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Milk pitchers are easy to find in any professional barista's arsenal. A small jug is designed for frothing milk. It helps to obtain a beautiful and delicate milk foam and create a pattern on the surface of the drink.
Delicious milk drinks with thick foam require the use of special accessories. Preparing such coffee recipes is not complete without a pitcher - a specially shaped vessel with a small, neat spout. It is convenient to froth milk, which is then added to coffee in certain proportions.
A good pitcher is half the success of the cooking process. Much depends on the quality of the steamer, but it is the shape of the milk jug, its volume and the material of the dishes that help make the whole process as simple and convenient as possible. Therefore, manufacturers offer different types of such dishes. It differs according to several criteria:
Pay attention to the design in order to select accessories to match the rest of the equipment. Stylish devices on the bar counter are an indicator of the high level of the establishment.
As usual, the choice depends on the need and the tasks. Metal containers are preferred, preferably thin stainless steel. They allow you to control the optimal temperature of the contents and gently beat the product until the desired consistency is obtained. Plastic products are simpler and are not typically used in the restaurant industry. Glass is also rare, but to add special chic and spectacle to the process, it is allowed to be used in coffee shops, where important attention is paid to the subtleties of preparation.
The volume is selected in accordance with the required amount of whipping liquid. For large portions, milk jugs choose 500-650 ml, lovers of small latte or cappuccino cocktails choose 300-350 ml containers.
Original stainless steel pitchers of various volumes and shapes are presented in the company’s catalog. Here are the best prices, always excellent quality and a selection of accessories in order to make the work process of a professional barista as convenient as possible.
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