davyK wrote:There's a milk frother in my Nespresso machine - I'm tempted to try a Latte after watching a Bambino video.
afgavinstan wrote:1. Add bubbles via air getting in just beneath surface 2. Once enough is added, keep spout further in milk to "churn"/velvetise it. 3. Keep doing that until its at the desired temp. 4. Dunt it off the counter when done to settle bubbles. 5. Pour. In before it's asked Davy sir
This is correct.afgavinstan wrote:1. Add bubbles via air getting in just beneath surface 2. Once enough is added, keep spout further in milk to "churn"/velvetise it. 3. Keep doing that until its at the desired temp. 4. Dunt it off the counter when done to settle bubbles. 5. Pour. In before it's asked Davy sir
This is also correct. A good microfoam is reliant on good fat molecules. So you want full-fat milk.drumbeg wrote:Do you use whole milk? It's way more forgiving that semi-skimmed or oat (aka rapeseed oil) milk.
davyK wrote:hmmmm. The frother with the Nespresso is beaker shaped - you just put the milk in and press a button. It has an agitator at the bottom which froths the milk and there a heating element in there too. It produces quite frothy milk even with semi skimmed. I don't care a jot about "art".
hylian_elf wrote:Wife has offered to spend £200 or so on me for my upcoming birthday. I was thinking of an espresso machine and found the Sage Bambino for £235. Only question is: are they a faff to maintain and clean etc? I like minimal fuss.
LivDiv wrote:Wesley. Legend.EvilRedEye wrote:IIRC when I measured about how many teaspoons in a scoop in case I ever ended up scoopless it was something like 2-3, so 5 teaspoons will be like two scoops or a bit less. I don’t think that’s a bad amount? Some of the championship Aeropress recipes use two scoops-ish, IIRC.
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