As a specialty barista of 13 years... i just wanna say there's little advantage to splitting jugs. The time taken to steam two small jugs separately vs a medium sized jug to split is fairly neglible... then you have to account for the time to accurately split the milk (no you cant just split it STRAIGHT away to get it perfectly halved in froth), then you also have to gloss/swirl each jug... It's honestly not a hack
In 23 years I’m yet to find a jug that barista can easily steam 1 drink without significant waste. I would wonder if steaming 1 drink at a time you are either throwing $1000s of dollars of milk down the drain. Or re heating milk. Steaming for 2 usually leads to less waste (although most baristas are really terrible with waste).
Pouring milk from one jug into another helps get some of the larger bubbles out of the microfoam and makes the milk have a smoother texture. The latte should be silky smooth, not too foamy like a Cappuccino. ☕
I missed the part where he explained what to do with the other 1/3. The cafe where I worked we would just froth milk for each drink (it wasn’t super busy)
@@MaskedReviews I’ll summarize since apparently the video is too long: You don’t want to immediately split the milk from one single jug half and half because you’ll end up with a very uneven balance if you’re pouring it from one single jug. Instead, pour one third into a different jug first. The reason that pouring halves from one single jug at first doesn’t work is because of the ratios of the mixture. However, only one third of the mixture taken away has the same ratio as the remaining two thirds does as opposed to half and half. Therefore, when you pour the one third separately, it has the same ratio as the two thirds remaining as opposed to trying to split the original in half from one jug. Does that help explain it, or did I use too many fractions now?
@@KaiLucasZachary It's not that the video is too long. I watched it many times. The problem is the cut between the two pours of the second set of drinks. Reading what you wrote, I assume the second latte is poured from the 1/3rd jug of milk, but that was not clear in the video.
After doing a record breaking holiday rush this weekend with too many 8oz hand steamed hot chocolates, I can say that this is false. One person didn’t think to batch steam and took FOREVER & backed up drinks by like 5 minutes. I batched and poured one right after the other and was able to make swan after swan from the same pitcher. It’s all about keeping the milk moving in the pitcher so the foam doesn’t rise or set completely.
Yes but we are taking about two different things here one is rushing because it’s your job the other would probably be a slower paced sit down cafe where doing something like this is a more viable option
@@Dex882 clearly, you don't know what the hell you're talking about. I used to make 75 drinks per half hour and Starbucks came out with those stupid flat whites. I had to make latte art after latte art for people while doing cafe and drive through rush for 3 years. 😂😂😂 Don't speak out of turn dude.
Oh! I just thought whatever editing software he was using had a glitch that made every video ending sounded like somebody hanging up a hard line phone just as they began to throw up...wow! Swriousky though, These vids are the best coffee resource, thank you! Just need someone to fix that editing fopaux 😅
Been a barista for a good few years and I’m calling BS on this one. It’s too messy and time consuming to work in any commercially viable context and unnecessary. You can pour multiple identical drinks from one jug with a bit of practice. I know you may be brewing from home but remember saving time will also save your drinks from going cold! The ratio of foam to milk you pour can be controlled to a good extent by the angle you hold, and thus rate you pour from the jug. Higher, slower pours deliver more milk and less foam, while tilting the jug more aggressively will deliver more foam. You can also encourage foam towards the spout by tilting the jug and ‘wiggling’ it as when pouring a rosette. If you don’t want wiggles in your artwork then you can do this before you start pouring. Don’t usually post rants like this but when you work in cafes you get easily wound up by stuff that wastes time!
This practice is fairly standard in high volume specialty cafes, particularly when dine in coffee is a focus. Often takeakways are just poured in with less care (which is not a good thing) It really doesn’t add any time, also promotes consistency which is of higher benefit. As long as your second jug is warm it won’t cool down and doing this can actually be quicker. As far as pouring consistency you should weigh your drinks to see if they are the same. The thinner the milk the heavier the drink will be. You’d be surprised how inaccurate most people are.
Nice but lacks crucial explanation, so what do you do with the third of milk that you poured at the first place after you do the latte art? You pour it back to the first pitcher?
@@elledaniellelicayan4609you definitely dont get rid of it you have to pour it back. Its still the same volume of milk. Your essentially splitting the excess foam between the 2. Because you do it straight after steaming the texture stays consistent. If you were to wait before pouring the texture wouldnt be even and youd likely end up with excess on the top
Home espresso is going to vary here, as a larger percentage of milk waste is generally forgivable in a cafe. If milk sits and settles, baristas will often pour that off completely, as it's much easier to reincorporate the microfoam without a giant foamberg on top. And in a cafe, they value speed over that waste savings in most cases. All of this is theory & application. It is entirely possible to pour two even drinks from one pitcher, I do it often with my wife and I 😅 you just have to pour very simple art on Cup#1, and pour it very shallow. Then pour cup#2. Top up cup #1 on the edge/add an extra heart or mini rosette. Usually this will average out your foam.
