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Author Topic: coffee  (Read 15449 times)

McTraveller

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Re: coffee
« Reply #90 on: January 02, 2022, 07:20:11 pm »

Anyone know the trick to making good cappuccino foam?  Watching online videos doesn't help. At first I thought it was because I was using 1% milk, so I went up to 2% and still seemed no good.  Do I need to use whole milk? Cream?

Do I just have terrible technique?
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Vector

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Re: coffee
« Reply #91 on: January 02, 2022, 10:17:46 pm »

What are you using as a foaming tool?

Also, whole milk should be used I think :)
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Rose

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Re: coffee
« Reply #92 on: January 03, 2022, 02:42:00 am »

You definitely need to use the entire milk.
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McTraveller

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Re: coffee
« Reply #93 on: January 03, 2022, 07:45:08 am »

I'm using the steam-based cappuccino wand on the espresso machine I got my wife for Christmas.
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Vector

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Re: coffee
« Reply #94 on: January 03, 2022, 02:23:27 pm »

Well, check instructions. But I agree with Rose.
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"The question of the usefulness of poetry arises only in periods of its decline, while in periods of its flowering, no one doubts its total uselessness." - Boris Pasternak

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nenjin

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Re: coffee
« Reply #95 on: January 03, 2022, 04:33:02 pm »

You can use non-whole milk, but yes, for best results, use whole milk.

Other things you can check: adequate temperature, adequate pressure. I drink caps every day and I think you start low in the container and gradually work your way up to the top.

Then again I get it all over the place. Apparently you can have "dry foam" which is really light and fluffy, or "wet foam" which is basically just somewhat frothy milk.
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