At 01:06 AM 5/29/01 +1000, you wrote:

> I believe that the commercial
>machines use a 'froth powder' to which they just add hot water, but this is
>nowhere near authentic espresso froth.

The machines for which I designed controls use milk, refrigerated to a
controlled temperature. The milk is frothed by a venturi type of nozzle
attached to the steam generator. The boiler temperature and water flow
are both controlled (the later with an actual flow meter). It works well,
there is probably some mechanical tricks to the venturi design, and of
course the Italians have the edge in that area. Though, they make their
cappuccini too lukewarm for my taste, I always order it "molto caldo" (sp?)
when I'm in their wonderful country.

Best regards,

=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Spehro Pefhany --"it's the network..."            "The Journey is the reward"
speff@interlog.com             Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog  Info for designers:  http://www.speff.com
Contributions invited->The AVR-gcc FAQ is at: http://www.bluecollarlinux.com
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

--
http://www.piclist.com hint: The list server can filter out subtopics
(like ads or off topics) for you. See http://www.piclist.com/#topics