HomeRoast Digest


Topic: yet again foam (3 msgs / 80 lines)
1) From: Fritz Curtis
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I have, i thought , been pretty successful in making a pretty good
foam,froth, ... either way
Mine is very small bubbles if you can see them at all, creamy with a good
flavor.
It will last as long as the coffee does and be " melted" when it is gone
While we were on our weekly visit to Home depot  we stopped in to a
starbucks. The foam there was very firm, did not have much flavor
it tasted more like Styrofoam than anything else , but it did last till the
espresso was gone and then looked like it was going to last much longer than
that.
My question  is, since a successful coffee chain cant be all bad,  what  are
the good points of both ?
Any body got a position?
Is it good or bad to have the foam last till the next passing.
Big bubbles that taste like , well, big firm egg whites or creamy small
bubbles that melt in your mouth?

2) From: Simpson
IMO your way (microfoam aka 'milk chiffon' is much better. Ken Davids
describes the kind of foam you got at *$ as feeling/tasting like 'kapok'.
Very apt, I think, though today we'd be more likely to say 'Styrofoam'.
Ted
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On 11/10/2002 at 6:49 PM Fritz Curtis wrote:
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3) From: sho2go
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Oh yeah, the creamy foam is the goal.  But *$s steams milk only once in =
a while, and it has to last them for a bit.  I've been doing it for so =
long that I don't think about it.  LIke this morning, I didn't think =
about it and when I went to pour it into my cup it was styro.  Not even =
sure what I did wrong.  Well, at any rate its a good insulator and keeps =
the contents warm.........
Mike


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