I haven't used a thermometer in a loooooong time and overall I'm pretty happy with my microfoam. I'm not taking a stance against thermometers or the original poster but I'm not so sure thermometers are necessary once you get a good technique in place.
How to ditch the thermometer might look something like this: - Stretch your milk to whatever level you need to dependent on the volume of milk you have in the jug (I'm typically working with 2ozs of milk). - Once stretched, now you can switch to your heating phase which starts incorporating your stretched milk via a swirling/whirlpool/vortex/whatever technique you use to get those bubbles broken down into tighter microfoam. - Once the jug is noticeably hot to the touch (uncomfortable) you can stop steaming. - Pour. To confirm your hand is calibrated (will now be referred to as digit calibration technique, or "DCT") against actual "correct" milk serving temp you can form the trend by initially using a thermometer. Even without a thermometer you can find the correct temp to serve milk by comparing the hand-touch method (DCT) vs. having a sip of your milk as soon as you pour it - if the milk is too hot to sip then it was steamed too hot - this will now be referred to as Lip Calibration Technique (LCT). By comparing DCT against LCT you can hone in on your AMT (Approved Milk Temp). Experimenting a little with your AMT will help you decide the perfect microfoam/sweetness for your needs, also known as RGM (Really Good Milk). Final note, rather than comparing one out of range thermometer against another out of range thermometer there is another method which will have your thermometer in ice and distilled water to help set your low end and then checking the top end using distilled water at a rolling boil with an adjust for altitude. Lots of Google answers for these methods. ---------------------------------------------------------------------------- -- Shaun Taylor http://shaundoreenevankeegan.blogspot.com/ -----Original Message----- From: [email protected] [mailto:[EMAIL PROTECTED] On Behalf Of Brewtus Maximus Sent: 10 November 2008 15:09 To: Brewtus Subject: Good Microfoam and Callibrated Milk Thermometer 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 -~----------~----~----~----~------~----~------~--~---
