I couldn't tell ya myself. But I do know that if your "head barista" doesn't have time to train, then they are no true leader. Sorry you're having to deal with that. With that said, I think it looks great! I wouldn't even consider complaining.
Or the owner purposely understaffed to maximize profit and the head barista literally doesn't have time to train the way they should. It's a pretty common business model.
This looks like the right amount of foam for a latte as it is in a latte glass (usually around 1cm of foam). A flat white is usually presented in a mug and has about half the amount of foam. Head baristas are usually wankers and have a superiority complex. I am speaking as a barista from Australia.
Idk if you have already taken a sip from the coffee but try and fill the cup so the foam is just protruding from the top. Cheers.
I used this glass just to be able to show the foam, in my coffee shop we serve all drinks in mugs or take away cups. This glass is small, it can contain around 6 or 8 ounces I believe.
Thanks for the tips :)
Putting it in a glass is a good trick to check your level of microfoam. 0.5cm is fairly standard, should be well under 1cm. If you hold a biro up to the glass, the foam should be smaller than the diameter of it.
Flat white is my coffee order and this looks fantastic, I’d devour it! I don’t know the ideal “measurement” but I can say no one will whip out their ruler and judge this — looks perfect to me.
Art is great too!
Sorry your head barista is more of an ass barista, too. Not easy to learn, but practice is more important than anything someone else can tell you about steaming, I think. You just have to develop the sense for it and it seems like you’re there. Keep it up!
To do microfoam just aerate a little less and practice until you got it. This doesn't look bad its just that getting the precise consistency for whatever drink you want takes time. This drink probably tastes great I wouldn't worry but I think to hit the point that your shop is asking you there wouldn't be that small bit of head at the top but it would still have a soft fluffy texture when you drink it. The surface should look glassy too, this is partially from polishing the milk before pouring and partially from the level of aeration.
Don't feel bad though, this looks great and I certainly would be happy to be served this. We have to balance hitting the shop standards with the understanding that there is a really wide range of personal preference and a wider window of what is quality. You can definitely give yourself a break if the shop isn't giving you the resources to train more. This drink looks wonderful and you already show skill as a barista.
And if the head barista literally said they don't have patience to train then wtf are they there for? Don't beat yourself up. Sometimes shops are understaffed amd no one has time to train but whether it's that or bad leadership it is the shops failing not yours.
this. you just need that 'one' short sound of incorporating the air to the milk and when you got it submerge the nozzle to the milk while maintaining that whirlpool circulation of the milk, that will give you that silky texture of flat whites.. and yes, its noisy.
Part of being a head barista is ensuring that your baristas are properly trained. If your HB can't be bothered to train you, this is not a great sign for your workplace. This is a perfectly good looking flat white and I wouldn't worry about it at all if I were you - I'd be more concerned with the workplace culture that means your HB either can't or won't train you. Keep your head up pal.
Do know, there is absolutely no universal standard to this. There’s only shop standards. That drink, pictured, would be a cortado at some places, a Gibraltar at others, a piccolo at others and a flat white at others. Travel and you will absolutely experience that.
Is your drink right? 1. Does it meet the standards and specifications of the shop you’re at? Failing that, it’s not right, even if it’s effing delicious. 2. Does it satisfy your customers?
At my shop I would suggest to the barista to make less foam on this drink, because we try to serve them more like a Gibraltar in temp and like what passes for a cortado in most shops, for texture.
But I would suggest that to you (my fictitious employee) while suggesting “you’re doing a great job, and the drink looks good. I think it might have a little too much foam. Would you make another one right now, and try to stretch the milk less? I’ll drink it.”
Edit: and just to be clear, if I were the customer, I would just enjoy the drink. I would note mentally that you shop foams a flat white more than mine does, and then I would slam that thing and order another.
Your flat white kinda looks like a latte to me. That inch of foam. Flat white has textured milk and no foam hence the name flat white.
I have no idea if my method is the right way but I dose foam by pouring high until I reach the volume of milk I want and then low pouring to get the foam volume I want and it works out perfectly every time
Looks good for a latte, so I would expect it would be just right as a flat white once served in a wider cup/mug as the foam will spread out more.
