Creamy Coffee

Comments

• Gonzo

  May 2006

  I guess you're talking milk coffee (any of capp / latte / flat white. In which case the creaminess is due to not destroying the milk during the steaming-frothing process. U can destroy the milk in a couple of ways 1) straight out overheating, and 2) heating too quickly (ie rate of heating). exsample of overheating = heating to over 65 degrees and exsample of heating too quickly = using the power of a full size cafe machine with tap full open to froth too small a quantity of milk, like in a domestic size milk jug. people workign behind the machine need to hasve an understanding of correct techqnique and consequences. It's happening, just takes time. Punters that want their capps real hot, dont realise they're asking for you to serve them crap flavour because you cant have real hot milk and a nice creamy all up coffee in the same cup. Hope this helps. If u were instead asking about black coffee, then again this depends on good technique & understanding, just like with the milk. Goodd technique is not confined to Syd/melb and in those cities you will find more crap cuppas than good just like in "anytown" Australia. You just have to seek out the better cafes wherever you are. G.

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• mattyj

  May 2006

  However, if you're talking about espresso (without milk), then highly viscous coffee/a highly viscous shot can also have an incredibly creamy mouthfeel. I was in Single Origin yesterday - second time I've ever been there. I was served probably the shortest double ristretto I've ever been served (10-15mls at most?) ... which was a touch dissapointing at first. I took it all in one sip, and let it roll around in my mouth - it was the creamiest, butteriest shot of espresso I've ever had. That said, I found the temp a bit on the cold side, and the creaminess kinda overwhelmed the taste a bit. So I ordered another, and asked for a slightly longer shot. I got probably closer to 30mls, still really creamy and buttery, but heaps more taste! So yeah, I recommend Single Origin in Surry Hills for a different espresso experience, and also the fact that straight espresso can be creamy (the barista called it 'viscous').

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• askthecoffeeguy

  May 2006

  Yes, I agree, it's all about the milk, and other websites deal with this issue in more detail But if the quality of the coffee, the consistency of the grind, and the rate of extraction, not to mention cleanliness of the machine, are not all in harmony, then no amount of creamy milk is going to make a 'bad' coffee taste good. In short, all the elements need to be in harmony, as does the barista with the machine, the staff with the customer, the owner with the staff, and the coffee company with the venue! It all adds up to coffee made with love by people who care, which, unfortunately, is an increasing rare commodity. ACG

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• admin

  May 2006

  actually ACG, I'm not so sure you're right, about it being  'an increasing rare commodity'. If anything, I would have thought standards have been improving over the last few years, as more young baristas get (at least some basic) training before they start, and perhaps more importantly, as customers become more knowledgeable and therefore more demanding. This may be something that warrants another thread, but i would be interested to see what the general consensus on this is. -A

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• Mr_Nang

  June 2006

  If talking shots, a Creamy or buttery mouth feel can relate to a well extracted espresso shot from beans with good body and low acidity.

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