physicsfactor
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That is exactly what all coffee tastes like to me anyway
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SignUp Now!That is exactly what all coffee tastes like to me anyway
Well, relatively speaking. If you work at one of those ultra-hipster-yuppie cafes, the tips are pretty damn good.
I've been working on perfecting my french press technique on the weekends. I'm making really good coffee, but when the wife wants a latte with milk froth and syrup, I can't figure out how to pull it off. I've got a classic beaker frother and a handheld battery operated one. Got any secrets from your cafe days?
I have never used anything like that. Coffee shop espresso machines have a steam wand built in. The principle for how that works would be closer to your battery operated one, I think, but I've never used one of those either.Steaming milk is hard to get right if you don't have good equipment.
this is the one I have.. I know nothing about it.
https://www.amazon.com/dp/B00Z6DS86...t=&hvlocphy=9009940&hvtargid=pla-227168820001
Yeah, that's not going to make you a latte.Steaming milk is hard to get right if you don't have good equipment.
this is the one I have.. I know nothing about it.
https://www.amazon.com/dp/B00Z6DS86...t=&hvlocphy=9009940&hvtargid=pla-227168820001
Unfortunately, I will never own one since they are just so ridiculously expensive. The affordable ones you can own at home are not that great. My friend has a small one with a single grouphead and you can't steam and pull shots at the same time.At my shop, we got rid of skim milk altogether. Owning a gorgeous, expensive Italian espresso machine is one of the best things in the world.
Unfortunately, I will never own one since they are just so ridiculously expensive. The affordable ones you can own at home are not that great. My friend has a small one with a single grouphead and you can't steam and pull shots at the same time.At my shop, we got rid of skim milk altogether. Owning a gorgeous, expensive Italian espresso machine is one of the best things in the world.
BTW, if you've ever made a breve, half and half steams even better than whole milk.
Just the tip of it, just for a minute. Just to see how it feels. Also, it’s au lait biyotch.Well, relatively speaking. If you work at one of those ultra-hipster-yuppie cafes, the tips are pretty damn good.
I've been working on perfecting my french press technique on the weekends. I'm making really good coffee, but when the wife wants a latte with milk froth and syrup, I can't figure out how to pull it off. I've got a classic beaker frother and a handheld battery operated one. Got any secrets from your cafe days?I have never used anything like that. Coffee shop espresso machines have a steam wand built in. The principle for how that works would be closer to your battery operated one, I think, but I've never used one of those either.Steaming milk is hard to get right if you don't have good equipment.
this is the one I have.. I know nothing about it.
https://www.amazon.com/dp/B00Z6DS86...t=&hvlocphy=9009940&hvtargid=pla-227168820001
In a cafe, you steam your milk in a metal pitcher. You start with the steam wand fully submerged and slowly bring it up until the tip is near the surface of the milk. When you are in the right spot you will hear a hissing sound and the milk will begin to whirlpool. Once the pitcher is hot to the touch, the milk is done. It should have about an inch of microfoam on top. Microfoam is foam with very small compact bubbles. If you have big bubbles, you raised the wand too high, which aerates the milk too much. You can break up some of these bubbles by swirling the pitcher and tapping its bottom against a hard surface. This will give you the smooth, even foam you want plus keep it from separating from the layer of milk below it. Then you pour this over espresso for a latte or coffee for a cafe ole.
Long and probably useless explanation. But since your battery powered one is essentially a wand, you may be able to use a similar technique. Be sure to only use about 2/3rds as much milk as you actually want since foaming causes it to expand.
You are correct, barista grade is much better and doesn’t taste like ass.100% accurate. I am working in a cafe again and I cringe when I am asked to make a coconut milk cappuccino. Skim is still better than some almond and soy. "Barista-grade" almond and soy work pretty well.
I had an oat milk latte for the first time the other day. Steams very nicely. Tastes a bit like soy yet with less of its "own" taste. If you've ever eaten raw oats, it tastes a bit like that.