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Partial success

Last night I brewed cups of espresso successfully but didn't do well with the steamed milk. I tried again this morning, seem to have done a little better at least in starting the steaming, but still didn't get anything that approaches foam. I know this takes practice and I'm glad I have a weekend ahead.

The plus part: when I get this I can tell folks in coffee shops what they're doing wrong...no, I won't do that. Somehow I don't think they'll take it well.

Comments

( 4 comments — Leave a comment )
prom
Jul. 15th, 2005 07:01 pm (UTC)
i know you'll get the hang of making good foam!

then share your findings and joy with the coffe shop peeps.

:oD
judith
Jul. 15th, 2005 10:49 pm (UTC)
It all started when a coffee place opened up downtown that called itself "the home of the velvet foam". We always remember it by that name rather than its real name, Uptown Espresso.

Of course initially I had to find out what this meant. I went in there and had a latte and lo! Velvet foam! Tiny bubbles, thick and absolutely delicious. They really did have this down. One time I asked the brewer how he did it. he explained that he scooped off the bigger bubbles and just dipped into the little ones, the thick soft layers of foam. I was hooked.

My drink was the nonfat latte. I pursued the beautiful foam wherever I went and found it harder and harder to get. I finally changed to cappuccino because there is no disagreement on whether such a drink has foam or not. Sometimes I am delighted because someone knows how to make it. Most of the time I accept their version. One time I even had a conversation with the coffee maker in another shop about foamers and how some are harder to manipulate than others and foam can be hard to make. He proudly said of course he knew what I wanted, and handed me this dismal drink with hardly a bubble on it.

I really judge these drinks by the foam.

One little gadget that does this wonderfully is the hand foamer. You've probably seen it, maybe you have it. It is like a French press except for milk. Except it isn't used that way. You put the milk in the bottom, maybe 1/3 full, put in the plunger, then pump it about 15 times. Great foam!

I used that thing last night after I gave up on the electric version. I hope that I don't end up just using it, though. I really do want to master this thing.

Then will I use my knowledge to annoy the hell out of baristas worldwide? I don't know...
attelage
Jul. 15th, 2005 07:27 pm (UTC)
I wish I could come over for a cup and chat. =)
judith
Jul. 15th, 2005 10:51 pm (UTC)
It sure would be good for a laugh.
( 4 comments — Leave a comment )

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