Thanks John and Louis! I was trying to be somewhat funny/tongue-in-cheek with the comments about cow diets and such. :) I’m sure that you’re correct, that the handling differences between dairies are a bigger contributor than anything else. It all is a mystery here, we get no information about what dairies are represented in any particular carton of milk.
Herman, interesting comment. I have been known to occasionally (cough, cough) make a latte with half and half or heavy cream, and the foam from the 1/2-1/2 in particular is to die for. One could easily go down the road of coronary artery disease!!! True heavy cream, though (i.e. from a local dairy with cream rising to the top in the bottle) is near impossible to do anything with, other than whip it slightly and make a brilliant Irish coffee in the tradition of The Buena Vista Cafe in San Fran…mmmmm….. I do tend to agree that skim is easy to stretch, i.e. the dry capp thing, but I find it really hard to make it silky at all, in order to pour art. Sort of like the difference between air pop and oil pop popcorn. I would bet there’s a middle ground in there somewhere that is perfect; for me, that’s whole milk at 3-4% fat I think. Cheers to all, bmc > On Nov 14, 2018, at 11:01, Louis Fourie <[email protected]> wrote: > > Hi John > 39 Joubert Street, Lochnerhof, Strand 7140. > > Could you perhaps let me have the codes for the Woolworth's milk you > mentioned, please? > > As for SPAR's milk, I believe there's also inconsistencies between different > batches and that is why I sometimes did get OK steam from those, but > generally I have never been impressed. Dairy Belle's products, on the other > hand, have never left me down. Found their address in the Strand and plan on > finding out from them who stocks their milk. > > From: [email protected] <mailto:[email protected]> > [mailto:[email protected] <mailto:[email protected]>] On Behalf > Of John Brinkman > Sent: Wednesday, 14 November 2018 20:05 > To: Brewtus <[email protected] <mailto:[email protected]>> > Subject: Re: Wet steam from Brewtus IV > > I live in Joburg Louis, not a visitor :-) , whats your physical address, I > will send you some coffee with the courier? > > Louis - The Spar Milk I am talking about is not their shelf life > non-refrigerated milk but the super pasteurised milk that lasts for 30 days > refrigerated. > > Benjamin - I am pretty confidant that it has to do with the homogenisation > process. Woolworths, one of our local food chains, has a code denoting the > dairy of origin on the milk carton on the same label as the use by date. I > have noticed that two of their dairy's are always froth well, the third is > always dodgy. I would guess that the reason for the inconsistency might not > be changes to the cows diet etc but rather different dairies and as such a > different homoginization process. > > The reason I believe that the low fat milks are more consistent in your > experience is because there is almost no homogenisation that needs to take > place to break the size of the cream molecules down in low fat milks because > there is no cream. I think that the large fat molecules are what interfere > with the micro-foam. > > Have absolutely no idea how to test out my theory :-) > > JohnB > > On Wed, Nov 14, 2018 at 7:07 PM Louis Fourie <[email protected] > <mailto:[email protected]>> wrote: >> Hi Ben >> Pity you won't be in my neighbourhood, would have been great to make your >> acquaintance. Enjoy your visit in any case - beautiful places (well, not >> Jo'burg, really ;-) you are planning to visit. >> >> Take care >> >> Louis >> >> From: 'Benjamin McCafferty' via Brewtus [mailto:[email protected] >> <mailto:[email protected]>] >> Sent: Wednesday, 14 November 2018 17:38 >> To: [email protected] <mailto:[email protected]> >> Subject: Re: Wet steam from Brewtus IV >> >> Interesting thread, you guys. I had never considered homogenization as a >> cause, but will think about that and investigate here too! >> >> In my experience, fat content has a lot to do with it—what we call “whole >> milk” (as opposed to 2%, 1% or skim/0%—I