Minimal milk to foam for macchiatto? - Page 2

Beginner and pro baristas share tips and tricks for making espresso.
Bret
Posts: 611
Joined: 8 years ago

#11: Post by Bret »

Seems like it should be okay then: the small amount of steamed milk will diffuse into the rest of the carton's milk. I do tend to stop the steaming around 140, but that may or may not matter in this case (returning steamed milk to the larger qty of fresh milk, as opposed to adding a bit more fresh milk to steamed milk).

Thanks for sharing that! 8)

pngboy
Posts: 137
Joined: 12 years ago

#12: Post by pngboy »

cannonfodder wrote:This is what I use most of time. Nice little 8oz pitcher, does 4/5 oz nicely.

http://www.1st-line.com/store/pc/Motta- ... 6p7235.htm
Ohh wow, thanks for the heads up on that pitcher! I'm surprised I never came across that.

EspressoForge
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Posts: 1350
Joined: 16 years ago

#13: Post by EspressoForge »

I think the best bet as mentioned already is not only the smaller pitcher, but being able to control the amount of steam by the valve. Many want more steam for larger drinks faster, so sometimes that trumps the adjust-ability of a knob style valve that can be cracked open only a bit.

thepilgrimsdream
Posts: 310
Joined: 10 years ago

#14: Post by thepilgrimsdream »

I use half and half and whole milk. My little dog drinks the excess milk

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