Steaming Pitcher ..Need ASAP HELP

cafemakers

New member
Nov 3, 2004
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First of all, never use any pitcher larger than 1L (33oz). I find that a combination of 20oz and 33oz pitchers is appropriate for most shops - including higher transaction volume locations.

You will want to froth or steam only so much milk as is immediately needed for serving, then discard the rest; using larger sizes promotes excess waste or the dreaded "re-frothing." Likewise, it is difficult to maintain consistent quality when heating larger liquid volumes.

Try Espresso Supply: http://www.espressosupply.com
 
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