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Thread: Collapsing cappuccino

  1. #1
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    Collapsing cappuccino

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hello all,
    Im hoping that maybe someone here could give me some advice on my cappuccino froth. About half the time that I make lots of froth with my milk the microfoam dissolves before I finish pouring the second espresso shot and serve the coffees. Were talking about a time frame of about two minutes tops. I would expect coffees to go funny when theyve sat for long periods of time, but I think that it shouldnt go this fast! Is it something with my technique, or is it more likely the milk Im using? I have a napoletana II, use filtered water, and skim UHT milk.
    Anyone else notice this with their coffee? Thanks for the help in advance!

  2. #2
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    Re: Collapsing cappuccino

    Hi iw, im not too sure what you mean about your microfoam dissolving as i have never experienced this, but here are a few things you could try to rectify the problem.
    Try steaming your milk after you have pulled your shots.
    Try using fresh milk rather than UHT.
    Watch a few youtube videos on milk texturing.
    All the best.

  3. #3
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    Re: Collapsing cappuccino

    I am pretty sure I know what you are talking about. As I have/had the same problem. And it is difficult to explain.

    I use normal milk, but get the same issues. I think as Marnass said practice, watch videos, practice.

    For me I still get the issue sometimes just depends on the way I froth.

  4. #4
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    Re: Collapsing cappuccino

    Thanks for the help. Ill take a look on youtube

    To give a little better explanation the microfoam begins to dissolve at some place on the surface. I think this is just the bubbles bursting because I can hear it making a crackling sound. From where it starts it spreads quickly across the microfoam and in a matter of a few minutes the majority of the foam is gone. Where crema has mixed with the microfoam, or where Ive dusted it with chocolate powder the froth will stay in tact, but otherwise Im left with a pretty nasty looking coffee with milk.


  5. #5
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    Re: Collapsing cappuccino

    The skim may be part of the problem, the other thing is how you create the mirofoam.

    Quote Originally Posted by 7D51425E514343300 link=1256676472/1#1 date=1256690269
    Try steaming your milk after you have pulled your shots.
    Thats one thing. Another may be how soon you let the air in to create foam. I dont know what thermometer you use, but I attempt to get 6 or 8 "kisses" of air into the milk before it hits 80 - 90f (assuming youre using cold milk straight from the fridge) then let it swirl without letting in more air until it reaches 130 - 140f. That may give you the nice thick texture you want for cappuccinos. Depending on your machine & steam wand, your mileage may vary.

    Hope this is of some help!

  6. #6
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    Dec 2008
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    Re: Collapsing cappuccino

    Hmm... thanks for that Bravington. I actually havent been using a thermometer so that might be part of my problem. The vertical section of the wand on my machine is very sort too so sometimes some air gets sucked in after I get the milk in a vortex. Usually I can work most of that large bubles out while I finish the steaming, and then swirl and tap away any bubbles that remain. Ill experiment with temperatures and try harder to keep from getting any air in the milk after it warms up.
    Thanks!



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