The title says it all. If you want consistently good microfoam when frothing milk make sure you calibrate your milk clip-thermometer.
I am talking out of personal experience. It’s all too easy to uncalibrate the clip thermometer while moving the clip up or down the metal stem or while washing and drying it. The round dial head gets turned around the shaft/stem, thus messing your initial (or factory) calibration. And then you wonder why your milk takes so long to froth, grows so much in volume, why the froth is so dry and stiff and why the milk lacks the sweetness of the “perfect microfoam”. Because you scorched it! So, go re-callibrate your milk thermometers (with another thermometer, of course). And enjoy perfect cappuccino; that is until you screw it (or unscrew it) the next time. And I am talking about your milk thermometers here! Brewtus Maxumus --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups "Brewtus" group. To post to this group, send email to [email protected] To unsubscribe from this group, send email to [EMAIL PROTECTED] For more options, visit this group at http://groups.google.com/group/brewtus?hl=en -~----------~----~----~----~------~----~------~--~---
