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Date: 19 Dec 2006 06:33:01
From: shane
Subject: Microfoam help?
Now on to the next level of espresso barista skils.. the elusive
microfoam!

I have been able to get good espresso since upgrading my grinder to a
Mazzer Mini. Yes, it is true!The most important espresso preparation
tool is the grinder.

Can anyone offer some advise for coaxing microfoam from a Starbucks
Barista?


Shane





 
Date: 20 Dec 2006 18:50:21
From: akiley
Subject: Re: Microfoam help?
I've found that the tip, pressure, quantity of milk and technique all
have to be right. I've been able to get glassy white microfoam with
skim up to whole mild. I've done a lot with half and half but you have
to let a lot of air in and it's hard to get great foam.

First, you will know when you get it. You won't be able to see
individual bubbles on the surface when done. It looks like white shiny
plastic. Sometimes you get some visible bubbles on the edge you get
rid of by rapping the pitcher on the table while swirling. also,
swirling helps smooth out the finished result.

Some frothing tips only seem to work with large quantities of milk and
some with small. So whatever tip you have experiment with 4 oz milk,
then 6 or 8 oz or more.

The first part of the frothing should be with the tip just grazing the
surface putting air in the milk and swirling it at the same time. Not
blasting air, just lifting the tip out of the milk just enough to suck
some air in. The last part of frothing is keeping the tip just below
the surface so you don't pull more air in, but maybe just a hair which
eats up the bubbles created in the first half. I cut the frother and
when it's too hot to hold I stop frothing.

The trick is to introduce just the right amount of air into the milk
during the first half, the condition the second half. If too much air
get into the milk, it can look good, but when you pour into the
espresso, the whole surface turns white with foam. Too little air and
the foam milk combo sinks under the milk with none sitting on top.

For years, I thought I was getting nice foam. Then I got a new machine
and did a lot of study and practice. Wow. The foam almost sits
completely flat on the espresso crema, no heaping, light soapy stuff.
Akiley


shane wrote:
> Now on to the next level of espresso barista skils.. the elusive
> microfoam!
>
> I have been able to get good espresso since upgrading my grinder to a
> Mazzer Mini. Yes, it is true!The most important espresso preparation
> tool is the grinder.
>
> Can anyone offer some advise for coaxing microfoam from a Starbucks
> Barista?
>
>
> Shane



 
Date: 19 Dec 2006 21:42:40
From: hfw
Subject: Re: Microfoam help?
Smaller frothing pitchers seem to work better with my Gaggia Classic. My
best foam is with a 12oz pitcher for 6oz of milk. (I'd love to find a
14oz one, but haven't yet.)

--Heidi

shane wrote:
> Now on to the next level of espresso barista skils.. the elusive
> microfoam!
>
> I have been able to get good espresso since upgrading my grinder to a
> Mazzer Mini. Yes, it is true!The most important espresso preparation
> tool is the grinder.
>
> Can anyone offer some advise for coaxing microfoam from a Starbucks
> Barista?
>
>
> Shane
>


 
Date: 20 Dec 2006 14:35:17
From: Brent
Subject: Re: Microfoam help?
Practise, and I always found it better if you can time starting the steaming
so the boiler is on the whole time - that gave it a bit more pressue (about
5 seconds before it clicks off from memory)

Brent

> Can anyone offer some advise for coaxing microfoam from a Starbucks
> Barista?
>
>
> Shane
>




 
Date: 19 Dec 2006 12:58:00
From: shane
Subject: Re: Microfoam help?
I am using 2% milk. - Shane

GeeDubb wrote:
> "shane" <shane.olson@juno.com> wrote in message
> news:1166538781.569476.302930@n67g2000cwd.googlegroups.com...
> > Now on to the next level of espresso barista skils.. the elusive
> > microfoam!
> >
> > I have been able to get good espresso since upgrading my grinder to a
> > Mazzer Mini. Yes, it is true!The most important espresso preparation
> > tool is the grinder.
> >
> > Can anyone offer some advise for coaxing microfoam from a Starbucks
> > Barista?
> >
> >
> > Shane
> >
>
> what kind of milk are you using? I've found it very difficult to froth
> whole milk but very easy with skim or 1-2%. I've also had issue with
> organic milk????
>
> now I just drink everything black
>
> Gary



 
Date: 19 Dec 2006 08:03:44
From: GeeDubb
Subject: Re: Microfoam help?

"shane" <shane.olson@juno.com > wrote in message
news:1166538781.569476.302930@n67g2000cwd.googlegroups.com...
> Now on to the next level of espresso barista skils.. the elusive
> microfoam!
>
> I have been able to get good espresso since upgrading my grinder to a
> Mazzer Mini. Yes, it is true!The most important espresso preparation
> tool is the grinder.
>
> Can anyone offer some advise for coaxing microfoam from a Starbucks
> Barista?
>
>
> Shane
>

what kind of milk are you using? I've found it very difficult to froth
whole milk but very easy with skim or 1-2%. I've also had issue with
organic milk????

now I just drink everything black

Gary