Looks like microfoam, pours like microfoam, turns to watery milk after a minute

[jeffg]

I can't quite get my frothing sorted out (domobar super). I turn on my steam and right off get a bit of a whirlpool and I surf the surface closely working to stretch but I can't seem to stretch enough. The pitcher starts at just under half full and i stretch only 1/4 more of that before the milk gets too hot to stretch further. The result almost seems like microfoam as I swirl the jug and it has a glossy sheen but soon after I pour my cappuccino the surface goes to a small layer of foam (not shaving cream consistency as i hope for) and under that it is total liquid milk. I am not sure if this is something I can work out by experimentation or browsing tutorials, I may need to take some training.. If there are any immediate tips that may help I'll give that a try. I may post some pics as well. The nossle is slightly angled and near the back of the jug at about 3oclock, the jug is level to the counter top.. thanks

[another_jim]

The result almost seems like microfoam as I swirl the jug and it has a glossy sheen but soon after I pour my cappuccino the surface goes to a small layer of foam (not shaving cream consistency as i hope for)

Shaving cream consistency is not something to be wished for, unless you like the taste of cardboard. It sounds from your description that you are close enough. Try letting the milk stand for 15 to 20 seconds, then give a swirl, then pour -- a thin microfoam will thicken up with a little rest.

You can always check whether you have microfoam by tasting. Microfoam will taste sweet and have a rich mouthfeel, no matter how liquid it looks in the pitcher. If the taste and mouthfeel are dry, you have shaving cream, aka macrofoam. If the mouthfeel is like milk, and the taste is scalded, you've got cooked milk rather than microfoam. If the mouthfeel is right, but it's not sweet enough, you're close, but haven't heated it quite far enough.

[bill]

What kind of milk are you using? I normally have good luck with whole or 2% but often organic milk acts just as you described.