Re: Microfoam potential?
Technique may be the problem but some machines need different techniques to others.
So while I await an answer Ill throw in some more questions.
How many holes in the steam tip?
What size jug?
How many mls of milk are you putting in the jug?
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Microfoam potential?
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Re: Microfoam potential?
Hmmm, omote seems like thundergod would like to know what machine you are using!!!
If i were you id tell him, hes full of helpful advice along with many other CSers
A pic could also help with the diagnosis.
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Re: Microfoam potential?
Could as well be technique...
Any suggestions? :O
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Re: Microfoam potential?
not so much machine, but maybe technique?
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Microfoam potential?
I have been trying to master microfoam a lot more and my foaming technique is way better than before by like 5 folds using a no-name yet commercial machine.
However Ive still been trying out different coffee venues and although 80% of coffee shops probably make much worst quality froth than I could muster, there seems to be quite a few places whose microfoam is still 10 times better than mine, and mine is already 5 times better than a lot of ppl, relatively speaking.
To let you know where I stand now - my froth is consistent enough to be used for pouring cafe latte arts, which I can pour and it doesnt collapse even after a long while, but it is still not velvety enough so that the forth virtually bounces around in the cup, especially for a cappucino. And there is no way that I could pour a rosetta for a cappucino unless I risk giving a latte consistency froth and rosetta in a cappucino cup to the customer, where the froth will collapse and the milk spill once the froth sits higher than the rim.
I notice that some people using La Marzoccos or other machines (even the local starbucks) can really produce the to die for microfoam where its just, unattainable for me whatever I try. Its like a cream whereas mine is still a foam-without-bubbles at best.
I swear it looks nearly/exactly the same, but in reality nothing is further than the truth... the mouthfeel doesnt lie.
What I am trying to determine is whether I still havent reached my potential with my current machine, or is it simply because some machines really do froth 10 times better? That is probably exaggerating it a bit, but the way I see it, the top cappucinos I drink outside made by good baristas are still around 3 times finer microfoams than the one I produce, even if mine already arent anywhere near meringue foam... :-[
Could ppl with more experience please enlighten me? I want to get to the bottom of my problem. (which is probably myself?) Cheers.
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