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CoffeeCrew.com Discussion Forum and Guestbook
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Current Coffee
User
Senior Barista
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Karma: 9
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Re:Art - 2007/01/23 09:37
This is my first decent cafe au lait pour. Its hard because I only use about 5oz of milk in my coffee, so the pour has to be very fast and precise. 
www.currentcoffee.ca |
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dave
Admin
Admin
| Posts: 195 | |
Karma: 42
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Re:Art - 2007/01/27 21:49
Thanks for the pic, Current.
Keep them coming! I might suggest only whacking the pitcher if you have bubbles to break. The final temperature of your milk is important, as well. I usually stick to about 145'F (roughly, I generally froth by feel and sound). At the right temperature, the milk will not only be silky but also sweet. Too hot, and the taste turns south quickly and your foam can start to separate.
Keep up the good work,
Dave
Dave is an Ottawa resident and Coffee Expert |
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Current Coffee
User
Senior Barista
| Posts: 37 | |
Karma: 9
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Re:Art - 2007/02/02 23:02
Thats a good point. To be honest, I have never used a thermometer, I only go by feel. I steam until the pitcher is too hot to touch, and that is about good. I go a little longer for a macchiato (because there is less milk to hold the temp up) or mochas.
here is a neat sequence shot, but the end result wasnt that good. I choked under pressure: http://www.currentcoffee.ca/service.html
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colin
Admin
Admin
| Posts: 780 | |
Karma: 21
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Re:Art - 2007/02/03 19:17
Where are you located Nigel?
Vancouver?
Colin is the Senior editor and creator of the CoffeeCrew.Com Website |
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Current Coffee
User
Senior Barista
| Posts: 37 | |
Karma: 9
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Re:Art - 2007/02/07 23:22
Yeah, Vancouver. Actually, I live in Burnaby, but I am about 2 minutes from the burnaby/vancouver border.
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Current Coffee
User
Senior Barista
| Posts: 37 | |
Karma: 9
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Re:Art - 2007/03/09 21:51
I have finally been able to use my newish machine to stretch milk the way I want to.
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dave
Admin
Admin
| Posts: 195 | |
Karma: 42
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Re:Art - 2007/03/10 19:33
Woohoo!
Very nice.
-D
Dave is an Ottawa resident and Coffee Expert |
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