Hey sifus, i have a couple of quick questions for you guys.
1) Is there a point of diminishing return in stretching milk?
2) How should the milk look like before pouring? Is the surface supposed to be smooth like regular milk or slightly foamy?
3) Why is it necessary to swirl the milk in the jug before pouring?
4) When i swirl the milk, the bit of milk that sticks to the sides are kinda foamy. Am i introducing too much air into the milk?

1) Overheating the milk or letting too much air in.
2) Milk should look like wet white paint, kinda shinny
3) To get rid of bubbles (sometimes need gentle taps) and to maintain the steamed milk composition, not too thick on top and not too thin on the bottom
4) Depends, how about the bottom part of the milk, is it too watery? Are you using a pannarello wand?

Im not pros just a basic person know basic stuff only....so here are my takes on your question.

1) Is there a point of diminishing return in stretching milk?
don over heat the milk or short heat the milk

2) How should the milk look like before pouring? Is the surface supposed to be smooth like regular milk or slightly foamy?
It is suppose to be shiny, thick and look like fresh wet paint from open paint can.How do you know, swirl you milk and you can see the wall of the pitcher, it is thick and stick to the picther wall like a paint stuck on the wall r compare to normal think milk that will just roll down the wall very fast.



3) Why is it necessary to swirl the milk in the jug before pouring?
Yes and no, If you can steam without bubble and pour immediately after steam then is it not necessary, but most ppl did was after they steam the milk then they let if sit for few second because they are cleaning the steam wand or they tap the milk (tapping can cause separation too), once the milk sit on for a while, the microfoam begin to separate from the milk. so it is necessary need to swirl the milk to prevent the microfoam from separating the milk before pour.

4) When i swirl the milk, the bit of milk that sticks to the sides are kinda foamy. Am i introducing too much air into the milk?
Picture would be nice, foam as describe in light foam like those in detergent kind or think wet paint look ?

This post has been edited by d33pbluez: Jul 4 2016, 08:19 AM

where u guys get the milk from? from supermarket? any nice brand to intro?

Supermarket mostly.
The milk preference it depend on one's choice so you had to taste it to know which milk suit you. I would recommend magnolia fresh milk the one with the yellow box.




Some say that it is the milk that closely similar to what starbucks is using but the trend preference now used by most cafe are the magnolia barista milk which not sold in the supermarket.



This post has been edited by d33pbluez: Oct 19 2016, 08:44 AM

thx~~~~
limited choices in mydin, will try it at tesco next time...

Bright Cow milk is also very good in splitting the crema, especially when you pull a double ristretto.

Unfortunately not available at supermarkets that I know.

How to reduce pics size hahaha
My newbie skill with cheap China machine 😁

Impressive, may i know what's the brand of your coffee machine?

from F&N's distributor sales staff told us, both actually are the same content just different packaging to market into different category, like cafes and supermarket.

Hi everyone been idle in thread for a long time, above is what I've been trying to master call Slowsetta, practised this on 6oz cup.

The silver is the one currently using China machine. The black one is saeco poemia previously using

i see .... just wondering why F&N taking all the trouble just to design the box since they are selling the same milk even limited it to the market used with price so much different too.... it is quiet a mystery when they mention both are the same....

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Open cafe as in shop or kiosk?

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Based in KL ?

Hi, yeah it's behind Intermark KL, those bungalows, cafe / workshop is over there. Sorry for the late reply btw.