For a year or maybe more I've been mostly failing at frothing milk, mostly being 99 times out of 100. Yesterday I decided to put the pitcher on the corner of the drip tray and aim the wand in a reasonable spot and then just ignore it till the thermometer said it was done. If nothing else, it makes it a lot easier to watch the pour and know when to cut it off. Weirdly enough it also dramatically improved the quality of the milk. While it's nothing to write home about I've actually gotten rosettas 3 times in a row the 3 times I've frothed that way. Before I guess I was moving the pitcher to much while watching the pour and it messed up the milk.
A rather pleasant but unexpected discovery, especially as it seems that the milk whirlpools less this way then it did before. Ira --~--~---------~--~----~------------~-------~--~----~ 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 -~----------~----~----~----~------~----~------~--~---
