roropresso Senior Member Joined: 13 Mar 2014 Posts: 1 Location: South Africa Expertise: Just starting
Posted Fri Mar 14, 2014, 12:18am Subject: Texturing and Pouring for 2 Cups?
I have a little home machine that takes me about a minute to 2 to texture my milk, slow compared to high powered ones at the coffee shops. I make 2 cups 90% of the time, 1 for myself and 1 for the wife. Is there a tip you can shed regarding pouring? I mean, it seems the first cup is too much milk and the second has too much foam.
A second to this, everynow and then I get a really smooth thick hard layer of foam. Is this mean I have gone passed micro foam? It looks good to me, silky, shiny and no bubbles, but when I take a sip, the foam sometimes leaves an indentation where my lips were. It seems to thick.
Because my machine is not super powerful, I try "tear paper" for 20-30seconds which increases the volume by about a third. I then get the whirlpool going and just wait until the jug gets hot. I have measured temp once and it was about 65°C at the end, so I'm pretty happy as far temps go.
z0mbie Senior Member Joined: 26 Sep 2013 Posts: 363 Location: Online Expertise: I live coffee
Posted Fri Mar 14, 2014, 2:38am Subject: Re: Texturing and Pouring for 2 Cups?
Even good microfoam can separate rather quickly if not tended to.
Tip #1. If your doing two cups at a time, portion the microfoam in a second pitcher before it has a chance to settle.
Tip #2. Keep the milk swirling in the first pitcher to keep the microfoam incorporated before pouring.
Tip #3. On the second pour, gently transfer the milk back into the first pitcher. This mixes the foam and makes it easier to reincorporate.
Tip #4: When you've over-textured your milk let it settle a bit before portioning it into a second pitcher and start with the second pitcher instead.
Tip #5 (And the most important) . Know what perfect microfoam looks like. You will never make good microfoam if you don't know what it looks like. From your description it doesn't sound like you're microfoam is very good. Good microfoam stays in the milk. You should not be able to see the surface until you're halfway through your latte.
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