SandyHon Senior Member Joined: 1 Jun 2003 Posts: 144 Location: Overland Park, KS Expertise: Professional
Espresso: LM-Linea; Nuova Mia Grinder: LM Swift, Mazzer SJ; LSM Vac Pot: Who's asking? Drip: Westbend Quickdrip Roaster: Alpenrost mostly....
Posted Tue Jul 15, 2003, 9:20am Subject: Re: Steaming drinks in the to go cup....
I absolutely couldn't resist replying to this topic. ...grin.... Steaming in a togo cup? Hmm...maybe they can save even more time by pregrinding the espresso and letting it sit in the group head till the next customer comes in the door. Why do they steam in a to go cup?? Wait, I know....not just because its faster, but because they Are Lazy. Do I hear an Amen?? The steam pitcher should be cold and the milk should have room to airate during the steaming process. Agreeing wholeheartedly with Billy (on everything he said, of course) regarding the espresso being extracted into cold milk. The shot glasses (or cups) should be Hot for the espresso and the pitcher should be Cold for the milk. These guys have it all wrong. Steaming espresso and milk together...where'e the crema??? How are they judging the extraction of the espresso? Shawn...Where do you live? Come to KS, you can work in my shop!! You are on the right path though. Your conscious is telling you that something is wrong and you are seeking the truth. Good for you!! Don't give in to the laziness that your 'collegues' are encouraging you to do. Be the example.
SandyHon Senior Member Joined: 1 Jun 2003 Posts: 144 Location: Overland Park, KS Expertise: Professional
Espresso: LM-Linea; Nuova Mia Grinder: LM Swift, Mazzer SJ; LSM Vac Pot: Who's asking? Drip: Westbend Quickdrip Roaster: Alpenrost mostly....
Posted Tue Jul 15, 2003, 9:29am Subject: Re: Steaming drinks in the to go cup....
Oh yeah, I almost forgot.... The Breve. I, too am confused about the Breve post (it doesn't take much to confuse me, btw) A breve is a latte made with half and half...what's this I hear about "brusing" the milk?? Huh? I drink these lovely concoctions just about evey day. The cream can definately be steamed alone, textured quite nicely might I add. Makes good foam, too. I used 1/2-1/2 foam for my specialty drink in the USBC. I would never steam milk with espresso. Just doesn't seem right.
Try steaming the cream by itself. Put everything you've ever learned about it to the wayside. Just do it. Pour the cold milk (1/2-1/2) into a cold pitcher, purge your steam wand, put wand into the milk, just below the surface and turn that baby on. Airate till about 100 degrees then slightly submerge the wand into the milk and go for the roll. Roll your milk, you know how its done. Stop the temp when the pitcher is just about too hot too touch...or the fog is just about gone from the top side of the pitcher. remove the wand, purge and wipe with wet cloth.
ljguitar Senior Member Joined: 28 Jan 2003 Posts: 2,450 Location: Cheyenne Expertise: I live coffee
Espresso: Expobar Pulsar Grinder: Mazzer Super Jolly, Solis Drip: Bunn Roaster: iRoast2
Posted Tue Jul 15, 2003, 9:59am Subject: Re: Steaming drinks in the to go cup....
tulia Said:
I have observed a couple of Baristas (if you can call them that) steaming the milk, flavoring, syrup, etc. all together at once in the "To Go Cardboard Cups."...I refuse and continue using my good stainless steel pitcher.
Hi Shawn... You are asking a question of a group comprised of part purists, and an array of others who looking for improved coffee products.
You asked for reasons to use Stainless Pitcher over steaming in the cup We just had a housefull of company for 5 days and I served up to a dozen varied espresso type beverages for breakfast times each day.
Americanos
Cappuccino
Latte
No espressos asked for and none dispensed
Because of people's past experience with Kiosk or $b*ks, I have a menu posted on the inside of the cupboard door where I store beans and it defines what a Capp or Latte are in this house. They know what I can do and what to ask for.
Both require steamed milk, and I have a 33 ounce pitcher that I steam milk in while pulling shots on these group type occassions.
I cannot believe it would be quicker to steam right into the cup. I can steam 33 ounces of milk in a little under 2 minutes while I am pulling shots, and I use it in 4 ounce or 8 ounce incriments. Most people want lattes (double shot with 8 ounces of steamed milk) so I get 4 or 5 to the pitcher.
I can prepare at least 3 double shots while it is steaming by using two PF handles and multiple baskets. The fourth double follows close on the heels of the pitcher finishing.
I am considering a second 33 ounce pitcher to just do continuous steaming for a full half gallon of steamed milk in these type circumstances (HX or E61 required to accomplish this demanding a task).
That way I could properly chill the first pitcher with iced water while the second one is steaming (so I could do a third pitcher continuously).
I realize I am just preparing another variation in people's array of U-Pick-It-uccino type beverages. Still, when they return, they ask for more...but I digress.
These espresso marathons of which I speak occur regularly here
either because of company or parties at our home. Typically, I grab two quart jars of espresso beans, fill the Rocky and hit grind, and just start pulling shots while steaming milk.
But why steam in the pitcher and not in the cup?!! If not for purist reasons like flavor, superb quality, or latte art, a stainless pitcher is still faster in continuous situations than steaming in the cup if you are going to bring milk to proper temp.
If one is steaming in the cup to save time, then they may also start cheating the shots and cheating the steaming time as well.
It only saves time in the cleaning of the pitcher issue.
This pushes us back to the original question a little bit... L a r r y \o/ J
ThaRiddla Senior Member Joined: 27 May 2003 Posts: 178 Location: Chicago Expertise: Professional
Espresso: LM GS/3 Grinder: Mazzer Mini
Posted Tue Jul 15, 2003, 11:25am Subject: Re: Steaming drinks in the to go cup....
wow...where to start on this. sorry if I echo some of what billy has said as well.
Agreed on the temperature thing. There is no way you could hold the paper cup long enough to get the milk temp up to 145-150 (making it legally sanitary, BTW) in a paper cup. Even with a jacket, you would hit a hot spot at least 5 out of 10 times and burn the poo out of your hand with the steam wand.
Time saving. I don't think that you really save THAT much time by steaming straight into the paper cup. It takes about 90 seconds to make a drink from start to finish, even with latte art. If a customer is complaining about that, I think they have other issues than the speed of their service.
Taste. Any drink that is steamed in a paper cup is going to taste like a wet cardboard box with some elmers glue and a candle thrown in for good measure.
Grossness factor. Really now, that would just gross me out.
Mixing. Yes, as Billy said you are essentially making a latte macchiatto when you pour the shots in afterwards. It does taste different.
Man, I'm rambling.
(continued...) Steaming flavoring/syrup with your milk. You will ruin your machine faster than anything with this.
I am sure I will think of some more later. I would HIGHLY discourage your friends/co-workers from doing this. Have they tasted these vs. lattes made with a stainless pitcher? If not, have them try it.
tulia Senior Member Joined: 9 Jun 2003 Posts: 27 Location: Nashville Expertise: Pro Barista
Espresso: Saeco Magic Cappuccino Grinder: Bodum Antigua Vac Pot: how about a Moka Pot? Drip: Chemex Manual
Posted Tue Jul 15, 2003, 8:43pm Subject: Re: Steaming drinks in the to go cup....
Thank you guys so much! All of this info has been greatly appreciated. Now I can confront the other employees and give them a solid foundation as to why the pitcher is a must.....Cheers! -Shawn
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