this thread has concluded one thing for me - i need to use a thermometer!
i feel like im stopping late b/c of the smell of the milk, like its too hot. but, im not getting good foam. its almost as if it heats up too quickly then large bubbles take over.
i think ill try more milk, and a thermometer.

Can this be done with soymilk? Now that I have a clue about 2% thanks to the great video shots, my wife wants me to match the soy latte she got at Intelligentsia a few months ago. Once she tasted the good wine, she cant go back.

Thanks,

Bob

No idea on how to froth soy milk, .... BUT you might inquire at Intelly as to what sort of soy milk they use. I just got a subscribtion to Barista magazine (nice magazine BTW) and was surprised to find a number of ads for soy milk products for the specialty coffee industry. If you believe the marketing hype, you get the impression that these are specially formulated blends to allow for good frothing properties. Perhaps, as I said, it is just hype.

Or, you could just throw caution to the wind, and froth some soy.... whatever the local grocery has. I suspect it is just an issue of practice, like all things.

Yes, I think it is time to visit the Chicago area coffee gods and godesses at Intelly and Metropolis, and pick their brains a bit. Having upgraded from a Krups steamy to an Anita, the learning curve is a bit steep. Many thanks to the fine contributers on this and CG sites that act as the official owners manual to my machine.

Bob

Milk froth is caused by the protean in the milk, not the fat. Fat actually reduces the bubble, which is why whole milk produces finer microfoam easier than skim milk. The added fat content keeps the bubbles from getting very large. That is also why you want to do your stretching before 90F. Once the milk gets over that, most of the proteins have been cooked and very little to no additional foam is produced.

I have never tried frothing with soy milk, that is kind of like light beer and tofu hotdogs and decaf, it just aint right. If you have issues frothing, try adding a little protean powder to the soy. I don't know what it would do to the taste, but the added protean boost would give you more froth.

Don't believe me? Try taking protean powder from a health store, dissolve it in water and froth it...

cannonfodder wrote:Milk froth is caused by the protean in the milk, not the fat. Fat actually reduces the bubble, which is why whole milk produces finer microfoam easier than skim milk. The added fat content keeps the bubbles from getting very large. That is also why you want to do your stretching before 90F. Once the milk gets over that, most of the proteins have been cooked and very little to no additional foam is produced.

I have never tried frothing with soy milk, that is kind of like light beer and tofu hotdogs and decaf, it just aint right. If you have issues frothing, try adding a little protean powder to the soy. I don't know what it would do to the taste, but the added protean boost would give you more froth.

Don't believe me? Try taking protean powder from a health store, dissolve it in water and froth it...

protein foams like a mofo! i think its from the type of enzymes used to make the protein, especially manufactured whey protein.

Hmm, interesting. I will have to give a try. But first I must wait for my replacement pressure stat for my week old Anita

Bob

OK, even after a couple of months of practice I don't see any improvement:



And the pour:

OK, now lets shed some light on the microfoam thing. First bleed out the steam wand of excess water in the HX line. Then bury the tip in a bit to warm the milk, then bring the tip up a bit to slowly get some movement in the milk, and let the froth ride up as you lower the pitcher. I use 2%, but most prefer whole.

Use some love, and mojo, and ditch the large thermometer. I have yet to see a good barista use one.

Next time I froth, I will try to take a movie and up load it.

Best of luck

Bob

CoffeeBeau wrote:... and ditch the large thermometer. I have yet to see a good barista use one.

Yep, that's why I'm still using a thermometer. I'm not a good barista