How the right coffee brewing technique reduces milk wastage
WORKING WITH MILK IN THE CAFÉ
The moment the barista manages to knock over the milk, the only thing that would help you is to be able to stop time. It's the only way to prevent the damage. Honestly, it just happens that even the most self-disciplined barista spills milk, and sometimes this unintentional waste of milk is simply unavoidable. But you can focus onreducing wastage in the form of unusable milk. That is, the leftovers after making coffee.
You need full-fat, chilled milk for whipping . Withthe right whisking technique, you make a microfoam that you pour into the espresso machine and create pictures on the surface - latte art. You also know that you need to pour the milk into the middle of the pot so that you can whisk it well. Therefore, you don't quite control the amount needed to make it.
WORKING WITH MILK IN A CAFÉ
The moment the barista manages to knock over the milk, perhaps just knowing how to stop time would help. That's the only way to prevent the damage. Honestly, it just happens that even the most self-disciplined barista spills milk, and sometimes this unintentional waste of milk is simply unavoidable. But you can focus onreducing wastage in the form of unusable milk. That is, the leftovers after making coffee.
You need full-fat, chilled milk for whipping . Withthe right whisking technique, you make a microfoam that you pour into the espresso machine and create pictures on the surface - latte art. You also know that you need to pour the milk into the middle of the pot so that you can whisk it well. Therefore, you don't quite control the amount needed to make it.
WHAT TO DO WITH THE LEFTOVER MILK
What do you do with the milk left over after making, say, a cappuccino? Once whipped, milk loses its whipping properties. Therefore, itcannot be used to make more coffee. At the same time, you should be aware that warm milk has a high chance of being contaminated by bacteria.
You can pour out such milk. However, if you use itimmediately for your next order, it is the best economic and ecological way. So take a look at your menu and see if it contains enough milk drinks.
MILK DRINKS IN THE CAFÉ
A lungo with milkalone will use up at least some of that warm milk. Black tea Earl grey is also delicious with a splash of milk. For warm milk consumption, chocolates are great , which are loved in cafes not only by children. Quality chocolate melted in hot milk is the typical winter drink of chocoholics and that there are a lot of us in the world!
THE AMOUNT OF MILK ACCORDING TO THE DRINK
Whether youwork in a café in Prague, Brno or even Frýdek-Místek, coffee with milk in the form of cappuccino or latteis one of the best-selling drinks everywhere . Right in front of the barista's eyes, on the coffee machine, the cups for these drinks are heated. The barista should know how much milk will fit into such a cup. This way he can calculate theamount of milk he really needs.
When you know how much milk you need for each coffee, you can add up and combine these quantities. This willgive you an idea of how much milk is enough for your entire order. Then select the appropriate jug for that volume of milk and whisk the milk together, for all the coffees in the order.
THE CORRECT VOLUME OF TEAPOT
Milk jugs are the barista's tool. Therefore, the bar should not have only one, but several and in different sizes. He can then choose one that can hold exactly the amount of milk the barista needs for the order.
These latrines are part of the basic equipment of any good café. A jug of the right size saves time spent whisking, so the barista will create the order faster. Guests don't have to wait for their coffees and you save on milk consumption.
MILK REDISTRIBUTION
When whipping milk for multiple drinks at once, the barista must have mastered the technique of transferring and redistributing the milk. Suppose you want to make two cappuccinos. This is such a classic coffee shop order when a couple in love comes in for a date. They both have coffee and cake. You make two espressos in two cups and go whip the milk.
COMBINED COFFEE PREPARATION
If you have one small teapot, you will whisk twice, meanwhile you rinse the teapot and refill with milk. This wastes the milk left over from each whisk. You're also wasting your time, energy and the quality of the first cappuccino waiting for the second.
Unless your waitress took the first cappuccino away so it wouldn't age on the bar. Even if it loses quality right in front of the guest. Because the lady will probably wait in solidarity for her friend to get his coffee.
If youhave a bigger pot with just enough milk to make two cappuccinos, everything is faster. You whisk the milk all at once in this larger latte. You pour the larger amount of milk into another teapot and then put back just a little milk.
THE TECHNIQUE OF POURING MILK
Why pour the milk like this? Thethicker foam that sticks to the top of the jug even after whisking properly needs to be fairly distributed. This will achieve an even density of milk foam for both coffees. When preparing larger quantities of milk for several coffees at once, the barista needs to already have some experience and a good estimate of the milk density.
EXPERIENCE AND CORRECT ESTIMATION
Skills in working with milk are among the benefits that an experienced barista brings to your business. Conversely, novice baristas often have trouble estimating the amount of milk needed to make coffee. Some fear that they may be missing milk and pour too much into the pot. Others are too economical with their milk and pour less.
In the first case, they will have a big loss on the remaining milk, most likely by spilling the milk when whisking. Alternatively, to prevent a milk flood, they will turn off the nozzle before the milk has a chance to whip. In the latter case, they won't be able to whip the milk at all.For these junior baristas, can help themmeasure out the exact amount of milk they will need. Use a measuring cup or weigh the amount of milk using a barista scale.
PRACTICE AND BARISTA TRAINING
Behind the good estimation of the milk needed, the ability to choose the right size teapot and to be able to evenly distribute the milk is the experience of each barista. These are acquired through practice. However, it is possible to prepare for practice with good training. Everyone who wants to become a barista should receive basic training in working with milk. But that should not be the end of barista training. He has been putting into practice for some time what he learned in his first barista course. After a while, this junior barista may decide to take another advanced course, or simply makearrangements with an experienced colleague.
In this way, the young barista hones his skills and gets one very important thing: feedback. That is, the opinion of a senior colleague on his technique. Also, ambitious baristas who spend their free time after their shift practicing new latte art techniques or perhaps practicing for a barista competition need professional advice. Because, as it happens, we can't spot some mistakes ourselves, let alone do anything about them.
A PLAN AGAINST WASTING MILK
So how to work properly with milk? Start with a course in milk churning. Have the right equipment and teapots of different sizes. Measure out the amount of milk. Gradually practice your skills. This will give you an understanding of how milk behaves when making coffee. If we can estimate the consumption and the correct density of milk, we will be able to work with it in an environmentally friendly and therefore economic way.