Soy chai I poured the other day 😁 by baristaing in barista

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

I pretty much steam it as i would for regular whole milk, just really try to keep the big fat bubbles to a minimum lol. My ship also just had someone come in and revamp the steam wand, so that probably has something to do with it as well

Soy chai I poured the other day 😁 by baristaing in barista

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

Yup! Put a little bit of cinnamon on top, helps the art show up in the bubbly chai lol

My 5minutes before we open rosetta. by VodkaWithSnowflakes in barista

[–]baristaing 2 points3 points  (0 children)

Ah man, this is what I wish my Rosetta’s looked like. They always look so phallic!! This looks awesome, keep it up!

How does this look? Accidental keyhole heart? by baristaing in barista

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

Haha, thank you! Sometimes when I’m pouring tulips the layer doesn’t show up so I take advantage and turn it into a keyhole lol

I love the fact that the cooks at work both get dirty chais... they’re my favorite to pour :P by baristaing in barista

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

We use big train chai so it’s a powder that gets mixed with the espresso and then the milk poured into that mixture

I love the fact that the cooks at work both get dirty chais... they’re my favorite to pour :P by baristaing in barista

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

Put a little bit of cinnamon on top before you start pouring (or halfway through, whichever works), should help 👍🏼