Too Much Coffee

hello...whats the views on the best milk for velvety microfoam?
is it the full fat? low fat? stuff?
thanks

There is certainly no single answer to this question. Everyone has their own opinion and what's more milk varies greatly throughout the year as a result of bovine dietary variations. If you search the archives here you will find seemingly endless discussions of preferences and observations. In the end you will probably have to try various milks and find the one that you prefer.

OK, thanks. I was just asking as I assumed the lower fat milk might be less likely to develop the 'cooked egg' flavour you get when overheating milk...

mankini wrote:OK, thanks. I was just asking as I assumed the lower fat milk might be less likely to develop the 'cooked egg' flavour you get when overheating milk...

If you hold your hand underneath the jug while heating the milk and stop frothing when it becomes uncomfortable to hold you should not get an unpleasant flavour with any milk. If you have trouble deciding when to quit there are a number of small, inexpensive bimetal thermometers available with markings for the ideal milk temperature.

Cravendale semi-skimmed EVERY TIME for me!

DB

We use non-homogenised semi-skimmed from a fairly local dairy, Rachel's Organic and Cravendale as all seem to be relatively consistent, though nothing offers more benefit than good technique which can bring out the best in any milk. As Bruce says, conditions often vary with milk according to time of year and so on.

We use semi-skimmed in my Coffee Shop and it is recognized as the best coffee shop over here.

Paul

'Over here' being the Isle of Man for anyone travelling out that way and wanting to look up Paul for a coffee

CakeBoy wrote:'Over here' being the Isle of Man for anyone travelling out that way and wanting to look up Paul for a coffee

You would be made very welcome, and a guided tour of my little factory to see how I blend my tea's plus roast coffee on my very old coffee roaster.

Paul

santos wrote:

CakeBoy wrote:'Over here' being the Isle of Man for anyone travelling out that way and wanting to look up Paul for a coffee

You would be made very welcome, and a guided tour of my little factory to see how I blend my tea's plus roast coffee on my very old coffee roaster.

Paul

It sounds like it's time to start making travel plans!

CakeBoy wrote:We use non-homogenised semi-skimmed from a fairly local dairy.

Your very lucky to have such a dairy, I do wish they would stop playing around with our food!

Yes, though it was more by luck than judgement that we found them and they are expanding. I too wish they would stop messing with food. It just doesn't taste as good afterwards. Food is about flavour and nourishment, not squeezing the last penny of profit. At least it should be.

Calon Wen here in Wales - non homegenised semiskimmed.

CakeBoy wrote: It just doesn't taste as good afterwards. Food is about flavour and nourishment, not squeezing the last penny of profit. At least it should be.

Just wait until all food is ion irradiated and "supposedly sterile", can you imagine how good that will be for the flavor and nourishment, It won't be long before we all need glass bubbles to protect us from the environment!

soy milk with about 2.5% of sugars (mostly for the milk intolerant and vegan guests). it creates nice looking micro foam but seems to solidify very soon after pouring. it then becomes cement style foam which can be used to build little sculptures...