I’ve tried and tried to get actual espresso art, but I can’t seem to get it right. I’m certain my foam is perfect because it’s silky and thick and flows out of the cup well. Any advice?
I’ve tried and tried to get actual espresso art, but I can’t seem to get it right. I’m certain my foam is perfect because it’s silky and thick and flows out of the cup well. Any advice?
Looks like I’ll be spending my morning watching this guy!
I can see how my foam is much thicker than his, so I’ll try to get it thinner.
Can you explain what you mean by stretching the milk?
Stretching the milk simply means increasing its volume by incorporating air. If you start with, say, 100ml of milk, when you’re finished, you should have perhaps 150ml (depends on the milk, the fat percentage, the drink, etc). But that is all that it means.
Ah okay. Foaming, stretching, basically the same terminology. Thank you
Good question, not sure I’ve got an answer. Just a term I’ve heard a lot, always sounded like it was doing something on the molecular level. Which I guess everything is. I think it’s this. When you stretch the milk, you’re trying to (about) double it in volume with tiny bubbles (microfoam). If the bubbles are too big, that’s foaming the milk. I think. Lance will better explain it. But foam like that is the way it’s done in most of Italy (from my limited experience). It’s just a different way of doing it.