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Showing results for tags 'froth'.
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Hi all, Wonder if you can help. When I sprinkle chocolate powder on frothy milk, the froth starts to disappear straight away. The bubble just fall away. How do I stop this happening? Is it the milk or the wedding chocolate powder? Thanks
I've noticed a big difference in steam power when making 2 milky coffees. 1 Cappuccino and 1 Latte 1. I'll switch the machine on and wait a minimum on 20 mins before using it. It can be left 20,30,40 mins depending on how busy I am. 2. I'll then make the espressos and once done, flick the switch for the steam wand. (rancilio silvia) 3. Wait about 10 second then purge the wand, wait another 15-20 seconds then start steaming the milk. It starts slowly and eventually comes to a nice swirl as I reach 70c. That's the cappuccino made 4. I press the button to run some water from the shower head for couple of seconds (big blast of steam comes out) 5. Wait about 30 seconds and then flick the switch for the steam wand again, wait about 10 seconds then start steaming the milk for the latte - the difference in power is unbelievable, I get a super swirl straight away and its consistent until I reach the required temperature. I want this super powerful steam ALL the time. What is this best way to use the Gaggia to obtain this? Any advice would be appreciated.
Hi All, So my mother in law is an odd specimen and when she goes to Costa she always asks for extra dry and the barristas manage to get the froth from the letter A (of the word COSTA) of the medium costa glass so its quite a lot of foam.. why she wants this is beyond me because she leaves froth at the bottom Point is though, how do you make the amount of foam? Ive tried frothing for much longer at the start and even making a small jug of milk to hopefully turn it all to foam but i end up with about 30% of foam Compared to milk.. is there a way to get a really high amount of froth?