Reduced Milk Waste is Good for Consumer, Barista and Environment

Proper Milks Usage is ImportantIt’s an unfortunate fact that coffee shops waste a lot of milk. During the shift of an inexperienced barista you would be surprised how much leftover steamed milk can accumulate.

Milk is expensive so, rather than pass on unnecessary costs to our customers, we manage its usage through proper training of our baristas. A good one can steam a perfect latte with zero waste.
Pouring milk and making beautiful and elaborate designs on top of coffee drinks is always an appreciated skill, but our baristas also focus on consistently stretching the right amount of milk to the exact amount needed. If baristas are not starting and ending with the correct amount of milk, it’s just not being done properly. In addition to using the correct amount, no one should re-steam old milk. It doesn’t foam correctly, can taste burnt and is just plain bad. Therefore, we always use fresh milk.

While sometimes milk wastage stems from overstretching the milk (which will result in an unappealing drink with foam that is too thin), the problem can be as simple as overfilling or using a steaming pitcher that is too large. We don’t let our baristas use the same pitcher for a 6 oz. cappuccino that they would for a 20 oz. latte.

Says Alex Jeans, our resident barista trainer, “We make sure our baristas always use the right pitcher for the job. Knowing which pitcher corresponds to which size drinks is always extremely helpful to them.”

In addition to saving money for the customer, cutting down on wasted milk also means less waste goes down the drain or into the trash. We try to have as small a waste footprint as possible so anytime we can reduce that will just a little training and practice it is a great benefit to everyone.