Cappuccino and latte drinkers, do you weight the milk? I was making our usual double cappuccinos this morning and thinking about how scientific this hobby has become, compared to when I started many decades ago with a simple Bellman stove-top espresso maker. Weight-based measurement has all but supplanted volumetric dosing for many of us. I now have high end scales to measure the dosage to the nearest tenth of a gram, as well as measure the coffee output. I use these daily. I monitor the pressure and temperature of my shots every time. I measure the temperature of my milk, every time. My 7-270Wi grinder doses dead nuts on within a fraction of a gram. But, this morning I got to thinking, having meticulously measured everything to craft the ideally balanced shots for our palates, I then pour some milk into the foaming jug, more or less to the bottom of the spout, foam it and create my cappuccinos. Hmmmm...why have I never weighed the milk?