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milk texturing - what is the actual end product supposed to be?

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  • milk texturing - what is the actual end product supposed to be?

    I realise the answer is probably different for latte, flat white or cappucino, but I was hoping someone could tell me what the desired output of texturing is? Is the entire jug supposed to be completely uniform in texture, or are you supposed to have some combination of essentially "normal heated milk" and microfoam? I know tapping the jug removes big bubbles... what is the purpose of tapping and then swirling the jug before pouring?

  • #2
    Re: milk texturing - what is the actual end product supposed to be?

    Originally posted by 5D44424554575951300 link=1333686613/0#0 date=1333686613
    Is the entire jug supposed to be completely uniform in texture, or are you supposed to have some combination of essentially "normal heated milk" and microfoam? I know tapping the jug removes big bubbles... what is the purpose of tapping and then swirling the jug before pouring?
    Dont think youd be able to (or want to) get the whole jug at the same consistency, but you dont want 90% flat milk and and a layer of bubbles on top either. Swirling helps to integrate the microfoam more evenly into the rest of the milk (not a perfect description sorry) but is only really effective for a short time (so pour away soon thereafter).

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    • #3
      Re: milk texturing - what is the actual end product supposed to be?

      Since I only steam milk for one coffee at a time--and that is a piccolo latte--I aim for a homogenous blend of tiny bubbles (micro-foam). I like it to pour out of the jug like cream (real cream, not that thickened stuff).

      Greg

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      • #4
        Re: milk texturing - what is the actual end product supposed to be?

        The term used for the consistency is generally like wet paint. Nice microfoam and no bubbles.

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