3AComment%3A660033&x=1#1688216Comment659692"><div>BTW, Bam Bam, thanks so much for the detailed advice about using skim milk. I've been following your suggestions this morning, and it's going really well! As far as latte art is…</div>
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I'm so glad it was helpful!<br />
<br />
Ricky, we could just settle this like gentle-baristas with an old-fashioned duel. :)<br />
<br />
<cite>Jennifer Graham said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/standard-milk-choices-for?page=2&commentId=1688216%3AComment%3A660033&x=1#1688216Comment659692"><div>BTW, Bam Bam, thanks so much for the detailed advice about using skim milk. I've been following your suggestions this morning, and it's going really well! As far as latte art is concerned, I'm still working on whole milk, but I'm able to free pour the skim milk now with no help from the spoon! ATTENTION: Not that I would ever scoop foam on top, but I've been using the spoon to kind of help the foam out of the pitcher along with the milk!</div>
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