Steaming Pitchers: Chilled or Room Temp? - Barista Exchange2024-03-28T22:04:31Zhttps://www.baristaexchange.com/forum/topics/steaming-pitchers-chilled-or?x=1&id=1688216%3ATopic%3A315441&feed=yes&xn_auth=noChill those pitchers and work…tag:www.baristaexchange.com,2009-03-12:1688216:Comment:3689792009-03-12T13:13:53.342ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
Chill those pitchers and work on portion control. Never re-steam milk. People are paying for a fresh drink, not re-heated left-overs. Lots of hiphens.
Chill those pitchers and work on portion control. Never re-steam milk. People are paying for a fresh drink, not re-heated left-overs. Lots of hiphens. Brady is my hero.tag:www.baristaexchange.com,2009-03-12:1688216:Comment:3686112009-03-12T05:02:45.835ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
Brady is my hero.
Brady is my hero. Ok... I think you know what I…tag:www.baristaexchange.com,2009-03-11:1688216:Comment:3677282009-03-11T19:41:57.539ZBlack Sheep Coffee Northhttps://www.baristaexchange.com/profile/MatthewPitts
Ok... I think you know what I mean. During a rush is something else. I think the question was more of a general question. I think everyone is in agreement on this issue. Case closed?<br />
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<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/steaming-pitchers-chilled-or?id=1688216%3ATopic%3A315441&page=2#1688216Comment367005"><div>I don't understand this line of thought - always putting them in the fridge after each use. OK on a slow afternoon, but in the…</div>
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Ok... I think you know what I mean. During a rush is something else. I think the question was more of a general question. I think everyone is in agreement on this issue. Case closed?<br />
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<cite>Brady said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/steaming-pitchers-chilled-or?id=1688216%3ATopic%3A315441&page=2#1688216Comment367005"><div>I don't understand this line of thought - always putting them in the fridge after each use. OK on a slow afternoon, but in the morning? I'd be concerned about your bar fridge temp about half an hour into a rush if you are in the fridge for every single drink. And unless you have 10+ pitchers, I don't see how they are going to be in the fridge long enough to help the bacteria problem. I'm still with Bryan, miKe, and Adrian on this - chill them if you can, but its really no big deal.<br/><br/>And, I don't care what they teach in the SCAA class, NEVER resteam milk (or even hold it for 5 minutes). Just learn how to fill your pitchers.</div>
</blockquote> You got it Heath...the heated…tag:www.baristaexchange.com,2009-03-11:1688216:Comment:3671772009-03-11T15:31:40.987ZRob Tuttlehttps://www.baristaexchange.com/profile/RobTuttle
You got it Heath...the heated pitchers were for pour-off or basically dividing the milk for the two pours once it was steamed.<br />
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Cold is the way to go! :-)<br />
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<cite>Heath Henley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/steaming-pitchers-chilled-or?id=1688216%3ATopic%3A315441&page=2#1688216Comment366847"><div>Interestingly, I noticed some competitors keeping pitchers on top of the machine at the USBC (at start-up, never after use). I suppose having a heated…</div>
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You got it Heath...the heated pitchers were for pour-off or basically dividing the milk for the two pours once it was steamed.<br />
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Cold is the way to go! :-)<br />
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<cite>Heath Henley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/steaming-pitchers-chilled-or?id=1688216%3ATopic%3A315441&page=2#1688216Comment366847"><div>Interestingly, I noticed some competitors keeping pitchers on top of the machine at the USBC (at start-up, never after use). I suppose having a heated pitcher could work to your advantage where time is of the essence.<br/> <br/>
Also if you were using a "pour-off pitcher" it would retain the heat of the steamed milk better.</div>
</blockquote> Chilled, it is definitely eas…tag:www.baristaexchange.com,2009-03-11:1688216:Comment:3670112009-03-11T12:12:24.943ZTroy Reynardhttps://www.baristaexchange.com/profile/TroyReynard
Chilled, it is definitely easier to stretch your milk with a chilled pitcher.
Chilled, it is definitely easier to stretch your milk with a chilled pitcher. I don't understand this line…tag:www.baristaexchange.com,2009-03-11:1688216:Comment:3670052009-03-11T11:39:59.607ZBradyhttps://www.baristaexchange.com/profile/Brady
I don't understand this line of thought - always putting them in the fridge after each use. OK on a slow afternoon, but in the morning? I'd be concerned about your bar fridge temp about half an hour into a rush if you are in the fridge for every single drink. And unless you have 10+ pitchers, I don't see how they are going to be in the fridge long enough to help the bacteria problem. I'm still with Bryan, miKe, and Adrian on this - chill them if you can, but its really no big deal.<br />
<br />
And, I…
I don't understand this line of thought - always putting them in the fridge after each use. OK on a slow afternoon, but in the morning? I'd be concerned about your bar fridge temp about half an hour into a rush if you are in the fridge for every single drink. And unless you have 10+ pitchers, I don't see how they are going to be in the fridge long enough to help the bacteria problem. I'm still with Bryan, miKe, and Adrian on this - chill them if you can, but its really no big deal.<br />
<br />
And, I don't care what they teach in the SCAA class, NEVER resteam milk (or even hold it for 5 minutes). Just learn how to fill your pitchers. We've always chilled ours aft…tag:www.baristaexchange.com,2009-03-11:1688216:Comment:3669832009-03-11T10:48:09.742ZBlack Sheep Coffee Northhttps://www.baristaexchange.com/profile/MatthewPitts
We've always chilled ours after each use. We believe that it helps with the steaming process. If you have warm pitchers, it will effect the consistency of your milk you steam. Make sure to rince the pitchers out after each use, otherwise bacteria and other nastiness can form. Anything from 41 degrees- and 135 degrees can form pathogens in food or beverages.<br />
Peace.
