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Does protein affect the micro foam quality ?
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Discussions > Espresso > Q and A > Does protein...  
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d33pbluez
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Joined: 19 Nov 2013
Posts: 32
Location: Malaysia
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Posted Wed Jan 1, 2014, 7:10am
Subject: Does protein affect the micro foam quality ?
 

Hi,

i had been reading alot and seeing alot of video about making nice microfoam with silvia (old and new version) .... But when it came to actual practise, i seem to hardly getting the right consistency on the micro foam..... Ideal case, normally micro foam should had appear after the coffee mix with froth milk would fill up half cup though...but it seem i'm getting the mark when i'm almost fill up the cup full which the rest of the excessive are blob foam...

Does protein affect the micro foam quality ? of did i miss something in the process ?

Here are my picture of my pour:

d33pbluez: 1545186_672543566118672_1824976423_n.jpg
(Click for larger image)
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jwoodyu
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Posted Wed Jan 1, 2014, 8:35am
Subject: Re: Does protein affect the micro foam quality ?
 

I won't pretend to be the end all be all of the art but in my personal experience the milk makes a huge difference. I have way better luck with a locally produced organic whole milk than I do with grocery store whole milk. That looks over stretched to me

 
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emradguy
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Posted Wed Jan 1, 2014, 8:38am
Subject: Re: Does protein affect the micro foam quality ?
 

d33pbluez Said:

Does protein affect the micro foam quality ?

Posted January 1, 2014 link

yes

d33pbluez Said:

of did i miss something in the process ?

Posted January 1, 2014 link

You seem to have missed the milk frothing guide on this website (click on "guides and how tos" in the thin dark green bar above - the milk frothing guide is on the bottom of the left group), which explains the science behind it.  Also, you might want to consider looking at David Schomer's cafe latte art video (if you can afford it).

 
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d33pbluez
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Joined: 19 Nov 2013
Posts: 32
Location: Malaysia
Expertise: Just starting

Posted Wed Jan 1, 2014, 4:08pm
Subject: Re: Does protein affect the micro foam quality ?
 

Thanks jwoodyu & emradguy for the advice.

I had already read thought the guide several times and imitate most of the Technic which taught by the video but somehow seem to fail to understand the actual technique used...

Hmm, Speaking of over stretch the milk ... How long do i need to kept stretching the milk and what are the temperature apply ? i had try various temperature from ranging 15c to 30c and 15c to 40c .... still the result are seem not so promising.... the milk when through the coffee all the way until almost to the end of the cup only then i got the mark.... i heard Silvia machine is the best to stretch the milk until 20c...not sure if it is true....

Currently i using the low fat milk with protein only hit 3.8g per serving....
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emradguy
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emradguy
Joined: 31 Mar 2011
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Posted Thu Jan 2, 2014, 10:22am
Subject: Re: Does protein affect the micro foam quality ?
 

d33pbluez Said:

I had already read thought the guide several times...

Posted January 1, 2014 link

really?  because you're initial question is answered there...

"Proteins are responsible for our milk being able to be foamed."

I guess you missed that part?  Well, anyhow...

Regarding how long to stretch...I don't work in Celsius/Centigrade, and so I only remember the equations for conversion and a couple of equivalent reference points, but you can do the calculations if you want...

In Schomer's video he says (my paraphrase) that the milk stretch ends at 100F and beyond that you're just wasting time and effort trying to incorporate more air, such that you need to begin the texturing portion of the froth at that point. People who don't use a thermometer generally teach to stop the stretch phase at skin temp (when the milk no longer feels cold, but does not yet feel warm). This is around 85-90F, and I personally have better results with this lower temp as my cutoff for when to start focusing on texture. If you look at the frothing thermometers sold, they all seems to indicate that you should stop frothing at about 155F, in part because just hotter than that the milk begins to scald. I find that is too hot to drink. Not only that, but when the milk gets too hot, it has difficulty maintaining the air incorporated as microfoam. You tend to get layering of microfoam over hot milk/coffee mixture, rather than a cup of yummy creaminess. I suggest stopping the froth around 135-140 degrees (or when the wall begins to transition from warm to hot).

 
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