Making great milk to compliment espresso…

Sampling coffee with Pong at Cafe Libernard, Chiang Mai, Thailand

Later last night, after wrestling with getting my simple 3 minute video uploaded, I had another important awareness pop in. It’s my sincere belief that most coffee shops do harm to their coffee drinks by improperly steaming milk.

I can hear, the moment I walk into a coffee shop, whether or not I’m going to order anything milk based. Loud, jet engine sounds coming from the espresso machine, milk screaming and no one paying any attention….I’ll order an Americano, chai or a tea.

It’s really not that hard. It requires caring and being able to pay attention to what you are doing. Thus inspired, I made another video, this time about the method of steaming and texturing milk.

Milk can only merge with air bubbles when it is cold. Once the milk has warmed, if a barista continues aerating the milk, they are simply cooking out all the sweetness.

So, here’s another video with that idea in mind!

Author: Larry Prochazka

Speaker and facilitator, international adventure traveler, a person engaged in living and being fully engaged in life. Varied and unusual life history including: wilderness leader, exploring natural healing, tractor driver, ranch sitter, corporate trainer, professional speaker, triathlete and trail runner, hiker, cook and baker, hammock lover and coffee master/barista. Life is to be lived and I’ve done my best to experience the variety of life. I love people, expanding my own experiences, growing and learning new things.

Leave a Reply

Your email address will not be published. Required fields are marked *