know, I know, it’s barbaric!) has >> always given a much better silky foam with that mercury-like sheen. Lower >> fat makes a great bone-dry cappucino. >> >> One of the frustrations that I think we all face is the lack of >> consistency—the quality of the milk for foaming seems to depend on what the >> cow ate, what the weather was like that day, whether two crows flew at right >> angles to the sun, etc.! :) We get milk delivered, but even that is drawn >> from dozens of dairies around the state of Washington and so I can never be >> sure how it will be today. So I take photos of my favorites latte art pours, >> and just drink the rest… :) >> >> All the best and take good care. I’ll be down your way again next year >> (Joburg, Vic Falls, Botswana) and can’t wait to visit again! >> >> best, >> Ben >> >> >>> On Nov 14, 2018, at 02:18, Louis Fourie <[email protected] >>> <mailto:[email protected]>> wrote: >>> >>> Hi John >>> In Pretoria I used to use Dairy Belle long life and it worked very well in >>> my Jura electric foamer. I acquired my Brewtus only in 2016, when we were >>> in Lambert's Bay and Dairy Belle was nowhere to be found. We moved here in >>> March and I cannot find Dairy Belle anywhere around - I have to admit I >>> have not done a proper search yet. I shall try that SAPR high fat milk - >>> that is not the long life stuff you are referring to, is it? >>> >>> Your offer of a bag of coffee is very kind. Let me know how much. >>> As for my address, Postnet Somerset Mall is probably the safest place to >>> send it to. You could give them my phone nr: 082 808 0476. >>> >>> Regards >>> >>> Louis >>> >>> From: [email protected] <mailto:[email protected]> >>> [mailto:[email protected] <mailto:[email protected]>] On >>> Behalf Of John Brinkman >>> Sent: Wednesday, 14 November 2018 10:45 >>> To: Brewtus <[email protected] <mailto:[email protected]>> >>> Subject: Re: Wet steam from Brewtus IV >>> >>> Hey Louis >>> >>> In my experience, the ability to foam milk depends on how well they are >>> homogenised. >>> >>> Farm milk which is not homogenised doesn't foam very well. >>> >>> The Spar ultra pasteurised high fat milk is pretty awesome, I assume >>> because the homogenisation process is more thorough on ultra pasturised >>> milks. >>> I also think that this may be the reason that some people prefer long life >>> milks (even though the taste isn't great). >>> >>> I roast as well btw, send me your address and I will send you a bag :-) >>> >>> JohnB >>> >>> >>> On Mon, Nov 12, 2018 at 9:46 AM Louis Fourie <[email protected] >>> <mailto:[email protected]>> wrote: >>>> What milk do you use for foaming. SPAR full cream usually worked (not the >>>> long life), but not always. That is why I started asking around what the >>>> cause of poor milk foaming performance could be, thinking it might be the >>>> machine - or my technique. Have only ever watched a number of Youtube >>>> videos and read up on the web about it - no training or real life demos. >>>> >>>> From: [email protected] <mailto:[email protected]> >>>> [mailto:[email protected] <mailto:[email protected]>] On >>>> Behalf Of John Brinkman >>>> Sent: Monday, 12 November 2018 08:25 >>>> To: Brewtus <[email protected] <mailto:[email protected]>> >>>> Subject: Re: Wet steam from Brewtus IV >>>> >>>> Joburg :-) >>>> >>>> On Sun, Nov 11, 2018 at 6:23 PM Louis Fourie <[email protected] >>>> <mailto:[email protected]>> wrote: >>>>> I live in The Strand, a smallish town in the Western Cape Province of >>>>> South Africa, not far from Cape Town. >>>>> >>>>> And jou, John? >>>>> >>>>> From: [email protected] <mailto:[email protected]> >>>>> [mailto:[email protected] <mailto:[email protected]>] On >>>>> Behalf Of John Brinkman >>>>> Sent: Sunday, 11 November 2018 16:34 >>>>> To: Brewtus <[email protected] <mailto:[email protected]>> >>>>> Subject: Re: Wet steam from Brewtus IV >>>>> >>>>> Where in the world are you Louis? >>>>> >>>>> On Sun, Nov 11, 2018 at 4:32 PM John Brinkman <[email protected] >>>>> <mailto:[email protected]>> wrote: >>>>>> Yes, Brewtus Rotary with PID, not sure which version