A coffee pitcher is a container with a large mouth that usually has a handle and is used to store liquids. The container we know as a Pitcher in the coffee industry is a container with the following shape and image, which is made of high-quality steel. You need a pitcher that is made of high-quality steel.
According to the announcement of the World Health Organization (WHO), steel containers are ranked first in health. Increasing the temperature of dishes during cooking causes the food to absorb the ingredients of the dishes, which is very harmful and dangerous for health.
Contents
What is a coffee pitcher?
The pitcher is a pitcher-like device that is used to draw on coffee. The word pitcher in old French means to drink.
Your pitcher should have the right weight, balance, and heat control. You should also pay attention to how much control you need when designing.
There are models with and without pitcher handles and with different materials in the market. If you prefer to use a model without a handle, it is better to use coated models so that your hand does not burn during use.
Application of coffee pitcher
The pitchers used in the coffee industry are all mostly used to prepare milk froth and steam milk with slight changes in appearance.
Pitchers start at 3 ounces (85 ml) and go up to 70 ounces (2 liters) and even larger.
The inner or outer body of some pitchers are graduated, which shows the size of the liquid inside the pitcher, and some of them are equipped with a thermometer that shows the temperature of the liquid inside the pitcher. All these facilities will improve your ability to prepare quality drinks.
The correct way to use a coffee pitcher
Milk foaming is actually the process of infiltrating air into the milk, which leads to the air being surrounded by milk protein particles, and as a result, milk foam is prepared.
Using the steam nozzle of the espresso machine, we foam the milk inside the pitcher. To prepare milk foam with an espresso machine, we turn on the machine and allow its steam tank to heat up sufficiently.
Then we pour the desired amount of milk into the pitcher. The amount of milk depends on the type of coffee we want to serve, for example, for a cappuccino, about 120 ml of foamed milk is needed.
In the next step, we place the pitcher diagonally under the espresso machine nozzle and open the steam nozzle valve to the end. We continue to froth the milk until the temperature of the milk reaches 60-65 degrees.
Characteristics of a good pitcher
In order to have certain criteria in choosing a good pitcher, we examine it from four perspectives:
- shape and size.
- Gender and quality.
- Mouth.
- handle.
How to maintain our pitcher?
Never use a dishwasher to wash the pitcher.
If any material remains in the pitcher and cannot be easily cleaned, use mild heat and hot water to clean it.
Do not pour cold water into a hot pitcher. This will cause the molecular structure of your steel pitcher to change and lose its properties.
To remove the stain from the pitcher, you can use a little vinegar or lemon juice and then wipe it with a cotton towel.
Use a gas flame suitable for your pitcher in cases such as heating milk, so that the heat of the flame does not directly hit the body of your pitcher.
Changing the shape of the pitcher due to the strike made on it reduces its efficiency. Be diligent in maintaining your pitcher.
Conclusion
In addition to the good features of a pitcher, skill is also important to make a unique cup of latte with a beautiful design. How to handle, control and ultimately design a pitcher.
Bomber pitcher 600 ml Blue Sharp model:
This is a favorite of many lovers of latte art.
This pitcher makes it easier to pour milk by having a sharp mouth.
Every barista can easily use this pitcher and will notice its convenience in the first experience.
600 ml barista space golden pitcher:
The narrow mouth and comfortable handle make it much easier to pour milk and as a result, you can make a unique design on the coffee.
The narrow mouth of this pitcher causes the milk to stretch and not spill when pouring milk.
