Had a customer call me out on my frothing technique last Wednesday

She said my milk was too thin and that I was adding air too late in the process. I switched to a 12-second aeration window and my latte art actually started holding shape. Anyone else get handed a reality check from someone ordering a simple cortado?

3 comments

3 Comments

olivia3981d ago

A 12 second window? That is wild. I have been doing this for three years and I have never once timed my aeration that precisely. Most of us just go by sound and feel like everyone else. But now I am kind of curious if my whole routine is secretly off. Did you notice a big difference in the texture right away or did it take a few tries to get the hang of it?

wells.olivia1d ago

Hard disagree here. Timing was a GAME CHANGER for me, sound and feel left me with inconsistent batches for months until I got serious about the clock. It took maybe four tries to nail the window, but once I did the texture was noticeably fluffier and held up way longer.

ellis.susan1d ago

Yeah "going by sound and feel like everyone else" is basically my whole life in the kitchen. I tried timing once and I accidentally let my kid interrupt me at 11 seconds and it came out like glue. Honestly I think my problem is I get too in my head about it. One time I was so convinced my batch was doomed that I threw it out and started over, then realized the first one was fine. I've just accepted my process is a bit loose and that's fine with me.