dman777 Senior Member Joined: 26 Dec 2011 Posts: 235 Location: austin Expertise: I like coffee
Espresso: Silvia- No PID Grinder: Compak k3 touch Drip: french press
Posted Thu Jan 19, 2012, 8:40pm Subject: How do I keep the microfoam creating?
I have a Silvia and I am trying my hand at micro foam. I want alot of microfoam for cappicinos. I can get microfoam...about 1/8 layer. But when the microfoam gets deep enough I can't really see where the tip is...and ether the tip is to high up which creates really big bubbles or the tip is to low which just heats the milk and it rises. How do I keep the microfoam creating in this situation?
Posted Fri Jan 20, 2012, 7:39am Subject: Re: How do I keep the microfoam creating?
Introduce some air at the start, and then focus on getting the milk to swirl (whirlpool). For pouring art, the milk should finish up looking more like wet paint, not really a foamy layer.
emradguy Senior Member Joined: 31 Mar 2011 Posts: 411 Location: Houston Expertise: I love coffee
Espresso: Izzo Alex Duetto II Grinder: Macap M4 Stepless Doser x2,...
Posted Fri Jan 20, 2012, 10:49am Subject: Re: How do I keep the microfoam creating?
Milk is actually frothed differently for lattes and cappuccinos. Latte milk being slightly thinner with less foam on top. This is why it's called "latte art" and not espresso art. you really have to choose which one you are doing unless you want to waste a lot of steamed milk. If you're willing to waste milk to get more foam, you can froth larger volumes (or better, 2 pitchers) and then spoon instead of pour it.
To me, "microfoam" is pourable (integrated) slightly thickened milk such as used for latte art. When I pour art in a cappucino cup then I still call it cappucino even though it's really just a small latte.
The original question seemed to indicate that he was not interested in foamy bubbles and sculptable frothy peaks. Of course that's pretty easy to make by just stretching the milk more (incorporating more air).
Yes, at this point I am not ready for art. I just can't make enough micro foam. How do I keep stretching the mile as long as I want? Once it gets foamy I can't seem to get any more foam going and the foam that exists starts to go down.
emradguy Senior Member Joined: 31 Mar 2011 Posts: 411 Location: Houston Expertise: I love coffee
Espresso: Izzo Alex Duetto II Grinder: Macap M4 Stepless Doser x2,...
Posted Tue Jan 24, 2012, 3:51pm Subject: Re: How do I keep the microfoam creating?
JonR10 Said:
Introduce some air at the start, and then focus on getting the milk to swirl (whirlpool). For pouring art, the milk should finish up looking more like wet paint, not really a foamy layer.
Since you're not interested in art, and only want to increase your foam volume, you can make it slightly thicker than described by Jon. One way to achieve this is to increase the stretch time, and decrease the roll time, but there are limits and you may end up making gross macro foam. Another option is to try dividing your milk into two smaller pitchers. You can pre-chill your pitchers also, by putting them in the freezer 5-10 minutes before you're ready to froth. Just make sure they're dry first, so you don't make ice crystals on the inside walls or bottom. The smaller pitchers will require you to decrease your stretch time, but the increased roll will help you break up large bubbles and make a higher volume of dense foam.
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