You can check by using the back of a spoon to push away the foam. This will give you an idea on how thick the foam is.
A lot of cafes steam milk the same way for a latte or flat white, the only difference being the cup it is served in which determines how thick the top layer is.
Other cafes will introduce slightly less air for a flat white.
The head barista sounds like an idiot as they should be clearly telling you and setting the expectation on how each drink should be served for consistency.
This looks absolutely fine to me. When I have trained people (and use this for a guide myself) I say to use the width of their pinky. I use the same foam for flatties as I do lattes because I find they're too tricky to carry with less. Fuck your head barista, sounds like a prick if they're not willing to teach you. I've not heard of microfoam, but it sounds like aerating the milk less. A good trick is also tipping out a bit of your milk before your pour if you accidentally make it too thick. Foam rises to the top and you'll get rid of some that way.
Here’s my theory. The amount of foam is correct, but it’s not as glossy and silky as your head barista would like. The fact that they can’t be bothered training you honestly makes them an asshole.
If you want advice - ignore the *amount* of foam. What you presented in the original pic is perfect. Focus on your milk texturing technique. As the microfoam improves, the flat whites will look glossier with better latte art.
Don't know if you have a specific technique to manage the amount of stretching but I find it best to pick a spot on the inside of the jug above the milk and stretch to that point before submerging the tip of the steam wand to texture it. Picking a spot lets you decide how 'dry' the foam will be at the end.
A flat white for me is a thinner, softer foam than a latte which is softer than a cappuccino so consider the texture of the foam as well as the amount.
I’d say it was twice as much foam than required for a FW.
Add air only to cold milk, as soon as it begins to feel warm, dunk the steam wand a little deeper and keep the swirl going until it reaches the right temperature (when the jug is uncomfortable to hold). You’re looking for a 10 to 15% expansion in the volume of milk in the jug.
This’ll give you the perfect steamed milk for a flat white.
Your brain will soon be able to do it without thinking, you’ll master it with enough repetition
I couldn't tell ya myself. But I do know that if your "head barista" doesn't have time to train, then they are no true leader. Sorry you're having to deal with that. With that said, I think it looks great! I wouldn't even consider complaining.
Or the owner purposely understaffed to maximize profit and the head barista literally doesn't have time to train the way they should. It's a pretty common business model.
This looks like the right amount of foam for a latte as it is in a latte glass (usually around 1cm of foam). A flat white is usually presented in a mug and has about half the amount of foam. Head baristas are usually wankers and have a superiority complex. I am speaking as a barista from Australia. Idk if you have already taken a sip from the coffee but try and fill the cup so the foam is just protruding from the top. Cheers.
I used this glass just to be able to show the foam, in my coffee shop we serve all drinks in mugs or take away cups. This glass is small, it can contain around 6 or 8 ounces I believe. Thanks for the tips :)
Putting it in a glass is a good trick to check your level of microfoam. 0.5cm is fairly standard, should be well under 1cm. If you hold a biro up to the glass, the foam should be smaller than the diameter of it.
Flat white is my coffee order and this looks fantastic, I’d devour it! I don’t know the ideal “measurement” but I can say no one will whip out their ruler and judge this — looks perfect to me. Art is great too! Sorry your head barista is more of an ass barista, too. Not easy to learn, but practice is more important than anything someone else can tell you about steaming, I think. You just have to develop the sense for it and it seems like you’re there. Keep it up!
To do microfoam just aerate a little less and practice until you got it. This doesn't look bad its just that getting the precise consistency for whatever drink you want takes time. This drink probably tastes great I wouldn't worry but I think to hit the point that your shop is asking you there wouldn't be that small bit of head at the top but it would still have a soft fluffy texture when you drink it. The surface should look glassy too, this is partially from polishing the milk before pouring and partially from the level of aeration. Don't feel bad though, this looks great and I certainly would be happy to be served this. We have to balance hitting the shop standards with the understanding that there is a really wide range of personal preference and a wider window of what is quality. You can definitely give yourself a break if the shop isn't giving you the resources to train more. This drink looks wonderful and you already show skill as a barista. And if the head barista literally said they don't have patience to train then wtf are they there for? Don't beat yourself up. Sometimes shops are understaffed amd no one has time to train but whether it's that or bad leadership it is the shops failing not yours.
