Jump to content

Latte mentality


krebetman

Recommended Posts



probably old hack for you guys, but I got this temp sticker as a present for our milk frothing jug, maybe one for the latte lovers...

 

14559387479_caf23dc3b3_b.jpg

 

changes colour by segment as temp goes up as your steaming the milk. can then stop at the right temp :)

 

14742848661_94db4c3bc1_b.jpg

 

or cappuccino lovers ;)

Link to comment
Share on other sites

Don't drink lattes, don't drink cappuccinos..... the milk gets caught in my hipster beard.

 

 

Macchiato all the way. Not too filling either for the ride home on my fixie

  • Like 5
Link to comment
Share on other sites



Don't drink lattes, don't drink cappuccinos..... the milk gets caught in my hipster beard.

Macchiato all the way. Not too filling either for the ride home on my fixie

Hipsters drink flat whites, keep up Edited by caddisgeek
Link to comment
Share on other sites

Losing count now of how many times I have walked into a coffee shop and asked for a cappuccino but was heard as a latte.

Same kind of thing happening to you, or do I jus look like a latte drinker?

 

I put myself in the low level skill category, for those wanting to stretch themselves, below is a good run down on how to make them differnet !  :D

 

http://www.coffeehunter.org/flat-white-vs-latte/

 

"How to make a flat white different to a latte

An excellent barista can “free pour” straight from the pitcher using speed of the pour and the tilt of the jug to choose how much froth, foam or liquid to pour into any given drink. A mid-level barista is more likely to do it like this:

  • Cappuccino: spoon the stiff froth into the cup and then top up with a pour from the jug.
  • Latte: Pour the liquid milk from the jug with a spoon to hold back the froth and then top off with a dollop of froth.
  • Flat white: Free pour for a mix of froth and liquid.

Like any human endeavour, there is a bell curve to the skills of baristas. The most ignorant of baristas will make a flat white, latte or a cappuccino all the same. After all, they’re just a “milky coffee”. Ironically, some very high end baristas have the same attitude because they take so much care with frothing, folding and pouring their milk that every coffee is made like a perfect flat white with an even mix of liquid, microfoam and froth."

Link to comment
Share on other sites









  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...
To Top