I've been using the whole milk exclusively for myself for several years and I do occasionally add either the heavy cream or sometimes even butter. You'd probably be pleasantly surprised by the difference a big dollop of butter makes.
On Wed, Nov 14, 2018 at 3:30 PM 'Benjamin McCafferty' via Brewtus < [email protected]> wrote: > 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] > <[email protected]>] *On Behalf Of *John Brinkman > *Sent:* Wednesday, 14 November 2018 20:05 > *To:* Brewtus <[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]> > 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] > ] > *Sent:* Wednesday, 14 November 2018 17:38 > *To:* [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]> 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] > <[email protected]>] *On Behalf Of *John Brinkman > *Sent:* Wednesday, 14 November 2018 10:45 > *To:* Brewtus <[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]> > 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]] *On > Behalf Of *John Brinkman > *Sent:* Monday, 12 November 2018 08:25 > *To:* Brewtus <[email protected]> > *Subject:* Re: Wet steam from Brewtus IV > > Joburg :-) > > On Sun, Nov 11, 2018 at 6:23 PM Louis Fourie <[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]] *On > Behalf Of *John Brinkman > *Sent:* Sunday, 11 November 2018 16:34 > *To:* Brewtus <[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]> > 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]> > 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]] *On > Behalf Of *John Brinkman > *Sent:* Saturday, 10 November 2018 14:24 > *To:* Brewtus <[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]> > 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]] *On > Behalf Of *John Brinkman > *Sent:* Saturday, 10 November 2018 11:30 > *To:* Brewtus <[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]> 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]. > To post to this group, send email to [email protected]. > Visit this group at https://groups.google.com/group/brewtus. > For more options, visit 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 > https://groups.google.com/d/topic/brewtus/mnMZwGDVvik/unsubscribe. > To unsubscribe from this group and all its topics, send an email to > [email protected]. > To post to this group, send email to [email protected]. > Visit this group at https://groups.google.com/group/brewtus. > For more options, visit https://groups.google.com/d/optout. > -- > You 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