Message 4433 of 22774 in Behind the Bar

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I teach a section on pourers. I include standard pourers (plastic, metal and 
speed pourers). I also show examples of measured pourers (including ball 
bearing, electric and magnetic styles). They all have there pros and cons. 
Many of the eletric and magnetic models require extra steps and make you look 
sorta like a "fountain jerk." But they can be extremely accurate and 
consistant. The measured pourers work great in theory. I let the students pour 
with them briefly and I do an example too. The problem - if you turn the 
bottle over too fast then nothing comes out at all. If you do it right (slow) 
then it only hits it on the spot about 70% of the time in our controlled 
tests. Usually it is 1/4oz over or under. If that was a tender free-pour 
testing they would fail. The other problem is that even though they are 
available in various capacities you have to change the entire spout to change 
the amount poured (huge waste of time and potential for spills, breaks and 
contamination). I don't argue that they are widly used (I can list pages of 
widly used useless crap) I just have never been convinced their worth 
outweighs their limitations.

Why inconvenience yourself, your bar staff and you customers with expensive, 
slow and less than perfect tools when all you need to do is show them how to 
do it right?


-- 
Brian
Bartender, bartending instructor, videographer and graphic artist.
http://www.batescreativeservices.com

Q: "So, if I serve you a Cape Cod in a cocktail glass does that make it a 
Captini?"