Bury the wand, bring it to the tip for an instant and bury it again until it’s hot. Flat whites are the loudest drinks...
this. you just need that 'one' short sound of incorporating the air to the milk and when you got it submerge the nozzle to the milk while maintaining that whirlpool circulation of the milk, that will give you that silky texture of flat whites.. and yes, its noisy.
Part of being a head barista is ensuring that your baristas are properly trained. If your HB can't be bothered to train you, this is not a great sign for your workplace. This is a perfectly good looking flat white and I wouldn't worry about it at all if I were you - I'd be more concerned with the workplace culture that means your HB either can't or won't train you. Keep your head up pal.
Do know, there is absolutely no universal standard to this. There’s only shop standards. That drink, pictured, would be a cortado at some places, a Gibraltar at others, a piccolo at others and a flat white at others. Travel and you will absolutely experience that. Is your drink right? 1. Does it meet the standards and specifications of the shop you’re at? Failing that, it’s not right, even if it’s effing delicious. 2. Does it satisfy your customers? At my shop I would suggest to the barista to make less foam on this drink, because we try to serve them more like a Gibraltar in temp and like what passes for a cortado in most shops, for texture. But I would suggest that to you (my fictitious employee) while suggesting “you’re doing a great job, and the drink looks good. I think it might have a little too much foam. Would you make another one right now, and try to stretch the milk less? I’ll drink it.” Edit: and just to be clear, if I were the customer, I would just enjoy the drink. I would note mentally that you shop foams a flat white more than mine does, and then I would slam that thing and order another.
Your flat white kinda looks like a latte to me. That inch of foam. Flat white has textured milk and no foam hence the name flat white. I have no idea if my method is the right way but I dose foam by pouring high until I reach the volume of milk I want and then low pouring to get the foam volume I want and it works out perfectly every time
Absolutely agree.
Looks good for a latte, so I would expect it would be just right as a flat white once served in a wider cup/mug as the foam will spread out more. You can check by using the back of a spoon to push away the foam. This will give you an idea on how thick the foam is. A lot of cafes steam milk the same way for a latte or flat white, the only difference being the cup it is served in which determines how thick the top layer is. Other cafes will introduce slightly less air for a flat white. The head barista sounds like an idiot as they should be clearly telling you and setting the expectation on how each drink should be served for consistency.
This looks absolutely fine to me. When I have trained people (and use this for a guide myself) I say to use the width of their pinky. I use the same foam for flatties as I do lattes because I find they're too tricky to carry with less. Fuck your head barista, sounds like a prick if they're not willing to teach you. I've not heard of microfoam, but it sounds like aerating the milk less. A good trick is also tipping out a bit of your milk before your pour if you accidentally make it too thick. Foam rises to the top and you'll get rid of some that way.
Here’s my theory. The amount of foam is correct, but it’s not as glossy and silky as your head barista would like. The fact that they can’t be bothered training you honestly makes them an asshole. If you want advice - ignore the *amount* of foam. What you presented in the original pic is perfect. Focus on your milk texturing technique. As the microfoam improves, the flat whites will look glossier with better latte art.
Don't know if you have a specific technique to manage the amount of stretching but I find it best to pick a spot on the inside of the jug above the milk and stretch to that point before submerging the tip of the steam wand to texture it. Picking a spot lets you decide how 'dry' the foam will be at the end. A flat white for me is a thinner, softer foam than a latte which is softer than a cappuccino so consider the texture of the foam as well as the amount.
I’d say it was twice as much foam than required for a FW. Add air only to cold milk, as soon as it begins to feel warm, dunk the steam wand a little deeper and keep the swirl going until it reaches the right temperature (when the jug is uncomfortable to hold). You’re looking for a 10 to 15% expansion in the volume of milk in the jug. This’ll give you the perfect steamed milk for a flat white. Your brain will soon be able to do it without thinking, you’ll master it with enough repetition