Thank you very much indeed ;-) Very helpful… It is a relief to see _how quick_ you actually have to be in a professional environment to meet the demand a barista is confronted with. And I thought it was only me…
I didn’t even know it’s better to split the milk I got told to just pour for two coffees from one jug. It’s always bothered me though because I noticed straight away that the coffees looked different and I want to give a high standard to every customers who’s paid for a delicious cup of coffee. Think I need to work somewhere that wants to deliver high quality coffee like you guys thanks for the vid!
This is such a common scenario in busy cafes. Owners prefer speed over consistency. You’d be surprised how quick splitting can be when you’ve got the hang of it. Just introduce it and see if you can sway them.
Can you, when frothing for a cappuccino and a latte or flat white, pour from the same jug? As the cappuccino needs the most froth it gets from the first pour whilst the other two should theoretically be ok with the second pour.
Fantastic advice again, I’m not a barista but I do sometimes have 2 or 3 people coming to my home at the same time, now I know what to do to get a consistency in my milk. Thank you for this tuition video. Kind regards from Scotland 🏴 Johnny
what ive been taught to do is to pour everything from one jug but first i pour a little out into each to get the foam in and top each one up after. id start with the cappuccino so it has most of the froth and it will have the time to separate into a decent foam head before i come back to top it up. i am fairly new to this so id love to hear the benefits and downsides of this method as well so i can learn the right way straight from the beginning :)
This technique is not uncommon, but it’s also not going to produce the best results. Sounds like your not spinning your milk before you pour so that you keep the separation between hot milk and the froth? Doing this will ensure you miss out on smooth, glossy milk that has good mouth feel. Pouring a full cup in one pour is always best for blending & latte art. If you’re pouring parts at a time, you won’t get the best results. Watch our other videos on latte art and milk texturing to learn more. Anything else?
Personally as a barista. I never split milk unless I really have to cause I’m so busy. It looks bad as a barista, and found with personal experience, coffee always tastes way better when there steamed separately. So even if it takes longer, I still steam separately to keep my cafés standard high
Awesome 👏🏼 if you have the luxury of time, steaming every jug to suit the cup will give you the best result. I will say though, this technique done well and in a smooth way will maintain your barista style and speed your for sure. Once you get the hang of it, the results are just as good. How much coffee do you use in a week? We train this technique mostly for accounts over 30kg/week that need to gain speed.
one thing not mentioned here is jug sizes, what jugs would you recommend 2 flatties, 2 latties or 1 latte and 1 flattie. Or even just one flatting as its quite a small drink i find that even my small jug (480ml) produces milk waste even when under filled by about 5mm below the spout
This was super helpful. I have been a barista at the cafe I work at since January, and I have been trying to get faster during our crazy busy weekend rushes, and I've taken to splitting my milk, but I'm not super confident of consistent with it yet...but after watching this I'm gonna give these tips a try! Would you recommend heating the jug you're pouring into before splitting?
Perfect timing for you then. This should help with your speed and consistency. Yeah you can use the steam wand to heat the 2nd jug but it’s not imperative. I might get crap for that but in my time on the machine, not heating it hasn’t impacted the coffee enough to make me slow down this process. Maybe test it and let me know.
Do you guys use fresh whole milk in that dispenser? I am currently working in a location from coffee hell and they do not use fresh milk. I hate the taste of long shelf life milk. (As we call it here). It’s one of the many many things that are terrible and I am leaving as soon as I find another gig.
Technically yes, but we don’t advise it. It won’t taste the same heated twice and the texture of the milk will be harder to steam with trapped bubbles. Fresh is always best.
So cool. At work we have a caffetteria section but we are not formed to make coffee or to take care to these things. It's super nice to learn these things unfortunately we only have one regular jug and three bigger-- but not the smaller ones I see you use çxç it will be hard to ask the managers to buy more items for caffetteria...still waiting for the brush to clean groups çXç
Thank you very much indeed ;-) Very helpful… It is a relief to see _how quick_ you actually have to be in a professional environment to meet the demand a barista is confronted with.
And I thought it was only me…
It’s the balance between speed and quality that separates the good from the bad baristas.
Brilliant!! Thanks for the video👏
I didn’t even know it’s better to split the milk I got told to just pour for two coffees from one jug. It’s always bothered me though because I noticed straight away that the coffees looked different and I want to give a high standard to every customers who’s paid for a delicious cup of coffee. Think I need to work somewhere that wants to deliver high quality coffee like you guys thanks for the vid!
This is such a common scenario in busy cafes. Owners prefer speed over consistency. You’d be surprised how quick splitting can be when you’ve got the hang of it. Just introduce it and see if you can sway them.
Where would someone purchase that milk dispenser?
This is really interesting 🤔
Glad you liked it ☺️
Can you, when frothing for a cappuccino and a latte or flat white, pour from the same jug? As the cappuccino needs the most froth it gets from the first pour whilst the other two should theoretically be ok with the second pour.
