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The Milk Frothing Guide
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jester
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Joined: 19 Dec 2001
Posts: 33
Location: Vancouver
Expertise: Professional

Posted Fri Nov 7, 2003, 1:00am
Subject: The Milk Frothing Guide
 

The Milk Frothing Guide

Everything you could possibly want to know about milk and milk frothing is presented to you by CoffeeGeek.com, Aaron De Lazzer, and Mark Prince.
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MarkPrince
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Posted Sun Nov 9, 2003, 5:30pm
Subject: Re: The Milk Frothing Guide
 

There's one note I want to let everyone know.

We're seriously considering adding a "Version" count to guides. They're so massive, but I'm always of the mind they can be added to or corrected.

For instance, one thing is missing from the latte art portion of the guide - a visual how to. I'm shooting Sammy Piccolo on Wednesday at my house for that, and after post processing, should have the photos online by Thursday or Friday.

In my mind, that takes the guide from Version 0.95 to Version 1.0.

But if, in six months, we add some major stuff, how to indicate it... a version change is probably the best way. I gotta figure out how to indicate that on the guide and how to decide when a version change is major enough to relist the guide on the front page. Maybe a .x increment is enough. So minor edits would be 1.01 etc, and a major change would be 1.1. A complete rewrite would be a 2.0 upgrade :)

Mark

 
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sjames
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sjames
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Posted Sun Nov 9, 2003, 6:19pm
Subject: Re: The Milk Frothing Guide
 

Awesome guide!!!!

You guys are going to put me out of a job!  Great instructions and pics.  Anyone who is new to this can print this out (or take your laptop to the machine)  and steam some magic.  It just takes patience.

Cheers ;-)

 
Simon James.

Kit:  Expobar EB61 Leva, Mazzer Mini, Pullman Flat & Convex Tampers, Unibuy TCA-3 Syphon.
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Rawman
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Posted Mon Nov 10, 2003, 12:47am
Subject: Re: The Milk Frothing Guide
 

Hi, excellent  guide.  It makes me think that I could actually do this at home.   I have a question about your section on lactose.  Is it possible to make decent drinks using lactose free milk?  I'm lactose intolerant and was planning on trying this once I got my Expobar (Control or Pulser).

Thanks!

 
Rawman the Expobarbarian..
AKA the Original Jon R.
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sjames
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sjames
Joined: 19 Dec 2001
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Posted Tue Nov 11, 2003, 8:10pm
Subject: Re: The Milk Frothing Guide
 

Mark,

Great thinking, having version #'s.

How could I possibly justify charging $$$ to train people who want to make coffee at home, when they can just look through the CG Guides?  So much for that business idea.  (Sob!)

Cheers ;-)

 
Simon James.

Kit:  Expobar EB61 Leva, Mazzer Mini, Pullman Flat & Convex Tampers, Unibuy TCA-3 Syphon.
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jester
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Joined: 19 Dec 2001
Posts: 33
Location: Vancouver
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Posted Wed Nov 12, 2003, 11:36pm
Subject: Re: The Milk Frothing Guide
 

Excellent question about the lactose free milk rawman.

We here at the Vancouver office of CoffeeGeek (different from the CoffeeGeek World Headquaters which is located in Richmond) put our best people on the job to answer your question.

Lactaid was purchased, shots poured and milk steamed...

First I was thinking that the milk might taste funny (i.e. not as sweet because the milk sugar had been removed) but that it would foam easily since there should still be lots of protein and fat, our key foaming facilitators.  

Well the milk does taste funny, it tastes sweeter!  It's so sweet I thought they had added sugar but apparently the enzymatic process they use to break down the lactose results in the sweeter taste.  This is the first time I had ever tasted Lactaid...you'll see.  The increase in sweetness is really noticeable only when tasting the cold milk.  Once the milk is steamed it tastes pretty much like regular ol' 2%.

The included picture is to assure you that there is latte art in your future and that lactose free milk will not hold you back in pouring fabulous latte art.

My apologies that the pic isn't super sharp but hopefully you get the idea.  The lactaid performed really well for the couple of lattes I made and didn't behave in any odd or frustrating fashion (i.e. like soy milk).  Seems to work just like regular ol'milk.

Aaron

jester: DSCN2622lactase1.JPG
(Click for larger image)
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yobob
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Posted Thu Nov 13, 2003, 9:11am
Subject: Re: The Milk Frothing Guide
 

I have a machine with a frothing aid, and couldn't seem to find the groove---sometimes decent foam, mostly not.  I had assumed the side holes were exits, and I adjusted them in an attempt to get a swirl going in the milk.  (The manual didn't tell me how it should have been done.)
After reading your article, I went home, adjusted the adapter so the side holes would both be at the same level in reference to the surface of the milk, and gave it a try, making sure to "surf" the surface as described.
Wow!  Instant success!  What a difference!  
Thanks for a very helpful article!
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Rawman
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Rawman
Joined: 14 Jun 2003
Posts: 1,034
Location: SF Bay Area, CA
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Posted Fri Nov 14, 2003, 9:18am
Subject: Re: The Milk Frothing Guide
 

Hi Aaron,

Thanks for the speedy answer to my question, and for the picture.  Everyone always tells me that lactose free milk is sweeter.  I wouldn't know since I haven't tasted the other in a long time.  Now all that remains is to convince my wife that yes we do need $750 worth of machine.  :)

Thanks!
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medegraa
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medegraa
Joined: 9 Jan 2003
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Posted Mon Nov 17, 2003, 7:36am
Subject: Re: The Milk Frothing Guide
 

Aaron,

Thanks for the awesome article.  I was looking to make more foam for Cappi's and I never could make enough.  Your article taught me two things: one, start with more than enough milk.  I was being skimpy and was steaming 6 oz in a 12 oz pitcher so I wouldn't waste any.  Then I would stretch only to 100F.  Now i'm stretching to 120F and using ~10 oz in a 20 oz and making plenty of foam.

The article was very comprehensive and well written.  Great Job!!!

Mike.
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el_cabong
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el_cabong
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Posted Mon Nov 17, 2003, 10:51pm
Subject: Re: The Milk Frothing Guide
 

Aaron - Just a quick note of thanks for an excellent guide. I was able to drastically improve my frothing immediately, just by reading the captions on the Solis example photos (I did read the rest of the article though).

I have read several other extensive how-to's on frothing, but they seemed to cover more chemistry than technique. I found myself thinking "I don't need to know about chemical properties of milk fat, just tell me where to put the steam tip!"

Once again thanks for cutting through the crap and teaching how to do it best with the tools at hand.

Joel
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