How to get dry foam from small quantity of milk?

Beginner and pro baristas share tips and tricks.
James Mulryan

Postby James Mulryan » Mar 14, 2019, 11:09 pm

If you want really dry foam, do you have to foam a larger quantity of milk and then pull the top off with a spoon? Using 84 grams of whole milk for my cappuccinos. 38 G espresso-- 8 oz pitcher instant read thermometer 150 degrees with HX machine. Tip just below surface, Can't get light foam. Is this because I am using such a small amount of milk to begin with? I also have a Gaggia Classic with pannarello wand-- getting lots more foam with small quantities of milk. Pondering "porting" a pannarello wand onto my HX machine-- know this is a wacky idea, but actually prefer the pannarello foam.


Postby jyl » Mar 14, 2019, 11:42 pm

Do you mean the stiff foam like what tops a cappuccino?

I make that all the time, without trying too, when I'm trying to make microfoam instead. Let's see - keep tip too high, blow in too much air, make bubbles, and dry foam seems to come naturally.
John, Portland OR
Vintage bicycles, Porsche/VW, cooking, old houses.

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Postby spressomon » Mar 15, 2019, 12:01 am

Stretch the milk longer and hotter.
No Espresso = Depresso