Why didn't camera focus on the jug? I want to see what happens inside? 😑
Incredible flow, watching you work with such precision and intention is quite intimidating.
Not intimidating, inspiring 😉
Fantastic advice again, I’m not a barista but I do sometimes have 2 or 3 people coming to my home at the same time, now I know what to do to get a consistency in my milk.
Thank you for this tuition video.
Kind regards from Scotland 🏴
Johnny
Your welcome Johnny.
Cheers for the support 👊🏻
That was one of the best quality video you did from a didactics point of view. As a café owner I learned a lot. thank you
Amazing. Thanks 😊
You guys produce great relevant content for the coffee and cafe community. Keep up the good work.
That’s the goal so great we’re on track. Thanks 😊
what ive been taught to do is to pour everything from one jug but first i pour a little out into each to get the foam in and top each one up after. id start with the cappuccino so it has most of the froth and it will have the time to separate into a decent foam head before i come back to top it up. i am fairly new to this so id love to hear the benefits and downsides of this method as well so i can learn the right way straight from the beginning :)
This technique is not uncommon, but it’s also not going to produce the best results.
Sounds like your not spinning your milk before you pour so that you keep the separation between hot milk and the froth? Doing this will ensure you miss out on smooth, glossy milk that has good mouth feel.
Pouring a full cup in one pour is always best for blending & latte art. If you’re pouring parts at a time, you won’t get the best results.
Watch our other videos on latte art and milk texturing to learn more.
Anything else?
Personally as a barista. I never split milk unless I really have to cause I’m so busy. It looks bad as a barista, and found with personal experience, coffee always tastes way better when there steamed separately. So even if it takes longer, I still steam separately to keep my cafés standard high
Awesome 👏🏼 if you have the luxury of time, steaming every jug to suit the cup will give you the best result.
I will say though, this technique done well and in a smooth way will maintain your barista style and speed your for sure. Once you get the hang of it, the results are just as good.
How much coffee do you use in a week?
We train this technique mostly for accounts over 30kg/week that need to gain speed.
Haha our cafe is in the middle of a shopping mall near a metro station. Do we tend to use around 10 kg a day😂
@@jacobsander9420 wow. How long do grinder burrs last?
We use a commercial Arduino Mythos grinder. Build to last
one thing not mentioned here is jug sizes, what jugs would you recommend 2 flatties, 2 latties or 1 latte and 1 flattie. Or even just one flatting as its quite a small drink i find that even my small jug (480ml) produces milk waste even when under filled by about 5mm below the spout
Is it possible to steam milk for 4-5 lattes at once?
nice👍
This was super helpful. I have been a barista at the cafe I work at since January, and I have been trying to get faster during our crazy busy weekend rushes, and I've taken to splitting my milk, but I'm not super confident of consistent with it yet...but after watching this I'm gonna give these tips a try!
Would you recommend heating the jug you're pouring into before splitting?
I think so because if the other jug is cold it will cool down your milk
Always heat second jug with the steam but pour any residual water out so you're not diluting any milk.
Perfect timing for you then. This should help with your speed and consistency.
Yeah you can use the steam wand to heat the 2nd jug but it’s not imperative. I might get crap for that but in my time on the machine, not heating it hasn’t impacted the coffee enough to make me slow down this process.
Maybe test it and let me know.
It would cool it slightly so if you’ve got a spare second, go for it.
👌🏼
Do you guys use fresh whole milk in that dispenser? I am currently working in a location from coffee hell and they do not use fresh milk. I hate the taste of long shelf life milk. (As we call it here). It’s one of the many many things that are terrible and I am leaving as soon as I find another gig.
Yes it certainly is! Fresh milk from our local dairy co-op delivered daily in 10 litre bladders :)
Okay so, ideally you are using one milk pitcher per beverage. Can you cool down frothed milk and use it again or nah?
Technically yes, but we don’t advise it. It won’t taste the same heated twice and the texture of the milk will be harder to steam with trapped bubbles.
Fresh is always best.
How do you tell if your machine’s steam wand is strong enough to fully incorporate the air?
Hard to say without testing it sorry. How is your milk after?
This channel is elite. Keep up the good work fellas.
Really appreciate that thanks mate!
yeah thats very useful,thanks
Great. Thanks for watching.
❣❣
👌🏼
Invaluable! :)
Thanks Denny 👊🏻
i use this technique and i love it!
took my work to the nek level thanks
😮😮😮😮😮 thank you so much appreciate it
It wAs helpful at all
Glad it helped!
So cool. At work we have a caffetteria section but we are not formed to make coffee or to take care to these things. It's super nice to learn these things unfortunately we only have one regular jug and three bigger-- but not the smaller ones I see you use çxç it will be hard to ask the managers to buy more items for caffetteria...still waiting for the brush to clean groups çXç