hello...whats the views on the best milk for velvety microfoam?
is it the full fat? low fat? stuff?
thanks
Moderators: GreenBean, Gouezeri, bruceb, CakeBoy
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...
CakeBoy wrote:'Over here' being the Isle of Man for anyone travelling out that way and wanting to look up Paul for a coffee
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
Your very lucky to have such a dairy, I do wish they would stop playing around with our food!CakeBoy wrote:We use non-homogenised semi-skimmed from a fairly local dairy.
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.
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