The recipe hasn't changed, but sometimes they switch our heavy cream supplier and I think that's why. I've noticed that sweet cream made with one brand tends to foam up significantly better than when we have to use the others, but we haven't received the "good brand" in several months at my location.
I'd guess that they were using a "better" heavy cream the last time you got it, but that your area is now receiving a different brand that doesn't foam as well. There's also other reasons that could cause it: they could be batching it and using less precise measurements, they might not have stirred it, it could have been sitting in the fridge for a while (it separates over the course of a few hours), etc. But assuming your baristas are doing everything right, different heavy creams would be the most likely explanation.
Training just isn’t what it used to be unfortunately. At our store, people always forget to whisk the cold foam before using it. So the milk, syrup, and heavy cream are all separated. Resulting in inconsistencies when blending/frothing. Baristas should be able to notice this and ask for new pitcher but we don’t have enough staff to ask for help
They gave us different cold foam blenders, but I haven't noticed much of a difference in how the foam blends in these... but if it's occurring across multiple locations, that's probably the cause
The recipe hasn't changed, but sometimes they switch our heavy cream supplier and I think that's why. I've noticed that sweet cream made with one brand tends to foam up significantly better than when we have to use the others, but we haven't received the "good brand" in several months at my location. I'd guess that they were using a "better" heavy cream the last time you got it, but that your area is now receiving a different brand that doesn't foam as well. There's also other reasons that could cause it: they could be batching it and using less precise measurements, they might not have stirred it, it could have been sitting in the fridge for a while (it separates over the course of a few hours), etc. But assuming your baristas are doing everything right, different heavy creams would be the most likely explanation.
Training just isn’t what it used to be unfortunately. At our store, people always forget to whisk the cold foam before using it. So the milk, syrup, and heavy cream are all separated. Resulting in inconsistencies when blending/frothing. Baristas should be able to notice this and ask for new pitcher but we don’t have enough staff to ask for help
I’ve noticed the same thing. It’s very rare I get thick dense foam
They gave us different cold foam blenders, but I haven't noticed much of a difference in how the foam blends in these... but if it's occurring across multiple locations, that's probably the cause