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What Are Semi Automatic Espresso Machines?
There are various types of espresso machines that can get you a delicious cup of espresso at home. Everything depends on what kind of espresso machine you buy. There are espresso machines that make great coffee and are expensive. They have too many controls and might be difficult to use,...
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Question RE: Frothing Milk
Q: Is there anyone here who knows anything about frothing milk for Cappuccino? I purchased a Solis Cappuccino maker, and the Espresso it produces is excellent. However, I can't obtain what I think is a properly frothed milk. At Starbucks and other coffee shops, the milk is so solidly frothed that it seems positively rigid in the cup, but with the Solis I have been able to obtain only a very soft froth that mostly disappears when I pour the milk into the Espresso. The milk is foamy but not really frothed. Any tips? Ideas? Info? Is the rigid froth at Starbucks a result of additives? Of a higher or lower fat content milk? Of higher pressure steam?
A: I totally agree that individual sensitivities should always prevail! And I'm actually surprised to read that I wrote 160-180, as I always turn it off by 160 (unless I get distracted). As I tend to drink on the run - as opposed to sitting quietly and enjoying - the extra heat helps it last longer, I use a thermometer every time I froth milk. I use skim and my husband uses 2%, so we both have experience frothing both. I generally froth about 6-7 ounces for my double cappuccino, he usually does 4-5 ounces (sometimes more) for his double whatevers. Although we've both noticed that the milk retains its heat for quite a while if we get a good head of foam, I've never seen the temperature actually rise (and since the thermometer stays on the pitcher until I've pulled my shots and then added the milk - and because I compulsively check everything - I've not seen the temp. rise. I'm not saying it's impossible, just that I've not seen it. We always aim for steaming to 160 F because we've found that the closer to 180 F we get the more likely we are to get serious bubbling and borderline scalding. Anything less than 160 F seems to cool more quickly. Since we're both on the distractible side, the milk sometimes has to sit for longer than I intend before adding the Espresso, so I like to make sure it's still plenty hot. Milk is an interesting thing to heat. I'm sure there's some weird-o physics involved but you can try this experiment at home if you have an accurate thermometer. Steam heat your milk up to about 150 F and stop. Set the pitcher aside for a few minutes. come back and read the thermometer again. It should have risen 5 to 20 degrees. How come? Dunno. Probably someting to do with energy transfer and storage in the protein or fat molecules ... I've never tried this on more than about 4 ozs of milk. I wonder if a larger volume would rise in temp faster or further?