Latte Art Factory: how to automate in a coffee shop?

Milk foam from barista vs. Latte Art Factory

How would you describe well-whipped milk for making a cappuccino? You would probably answer that such milk has a creamy texture and a temperature of around 60°C. There is another important definition of beverage quality in the daily operation of a coffee shop. Repeatability. A cappuccino from a coffee shop should look and taste the same on Monday morning as it does on Wednesday after lunch (meaning the similarity of the drink, leaving aside the possibility of changing the type of coffee on the grinder).

It's not fair to your customers and it certainly doesn't help the reputation of the cafe if only one of the baristas can froth milk well. More people behind the coffee machine is also a bigger risk to differences in milk preparation. One barista makes a cappuccino with more foam, another manages to whip almost none, and some have milk colder than others. As a final example of what differences in milk whipping by different baristas can be, we can also show factually the data from a milk temperature test by barista A and B. This experiment was done by baristas from an Australian roastery, and they threw the results into a spreadsheet that I'll borrow for you from their blog sevenmiles.com.

See how the milk temperature varies between the seven experiments from one barista? Even more striking is the difference between barista A vs barista B. These exact inaccuracies arise because even the barista is only human and simply doesn't have a built-in temperature sensor in his hand. Yet a little automation can prevent these mistakes. Latte Art Factory produces frothed milk with a consistent temperature from 4°C to 75°C.

Financial losses and milk waste in the café

Latte Art Factory automatic milk frother

Another benefit of buying a Latte Art Factory for your café is avoiding financial losses. I'm talking about all those wasted pennies on spilled and poorly whipped milk. About the piles of money draining down the sink in the form of leftover milk after whipping. All those hours spent training newbies in barista skills. But also about reducing electricity bills.

Let's stick to the numbers for a moment. Franjo Kis, sales director of Latte Art Factory, told BeanScene Magazine that coffee shops waste up to 25% of their milk when whipping. Whereas with Latte Art Factory, milk usage is completely controlled. You use exactly as much milk as you need to make the drink. He adds that by automating the whisking, the barista gets some 20 seconds extra for each milk drink and can concentrate on the customer or the next order in the queue.

LAF - automatic milk frother and drink dispenser

Drinks prepared using Latte Art Factory

Now let's move on from the numbers to something more fun and tell you what all Latte Art Factory can do. Because if you thought it was just about whisking milk into coffee, you're wrong. Of course, that's its main purpose, but its steam-free milk frothing technology predisposes the LAF to a much greater variety of uses.

The way LAF whips milk is the company's know-how, and the advantage of their technology is also the possibility of producing cold milk foam. Suddenly you have dozens more items in your beverage menu. Especially insummer, when cold coffees account for up to three-quarters of coffee beveragesales, cold milk froth is most appreciated.

If you wish to stick with warm whipped milk and your target group of coffee drinkers prefer plant-based milk alternatives, you can use your LAF to make a plant-based cappuccino with perfect microfoam and latte art on the surface. Finally, you can froth, dispense or blend just about any beverage at the Latte Art Factory atjust the right temperature. Try making, for example, cold brew coffee in the fridge of this machine. Or write your own recipe in the LAF for the exact ratios of mixing milk and coffee or tea. You will get a perfect energizing milk drink like Iced London Fog or Iced latte.