Milk Handling and Wastage
A combination of the SCAA exposition training sessions in Atlanta and a training session yesterday with a customer has really highlighted the importance of proper milk handling procedures.
Careful use of appropriately sized pitchers will make a huge difference to the quality of your cappuccinos and lattes as well as cutting down levels of milk wastage.
From my experience most food service outlets tend to encourage larger than necessary pitchers and here I'm talking about pitchers of 1 litre or larger. I reckon that the largest pitcher necessary is 1 litre and in fact there should be an increasing focus on using 0.6 litre pitchers or smaller with a real sensitivity as to exactly how much milk is needed to make just one cup of coffee.
Reheating milk or re-charging milk does not deliver consistent quality as the milk flavour will change dramatically from coffee to coffee. Best every time to start with fresh milk.
The message review the pitcher sizes you use.
Careful use of appropriately sized pitchers will make a huge difference to the quality of your cappuccinos and lattes as well as cutting down levels of milk wastage.
From my experience most food service outlets tend to encourage larger than necessary pitchers and here I'm talking about pitchers of 1 litre or larger. I reckon that the largest pitcher necessary is 1 litre and in fact there should be an increasing focus on using 0.6 litre pitchers or smaller with a real sensitivity as to exactly how much milk is needed to make just one cup of coffee.
Reheating milk or re-charging milk does not deliver consistent quality as the milk flavour will change dramatically from coffee to coffee. Best every time to start with fresh milk.
The message review the pitcher sizes you use.