I'm a chemist that got laid off, and now I'm a bartender to survive for now. Everyone sees me as a God because I can explain pH, and how to calculate alcohol content LOL bartender & chemistry are 2 trades that work good together
Hi, thx for the advices. I just my milk to finish to melt. To resume : 1L, with 500ml of finish product Ratio Special Milk vs Regular milk : 80/20 or 50/50 Ratio Espresso-Milk : 1/4-5 Any other advices ? I want compete this year on the Barista's cup. If we can chat it can be nice.
Hello Xavier, Thanks for watching, and happy to know this video helps you, what ever ratio you use make sure is the right size cup. for more questions DM on my IG @jr.coffeeman
I'm a chemist that got laid off, and now I'm a bartender to survive for now.
Everyone sees me as a God because I can explain pH, and how to calculate alcohol content LOL
bartender & chemistry are 2 trades that work good together
I believe that in everything we drink and eat there are chemical compounds, you have an advantage :)
thanks!
Wow, Didn't know so much science is behind my coffee, learned a new thing, thank you for sharing.
your very welcome, this is just the basic, there are more complex thing going on in the coffee industry
Hi, thx for the advices. I just my milk to finish to melt.
To resume :
1L, with 500ml of finish product
Ratio Special Milk vs Regular milk : 80/20 or 50/50
Ratio Espresso-Milk : 1/4-5
Any other advices ?
I want compete this year on the Barista's cup. If we can chat it can be nice.
Hello Xavier, Thanks for watching, and happy to know this video helps you, what ever ratio you use make sure is the right size cup. for more questions DM on my IG @jr.coffeeman
is it only work for Fresh Milk? or it can be work for UHT milk too?
Hello William, you can use for any kind of milk , this also applies for fruit juices :)