We've always chilled ours after each use. We believe that it helps with the steaming process. If you have warm pitchers, it will effect the consistency of your milk you steam. Make sure to rince the pitchers out after each use, otherwise bacteria and other nastiness can form. Anything from 41 degrees- and 135 degrees can form pathogens in food or beverages.<br />
Peace. It's a good idea to keep them…tag:www.baristaexchange.com,2009-03-11:1688216:Comment:3668922009-03-11T06:22:11.900ZBryan Wrayhttps://www.baristaexchange.com/profile/BryanWray
It's a good idea to keep them in the fridge, but I think it's about the smallest deal ever. If you can't pour latte art and texture milk perfectly with a room temperature pitcher it's not due to the temperature of the pitcher. The milk is cold right? The pitcher is aluminum. Sooo... won't the pitcher be as cold as the milk (maybe .5 degrees warmer) in like 4 seconds anyway after you pour in the milk? Nobody is standing on a soapbox and preaching about the horrors of room temp pitchers here, so…
It's a good idea to keep them in the fridge, but I think it's about the smallest deal ever. If you can't pour latte art and texture milk perfectly with a room temperature pitcher it's not due to the temperature of the pitcher. The milk is cold right? The pitcher is aluminum. Sooo... won't the pitcher be as cold as the milk (maybe .5 degrees warmer) in like 4 seconds anyway after you pour in the milk? Nobody is standing on a soapbox and preaching about the horrors of room temp pitchers here, so I'm not attacking, just saying... Don't worry about it.<br />
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-bry Adrian Badger said:Thanks eve…tag:www.baristaexchange.com,2009-03-11:1688216:Comment:3668642009-03-11T05:30:54.087ZMike McGinnesshttps://www.baristaexchange.com/profile/miKemcKoffeeakaMikeMcGinness
<cite>Adrian Badger said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/steaming-pitchers-chilled-or#1688216Comment316394"><div>Thanks everyone. It seems that the consensus is: If you have the fridge space, chill those pitchers! But if not, it's not the end of the world as long as you keep the pitchers clean and sanitary. Cheers!</div>
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Once upon a time I thought it was <i>necessary</i> to keep the pitchers fridged in order to properly steam milk. No longer.…
<cite>Adrian Badger said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/steaming-pitchers-chilled-or#1688216Comment316394"><div>Thanks everyone. It seems that the consensus is: If you have the fridge space, chill those pitchers! But if not, it's not the end of the world as long as you keep the pitchers clean and sanitary. Cheers!</div>
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Once upon a time I thought it was <i>necessary</i> to keep the pitchers fridged in order to properly steam milk. No longer. Propper tip (total hole area opening), propper pitcher size for amount being steamed, propper amount of steam (ie how far valve opened) steaming for cap' or even mach' with room temp pitcher no problem getting velvety smooth microfoam.<br />
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Can't believe it even needs to be said keeping pitchers clean and never re-steaming milk... And yeah, I pay the bills. The only beverage there's any excuse for any milk waste is a macchiato, and with a super restricted tip and practiced delicate valve technique <i>can</i> even steam 1oz milk in a 3oz SS pitcher for no waste mach'. No bull. If milk waste is high it's do to lack of training and/or lack of employee monitoring for lazy work habits. Interestingly, I noticed some…tag:www.baristaexchange.com,2009-03-11:1688216:Comment:3668472009-03-11T05:18:43.002ZHeath Henleyhttps://www.baristaexchange.com/profile/HeathHenley
Interestingly, I noticed some competitors keeping pitchers on top of the machine at the USBC (at start-up, never after use). I suppose having a heated pitcher could work to your advantage where time is of the essence.<br />
<br />
Also if you were using a "pour-off pitcher" it would retain the heat of the steamed milk better.
Interestingly, I noticed some competitors keeping pitchers on top of the machine at the USBC (at start-up, never after use). I suppose having a heated pitcher could work to your advantage where time is of the essence.<br />
<br />
Also if you were using a "pour-off pitcher" it would retain the heat of the steamed milk better.