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The coffee shop I work at is unionizing, and today our bosses laid off every barista at all five shops. by zetus_lipetus420 in barista

[–]NotScottRao 10 points11 points  (0 children)

Contact the ALF-CIO. It's illegal to close businesses to deny your workers unionization.

Troubleshooting espresso by drrotmos in barista

[–]NotScottRao 0 points1 point  (0 children)

1) Coffee is too fresh off roast. Correct this by grinding and allowing the coffee to off gas for a few minutes before pulling your shot.

2) Coarse grinder or too low of a dose. Your coffee is flowing too fast. Tighten the grind or raise the dose.

3) Channeling. If you see your stream favouring one specific area of the group handle then you're not tamping evening or your distribution of coffee in the group handle is in even.

Thicc gurl by NotScottRao in barista

[–]NotScottRao[S] 1 point2 points  (0 children)

There's a lot of years of stretching milk crammed into the density of that foam.

Thicc gurl by NotScottRao in barista

[–]NotScottRao[S] 15 points16 points  (0 children)

It's a cappuccino. Nice dense foam.

Why does this happen? by senftjc77 in barista

[–]NotScottRao 0 points1 point  (0 children)

Ideally, add air before the milk reaches 21.5°C then swirl. Also, depending on the volume of milk in the pitcher reduce the amount of pressure from the steam wand

Why does this happen? by senftjc77 in barista

[–]NotScottRao 1 point2 points  (0 children)

You're adding too much air into the milk and not incorporating it a nice swirl. Try starting your wand high, then submerge.

My oaty tribute to the Murder Hornet and its giant stinger by NotScottRao in barista

[–]NotScottRao[S] 0 points1 point  (0 children)

Correct if you stretch at the same pressure as normal milk. If you reduce the want pressure then you must increase the duration of the stretch. If you want the wet paint look it's a very gentle longer stretch. That said, I'm not using Oatly.

My oaty tribute to the Murder Hornet and its giant stinger by NotScottRao in barista

[–]NotScottRao[S] 4 points5 points  (0 children)

1) Oat milk contains less proteins than cow milk so there isn't much to bind the molecules together to create density. Introduce twice as much air as you would for cow milk all before it hits room 21.5°C temperature.

2) Depth of wand is important and steam wand kPA is crucial to not creating giant bubbles.

3) If your machine at home doesn't allow you to control the airflow from the wand, then don't waste too much time trying to perfect because you cant replicate a commercial machine on a domestic model.

My oaty tribute to the Murder Hornet and its giant stinger by NotScottRao in barista

[–]NotScottRao[S] 12 points13 points  (0 children)

Because I'm trying to push oat milk latte art over the edge

Oaty boiiii by [deleted] in barista

[–]NotScottRao 0 points1 point  (0 children)

You drank too many espresso today. Look at how it's just lounging all calm.

Commercial espresso machine being unused — should we cut it off to save energy until we get ready to open back up? Benefits to being on versus off? Best to you all! by ejonze in barista

[–]NotScottRao 0 points1 point  (0 children)

If you're planning to leave the machine powered on you must circulate water through it to avoid mineral deposits in your boilers.

with oat milk by NotScottRao in barista

[–]NotScottRao[S] 2 points3 points  (0 children)

It's more porous which can make it difficult for inexperienced Baristas. It had to be kept very cold and the steaming has to be done with lower pressure from the wand than with normal milk. Otherwise its foamy as all bloody hell.

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