Okay, as we get ready to promote our great espresso based beverages for C1, we need to know the basic elements and fundamentals of what it takes to make the best latte in our cafes. I had the opportunity to take an espresso fundamentals class this summer at the Specialty coffee associations annual conference. In that two hours, I had the opportunity to see what truly makes a great latte.
Here is my big "3" keys to a great latte--------------------------------->
1) Make sure our machines are calibrated correctly. Are we pulling 2oz of espresso. Are our pull times correct. Are we cleaning out machine daily? It all starts with the equipment, and making sure it is maintained corrrectly.
2) Are we frothing the milk properly? Are we using the right portion of milk and flavorings? For some additional help on steaming and frothing milk, check our video out here. www.panerabreadconcept.blogspot.com
3)Temperature! Make sure we are not scalding the milk. We need to bring the temperature to right around 160 degrees!
Drink Up!
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Sunday, October 14, 2007
What makes a great latte-What we need to know for C1
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1 comment:
Nice artical.
Only came across this site a couple of weeks ago but am liking the catch up :)
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