Spinnaker007 Senior Member Joined: 24 Apr 2003 Posts: 1,778 Location: Chicago! Expertise: I like coffee
Posted Mon Dec 22, 2003, 7:21am Subject: Milk stretching
For the last few days, I had been stretching the 2% milk for my drinks to various temperature levels using my Isomac Tea. My intention was to see at which temperature level that the milk tastes the best to my liking. I welcome everyone’s findings and suggestions.
Milk stretched to Surface Textures Ease to pour latte art 70 degrees Glossy Gooey Easy 80 degrees Glossy Gooey, full body Easy 90 degrees Eggshell Foamy A little bit difficult 100 degrees Eggshell Foamy, lesser body A little bit difficult
I am using the terms for the house paints to characterize the surface of the drinks, I think this is the easiest way for me to describe it.
My personal preference is at 80 degrees. The surface is glossy. The drink itself is very gooey, and big on body. When I finish it, the inside wall of the cup is always evenly coated with the foam (perhaps a good indicator for how gooey the steamed milk is), whereas spotty for the milk that gets stretched to the higher temperature.
When comes to pour latte arts, it is quite easy to do with the milk that is stretched to either 70 or 80 degrees, unlike those to 90 or 100 degrees (not impossible, but need to get some used to the “foamy-ness”. After a couple of practices, pouring latte arts becomes just as easy as with those milk being stretched to the lower temperature.)
I don’t know, nor do I want to speculate the results from using the commercial machines. Maybe some pros out there can share their findings with us.
Cheers,
Steve
P.S. Chris and Rob, I saw your latte arts on the different post, BEAUTIIII-FUL!
Spinnaker007 Senior Member Joined: 24 Apr 2003 Posts: 1,778 Location: Chicago! Expertise: I like coffee
Posted Mon Dec 22, 2003, 10:25am Subject: Re: Milk stretching
Chris,
Thanks. Actually, I was trying to do a rosetta with a heart on top (70 degree one), but I was running out of room, so I had to finish the pour before a heart could form. Oh well...
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