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13

I'm a bit of a coffee nut, having bought my own espresso machine & grinder and have been pulling my own shots and learning how to create different coffee drinks for some years now. I am by no means an expert, however: What you're seeing when the barista is swirling/tapping the milk jug is called "polishing". It's the step after they've steamed it and ...


3

That old method of doing cappuccino or latte. without no froth tool or machines. to get bubble in milk , you have shake , tap ( hit). That method is now use for special drink like non alcoholic or alcoholic


6

You are talking about the barista handling the milk after steaming it, right?My guess (from what I've seen in the milk jug @home): shake (rather: swirl, otherwise he'd just spill the milk) to loosen stuck-on foam on the top walls of the jug. hit to separate foam and milk (-> makes it easier for him to judge the milk-foam-ratio later) swirl again to loosen ...


0

I started making kefir 2 weeks ago, with 1 large grain. Not being certain about quantities, I used 2 cups of milk in my first batch. 30 hours later, I had cultured milk. As those quantities and time frames worked, I have just continued with that, although the time is now down to almost 24 hours of culturing. In between I made a batch of yummy sour cream, ...


0

I always smell and when in doubt use boiled water and add little bit milk to see if it's uniform or not. If not uniform it's bad. I notice that mos time some times bottle/jar might smell bad but I would guess it's due that milk gets on cup and other surrounding arias..


0

Monkey milk is popular in central America.



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