8oz,12oz,16oz etc.

psaigh

Just an interesting thought.  Just about everywhere that i've worked has the following ratio's for their t/a coffee:

8oz: one shot of espresso, filled with milk (ie/ ratio of 7 to 1)
12oz: two shot's of espresso, filled with milk (5 to 1)
16oz: three shot's of espresso, filled with milk (4.3 to 1)

and some places i've worked do a 20oz with 4 shots (ratio= 4to1)

Now the WBC states that a cappuccino is a beverage of total volume between 150-180mls, and containing one full shot of espresso.  Now obviousely we're not going to change the world in terms of t/a coffee cup standards.  But clearly something is a miss when the wbc suggests a ratio of between 2 and 3 parts milk to 1 part espresso, and not only do we ignore that.  But can even seem to decide on our own view of how strong (flavourful) our t/a coffee should be.
In fact, in a world where we're trying to argue that less is more, the cup size which has the closest flavour profile to that which the WBC suggests, is also the biggest cup size we serve.
Now i'm not saying that all coffee's should be at the same standard as what the WBC suggest for a cap, especially when the vast majority of milk based orders tend to be lattes anyway (which should be nature have a predominantly milky flavour).  But shouldn't  a small or 8oz latte taste the same, not weaker than a large, 16oz one??

any thoughts??

fattylateplease

The most milk based order from where I work has generally been the cap. Most places I go will do only a double shot for a 16oz coffee and if you did it anyway els, they would boot you out the door. But weak milky coffees are big in my neck of the wood. Unless you own a joint, the boss will decide what is what, followed by the customer then you... If you asked the the TAFE colleges operating their espresso courses, a good capuccino should be 1/3 coffee, 1/3 steamed milk and 1/3 foam (hate that word too). They don't seem to really care that this is quite impossible to achieve when making coffee. They also don't seem to understand that the milk needs to push into the crema so that it also provides milk that tastes like coffee. Seriously think that some places teaching the preperation of espresso coffee should be shot.

takeaim

I usually do 2 shorter shots in an 8oz and 2 shots in a 12oz I updose 16g baskets = about 20g last time I checked. For some of my regs that want it strong I even go 4 ristretto in a 12oz If they want any larger than 12oz they're not getting it from me. Nothing wrong with the word foam as it's the silky microfoam we want from our milk. It's the word froth that I cant stand  

askthecoffeeguy

We up-dose at my work, using the large La Marzocco baskets in our machine, using around 10g for a single extraction and 20g for a double. And I have no problems pouring 4 x espresso shot, with the pour cut short, for a 16 oz coffee. With our cappuccini we just stretch the milk slightly more then work it less, and it seems to hold together well. I brought some un-pasteurised milk from the market today for home use. And I'm yet to try it in my coffee, but I'll give it a whirl tomorrow and see how it goes! P

Lovey

I brought some un-pasteurised milk from the market today for home use. And I'm yet to try it in my coffee, but I'll give it a whirl tomorrow and see how it goes! P

G'day Pat, do you mean un-homogonised milk, which still has the cream seperate to the rest of the milk? I don't think un-pasteurised milk is allowed to be sold in Oz (too many germs