MegaSack DRAW - This year's winner is user - rgwb
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Dear All,
Please help, I find myself impotent in the important art of prouding nice thick milk foam to go on top of cappuccinos etc. I have a Krups espresso machine (15bar, pumped) with a steam head on it. I've tried whole, semi- and skimmed milk. I've tried starting with it hot, warm and cold. I've tried a small jug and a large jug. Inevitably the milk is heated to the point of boiling (great for cafe au lait/latte) without producing any nice thick foam. What am I doing wrong?
Cheers
Chris
Milk + [url= http://www.lakeland.co.uk/aerolatte!REG-to-go/F/keyword/milk/product/11733 ]One of these.[/url]
You aint getting air down the little tube what sticks out the rubber thingy
IIRC you have to have the surface of the milk just above the small hole that should be further up the steam head, so that it bubbles the milk. You doing that?
yeah sound like technique as you have all the gear. nozzle of steamer thing just in below the surface and gently submerge and lift out until it froths up.
Sounds like my problem is having the steam head too far submerged in the milk, hence it heating but not frothing. Thanks for the help, especially the link to the article mattstreet, hopefully my wife will be fully satisfied from now on...
Cheers
Chris
I find it helps if you hold the jug at an angle, use cold full fat milk and just put the steam wand below the surface and shake it up and down very gently.
And use FRESH full cream milk. Can't help with technique as my gaggia classic has a wand that pruduces good froth if you just bung it to the bottom - some design thing in the wand. Also use a conical steel jug so the milk 'spins'.