Without milk froth, nothing works for cappuccino, latte macchiato and espresso macchiato. In order to succeed perfectly, the temperature of the milk is crucial. When frothing, the proteins and fats are mixed with the air. The more proteins combine and form structures, the finer and firmer the foam becomes. If the milk is heated too high, the protein compounds disintegrate and the creamy splendor is gone. To prevent this, the Milk Jug Elisa by cilio is equipped with a thermal strip. He shows you how hot it is inside the polished stainless steel jug. So you have the perfect milk foam temperature, which is at 60-65 ° C, always in view. Depending on the model, the milk can holds 0.6 or 1 liter and is suitable for all heat sources including induction. Tip: Always set the temperature to a medium level to avoid overheating. With thermometer strips from 37 ° C to 70 ° C.
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Photography by Lisa Peryman and Richard C. Owens
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