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Milk Steaming & Rocket Launching |
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Wednesday, 31 August 2005 |
by - Terry Ziniewicz - EspressoParts.com
Ok. Let’s see. Since my last column a new year has arrived and with it
a plethora of information, changes and good and news for the espresso
industry worldwide.
The good news is that several manufacturers are paying attention to the
semi-commercial market otherwise known as the prosumer market. The fact
that they are starting to pay attention has everything to do with
websites like coffeegeek and the input made available by consumers. Let
us know what you want, need and gotta have, maybe your wish will come
true.
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Textured Milk Preparation |
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Monday, 11 July 2005 |
Textured Milk Preparation: Courtesy Gimme! Coffee, Ithaca NY
www.gimmecoffee.com
Textured milk represents a departure from classic
espresso drink preparation: it is the process that makes “latte art”
possible. A classic cappuccino consists of a shot in a 6 to 8 ounce
cup, topped with half steamed milk, which is poured, and half foam,
which is generally spooned on top. Milk texturing involves both the
method of steaming the milk, and style of pouring it intoWrite Comment (5 Comments) |
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