MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,629 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Versalab M3 Grinder Vac Pot: A bit too many Drip: Bonavita Roaster: Hario Glass Retro Roaster
Posted Sun Nov 9, 2003, 4:30pm Subject: Re: The Milk Frothing Guide
There's one note I want to let everyone know.
We're seriously considering adding a "Version" count to guides. They're so massive, but I'm always of the mind they can be added to or corrected.
For instance, one thing is missing from the latte art portion of the guide - a visual how to. I'm shooting Sammy Piccolo on Wednesday at my house for that, and after post processing, should have the photos online by Thursday or Friday.
In my mind, that takes the guide from Version 0.95 to Version 1.0.
But if, in six months, we add some major stuff, how to indicate it... a version change is probably the best way. I gotta figure out how to indicate that on the guide and how to decide when a version change is major enough to relist the guide on the front page. Maybe a .x increment is enough. So minor edits would be 1.01 etc, and a major change would be 1.1. A complete rewrite would be a 2.0 upgrade :)
Posted Sun Nov 9, 2003, 11:47pm Subject: Re: The Milk Frothing Guide
Hi, excellent guide. It makes me think that I could actually do this at home. I have a question about your section on lactose. Is it possible to make decent drinks using lactose free milk? I'm lactose intolerant and was planning on trying this once I got my Expobar (Control or Pulser).
Rawman the Expobarbarian.. AKA the Original Jon R.
jester Moderator Joined: 19 Dec 2001 Posts: 33 Location: Vancouver Expertise: Professional
Posted Wed Nov 12, 2003, 10:36pm Subject: Re: The Milk Frothing Guide
Excellent question about the lactose free milk rawman.
We here at the Vancouver office of CoffeeGeek (different from the CoffeeGeek World Headquaters which is located in Richmond) put our best people on the job to answer your question.
Lactaid was purchased, shots poured and milk steamed...
First I was thinking that the milk might taste funny (i.e. not as sweet because the milk sugar had been removed) but that it would foam easily since there should still be lots of protein and fat, our key foaming facilitators.
Well the milk does taste funny, it tastes sweeter! It's so sweet I thought they had added sugar but apparently the enzymatic process they use to break down the lactose results in the sweeter taste. This is the first time I had ever tasted Lactaid...you'll see. The increase in sweetness is really noticeable only when tasting the cold milk. Once the milk is steamed it tastes pretty much like regular ol' 2%.
The included picture is to assure you that there is latte art in your future and that lactose free milk will not hold you back in pouring fabulous latte art.
My apologies that the pic isn't super sharp but hopefully you get the idea. The lactaid performed really well for the couple of lattes I made and didn't behave in any odd or frustrating fashion (i.e. like soy milk). Seems to work just like regular ol'milk.
yobob Senior Member Joined: 6 Nov 2003 Posts: 24 Location: Southeastern Arizona Expertise: I love coffee
Espresso: Starbies Digital Italia,... Grinder: Bodum Antigua Vac Pot: Bodum eSantos, French Press Drip: Melitta 1:1, thinking about...
Posted Thu Nov 13, 2003, 8:11am Subject: Re: The Milk Frothing Guide
I have a machine with a frothing aid, and couldn't seem to find the groove---sometimes decent foam, mostly not. I had assumed the side holes were exits, and I adjusted them in an attempt to get a swirl going in the milk. (The manual didn't tell me how it should have been done.) After reading your article, I went home, adjusted the adapter so the side holes would both be at the same level in reference to the surface of the milk, and gave it a try, making sure to "surf" the surface as described. Wow! Instant success! What a difference! Thanks for a very helpful article!
Posted Fri Nov 14, 2003, 8:18am Subject: Re: The Milk Frothing Guide
Thanks for the speedy answer to my question, and for the picture. Everyone always tells me that lactose free milk is sweeter. I wouldn't know since I haven't tasted the other in a long time. Now all that remains is to convince my wife that yes we do need $750 worth of machine. :)
medegraa Senior Member Joined: 9 Jan 2003 Posts: 115 Location: Galesburg, MI Expertise: I love coffee
Espresso: ECM Giotto Grinder: Mazzer Mini & Solis Maesto Drip: Melitta Fast Brew Roaster: I-Roast
Posted Mon Nov 17, 2003, 6:36am Subject: Re: The Milk Frothing Guide
Thanks for the awesome article. I was looking to make more foam for Cappi's and I never could make enough. Your article taught me two things: one, start with more than enough milk. I was being skimpy and was steaming 6 oz in a 12 oz pitcher so I wouldn't waste any. Then I would stretch only to 100F. Now i'm stretching to 120F and using ~10 oz in a 20 oz and making plenty of foam.
The article was very comprehensive and well written. Great Job!!!
Posted Mon Nov 17, 2003, 9:51pm Subject: Re: The Milk Frothing Guide
Aaron - Just a quick note of thanks for an excellent guide. I was able to drastically improve my frothing immediately, just by reading the captions on the Solis example photos (I did read the rest of the article though).
I have read several other extensive how-to's on frothing, but they seemed to cover more chemistry than technique. I found myself thinking "I don't need to know about chemical properties of milk fat, just tell me where to put the steam tip!"
Once again thanks for cutting through the crap and teaching how to do it best with the tools at hand.
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