I know this question will make a lot of you choke, but its serious...
I make all my lattes with microwaved milk, not frothed. Ive tried frothing, and besides it being very inconvenient, time-consuming, and messy, I didnt actually like the taste as much. I like milk for its taste and thick consistency. I found when I frothed it, the bubbles detracted from the consistency. For some reason, I feel they also stop me appreciating the crema as much as I do otherwise.
Every time Ive tried frothing, Ive tried to keep the bubbles as fine as possible. Im not sure if they constitute the fabled micro-froth, though. Im yet to research that!
So my questions are:
1) Is frothing supposed to be better?
2) If so, why?
Thanks.
I make all my lattes with microwaved milk, not frothed. Ive tried frothing, and besides it being very inconvenient, time-consuming, and messy, I didnt actually like the taste as much. I like milk for its taste and thick consistency. I found when I frothed it, the bubbles detracted from the consistency. For some reason, I feel they also stop me appreciating the crema as much as I do otherwise.
Every time Ive tried frothing, Ive tried to keep the bubbles as fine as possible. Im not sure if they constitute the fabled micro-froth, though. Im yet to research that!
So my questions are:
1) Is frothing supposed to be better?
2) If so, why?
Thanks.



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