First find a good milk. Some milk is treated with (can't remember the term) and doesn't foam well. Not all milks microfoam the same and the fresher the better. You probably already know, but the higher the fat the easier to microfoam. Other than that make sure the milk is very cold, even put the container in the freezer until you get good. I usually stretch from 70F-80F, then dunk the tip deep in the milk at an angle. I also tilt the container so I get a good whirlpool going. I usually finish off at 140F-150 depending on how old the milk is. Swirl in cup while base is on counter. If you get a "marshmellow" top, you stretched the milk too much and consider dunking earlier in the temp.
It's a learned skill, and one that needs to be practiced. If I hadn't made microfoam in a month or so, I sometimes make mistakes.
Just got a Keurig for Christmas. :-)
Perfect for a cook constantly on the go
Right before I finished it off, a good way to end a day at work.
Looking forward to this coming in. All is green, I will roast.
Jamaica Blue Mountain Clifton Mount - 2lbs
Arianna Farms Ono Kona - Kona Festival Winner - 2lbs
Panama Carmen Estate - 5lbs
Panama Esmeralda Boquete Geisha -1lb
Only about $135 for total 10lbs. I LOVE Carmen Estate. Looking forward to see how it stands up to the others. It's been a few years since I had some Kona, looking forward to it. Of course the crown jewel is the Esmeralda, albeit it's not the auction version.
The first time I tasted Esmaralda it really did my head in.
It was in a cupping session and I almost thought it was a cup of tea when I smelled it
Have fun roasting..
Let us know how the Kona turns out Jason. It sounds like you should be all set for at least a few weeks.
Who you jivin' with that Cosmik Debris?
Thanks, should be in tomorrow. I plan on roasting some Kona first. I've always had a love affair...
How much time does it take and how big a pita is roasting your own? What's the best home roaster?
"Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain
David (WildBoar's Kitchen)