Latte Heart Size - Page 5

Beginner and pro baristas share tips and tricks for making espresso.
DerSchoeneBahnhof (original poster)
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#41: Post by DerSchoeneBahnhof (original poster) »

Will steaming at too low a temperature affect milk texture, for ex. it won't remain stable for too long?

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mrgnomer
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#42: Post by mrgnomer »

Thanks for the tips.

Yes, I found going hotter than a usual hand hold hot, C130F, to a 140F hand drop hot made the pour more defined. It seems the froth floats quicker and defines more. Maybe I'm just imagining it, the change is subtle. At 140F I have to be careful not go too far over and scald the milk, though.
Kirk
LMWDP #116
professionals do it for the pay, amateurs do it for the love

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mrgnomer
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#43: Post by mrgnomer »

Changed my hand hold on the pitcher from cupping it in one hand to holding by the handle. Did that so I could hold the pitcher beyond what my hand felt was too hot. Using the other hand to steer the wand and pitcher top to good frothing positions and a finger to gauge temperature. This froths more consistently to a too hot for me to hold 140C (sorry, meant to say 140F). Getting better with the hearts.

Kirk
LMWDP #116
professionals do it for the pay, amateurs do it for the love

Pressino
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#44: Post by Pressino »

140 deg C is 284 deg F....and would be more than just too uncomfortable to hold... :)

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mrgnomer
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#45: Post by mrgnomer »

Absolutely. Sorry, I meant 140F.
Kirk
LMWDP #116
professionals do it for the pay, amateurs do it for the love