Announcement

Collapse
No announcement yet.

Microwaved v frothed milk

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Meetim
    replied
    Re: Microwaved v frothed milk

    Originally posted by Dennis link=1203483269/15#27 date=1208082545
    Also, keep your jug in the fridge when not in use. That will make a difference too!
    Sure will make a difference. One whole degree Celsius. Whee.

    Check http://coffeesnobs.com.au/YaBB.pl?num=1203570795/17#17 for mathematical proof of this assertion. (down the bottom of post #17 - save yourself from reading the whole post)

    Summary:
    "So our milk goes up in temp by 1 DegC when we put it into a room temp jug. Would that affect our ability to create microfoam? I leave you to answer that one."

    So I am not in the camp that refrigerates their jug. See previous posts to this thread where I admit to (occasionally) microwaving my milk up to 40 degC before commencing steaming. The end result isnt that different from steaming from cold, but as Ray_C points out, that quality isnt that high to begin with... :-)

    35Deg difference = small difference in foam. 1 deg difference = 1/35 small (read indistinguishable) difference in foam.

    Myth: Refrigerating our jug gives better microfoam. Status: Busted. Caveat: Argument based on maths (strong) and my own experience (well...)

    Leave a comment:


  • Dave_D
    replied
    Re: Microwaved v frothed milk

    In my (limited) experience, while the wall thickness may vary slightly from jug to jug...so minute would be the difference that you would have to have ultra sensitive hands to be able to feel the lag in time/temperature...and hence while the temp could be different, it too would be only a minute difference.

    Now if the jug had two skins...aww wait a minute...it would be a thermos

    Man...we really get into the tough stuff on this forum!

    Leave a comment:


  • Dennis
    replied
    Re: Microwaved v frothed milk

    I still think a jug is not a jug, etc.

    Am I wrong in thinking that where two jugs made of the same material, the one that is thicker would take longer for you to feel the heat on the outer surface? If so, the liquid inside would also be hotter than in a thinner walled jug?

    :-/

    Leave a comment:


  • Remy
    replied
    Re: Microwaved v frothed milk

    Originally posted by Thundergod link=1203483269/30#31 date=1208088460
    I bend 6 inch nails to keep em toughened.
    Yeah,..well I bite my nails and spit em across the room. *cough*

    Leave a comment:


  • Thundergod
    replied
    Re: Microwaved v frothed milk

    I bend 6 inch nails to keep em toughened.

    Leave a comment:


  • Dave_D
    replied
    Re: Microwaved v frothed milk

    Yeah...but I have really soft office hands these days... :

    Ill push myself to 50 degrees next time >

    Leave a comment:


  • Thundergod
    replied
    Re: Microwaved v frothed milk

    Originally posted by Dave_D link=1203483269/15#26 date=1208081899
    Just in case Thundergod is wrong

    I find that the jug becomes unpleasantly hot to the touch at 40 degrees...and remember that you still have 20-25 degrees to go at that point.  So while the jug may feel hot to your hands...it certainly is isnt in food terms.

    As this sensitivity to heat is subjective...you might even find that the jug becomes uncomfortable for you below 40 degrees.

    Therefore in short, after the jug becomes sensibly uncomfortable you still have a ways to go before it is right for the palate.  

    How long???  Ive never really looked...but you must be wary of overheating the milk as that tastes pretty foul as well.

    For about 10 bucks you can get yourself a thermometer and remove the guess work.

    As they say at Nike...Just Do It...

    Cheers,
    Dave
    A very good point on the individuals sensitivity.
    I can hold a jug a lot further than 40 degrees; Id dare say close to 65.
    But then again I did work in Pizza Hut for a few years and hold the record for how long one can keep their hand in the oven.  
    Oh! Im also a karate black belt (training for over 30 years) and my hands (despite the office work these days) might be a little tougher than some.

    EDIT: David beat me by .....that .....much.

    Leave a comment:


  • Wushoes
    replied
    Re: Microwaved v frothed milk

    Regardless of what jug youre using, 99% of the milk jugs out there are made from the same material. Heat sensitivity if a subjective thing. When I teach new people to froth milk they pull their hands away at 40-45 degrees saying its far too hot....when all I feel with my asbestos hands is its still warm. You build a tolerance for these things if you do it enough...I remember when I did my first jug of milk ever.....and couldnt stand to touch it beyond 45 deg!

    A thermometer will never go astray when teaching someone new.

    Leave a comment:


  • Dennis
    replied
    Re: Microwaved v frothed milk

    And...

    A jug is not a jug is not a jug.

    What type of jug are you using? There is a vast difference in materials and heat conductivity.

    Also, keep your jug in the fridge when not in use. That will make a difference too!

    Leave a comment:


  • Dave_D
    replied
    Re: Microwaved v frothed milk

    Just in case Thundergod is wrong

    I find that the jug becomes unpleasantly hot to the touch at 40 degrees...and remember that you still have 20-25 degrees to go at that point. So while the jug may feel hot to your hands...it certainly is isnt in food terms.