Whenever I see someone made a drawing on my coffee using the milk I always think, what was the point of that? It’s a coffee, I don’t care what it looks like, I want it to be warm and taste of coffee. Making designs on top using the milk isn’t about my enjoyment, it is a barista masturbating on my drink to show off how clever he/she is. Just dump the milk in then make another, there’s a queue building up of people waiting for a coffee while you screw around making pictures on top of my coffee.
So just tell them to pour it straight in otherwise they’ll be judged in a weirdly sexualized way lmao. They might just skip making the coffee for you altogether if you tell ‘em how you really feel!
the problem is how if your customer just ordered single cup NOT two? you use smaller milk jug for one cup and DON'T waste the milk. i'm so used to this because my customer likes to 'date' alone in a cafe enjoying themself not bringing their lover or the crowd. i'm sure there's an english word for it. Masturdating.
Hm...if you use a spoon? To control the amount of foam. My barista does it like that, but they don't do as much latte art. I guess this is for extra high end places and contests
This is mostly just for flare, a solid barista whether they steam all in one or two seperate pitchers can and always will get the same texture of milk. It’s about your steam and tilt on the pitcher while you texturize the milk. Always pour two ounces or so less than what the cup size is plus espresso and you have yourself a case of efficient pouring with no waste of milk.
If you have good pouring technique you can control the milk/cream ratio you are pouring. It's easier to divide, yes, but not the best way to get it done.
isnt is easier to just use 1 jug, pour halfway with first drink, all the way with the second and then fill the first up completely? that has always worked for me..
Yes, that's how I did it at Dunkin. Hold the foam, put an equal amount of milk in each drink, then top with an equal amount of foam for each. I know Dunkin's not excellent coffee or anything but a lot of customers complimented my coffee.
I really wish I had time to do stuff like this at Starbucks. They're turning it into fast food and expecting drinks made with quality and accuracy to be made in 20 seconds or less
Which is why half the time your mocha tastes really weak until you get to the bottom where all of the mocha sauce is sitting. All your barista had to do was swirl the cup while the espresso shots were pouring over the mocha sauce, but they probably didn't have the time or attention for that basic step.
As a customer, I’m glad you don’t take the time to do this. I want a latte, not a painting. I want to drink it, not look at it. In fact, put a lid on the damn drink already.
I don't do a silky foam, I do a mega foam. The LAST part of the pour has the greatest amount of foam when foamed this way. Barista's do a gentle foam, its more like a flat foam (flat white), not a true cappuccino foam. This "foam" they have is less than a 5 out of 10
Huh ? This doesn't make a lot of sense to me. His explanations seemed off 🤷🏼♀️ I'm not barista or coffee pouring expert tho. Ive never even tried any of this kind of stuff. I just make a regular cup of instant coffee 😅
I don't get this. Don't get me wrong, i love coffee, im Colombian. Im probably going to need new kidneys by 35 (type O- if anyone wants to help) because I drink so much coffee. Ill even just eat the beans raw. Ive had milk in my coffee, its fine. But what do you mean "keep your milk silky"? And what is latte art? Does it make it taste better? This just seems like extra work for no reason except so you can charge $10 for a cup of coffee. Ill pass. Just grind the beans, put them in a press, put it to heat and press it. Done. Plus you get the little bits of bean at the bottom. My mother and grandmother would read fortunes in them. Can you tell the future in your latte art? I think not.
For me, splitting milk only happen when you froth the milk too thick. However, if you are experienced enough, you should not have any issue in frothing milk and requires this “hack”. How to make good arts highly depends on your skills for frothing the milk😅
You’re saying all of these things but where’s the proof to back it up? How exactly does the constant spinning and splitting of the milk keep it ‘silky’.
WAIT. Hearing you call him Mr N after mentioning the casual racism… they didn’t did they. Mr N is not for the n word please dear god they were tiny children what was wrong with the adults in their lives 😭
But i don’t understand if after spliting the milk, you have to pour it from the first jar or the second jar where you split the milk. That’s not clear in the video
what about when waiters go to your table, looking directly at you, with the most pristine dish you have ever seen and then they take the hard turn away from you
You can always try the spoon method with pattern recognition. Hold the spoon at the spout when pouring, holding some foam back that you save for the next drink. Use pattern recognition to know when and home much to hold back.
