cminnes Senior Member Joined: 28 Sep 2009 Posts: 3 Location: chelsea, quebec Expertise: I live coffee
Posted Sat Feb 2, 2013, 1:00pm Subject: Milk separation and "worm holes"
Hi everyone. Really appreciate anybody's feedback. Working with either 3% or skim milk, I am able to produce beautiful microfoam. Upon pouring the milk into the espresso, the milk and art look fine. However, within 1-2 minutes, the milk begins to have "worm-like" holes, and after about 3-4 minutes, the foam has separated from the milk similar to how sour milk separates after foaming. Any ideas? It does not happen 100% of the time.
cminnes Senior Member Joined: 28 Sep 2009 Posts: 3 Location: chelsea, quebec Expertise: I live coffee
Posted Sat Feb 2, 2013, 7:22pm Subject: Re: Milk separation and "worm holes"
If my photo upload works, perhaps you can see whether my problem is like the one you mention also happens to you eventually. I have made drinks for over 10 years and the milk only started looking like this in the past few months. It is more pronounced now.
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