it is >>>>>> >>>>>> >>>>>> On Sat, Nov 10, 2018 at 6:19 PM Louis Fourie <[email protected] >>>>>> <mailto:[email protected]>> wrote: >>>>>>> That's interesting. I tried out the Monroc 4-hole tip, but did not have >>>>>>> success with that. Do you own a Brewtus? >>>>>>> I shall certainly try to increase the steam pressure next week. >>>>>>> >>>>>>> Louis >>>>>>> >>>>>>> From: [email protected] <mailto:[email protected]> >>>>>>> [mailto:[email protected] <mailto:[email protected]>] On >>>>>>> Behalf Of John Brinkman >>>>>>> Sent: Saturday, 10 November 2018 14:24 >>>>>>> To: Brewtus <[email protected] <mailto:[email protected]>> >>>>>>> Subject: Re: Wet steam from Brewtus IV >>>>>>> >>>>>>> Good luck >>>>>>> >>>>>>> I run my boiler at 1.4bar and have a 2000w (is 220V) element in it, >>>>>>> runs a 4 hole tip like a dream. >>>>>>> I also switched lever steam control and switched the arm to a normal >>>>>>> arm and got rid of the cool touch one. >>>>>>> >>>>>>> Steams like a train :-), steams 250ml of milk in +- 30 seconds >>>>>>> >>>>>>> JohnB >>>>>>> >>>>>>> >>>>>>> On Sat, Nov 10, 2018 at 2:14 PM Louis Fourie <[email protected] >>>>>>> <mailto:[email protected]>> wrote: >>>>>>>> Hi John >>>>>>>> Thanks for your response. >>>>>>>> I have made sure the probe is to its maximum depth, but it makes no >>>>>>>> difference. On another forum where I asked for advice someone >>>>>>>> suggested I should increase the pressure in the steam boiler two or >>>>>>>> three clicks, which should make it 1,4 or 1,5 Bar. I shall try that >>>>>>>> sometime, maybe later today. >>>>>>>> >>>>>>>> From: [email protected] <mailto:[email protected]> >>>>>>>> [mailto:[email protected] <mailto:[email protected]>] On >>>>>>>> Behalf Of John Brinkman >>>>>>>> Sent: Saturday, 10 November 2018 11:30 >>>>>>>> To: Brewtus <[email protected] >>>>>>>> <mailto:[email protected]>> >>>>>>>> Subject: Re: Wet steam from Brewtus IV >>>>>>>> >>>>>>>> I would try lowering the water level in the boiler, maybe the sensor >>>>>>>> moved out slightly which would increase the water level. >>>>>>>> >>>>>>>> JohnB >>>>>>>> >>>>>>>> On Tue, Nov 6, 2018 at 5:28 PM <[email protected] >>>>>>>> <mailto:[email protected]>> wrote: >>>>>>>>> What could be the cause of the excessive wetness of the steam on such >>>>>>>>> a machine? The technical guy at the agents I purchased it from said >>>>>>>>> it could be that the sensor regulating water level in the steam >>>>>>>>> kettle allows too high a level of water in the kettle, but how can >>>>>>>>> this came about when the machine has been making good micro foam six >>>>>>>>> months ago and has not been tampered with in any way? When steaming >>>>>>>>> into a vessel that has been heated with boiling water, a lot of water >>>>>>>>> appears in the vessel, even if I let go a good, prolonged purging >>>>>>>>> dose of steam first? >>>>>>>>> >>>>>>>>> The result is that milk would not foam properly as I have become used >>>>>>>>> to in the past almost two years since I bought the machine. I have >>>>>>>>> tried different brands of mile, all with the same dismal result. Even >>>>>>>>> the brand used with success by some coffee shops in the area where I >>>>>>>>> stay. >>>>>>>>> >>>>>>>>> Any suggestions? >>>>>>>>> -- >>>>>>>>> You received this message because you are subscribed to the Google >>>>>>>>> Groups "Brewtus" group. >>>>>>>>> To unsubscribe from this group and stop receiving emails from it, >>>>>>>>> send an email to [email protected] >>>>>>>>> <mailto:[email protected]>. >>>>>>>>> To post to this group, send email to [email protected] >>>>>>>>> <mailto:[email protected]>. >>>>>>>>> Visit this group at https://groups.google.com/group/brewtus >>>>>>>>> <https://groups.google.com/group/brewtus>. >>>>>>>>> For more options, visit https://groups.google.com/d/optout >>>>>>>>> <https://groups.google.com/d/optout>. >>>>>>>> >>>>>>>> -- >>>>>>>> You received this message because you are subscribed to a topic in the >>>>>>>> Google Groups "Brewtus" group. >>>>>>>> To unsubscribe from this topic, visit >>>>>>>> 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