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Date: 21 Mar 2007 06:21:24
From: ramboorider@gmail.com
Subject: Frothing for a machiato
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OK, longterm coffee folks. I've been getting into machiato's lately.
Seems like a great tradeoff between a straight shot and a cappa. The
shot actually has to be GOOD (you can get away with so much once you
add 4-5 ounces of milk) but the little bit of milk really brings out
the flavor and adds just a touch of sweetness. That said, frothing
milk for a single machiato seems to be somewhere between difficult to
impossible. I'm literally starting with about one ounce of milk in a
tiny pitcher (about 5oz capacity) and it's really tough to get the
steam wand opened up to a useful degree without wallpapering the
kitchen with milk. On the rare occasion I manage to keep it in the
pitcher, it heats up so fast that it's tough to control the frothing -
I have to cut the steam when the thermometer says about 135 to end up
with 160 degree milk because I don't think the thermometer is fast
enough to keep up with the rapid heating.
Do I just suck at this or is there a trick? Do you always just steam
waaay more than you're gonna use. Or just make multiple drinks at once
(doesn't work for me - I'm the only one home most of the day).
Any advice appreciated,
-Ray
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Date: 23 Mar 2007 08:57:45
From: Alex_chef2000
Subject: Re: Frothing for a machiato
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Hi there, you can use more milk to do the trick. Use the leftovers
for other drinks like milkshakes, fraps or cooking. It is not so much
milk if you consider the cost if you were buying a machiato
everytime.
I hope this helps,
Alex.:
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Date: 23 Mar 2007 18:07:47
From: Danny
Subject: Re: Frothing for a machiato
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Alex_chef2000 wrote:
> Hi there, you can use more milk to do the trick. Use the leftovers
> for other drinks like milkshakes, fraps or cooking. It is not so much
> milk if you consider the cost if you were buying a machiato
> everytime.
>
> I hope this helps,
>
>
> Alex.:
>
>
>
Or get a cat.
--
Regards, Danny
http://www.gaggia-espresso.com (a purely hobby site)
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Date: 23 Mar 2007 12:35:44
From: Jim
Subject: Re: Frothing for a machiato
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Danny wrote:
> Alex_chef2000 wrote:
>
>> Hi there, you can use more milk to do the trick. Use the leftovers
>> for other drinks like milkshakes, fraps or cooking. It is not so much
>> milk if you consider the cost if you were buying a machiato
>> everytime.
>>
>> I hope this helps,
>>
>>
>> Alex.:
>>
>>
>>
>
> Or get a cat.
...or a Doberman. Wild horses cannot keep Dylan away when he hears me
steaming milk. I always give him the foam (not milk) that is left stuck
to the sides of the pitcher. I take it out with a spatula, of course,
otherwise he'd burn his tongue.
It's a favorite daily treat for him. As soon as the hissing of the
steam starts, he's THERE!
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Date: 21 Mar 2007 14:19:31
From: ramboorider@gmail.com
Subject: Re: Frothing for a machiato
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On 21, 1:56 pm, "daveb" <davebobbl...@gmail.com > wrote:
> On 21, 9:21 am, "ramboori...@gmail.com" <ramboori...@gmail.com>
> wrote:
>
>
>
> > OK, longterm coffee folks. I've been getting into machiato's lately.
> > Seems like a great tradeoff between a straight shot and a cappa. The
> > shot actually has to be GOOD (you can get away with so much once you
> > add 4-5 ounces of milk) but the little bit of milk really brings out
> > the flavor and adds just a touch of sweetness. That said, frothing
> > milk for a single machiato seems to be somewhere between difficult to
> > impossible. I'm literally starting with about one ounce of milk in a
> > tiny pitcher (about 5oz capacity) and it's really tough to get the
> > steam wand opened up to a useful degree without wallpapering the
> > kitchen with milk. On the rare occasion I manage to keep it in the
> > pitcher, it heats up so fast that it's tough to control the frothing -
> > I have to cut the steam when the thermometer says about 135 to end up
> > with 160 degree milk because I don't think the thermometer is fast
> > enough to keep up with the rapid heating.
>
> > Do I just suck at this or is there a trick? Do you always just steam
> > waaay more than you're gonna use. Or just make multiple drinks at once
> > (doesn't work for me - I'm the only one home most of the day).
>
> > Any advice appreciated,
>
> > -Ray
>
> you don't suck at it --
> what you are trying IS very difficult -- with such a limited volume of
> dairy
>
> dave
Kind of what I figured. But what do other people do? Do you just waste
a lot of milk or only make machiatos in bunches? Or do you just gut it
out with a steam wand and very small quantities of milk?
-Ray
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Date: 22 Mar 2007 02:10:32
From: D. Ross
Subject: Re: Frothing for a machiato
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"ramboorider@gmail.com" <ramboorider@gmail.com > wrote:
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Date: 21 Mar 2007 11:56:12
From: daveb
Subject: Re: Frothing for a machiato
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On 21, 9:21 am, "ramboori...@gmail.com" <ramboori...@gmail.com >
wrote:
> OK, longterm coffee folks. I've been getting into machiato's lately.
> Seems like a great tradeoff between a straight shot and a cappa. The
> shot actually has to be GOOD (you can get away with so much once you
> add 4-5 ounces of milk) but the little bit of milk really brings out
> the flavor and adds just a touch of sweetness. That said, frothing
> milk for a single machiato seems to be somewhere between difficult to
> impossible. I'm literally starting with about one ounce of milk in a
> tiny pitcher (about 5oz capacity) and it's really tough to get the
> steam wand opened up to a useful degree without wallpapering the
> kitchen with milk. On the rare occasion I manage to keep it in the
> pitcher, it heats up so fast that it's tough to control the frothing -
> I have to cut the steam when the thermometer says about 135 to end up
> with 160 degree milk because I don't think the thermometer is fast
> enough to keep up with the rapid heating.
>
> Do I just suck at this or is there a trick? Do you always just steam
> waaay more than you're gonna use. Or just make multiple drinks at once
> (doesn't work for me - I'm the only one home most of the day).
>
> Any advice appreciated,
>
> -Ray
you don't suck at it --
what you are trying IS very difficult -- with such a limited volume of
dairy
dave
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Date: 21 Mar 2007 10:10:09
From: Dan Bollinger
Subject: Re: Frothing for a machiato
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> Do I just suck at this or is there a trick? Do you always just steam
> waaay more than you're gonna use. Or just make multiple drinks at once
> (doesn't work for me - I'm the only one home most of the day).
Tilting the pitcher helps, it adds depth, which reduces splashing. I use
Half-and-half for machiatos. Dan
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