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Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

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  • Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

    First, I would like to clear say that I am able to make microfoam that looks beautiful. Im having a couple of horrible problems with my milk frothing.
    1) microfoam consistency through the milk- The bottom of the pitcher doesnt have equal amount of air. The top half is good and fluffy, the bottom portion is less.
    2) If I make a cap or latte to go, after 5 minutes the frothed foam turns to liquid without drinking it.

    I am using 4-6 oz of whole non fat milk.

    I know I am frothing correctly because I start out with the 12oz pitcher and 1/4 full of milk. I stretch the milk until it rises about 1/4 high with microfoam. Then I  roll the milk until it hits 165 F degrees. When I am done the pitcher is 3/4 full of milk(as opposed to 1/4 full when I started). The microfoam is beautiful and by all variables I am doing this correctly.

    I am using a Silvia. Is the lack of steam pressure the cause of the lack of air induced in the bottom of the milk pitcher? There is some/little induced air in the bottom portion of the milk, but no where near or equal to the upper portion.

    Is the Silvia steam being on the wet side causing the forth milk to turn to liquid if I dont drink the cap/latte in 5 minutes?




  • #2
    Re: Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

    Originally posted by 757C707F262626110 link=1330994874/0#0 date=1330994874
    I am using 4-6 oz of whole non fat milk.

    What do you mean by this? Is this just another way of saying skim milk?

    If it is, then thats your problem. Swirling the milk jug to helps incorporate the microfoam with the rest of the milk but it will separate pretty quickly as soon as you stop. Its just the nature of the milk. Try normal milk and see how you go (ie full cream milk).

    As for froth turning into milk... Im not too sure on that one.

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    • #3
      Re: Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

      Hi,

      I am using non-fat milk.

      Comment


      • #4
        Re: Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

        I dont think dman777 is in Australia and so may not know the term skim milk.

        As specialpants said try using whole milk. non-fat milk is harder to texture and will collapse faster than whole milk. non-fat milk also has a tendancy to coagulate or curdle when steaming.

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        • #5
          Re: Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

          sorry, im an idiot im using whole milk that has all the fat.

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          • #6
            Re: Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

            What is your reference point here? Im not sure Ive ever seen/tasted a latte where the the bottom of the cup is exactly as airy as the top (I suspect I might be about to be corrected by the more the knowledgeable). Surely the physics of the situation makes this quite unlikely. (go easy guys I generally use low-fat milk at home). I have drunk lattes from a cafe where theyve prepared a large jug of milk and thrown most of the top layer into my single cup....which is as close as I can recall to an even distribution of microfoam...but I dont like it.
            Cheers
            BOSW

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            • #7
              Re: Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

              Originally posted by 7D7B67797C637F7E100 link=1330994874/5#5 date=1331018164
              Im not sure Ive ever seen/tasted a latte where the the bottom of the cup is exactly as airy as the top

              Me too... all that foam always settle on the top regardless of how smooth or creamy it is.

              DMAN - theres probably nothing to worry about

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              • #8
                Re: Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

                lol....well, im comparing it to the coffee shop cappucinno. The milk on the bottom is drier and less liquid like than what I can produce at home.

                However, after studying the people at the coffee shop and this video I tried another way of doing it that seems to work better as far as foam consistency goes....stretching and folding at the same time.

                I take a 20 oz pitcher and I have the steam wand at about a 20 degree angle, rather than 3 degrees. I then stretch the milk and at the same time roll it. The foam produced it quite a bit more with lesser temperature escalating, so the end result is I am able to harvest alot of foam. However, when the foam is near the top of the frothing pitcher and I am only at 120 degrees, the Silvia seems to barely have enough steam power to keep the milk rolling. That is a real bummer. 

                I then let the milk set for about 2 minutes and it seems to stiffen. It probably goes down about an inch. After the milk has thickened, I aggressive swirl it around in the pitcher by hand until it looks very smooth and blended with the milk underneath. When I pour it...I seem to have a much better consistency with the milk looking puffy as it pours from the sprout.

                Still not as good as the coffee shop foam...But better than the 2 step stretch and fold process I was doing before.

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                • #9
                  Re: Cant Get Enough Air Induced In Bottom Portion Of Milk and also Foam Dissipate Issue

                  Im no expert but I find there is plenty of steam with my Silvia.

                  Also as for leaving the milk stand for 2 minutes, I thought that would allow the foam to separate from the milk?

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