I recently got into an argument about steamed milk and was wondering if you could help. Someone claimed that it's better to steam twice as much milk as you need and leave the leftovers in the jug. Then after it's been sat there for a few hours and you want another drink, top it up with fresh milk and steam it again. To me this sounded crazy and a bit disgusting. They insisted that it was how cafes in Italy manage their milk. Surely the heating, cooling, and reheating would damage the structure of the milk rather than improve it. There's also a food hygiene risk of having milk sat in the danger zone and open air for hours. What do you think? Is it a secret top tip that I'm too uneducated to onow about? Or are they talking out of their rear end?
The latte patterns of the two cups of latte are inconsistent, and in the last shot, it can be seen that the milk content and density of the two cups of coffee are obviously different. Obviously, your milk foam is uneven up and down, and there is too much air. You need to practice controlling the milk foaming. ,Grandmaster
Really. Wow. You didn't split your milk evenly and consistently thats why the left latte has more head on itvthan the right one. Not even going to mention that you have broken crema and some sort of christmas tree try'n to be a rosetta. Look its nothing personal mate but if you are gunna post/talk about it you better be able to do it.
@@f3irty278Who am I kidding…I am an expert, if you notice around 2:35 the video was cut, we didn’t see how he poured the base to build the “canvas”, somehow the result as you can see from the end shows there’s so much milk in the crema, the rosetta wasn’t very clear.
Bravo, ottimo video
Amazing job
Serious steam power
I recently got into an argument about steamed milk and was wondering if you could help.
Someone claimed that it's better to steam twice as much milk as you need and leave the leftovers in the jug. Then after it's been sat there for a few hours and you want another drink, top it up with fresh milk and steam it again.
To me this sounded crazy and a bit disgusting. They insisted that it was how cafes in Italy manage their milk. Surely the heating, cooling, and reheating would damage the structure of the milk rather than improve it. There's also a food hygiene risk of having milk sat in the danger zone and open air for hours.
What do you think? Is it a secret top tip that I'm too uneducated to onow about? Or are they talking out of their rear end?
That sounds illegal in many cities in the US
Isn’t that a white out?
Thanks ❤
splitting the milk......really! I'm so past that now. I now quarter my milk.
The latte patterns of the two cups of latte are inconsistent, and in the last shot, it can be seen that the milk content and density of the two cups of coffee are obviously different. Obviously, your milk foam is uneven up and down, and there is too much air. You need to practice controlling the milk foaming. ,Grandmaster
ma fatti furbo...
Really. Wow. You didn't split your milk evenly and consistently thats why the left latte has more head on itvthan the right one. Not even going to mention that you have broken crema and some sort of christmas tree try'n to be a rosetta. Look its nothing personal mate but if you are gunna post/talk about it you better be able to do it.
Lol
For sure 💯 but yeah he waited too long to split so rip the equal froth
It only has slightly more froth. It’s pretty even
Damn you really have no life
I’m no expert but I don’t think the result looks good at all, what happened to the brown color at the end, it’s all milk now
LMAO, "I'm not an expert, but going to talk trash....". Buddy, we call that a latte.
@@f3irty278Who am I kidding…I am an expert, if you notice around 2:35 the video was cut, we didn’t see how he poured the base to build the “canvas”, somehow the result as you can see from the end shows there’s so much milk in the crema, the rosetta wasn’t very clear.