HomeRoast Digest


Topic: Cap Confusion (4 msgs / 74 lines)
1) From: Bob Szanto
Hi folks.
When I froth milk with my Silvia I always end up with the same 
result...the top of the pitcher has a layer of thick hard foam, below 
that is a layer of very thick but creamy foam, and at the bottom is some 
thin, watery, hot milk.  Sometimes the proportion of the 3 layers 
varies, but I usually get the same thing.  I like to use the middle 
layer creamy stuff to mix with the espresso and just put a "cap" of the 
hard thick foam on top to keep the drink hot.  I  just dump the thin 
bottom layer.  I always use cold skim milk in a room temperature SS 
frothing pitcher.
Any hints on frothing that would help increase the volume of the top 2 
layers and limit the amount of the bottom layer?
Thanks,
Bob Szanto

2) From: miKe mcKoffee
Too stiff or dry foam usually means air injected to too high a temp. Drop
the tip deep in the milk sooner for less stiff foam, when analog milk
thermometer around ~80 to 90f. After injecting air into the milk and
dropping the tip deeper good whirl pooling action critical for incorporating
the injected air smoothly with the milk. You can get so you know how by temp
feel of the pitcher and sound of the milk, both injecting and final milk
temp. Practice, LOTS of practice! Quality steamed milk can actually seem
harder to achieve at first than a decent shot IMO! 
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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3) From: Eddie Dove
miKe,
Thanks ... this is a good explanation that actually paints a good picture in
my mind.
Eddie
On 10/22/06, miKe mcKoffee  wrote:
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4) From: scott miller
That's what I find, too. Milk steaming is a challenge to do
consistently well for me.
When working with small quantities of milk, it's easy to overshoot the
mark if your machine has lots of steaming power.
I'm tempted to try different steam wands/tips, but that means another
variable is thrown into the learning curve until I get accustomed to
the different equipment.
cheers,
ScoTTT
On 10/22/06, miKe mcKoffee  wrote:
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