Hello and welcome back to the Wolff weekly vlog. Today we're going to be
continuing our series on milk texturing and pouring. Today we're taking a little
break from the fun latte art and we're getting a bit more serious with milk
wastage and efficiency and pouring. What we want to do is minimize the wastage
and the cost of goods in our cafe and save ourselves a little bit of time
while we're at it. So there are two main ways we can achieve this. The first is
related to efficiency and that's about splitting milk the second is related to
wastage and that's about selecting the right size jug for the right size cup.
Right, so, splitting milk there is a rule of thumb to follow here and that is that
cold milk goes into a cold jug and hot milk goes into a hot jug. So what I'm
going to do is add a little bit of hot water into my split jug. So my smaller
jug is called a split jug, I'm going to steam in a slightly bigger jug and put a
little bit of that milk and pour off from it. Now what I want to do is pre-heat
this using some hot water from my espresso machine and that's going to sit
there while I texture milk in this one. Splitting milk for me was very
challenging when I started out but it is worth it instead of spending time
individually steaming little jugs of milk, you can just steam one and pour off,
and this is a necessity in take away but it's also very beneficial for dine in.
When you do start doing it for dine in, one thing you may notice, and this is
something I struggled with, was that you poured off your first cup and it was
beautiful, and your second cup poured off and the milk was way too thin and
started splitting. So, the way we're going to do this is quite counterintuitive to
what we might want to do, and that's by adding in a little bit more foam. What
we're going to do is have a side our split milk jug with hot water in it, and
pour our cold milk into our steaming jug. What we want to do is portion the
correct amount of milk and it's a little bit less than you might think it's not
exactly double what we would use to create a small jug, it's a little bit
less because we're going to be adding in more air because we don't want to thin
the second cup. So what we do is we take it to a little bit below the spout, so
that mark there, a little bit below that and then we're going to incorporate air
and then double again for the second cup. Alright, so a little bit more air next
we empty our split jug of any hot water and we pour off just over half into it,
nice and gently, and a little bit back because we want to evenly split the
levels of foam. This one's now ready to pour into our first to take away or dine
in coffee. Pour off the remainder into a pouring jug and pour off the second
coffee and you're off and away. This one will take a little bit more time to get
comfortable with the correct amount of foam or air which you want to
incorporate into your milk. So our second part that we're looking at today is JMS,
and that's the jug management system, and this is aimed at zero wastage in
takeaways. If you're steaming your milk correctly and you're putting the right
amount of milk in the right jug there is no reason why you should have even a
drop of milk left over. There is nothing more beautiful than pouring off your
coffee, doing that and nothing coming out. It is a pet hate of mine when I see
people steam a little baby cup here in a jug like this and pour half a liter of
cow's milk down the drain, not efficient for you or for your store. So what we're
going to do is get our jug management system started. Each cafe will have
slightly different sized cups for takeaway and dining and you'll have
slightly different sized jugs so it is about getting comfortable with a
specific amount of volume which you have in your store to jug sizes. As a general
rule you'll probably have a baby jug which is about 360ml, and this is
perfect for dining in coffee as well as 8oz takeaways. So for my 8oz
takeaway I know that if I fill directly at the bottom of that spout then I'm
going to texture my milk correctly, pour it off with zero wastage. For 12oz I
just move up to my medium sized jug and that's about a 600 ml jug, 12-ounce,
zero wastage. Now I want to start doing combinations because obviously we're not
steaming all of our takeaway milk separately were combining our milk. What
I want to do for two 8oz's is chuck this in a 600 ml jug. Now these
jugs aren't designed to go more than a centimeter either side of the spout. So
what I want to do is a centimeter above and that's going to do me to 8oz.
When I want to start doing 12oz jugs we move on to what we like to
call the party jug, and so to the bottom of the spout here we'll do two 12 ounce
jugs exactly. There are other size jugs out there you may have even bigger ones
or you may have somewhere in between and as a rule of thumb most of them, if
you're filling them to the base of the spout, or just either side, you will be able to
get any size cup you want out. For dine-ins we don't have zero wastage
unfortunately we do need a little bit left in the jug otherwise we get a
little blob on our latte art, but for takeaways the aim is zero wastage. And I
hope you start achieving it! See you next time.