    As this sensitivity to heat is subjective...you might even find that the jug becomes uncomfortable for you below 40 degrees.

    Therefore in short, after the jug becomes sensibly uncomfortable you still have a ways to go before it is right for the palate.

    How long??? Ive never really looked...but you must be wary of overheating the milk as that tastes pretty foul as well.

    For about 10 bucks you can get yourself a thermometer and remove the guess work.

    As they say at Nike...Just Do It...

    Cheers,
    Dave

    Leave a comment:


  • Thundergod
    replied
    Re: Microwaved v frothed milk

    Gussy it doesnt make sense.
    The jug should be gaining its heat from the milk.

    Maybe your mouth is lined with asbestos.

    Leave a comment:


  • pricespringer
    replied
    Re: Microwaved v frothed milk

    Thanks Dave_B

    I am not ready to buy a thermometer yet - I wll get to the Sivia Wand (I think). At this stage not even thinking of the microfoam. What I dont understand is why the milk jug after about 50 secs or so is too hot to handle but the milk seems rather on the cool side ??
    and therefore the coffee likewise.

    Thanks,

    Gussy.

    Leave a comment:


  • Dave_D
    replied
    Re: Microwaved v frothed milk

    Hi Gussy

    Now theres a coincidence...as I read your post I am stting here enjoying a cup of great coffee with dense shiny microfoam adorning it like a crown...from my Classic .

    Do you have a thermometer?

    At the moment, I am stretching the milk (tip of wand on the surface of the milk) till around 40-45 degrees and then lowering the tip and heating through to around 60-65 or so degrees (making sure that the milk is spinning in a whirlpool)...the thermometer lag means that the milk is around 70 degrees...just about right.

    I have been using the Classic for around 5 years and have never had any problems with milk temperature...just the microfoam as mentioned in my earlier post - which was part remedied with the simple mod mentioned and fixed by the Silvia wand.

    Providing the machine is not malfunctioning...technique is everything (along with good milk)...I only made the mod to the wand in January so 3 months down the track, lots of reading and questions, and lots of practice and the results are starting to come through...gradually.

    If you havent got a thermometer...it would be good to get one...if you do, then its more reading (and watching on Youtube) and practising.

    Cheers
    Dave

    Leave a comment:


  • pricespringer
    replied
    Re: Microwaved v frothed milk

    Just a follow up here re getting milk hot enough using steam wand on Gaggia Classic (I have read the posts re changing over steam wand to Silvia and will probably do so in due course)The procedure I follow is as set out in the previous posts and I produce a reasonable texture of foam but a long way from anything perfect. However my complaint is that even though I hold the milk jug until it is too hot to hold , the milk is still QUITE COOL and when added to the coffee ?.

    I am not certain why this is so.

    Therefore I have been frothing milk by heating milk in microwave and using battery operated frother (surprisingly good).

    Help and advice appreciated

    Gussy

    Leave a comment:


  • Dave_D
    replied
    Re: Microwaved v frothed milk

    Originally posted by pricespringer link=1203483269/0#11 date=1207724265
    My query is partly related to this topic and also asking for advice. I recently acquired Gaggia Classic and slowly getting the hang of it re pulling reasonable shots. I noticed that where I bought the Classic and when it was demonstrated to me that the plastic end on steam frother had been removed when frothing milk.
    I did the same (using 600ml jug) but I found that the stainless steel end of frother does not protrube far enough into jug to be able to adequately froth the milk . Therefore I have been frothing milk by heating milk in microwave and using battery operated frother (surprisingly good).
    I know I could change steaming wand on Classic but at present I dont want to go down that track. If I refit plastic attachment to  steaming wand I cant seem to get milk hot enough - even though I use the recommended techniques for this procedure
    Help and advice appreciated

    Gussy
    I am currently using a Gaggia Classic with a Silvia wand...which is the way to go...but before I did this modification I tried something else read here. (cant claim its my own idea :)

    That is to remove the plastic sleeve part of the pannarello frother (which leaves the black plastic upper bush connected to the chromed steam pipe) and roll the orange O ring upwards over the plastic ridge immediately above it and then refit the sleeve assembly.

    This has the effect of sealing the air intake holes (which are towards the top of the frother assembly) and thereby allowing you to introduce air to the milk at the tip of the wand...and conversely to stop introducing air (by plunging the tip under the surface of the milk) when the stretching is complete to your satisfaction.

    The first time I tried this the results were instant (if not overwhelming)...that is, instead of the white fluff that the turbo frother usually made, I had the makings of microfoam.

    I only tried this a few times and saw some improvement each time...shortly after which I installed the Silvia wand.

    Im not sure that you would ever get the results of the proper gear but in my book, its worth a try...and is immediately reversible if youre not happy.

    Install the Silvia wand...youll be glad you did

    Cheers
    Dave

    Leave a comment:

Working...
X