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The "Perfect" Latte

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  • #16
    Re: The "Perfect" Latte

    Hi Coffee snobs,

    This is my first post, and It appears that I have caught the brown bug (I think I could also catch the green one soon) and have enjoyed reading the forums very much.

    I am very new to this but I must say it is almost beyond belief, I am almost lost for words.

    Similar to dishwater in appearance with scoop of a, b or c

    a: a frothy mass formed in salivating or sweating
    b: a stabilized froth produced chemically or mechanically and used especially in fighting oil fires
    c: a material in a lightweight cellular form resulting from introduction of gas bubbles during manufacture

    -








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    • #17
      Re: The "Perfect" Latte

      Originally posted by Thundergod link=1213853820/0#1 date=1213854323
      What ever happened to the 1/3 espresso 1/3 milk 1/3 foam ratio?
      Isnt that a Cappaccino TG? A Latte has double the milk with some cap like foam on top. I dont know what Rancillio was making in that video - bird turd soup perhaps?

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      • #18
        Re: The "Perfect" Latte

        Originally posted by Wrecker link=1213853820/0#16 date=1215569348
        Originally posted by Thundergod link=1213853820/0#1 date=1213854323
        What ever happened to the 1/3 espresso 1/3 milk 1/3 foam ratio?
        Isnt that a Cappaccino TG?  A Latte has double the milk with some cap like foam on top.  I dont know what Rancillio was making in that video - bird turd soup perhaps?
        I watched all the videos.

        "Cappuccino should be half steamed milk and half micro froth. The froth should have small bubbles not big ones. Bigger bubbles makes the froth too light. To make a cappuccino, add your espresso to a cappuccino cup. Using a spoon, hold back the frothed milk in your steaming pitcher and pour the steamed milk into the cappuccino cup. Fill half the remainder of the room in the cup with steamed milk, then spoon the foamed milk on top to fill the remainder of the cup."

        All confusing.

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        • #19
          Re: The "Perfect" Latte

          Thats whacked...even the Sunbeam instruction manuals have better how-tos in the back of them.

          And as for the look of the Berg, its just weird...why not simply froth your milk so that the remainder of the pour after your desired amount of textured milk is foam? I do that, and Ive owned a machine for only 2 weeks! Steam/texture/foam milk, pour the whole shebang into a waiting vessel containing a shot of espresso.

          Easy. Right?

          Right???

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          • #20
            Re: The "Perfect" Latte

            mmmmmmmm, where can I get one of those?

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            • #21
              Re: The "Perfect" Latte

              the strange bit is that its not a fun video as with "perfect espresso" from another topic ;-)

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