Once in a blue moon, I end up getting a really sweet tasting cup of coffee (which I really like), with all other variables the same (milk, grind, tamp, pour, beans, equipment [thermometer, grinder, machine] etc); well "the same" as can be ;-)
I normally froth till 70 degrees on the thermometer (which I suspect is reading 5-10 degrees high).
The procedure I follow is basically frothing with the "ch-ch" sound till about 40 degrees then just swirling the milk after that by burying the wand slightly.
Can anyone offer me any pearls of wisdom as to why this may be, and how I can consistently reproduce this? I am convinced that it is the frothing, and not the grind, tamp, beans...etc but happy to be told otherwise.
I have Giotto Premium and Macap M4 if that makes any difference, and use fresh beans (max 2 weeks old) and Canberra Milk.
I normally froth till 70 degrees on the thermometer (which I suspect is reading 5-10 degrees high).
The procedure I follow is basically frothing with the "ch-ch" sound till about 40 degrees then just swirling the milk after that by burying the wand slightly.
Can anyone offer me any pearls of wisdom as to why this may be, and how I can consistently reproduce this? I am convinced that it is the frothing, and not the grind, tamp, beans...etc but happy to be told otherwise.
I have Giotto Premium and Macap M4 if that makes any difference, and use fresh beans (max 2 weeks old) and Canberra Milk.


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