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Thread: "Meringue like" Milk (600ml, 1L)

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    "Meringue like" Milk (600ml, 1L)

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi all,

    Ok, people are asking for full jugs of "meringue like" milk i.e. a full jug of microfoam, and for the life of me I cannot work out how to do it.

    I can do normal jugs and have ways to pour cap, latte, etc but this is slowly becoming a common request with employers.

    The texture is essentially smooth micro-microfoam where the "milk" part of the latte tastes like the bottom of a milkshake and the top is just normal foam. (hope this makes sense)

    Any help would be greatly appreciated.

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    Re: "Meringue like" Milk (600ml, 1L)

    My daughter learned her milk texturing in Acland Street, St Kilda in the mid 1990s. *She can still do "meringue" that you could make sculptures from. *She can do a cap 4cm out of the cup. *Ive watched but cant figure out how she does it. *Ah - the granny chino.

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    Sleep is overrated Thundergod's Avatar
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    Re: "Meringue like" Milk (600ml, 1L)

    Like this?




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    Re: "Meringue like" Milk (600ml, 1L)

    Quote Originally Posted by 013D203B313027323A31550 link=1285141774/2#2 date=1285144762
    Like this?
    Thats a case for euthanasia...of the drink ;D

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    Re: "Meringue like" Milk (600ml, 1L)

    Pretty much (but she is way cuter than those guys).

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    Re: "Meringue like" Milk (600ml, 1L)

    Heh, ok I think were getting off topic but thats not actually what I meant by meringue (that was how employers descibed it).

    Its more like your normal microfoam at the top of the jug but a complete full jug of the stuff instead. Maybe Im just really bad at describing :-/

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    Senior Member bennett's Avatar
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    Re: "Meringue like" Milk (600ml, 1L)

    Quote Originally Posted by 656065646C61090 link=1285141774/5#5 date=1285151263
    Its more like your normal microfoam at the top of the jug but a complete full jug of the stuff instead. Maybe Im just really bad at describing *
    All I can suggest is to STRETCH the milk for longer - so when frothing extend the chh chh time and dont dunk the wand at the end, just keep stretching till it reaches temp then keep it moving till you pour it. It does have a better mouth feel when you get microfoam all the way through.

    With this technique there is a good chance you could end up with MACROFOAM like in the picture above - youll be treading a fine line - too much air and youve lost it.

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    Re: "Meringue like" Milk (600ml, 1L)

    I can do it now, with a modified version of KKs method.

    FYI, I put the wand as close to the middle of the milk as I can at an angle before milk warms (about 20 degrees perpendicular to milk). This makes a whirlpool which folds the milk from the top and eventually forces the epicentre close to the bottom of milk/jug.
    Once epicentre is close to bottom and/or milk is warmish, move wand as per KKs method to the 4th quadrant but tilt the jug to push whirlpool other way (wand about 30/330 degrees to milk depending which way the wand is) and force whirlpool to have a bigger epicentre which should stretch the milk even further.

    Heh, ok the above is the best I can describe it.

    On another note, I managed to pour my first perfect heart today!
    I know everyone is probably going *::) but I could always do leaf, etc but just not heart so big *;D here :P

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    Sleep is overrated Thundergod's Avatar
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    Re: "Meringue like" Milk (600ml, 1L)

    Quote Originally Posted by 797C7978707D150 link=1285141774/7#7 date=1286771193
    On another note, I managed to pour my first perfect heart today!
    I know everyone is probably going ::) but I could always do leaf, etc but just not heart so big here Tongue
    Good onya.

    I struggled to do my first heart after getting the hang of rosettas.



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