Steaming thermometer vs. not using thermometer.

[miKe mcKoffee]

I'd continued using the steaming thermometer, hey it's there, but seemed to get mixed results. Quit using it and getting much smoother shinier microfoam results just relying on my senses. I'd been paying too much attention to the milk temp and not enough attention to the milk! So I'd say it's a good idea to use a thermometer when learning the sounds and look of the milk at different temps, then forgetaboutit.

[cannonfodder]

I keep going back and forth; a bit of reality check to make sure I am still hitting the mark. There is even a sound the milk makes when it is at temperature. There is a change in pitch; it goes from a high pitch shrill to a low guttural groan. The appearance of the milk changes as it thickens as well. So you can use touch, sound and sight to get the milk just right.

Dave-Getting Zen with milk, and picking up Barry's tag line habit...

[Psyd]

I'd continued using the steaming thermometer, hey it's there, but seemed to get mixed results. Quit using it and getting much smoother shinier microfoam results just relying on my senses. I'd been paying too much attention to the milk temp and not enough attention to the milk! So I'd say it's a good idea to use a thermometer when learning the sounds and look of the milk at different temps, then forgetaboutit.

How the milk looks and feels is far more important than the exact temperature, and the temp is as much a function of how it feels in your mouth as to how it tastes. At this point, I'll take a thermometer and dunk it into the milk when I'm done every once in a while, just to see what the results are, but I hold the pitcher and watch and listen to the milk. When it feels warm enough and looks right, and it makes that 'top of the bottle' pitch, I know that it'll be good in the cup.

[annp]

I can do this entirely without the thermometer, but I'd like to point out, that I have to be awake first. At 5 AM I need the thermometer.

How about milk mixes? Who mixes combinations?

I like about 1/4 organic whole milk to 3/4 skim. Tastes great, makes silky microfoam!

Ann

[Abe Carmeli]

The problem with the milk froth thermometers is that they are inaccurate and fail without notice. Schomer advocates feeling the heat of the the pitcher against your hand. When it is just getting warm you are at the marker of the end of stretching phase and can move to texturing at any point now, depending on the drink you prepare. Cappa & macchiatos requires a little longer stretching, low fat milk same etc. The other question is how to avoid burning the milk without a thermometer. Again, talk to the hand. When it is just getting really hot against your hand, stop it. Requires more practice, but unlike a thermometer, it is less likely to fail and much more fun.

[jason_casale]

I stopped using a milk thermometer because the analog ones have some lag. What I mean is the milk is hotter than what the thermometer would say and would take a few seconds for it to catch up. I went the stretch slowly till you barely feel warmth. Then sink down until it is too hot for more than a second the schomer method. I have rarely scalded milk with this method but it does take a little bit to get comfortable with the method. Good luck and keep steaming that milk

[barry]

The other question is how to avoid burning the milk without a thermometer. Again, talk to the hand. When it is just getting really hot against your hand, stop it.

listen to the milk. the milk will tell you what you want to know.



--barry "friendly thing, that milk."

[miKe mcKoffee]

listen to the milk. the milk will tell you what you want to know.



--barry "friendly thing, that milk."

I agree and don't use the thermometer anymore. But for a beginner it helps to have a thermometer to translate what the milk is saying!