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Frothing "advice" from BBC GoodFood magazine

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  • robusto
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    Originally posted by Maccas_chicka link=1174044041/0#13 date=1178621259
    Doesnt milk boil at around 62* degrees?, and I was always told that the colder the jug and milk the better it frothed.
    Wed all  be in trouble if milk boiled at 62º   .   Wed have burned tongues.  

    Milk boils at a much higher temperature, closer to waters boiling point.

    But having a cold jug --by keeping it in the fridge-- does give us more time to froth, more time to aerate the milk and produce nice microfoam  

    -Robusto  

    Leave a comment:


  • LindaD
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    Doesnt milk boil at around 62* degrees?, and I was always told that the colder the jug and milk the better it frothed.

    I laughed at point 2....immerse the wand all the way in?....I love the sound of a squealing jug. It is music to my ears ;D

    Leave a comment:


  • mwatt
    Guest replied
    Re: Frothing "advice" from BBC GoodFood magazine

    Originally posted by Andy Freeman link=1174044041/0#11 date=1178436064
    Did everyone miss...
    "Leave the milk to reach room temperature"

    Sheeze, salmonella cafe techniques for sure... I was waiting for "leave the burnt milk on the steam wand as it creates a good insulator"
    If thats what *$ actually do in their cafes, its disgusting! Yuk!

    Im sure someone in the industry will know this: if its true practice in cafes (any cafe, not neceassarily the aforementioned large chain) to do this, surely its an issue for the health inspector..?

    Leave a comment:


  • andy
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    Did everyone miss...
    "Leave the milk to reach room temperature"

    Sheeze, salmonella cafe techniques for sure... I was waiting for "leave the burnt milk on the steam wand as it creates a good insulator"

    Leave a comment:


  • Lizzie
    replied
    Re: Frothing "advice" from BBC GoodFood magazine


    Thoughts and ponderings....

    as far as I know, Starbucks coffees are all geared towards the American taste in coffee: perceived value for money, big, easily drunk serves... and that is not the true Italian capp.

    making a "true Italian" capp with good silky microfoam in a tall container makes it impossible to "finish" it witout leaving a good part of the drink in the cup as residue, sticking to the side;
    the Starbucks way allows the drinker to empty the cup without residue as the froth disappears quickly.

    make mine an Italian capp, please....


    L

    Leave a comment:


  • gregpullman
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    I guess in fairness it may depend on what people want in a cappuccino. The question the article responded to appeared to be how to get that ultra-stiff hairsprayed-in shaving cream effect rather than microfoam. That theyre recommending to use a spoon screams hot milk plus stiff froth to me, which probably requires higher temperatures than microfoam. Ive always found the milk volume increases quickly once temperatures get too high, the roar in the jug starts sounding like an earthquake and the resultant liquid separates hot milk from froth. This may provide the perfect substance for someone to spoon out.

    As Saambos test verifies, it may not be the silver bullet they cracked it up to be, but I reckon the result would be closer to froth than microfoam; so the response, humourous as it is for us who correctly strive for microfoam, may have in some respects satisfied the enquiry which prompted it.

    Greg

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  • Cruiserman
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    Ah this explains Sh!t$$ coffee. Once and once only.

    Leave a comment:


  • muppet_man67
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    do the starbucks machines have froth enhancers? perhaps this would explain it.

    Leave a comment:


  • Saambo
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    Just tried it......The result = Bollocks!

    I got hot, foamless milk. Obviously whoever wrote this information has never been near a steam wand.

    Although, the texture of the milk was rather similar to that of a coffee I had in Gloria Jeans this afternoon. Maybe their baristas are trained using the same manual :P

    Leave a comment:


  • Thundergod
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    I disagree hazchem.

    Unless your tongue is planted more firmly in your cheek than I had planted my tongue in my cheek, then point 4 is very scant on detail and to me reeks of potential frustration and failure.

    It is, to me, the critical step in the whole process theyve written; unless the reader gets step 4 right, the whole thing wont give the expected result.

    So as a set of instructions, IMO they dont rate well.

    Leave a comment:


  • hazchem
    Guest replied
    Re: Frothing "advice" from BBC GoodFood magazine

    not the way i wsould do it, heating to 65C and then trying to stretch the milk, not sure well that would go.

    BUT, as a standard training type document that is not relying on having one on one feedback I can see how this would work well as instructions for someone getting started.

    Leave a comment:


  • segrave
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    Oooh that does provide a chuckle

    Leave a comment:


  • dsc
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    Ola

    Heating above 65*C and than create foam? Great advice

    Cheers,
    dsc.

    Leave a comment:


  • Thundergod
    replied
    Re: Frothing "advice" from BBC GoodFood magazine

    Sounds about right.

    Leave a comment:


  • lsd
    started a topic Frothing "advice" from BBC GoodFood magazine

    Frothing "advice" from BBC GoodFood magazine

    My partner often buys BBC GoodFood magazine, since its usually a great read when it comes to food. After reading the latest issue though (Feb 2007), she knew Id get a laugh out of the advice that a reader was given about frothing milk for a cap. Here it is -- hopefully no-one minds that this is re-typed verbatim from the mag

    Q: Whenever I make a cappuccino at home, I can never get the milk as frothy as they do in cafes. Any tips?
    A: Starbucks Coffee company, the leading retailer, roaster, and brand of specialty coffees, answers: The best way is to use a machine, such as the Barista espresso machine. You also need a heat-resistant jug, a thermometer, and a spoon. Then follow these steps and you will end up with the perfect cappuccino:
    1. To allow the milk to aerate, half-fill a heat-resistant jug with your measured milk (full-fat, semi-skimmed or soya all work equally well). Leave the milk to reach room temperature, as you get a better froth than if the milk is chilled.
    2. Immerse the steam wand from your espresso machine in the jug, then turn the steam dial fully on, positioning the wand close to the bottom of the jug.
    3. Using the steam wand, heat the milk to between 65-85C, depending on how hot you like the milk. Avoid heating above 85C, as milk then begins to burn.
    4. As the milk nears the required temperature, it is important to now very slowly draw the steam wand out of the jug to create a thick, creamy froth.
    5. Brew a fresh shot of espresso (or two) and pour into your mug or cup.
    6. Pour the prepared milk on top of the espresso until the mug or cup is half-full, then spoon the froth right to the top and sprinkle with chocolate powder.
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