Go Back   MacRumors Forums > Mac Community > Community Discussion

Reply
 
Thread Tools Search this Thread Display Modes
Old Feb 2, 2013, 07:09 AM   #26
SandboxGeneral
Moderator
 
SandboxGeneral's Avatar
 
Join Date: Sep 2010
Location: Rigel IV
Made a nice latte this morning. My layering technique is coming along nicely I think. I'm still using whole milk (lactose free) for the frothing, but I will be getting either 2% or fat free just for making latte's as I understand they froth much better.

Thumb resize.
__________________
It's true, we are aliens. But what are you going to do about it? It's a two-party system. You have to vote for one of us.
••• SandboxGeneral.com •••

Last edited by SandboxGeneral; Feb 16, 2013 at 11:12 AM. Reason: TIMG
SandboxGeneral is offline   0 Reply With Quote
Old Feb 2, 2013, 07:21 AM   #27
eric/
Thread Starter
Guest
 
Join Date: Sep 2011
Location: Ohio, United States
Quote:
Originally Posted by SandboxGeneral View Post
Made a nice latte this morning. My layering technique is coming along nicely I think. I'm still using whole milk (lactose free) for the frothing, but I will be getting either 2% or fat free just for making latte's as I understand they froth much better.

Image
Beautiful. I'm still saving up.
eric/ is offline   0 Reply With Quote
Old Feb 2, 2013, 07:30 AM   #28
Shrink
macrumors Demi-God
 
Shrink's Avatar
 
Join Date: Feb 2011
Location: New England, USA
Quote:
Originally Posted by SandboxGeneral View Post
Made a nice latte this morning. My layering technique is coming along nicely I think. I'm still using whole milk (lactose free) for the frothing, but I will be getting either 2% or fat free just for making latte's as I understand they froth much better.

Image
By Jove, I think he's got it!!!

I know diddley about making cappuccino or latte, but the one thing I have read, as SandboxGeneral said, is that 2% or fat free foams better than whole milk. I also recall reading that chilling the foaming pitcher in the fridge (or freezer?) also improves foaming.

Nice going, Mate!
__________________
Two things are infinite, the universe and human stupidity; and I'm not sure about the universe. -- Albert Einstein
Shrink is offline   0 Reply With Quote
Old Feb 2, 2013, 07:30 AM   #29
SandboxGeneral
Moderator
 
SandboxGeneral's Avatar
 
Join Date: Sep 2010
Location: Rigel IV
Quote:
Originally Posted by eric/ View Post
Beautiful. I'm still saving up.
This was done with an $80 espresso machine. Well, really $200, but with Amazon Prime I got it at $120 off. Plus a few accessories, 10oz frothing pitcher, latte specific thermometer, stainless steel canister, and double-wall insulated glass cafe latte.

So my total espresso cost to date is $182.09 not including the cost of the coffee itself.
__________________
It's true, we are aliens. But what are you going to do about it? It's a two-party system. You have to vote for one of us.
••• SandboxGeneral.com •••
SandboxGeneral is offline   0 Reply With Quote
Old Feb 2, 2013, 07:37 AM   #30
Shrink
macrumors Demi-God
 
Shrink's Avatar
 
Join Date: Feb 2011
Location: New England, USA
Quote:
Originally Posted by SandboxGeneral View Post
This was done with an $80 espresso machine. Well, really $200, but with Amazon Prime I got it at $120 off. Plus a few accessories, 10oz frothing pitcher, latte specific thermometer, stainless steel canister, and double-wall insulated glass cafe latte.

So my total espresso cost to date is $182.09 not including the cost of the coffee itself.
I did some looking, and it is recommended that the pitcher be chilled in the fridge. I also found the link below for an in depth discussion.
http://www.gimmecoffee.com/Assets/pd..._milk_prep.pdf
__________________
Two things are infinite, the universe and human stupidity; and I'm not sure about the universe. -- Albert Einstein
Shrink is offline   0 Reply With Quote
Old Feb 2, 2013, 07:41 AM   #31
SandboxGeneral
Moderator
 
SandboxGeneral's Avatar
 
Join Date: Sep 2010
Location: Rigel IV
Quote:
Originally Posted by Shrink View Post
I did some looking, and it is recommended that the pitcher be chilled in the fridge. I also found the link below for an in depth discussion.
http://www.gimmecoffee.com/Assets/pd..._milk_prep.pdf
Cool (pun intended)! I'll check it out. That makes sense since I am a bit of a weirdo and put ice cubes in a glass of milk because I like milk really cold.

Kind of odd putting the two extremes together, hot and cold. We pre-heat the mug with hot water to keep the espresso hot longer, then want to pre-chill the milk to keep it colder and then mix them both in the same mug.
__________________
It's true, we are aliens. But what are you going to do about it? It's a two-party system. You have to vote for one of us.
••• SandboxGeneral.com •••
SandboxGeneral is offline   0 Reply With Quote
Old Feb 2, 2013, 07:44 AM   #32
Shrink
macrumors Demi-God
 
Shrink's Avatar
 
Join Date: Feb 2011
Location: New England, USA
Quote:
Originally Posted by SandboxGeneral View Post
Cool (pun intended)! I'll check it out. That makes sense since I am a bit of a weirdo and put ice cubes in a glass of milk because I like milk really cold.

Kind of odd putting the two extremes together, hot and cold. We pre-heat the mug with hot water to keep the espresso hot longer, then want to pre-chill the milk to keep it colder and then mix them both in the same mug.
In the article linked, which I quickly skimmed (pun intended) it said something about chilling the pitcher means the only heat entering the milk is from the steam wand, and it allows a slightly longer steaming time, which I guess is good.

Also, by the time the milk is steamed and put in the cup, it is then hot.
__________________
Two things are infinite, the universe and human stupidity; and I'm not sure about the universe. -- Albert Einstein
Shrink is offline   0 Reply With Quote
Old Feb 2, 2013, 09:33 AM   #33
Don't panic
macrumors 68040
 
Don't panic's Avatar
 
Join Date: Jan 2004
Location: having a drink at Milliways
for cappuccinos, i find that parmalat's works best, by a surprisingly large margin

we usually keep two kind in the fridge, regular for the kids and parmalat for cappuccino. it helps that it is ultra-pasteurazed so it has a long shelf life at room temperature when unopened

and i recently moved to the Aeroccino (by nespresso) to froth.
consistently froths to perfection, with no mess

also, some of you might be interested in this article from a scientific american about a decade ago

the complexity of coffee
__________________
I do not believe in lot of things, but I do believe in duct tape.
Miles Straume
linky to stonyc's ww table
Don't panic is offline   1 Reply With Quote
Old Feb 2, 2013, 10:08 AM   #34
Shrink
macrumors Demi-God
 
Shrink's Avatar
 
Join Date: Feb 2011
Location: New England, USA
Quote:
Originally Posted by Don't panic View Post
also, some of you might be interested in this article from a scientific american about a decade ago

the complexity of coffee
Thanks for the link!

A nifty article for the truly demented among us.

And I plan to read the whole thing!

OY!!
__________________
Two things are infinite, the universe and human stupidity; and I'm not sure about the universe. -- Albert Einstein
Shrink is offline   0 Reply With Quote
Old Feb 2, 2013, 12:18 PM   #35
Macky-Mac
macrumors 68020
 
Macky-Mac's Avatar
 
Join Date: May 2004
some people think an espresso addiction is worse than getting involved with heroin
Macky-Mac is offline   0 Reply With Quote
Old Feb 2, 2013, 12:23 PM   #36
eric/
Thread Starter
Guest
 
Join Date: Sep 2011
Location: Ohio, United States
I really want to make lattes and stuff more than just straight espresso
eric/ is offline   0 Reply With Quote
Old Feb 2, 2013, 12:55 PM   #37
Macky-Mac
macrumors 68020
 
Macky-Mac's Avatar
 
Join Date: May 2004
Quote:
Originally Posted by eric/ View Post
I really want to make lattes and stuff more than just straight espresso
maybe you don't need espresso? maybe steamed milk and coffee, brewed, or french press, would do the trick for you.......a cafe au lait
Macky-Mac is offline   0 Reply With Quote
Old Feb 2, 2013, 12:55 PM   #38
Shrink
macrumors Demi-God
 
Shrink's Avatar
 
Join Date: Feb 2011
Location: New England, USA
Quote:
Originally Posted by eric/ View Post
I really want to make lattes and stuff more than just straight espresso
Just remember that lattes, cappuccinos, and other drinks of that kind START with straight espresso. All those other drinks are espresso with other things added. So first you must learn to makes espresso, and then how to steam milk, or foam milk,or add flavors, or whatever.

You just can't get away from learning to make good espresso!
__________________
Two things are infinite, the universe and human stupidity; and I'm not sure about the universe. -- Albert Einstein
Shrink is offline   1 Reply With Quote
Old Feb 2, 2013, 12:56 PM   #39
Scepticalscribe
Contributor
 
Scepticalscribe's Avatar
 
Join Date: Jul 2008
Location: Kite flying
Quote:
Originally Posted by Shrink View Post
Just remember that lattes, cappuccinos, and other drinks of that kind START with straight espresso. All those other drinks are espresso with other things added. So first you must learn to makes espresso, and then how to steam milk, or foam milk,or add flavors, or whatever.

You just can't get away from learning to make good espresso!
Oh, yes, indeed. A profound, heartfelt amen to that observation.
Scepticalscribe is offline   1 Reply With Quote
Old Feb 2, 2013, 01:00 PM   #40
Shrink
macrumors Demi-God
 
Shrink's Avatar
 
Join Date: Feb 2011
Location: New England, USA
Quote:
Originally Posted by Macky-Mac View Post
maybe you don't need espresso? maybe steamed milk and coffee, brewed, or french press, would do the trick for you.......a cafe au lait
That's certainly an good alternative. A different drink from what sandboxgeneral pictured starting this round of comments, but terrific coffee drinks nonetheless.

And a lot simpler, less messy, and less expensive, too.
__________________
Two things are infinite, the universe and human stupidity; and I'm not sure about the universe. -- Albert Einstein
Shrink is offline   0 Reply With Quote
Old Feb 2, 2013, 01:10 PM   #41
eric/
Thread Starter
Guest
 
Join Date: Sep 2011
Location: Ohio, United States
Quote:
Originally Posted by Shrink View Post
Just remember that lattes, cappuccinos, and other drinks of that kind START with straight espresso. All those other drinks are espresso with other things added. So first you must learn to makes espresso, and then how to steam milk, or foam milk,or add flavors, or whatever.

You just can't get away from learning to make good espresso!
Yeah that's correct, I want to learn to how to make straight espresso, when I'm good at that I'll be making lattes and stuff more than straight espresso. That's all I wanted to say.
eric/ is offline   0 Reply With Quote
Old Feb 2, 2013, 01:13 PM   #42
Shrink
macrumors Demi-God
 
Shrink's Avatar
 
Join Date: Feb 2011
Location: New England, USA
Quote:
Originally Posted by eric/ View Post
Yeah that's correct, I want to learn to how to make straight espresso, when I'm good at that I'll be making lattes and stuff more than straight espresso. That's all I wanted to say.
I'm sorry if I gave offense in any way.

I undoubtedly wrote my post poorly...nothing new there!
__________________
Two things are infinite, the universe and human stupidity; and I'm not sure about the universe. -- Albert Einstein
Shrink is offline   0 Reply With Quote
Old Feb 2, 2013, 01:14 PM   #43
Macky-Mac
macrumors 68020
 
Macky-Mac's Avatar
 
Join Date: May 2004
Quote:
Originally Posted by Shrink View Post
That's certainly an good alternative. A different drink from what sandboxgeneral pictured starting this round of comments, but terrific coffee drinks nonetheless.

And a lot simpler, less messy, and less expensive, too.
one of my favorite coffee moments involves a café com leite (well, a series of them actually) that I had while staying at a hotel in Rio. At breakfast a waiter would come around carrying two pots, one with hot milk and the other with some of the finest coffee.
Macky-Mac is offline   1 Reply With Quote
Old Feb 2, 2013, 01:15 PM   #44
eric/
Thread Starter
Guest
 
Join Date: Sep 2011
Location: Ohio, United States
Quote:
Originally Posted by Shrink View Post
I'm sorry if I gave offense in any way.

I undoubtedly wrote my post poorly...nothing new there!
No you definitely didn't, I just wanted to clarify!
eric/ is offline   0 Reply With Quote
Old Feb 2, 2013, 01:24 PM   #45
Giuly
macrumors 68040
 
Giuly's Avatar
 
Join Date: Oct 2009
Location: That depends whether you ask for timezone, state of mind or GPS coordinates.
Quote:
Originally Posted by SandboxGeneral View Post
Made a nice latte this morning. My layering technique is coming along nicely I think. I'm still using whole milk (lactose free) for the frothing, but I will be getting either 2% or fat free just for making latte's as I understand they froth much better.

Image
Nice job, but that's an Espresso Macchiato. If you fill the cup completely up with milk and have it dilute the coffee, it's a Cappuccino. Then you pour it into a larger glass and fill that one to the top with warm frothed milk, and you have a Latte (Macchiato). If you were then to add another shot of Espresso, you'd have a Caffe Latte.

The whole milk thing an it's associated nomenclature is so complicated that I prefer double-shots without sugar or Splenda.

I can recommend Zicaffè Crema in Tazza Superiore btw, I'd prefer it over Illy anytime. You can order it online directly from Zicaffè, they ship only recently roasted coffee and it arrives within 3 days in the US.

Last edited by Giuly; Feb 2, 2013 at 01:43 PM.
Giuly is offline   0 Reply With Quote
Old Feb 2, 2013, 01:58 PM   #46
Shrink
macrumors Demi-God
 
Shrink's Avatar
 
Join Date: Feb 2011
Location: New England, USA
Quote:
Originally Posted by Giuly View Post
Nice job, but that's an Espresso Macchiato. If you fill the cup completely up with milk and have it dilute the coffee, it's a Cappuccino. Then you pour it into a larger glass and fill that one to the top with warm frothed milk, and you have a Latte (Macchiato). If you were then to add another shot of Espresso, you'd have a Caffe Latte.

The whole milk thing an it's associated nomenclature is so complicated that I prefer double-shots without sugar or Splenda.

I can recommend Zicaffè Crema in Tazza Superiore btw, I'd prefer it over Illy anytime. You can order it online directly from Zicaffè, they ship only recently roasted coffee and it arrives within 3 days in the US.
Very interesting distinctions on milk drinks.

But sugar/Splenda!!!

OMG!!!

Blasphemy!!!

__________________
Two things are infinite, the universe and human stupidity; and I'm not sure about the universe. -- Albert Einstein
Shrink is offline   3 Reply With Quote
Old Feb 2, 2013, 02:07 PM   #47
SandboxGeneral
Moderator
 
SandboxGeneral's Avatar
 
Join Date: Sep 2010
Location: Rigel IV
Quote:
Originally Posted by Giuly View Post
Nice job, but that's an Espresso Macchiato. If you fill the cup completely up with milk and have it dilute the coffee, it's a Cappuccino. Then you pour it into a larger glass and fill that one to the top with warm frothed milk, and you have a Latte (Macchiato). If you were then to add another shot of Espresso, you'd have a Caffe Latte.

The whole milk thing an it's associated nomenclature is so complicated that I prefer double-shots without sugar or Splenda.

I can recommend Zicaffè Crema in Tazza Superiore btw, I'd prefer it over Illy anytime. You can order it online directly from Zicaffè, they ship only recently roasted coffee and it arrives within 3 days in the US.
Hmmm.... well here is the process of what I did and you tell me what it's called.
  • Pre-heat mug with hot water
  • Froth milk
  • Dump out hot water from mug
  • Pour in milk, keeping the froth back with a spoon until the milk is all in.
  • Then allow the froth to top off the milk
  • Pull a double-shot of espresso into the mug with milk and milk froth
  • Enjoy

That's what I've been doing. Is that a latte or something else?
__________________
It's true, we are aliens. But what are you going to do about it? It's a two-party system. You have to vote for one of us.
••• SandboxGeneral.com •••

Last edited by SandboxGeneral; Feb 2, 2013 at 03:13 PM. Reason: Fixed typo
SandboxGeneral is offline   0 Reply With Quote
Old Feb 2, 2013, 03:11 PM   #48
Giuly
macrumors 68040
 
Giuly's Avatar
 
Join Date: Oct 2009
Location: That depends whether you ask for timezone, state of mind or GPS coordinates.
Thumb resize.
Thumb resize.
A cappucino scuro doppio caffè, supposedly.

But what counts is that you enjoyed it, not what correct term in some nomenclature is.
Giuly is offline   0 Reply With Quote
Old Feb 3, 2013, 04:14 PM   #49
Don't panic
macrumors 68040
 
Don't panic's Avatar
 
Join Date: Jan 2004
Location: having a drink at Milliways
traditionally
espresso macchiato = espresso with a little bit of milk (macchia=spot), milk can be cold or warm. usually not frothed
cappuccino = espresso and ~ 1-3 times amount of frothed milk, with a little actual milk
'latte' = this has come to indicate a larger version of a cappuccino with a higher milk-to-coffee ratio
caffe latte = larger portion of coffee with milk (typically warm or steamed, not frothed, in a large cup. same as cafe au lait
latte macchiato = milk (warm or steamed or frothed) with some coffee added to it. mostly milk.

then there are all sorts of in between and it is pretty much up to the barista how to prepare any of them. in many cases the only difference between a latte and a cappuccino is the size
__________________
I do not believe in lot of things, but I do believe in duct tape.
Miles Straume
linky to stonyc's ww table
Don't panic is offline   0 Reply With Quote
Old Feb 3, 2013, 05:54 PM   #50
Kissaragi
macrumors 68020
 
Join Date: Nov 2006
You really should sign up to somewhere like coffee geek for detailed advice on equipment.

Also I'm not sure if you know quite what your getting yourself into or not. If your happy with making drinks like most cafes do (frothy, overly milky, average espresso) then you'll be able to mange that easily with a $500 budget and a few weeks practice. If your aiming for high quality drinks with silky smooth micro foam and rich tasty espresso then you have to be prepared for this to be a hobby, not just a way to make drinks. Good espresso and espresso based drinks are not easy to make at all. Not trying to put you off, just a warning that it takes time and effort.

The Gaggia classic is a good machine. I'm not sure if theres something better at the same price now tho as I haven't shopped for a machine for a few years.

I have no experience with the grinder you posted but it looks more suitable for brewed coffee than espresso. Id recommend looking at something like the Iberital MC2 or the Ascaso I/2 instead.
Kissaragi is offline   0 Reply With Quote


Reply
MacRumors Forums > Mac Community > Community Discussion

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Similar Threads
thread Thread Starter Forum Replies Last Post
Espresso Freaks: Solution To A Problem Nobody Asked About Shrink Community Discussion 13 Jul 6, 2014 05:40 AM
Car enthusiasts RiddlaBronc Community Discussion 3 Dec 22, 2013 11:34 AM
Coda 2 vs Espresso 2 raymondu999 Web Design and Development 0 May 31, 2012 12:14 PM

Forum Jump

All times are GMT -5. The time now is 09:58 AM.

Mac Rumors | Mac | iPhone | iPhone Game Reviews | iPhone Apps

Mobile Version | Fixed | Fluid | Fluid HD
Copyright 2002-2013, MacRumors.com, LLC