Posted Fri Feb 25, 2005, 10:07am Subject: Use the force, Luke
After seeing Deferio's 5 rosetta miracle, I thought I might check out his site. They have a little coffee learning section, and in it, a little milk texturing guide. One thing it said was to stretch the milk for 10 seconds. I was used to seeing instructions about stretching to a particular temp, so I thought the timing may be worth a shot.
So. I put away the thermometer. I put away the shot timer. I just dosed, tamped, and pulled until it went blonde - and steamed at the surface for 10 secs, and then got the whirlpool going until it was too hot to hold the bottom of the pitcher.
It was by leaps and bounds the best I'd made so far. I got about a 4 leaf crappy rosetta, but that's better than anything I'd had yet - and it was on 3.5 oz macchiato. And it was SO tasty, almost sweet, not a hint of bitterness - just rich and nutty and a tiny bit spicy.
This morning I went back to my thermometer and timer, and it was sort of blanc and unexciting. Anyone else run into this? Is all this measurement actually counterproductive?
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