Wasteful practices

Emc2

I don’t normally visit cafés but I was in London last week and was tempted by a cafe offering high quality Robusta. The coffee was good but I was really put off by the waste. The barista used a large pitcher for a flat white and simply discarded the rest of the milk. Probably about 300 ml or so. Is this standard practice?

Inspector

Let me guess, black sheep coffee. Don’t know if I’m right but it is wasteful indeed.

It is much easier to steam milk and get it right in a bigger quantity that’s for sure. But still not a good practice what they did.

When they charge £3.50 for a cup they don’t care about waste I guess.

Emc2

Inspector yes you are right!

CoffeePhilE

That strikes me as the action of a barista that neither cares about his/her work, nor is the one paying for the inputs. If I owned a cafe and caught one doing that, they’d get some retraining. If they persisted, they need to get a new job. As the saying goes, “Up with that I would not put.”

tompoland

Emc2 Inspector yes you are right!

And that’s why he’s the inspector!

Ernie1

I see this so often. It’s true that in a large pitcher it’s not ideal to steam if it’s less than half full with a commercial grade steam wand. For a flat white, less than half of it goes in the coffee, the other half down the plug hole.

There’s a simple alternative obviously, have a smaller pitcher for solo orders.