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Permalink Reply by Lorenzo Perkins on July 29, 2009 at 1:09pm

As a bar barista, taste is, as it should be, the most important factor. So I am unwilling to sacrifice the espresso for a pretty pour. That being said, you eat with your eyes first. This is a VERY minor detail that I'm looking to improve on. From what i understand, the things that I can improve that will enahance both flavor and appearance are the amount of microfoam I create as well as the consistancy of the foam itself. Sharp contrasting lines and a glossy sheen being the end result, are there any tips for steaming milk?
Bearing in mind I'm working on caps, using a 12 ounce pitcher. I want to achieve the balance between correct temperature and great texture, however I always feel that I run out of time. Before i have acheived a texture I'm satisfied with the milk is up to temp and I have to shut off the steam wand.
I do create the whirlpool while I'm stretching...maybe it's just practice practice practice.

Ah, the never ending quest for perfection.

Jesse -D-> said:

if taste is not a concearn you can also pull a longer shot. Some really thick shots tend to fight back and push your milk in ways that are not art friendly. Matthew Gasaway said:

Contrast can also be created using the darker extraction of the espresso.
Some achieve this by burning shots.

It compromises taste though. Don't do it for customers.

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Permalink Reply by Gabe Windham on December 28, 2009 at 1:06am

Oh man. I didn't realize this post was still going. Milk is one of the most interesting topics for me because there is only so much you can discuss with milk, but at the same time, I could go on for hours about the limited topics of milk.

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