How to make the perfect foam?

[mrgnomer]

Dry steam out of a good machine with a fair sized boiler at a pressure of 1 bar or more inside the boiler should get good results.

For lattes incorperating is a longer stage than stretching. Stop stretching at 70-80F for lattes. For cappuccinos stretch to 100F or higher.

Finish incorperating just before 160F. I finish when the thermometer reads 140F while it's still on it's way up and the temp usually stops at 160F. Finishing right at 160F overshoots the target.

Without a thermometer you can judge by volume, texture and temperature. Stretch until you increase volume by about a 1/3 for lattes before incorperating and 1/2 or more for cappuccinos. Stop when the pitcher becomes too hot to hold or rest your hand on and the froth is uniform and glossy.

 

[NW JAVA]

160 is the right temp
Make your foam first, them put it in the fridge while you get the espresso ready, pull the espresso shot then take out your milk, this'll stiffen it up a bit.

Start with a cold pitcher and cold milk.
Go with 2% if your using homo, the less milk fat, the easier it is to make more foam.

Otherwise you're doing it all correctly ie
Purge the wand,
Steam with the tip just below the surface (LISTEN for the right sound, no need to look, cuz you can't really see where the tip is anyway) Should be a SLIGHT hissing suond, not a loud one.

Stretch all the way to 160ish (for an American style capp -lotsa heaped foam)
Put the milk in the fridge now, then pull the espresso shot

 

[NW JAVA]

Opps on the last post

 

[NW JAVA]

Sinister...my bad ...You were/are correct.

 

[topher]

NW why do you put the milk in the fridge?

Steaming Milk
Step 1: Start with a clean, cold pitcher and fill with milk one-third to one-half full. Do not fill the pitcher more than half full because the milk will rise during the steaming process. Always use whole milk unless otherwise requested. TIP : Mark pitcher handles so you can differentiate between nonfat, lowfat and wholemilk. A good method is to use electrical tape that matches the color of the milk carton.

Step 2: Immerse the steam wand completely in the pitcher to prevent the milk from splashing everywhere. Turn the steam wand on.

Step 3: Gradually lower the pitcher so the tip of the steam wand skims the top of the milk, creating a whirling action as the milk foams and begins to rise. You will hear a difference in pitch from a high hiss to a low growl. TIP : Do not bounce the steaming pitcher up and down to create foam.

Step 4: Once the foam has risen to the top, you may raise the pitcher so that the steam wand is closer to the bottom of the milk pitcher. Turn off the steam wand when the thermometer reaches 155 degrees fareinheight to 160 degrees farenheight. It is okay if the thermometer drifts upward a few degrees after the steam wand has been turned off.

Step 5:Remove the pitcher from the steam wand and immediately wipe the wand thoroughly with a clean, damp towel. Always use caution when handling the steam wands as they are VERY hot!

Step 6: Point the steam wand towards the espresso machine and cover the tip with your towel. Briefly open and then close the steam knob to "bleed" or "purge" the wand clean. You must do this after every use to prevent milk buildup inside the wand. TIP : The longer the milk pitcher sits, the harder the foam on the top will become as it separates from the milk.

Steaming Rules

NEVER steam milk above the scalding point of 180 degrees Farenheight. If you should accidentally steam milk above this point, THROW IT OUT and then thoroughly wash the pitcher with cold water.

 

[NW JAVA]

Topher, I actually cut and pasted Sinister's post. :I set the pitcher on the counter.

 

[topher]

wasn't pickin....just wonderin :wink: