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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 ...


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


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 ...


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, ...


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..


Monkey milk is popular in central America.

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