Re: Soy milk texturing?
Its difficult not to.
Im a perfectionist, im working hard, reading a lot and whilst im making coffee each day, its hard to know whether im improving.
If i knew my technique and results were definitely improving id be content but im not sure if im progressing.
Now doubt im being impatient given i only got good quality tools (and beans) a week ago but its very frustrating when you know youre not quite getting the result you want but have no way of knowing how to correct your errors.
In that case, i want one. ;D
Just need lots of money and a far bigger kitchen.
Im still working with a terribly basic machine and will be at least until the end of the year but im sure with more knowledge and education the machine still has scope to produce better coffee (although im relatively happy with my shots right now) and better milk (im a long way from happy with my milk texturing at this stage).
I guess i just have to keep soaking in the information, watching and learning and perhaps develop some patience.
Originally posted by 615D405B515047525A51350 link=1263849483/14#14 date=1264312297
Im a perfectionist, im working hard, reading a lot and whilst im making coffee each day, its hard to know whether im improving.
If i knew my technique and results were definitely improving id be content but im not sure if im progressing.
Now doubt im being impatient given i only got good quality tools (and beans) a week ago but its very frustrating when you know youre not quite getting the result you want but have no way of knowing how to correct your errors.
Originally posted by 615D405B515047525A51350 link=1263849483/14#14 date=1264312297
Just need lots of money and a far bigger kitchen.
Im still working with a terribly basic machine and will be at least until the end of the year but im sure with more knowledge and education the machine still has scope to produce better coffee (although im relatively happy with my shots right now) and better milk (im a long way from happy with my milk texturing at this stage).
I guess i just have to keep soaking in the information, watching and learning and perhaps develop some patience.




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