Posted by Ryan on November 23, 2008 at 11:33pm in Espresso
Working in the industry for a few years now, if there is anything that comes second nature in espresso making it would be steaming milk.
BUT i find such variation in temperature of
a) the initial stretching phase, and
b) the finished product
from shop to shop, workplace to workplace.
I think the stretching phase should last no higher than 35°C and the finished product 65°C - 70°C.
What do you guys think? any input/info would be cool :)
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