Thursday, January 12, 2006

frothing foes find friend in frenzy

Do you care? No... doubtful

But hell, read anyway. So I hear the sweet BRAAHHHHHHHHP sound of the UPS truck pulling up. Within the cardboard walls of the delivery are some nice big latte cups. While I typically prefer a small cappucino or macchiato I needed to try out the new cups. Dangerously low on milk I tried to get a huge amount of volume by really frothing aggressively. The goal was to stretch, as it is called, the milk with lots of air commingled. Sometimes this works, other times... like this time I created lots of big ugly bubbles versus the beautiful and coveted "microfoam."

I take a sip of this drink and WOW does it taste bad.

The point of this random rant is to point out how much a nice velvety foam has an effect on flavoUr, not just aesthetic. It's night and day. Having the ugly "dishsoap" foam tastes horrible. On the flipside, getting served (or typical for me: making) a nice morning cap with invisible bubbles that somehow come out glossy is heaven.... sweet, creamy, delicious.

For the coffee obsessed, read on, for the rest, you are dismissed.

When you ask for and actually receive a "dry cappucino" there is a thing that happen which may surprise you. Most of the milk is poured down the drain. In the construction of the velvety foam, it takes a certain volume of milk to generate the lighter fluffy foam apart from the milk. So you start with 10-12 ish ounces and add 4-6 ounces of foam to the cup once you're done. If you were to wait for the foam to break back down so the bubbles are gone, you're probably looking at 1-2 ounces of liquid, maybe less. So most of it is along for the ride but never makes it into the cup. Do you feel enlightened? Informed? Well sorry, how exciting is coffee? I mean really... get a life.

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