原帖由 Guy 於 2008-4-10 16:50 發表
i rinse every pitcher..and i dun resteam milk at all...
I have a question for you... say for example you have a long line of drinks to be made, you have a kids hot chocolate (130F).. then a tall latte (165F) next. Will you re-steam in that situation? I would.. Also how about if someone ordered a drink that is extra hot? and your milk is at standard temperature... I don't see why it's bad to re-steam to make it hotter... I just won't (NEVER) add cold milk to milk that is already steamed and steam it again.... (ewwww) and I always alwayssssss rinse no matter how busy it gets
oh ya.. burning milk milk turns chunky after 225F.... eewww.. that only happens when I leave it steaming on "auto" and the thermometer is not working.. hot milk starts to explode from the pitcher and flies all over the place.. 諗起都驚
when a customer order their drink "extra extra extra hot" or "as hot as you can make it", how hot will you make it? I think that 190F is already too hot but I steam it to 200F just in case they come back asking me to re-make the drink for them cuz it's not hot enough
sensor not working.....hahah some one is not cleaning it... every time when you use it
extra extra hot..
well.. let them know the milk will burnt...... then do it whatever they like.....
you hv no choice when they come back...n ask you to remake...
發表於 2008-4-17 16:34
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milk turns chunky after 225F.... eewww.. that only happens when I leave it steaming on "auto" and the thermometer is not working.. hot milk starts to explode from the pitcher and flies all over the place.. 諗起都驚
