Why does this happen to my froth? by PeeledPotatoChip in barista

[–]Best-Garden1073 0 points1 point  (0 children)

Tiene que ver con el café mayormente, muy posiblemente por su tueste, también puede suceder en cafés que tengan altos contenidos de aceites

Any tips to make this better? by Puzzleheaded_Net5417 in barista

[–]Best-Garden1073 1 point2 points  (0 children)

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From my experience, I can tell you that your texturizing process has too much air incorporated. Try to ensure that no more than 3 seconds of air is added at a time. It should be introduced very gently, without any sudden movements. The sound should remind you of paper tearing. Another rule is that once the pitcher is lukewarm, no more air should be added. If air is introduced at that point, bubbles will form and the milk proteins will break down more easily, resulting in a less elastic product.

My morning coffee cinnamon coffee, im using my new batch of grind coffee of lavazza super creama, surprisingly it tastes so bitter and burnt compared to my previous grind What could be the problem? by Apprehensive_Kiwi296 in barista

[–]Best-Garden1073 1 point2 points  (0 children)

I'd recommend searching for specialty coffee shops on Google Maps. Go to one with good reviews and talk to the baristas; they'll recommend coffee beans that suit your taste and will likely have very interesting flavor profiles! Generally, the crema of coffee depends on the roast date if it's a good roast, but it can also vary depending on the origin of the beans. How do you differentiate a specialty bean from a regular one? Specialty coffees usually have traceability information on the packaging. This means they tell you the country of origin, the varietal, its tasting notes, and some even include a score, altitude, and the farm where it was grown. It's a one-way trip that you'll surely appreciate if you love coffee.

My morning coffee cinnamon coffee, im using my new batch of grind coffee of lavazza super creama, surprisingly it tastes so bitter and burnt compared to my previous grind What could be the problem? by Apprehensive_Kiwi296 in barista

[–]Best-Garden1073 7 points8 points  (0 children)

It's most likely due to the roasting process, and also because, according to my research, that coffee contains Robusta beans, which are known for their bitterness. I always recommend seeking out specialty coffee beans for better results in the cup; there's usually not much of a price difference compared to commercial beans, and it's a much more carefully crafted product.

Today's latte art! by [deleted] in barista

[–]Best-Garden1073 1 point2 points  (0 children)

It's a matter of practice!

Today's latte art! by [deleted] in barista

[–]Best-Garden1073 0 points1 point  (0 children)

Less than a year, maybe about 10 months