Cooking For Engineers

[Jim Cooley]

Hell of a lot of science beneath THAT particular art!

It really is an art, too -- or at least was until StarB**ks kinda-sorta quantified it into the crappy cr@p one commonly thinks of as foamed milk.

In a cafe, a long long time ago I once made espressos and foamed, or scalded, milk with steam.

I think the trick to the whole affair is surface tension, and I'll tell you why.

Whole homogenized milk, the more fat the better, works best.
As does COLD milk -- the colder the better.

Those are my clues, and I might be wrong. Many other variables go into creating micro-pore foamed milk, including of course, technique. Yet even technique may yield clues as to why one person's cappucino is better than another's.

God help me if I've got those apostophes in the right places!

Jim

[benevideslauren67]

Whole homogenized milk works best, the more fat the better. what brand of milk did you use?

[SmartShabby]

I thought it has something to do with the temperature and ofc, with the COLD milk. Until now, I'm thinking that it maybe the secret recipe lol

[Lyceme]

I'm using a cold sterilized milk. Just place the pitcher underneath the steam wand and let it do the wonders.

[sensiblewall]

What kind of pitcher did you used? Is it metal or glass? And what stirring rod did you have?

[SmartShabby]

I'm using a small platinum glass. Actually, when I bought my coffee brewer, the glass is already included.