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

>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.
>

One of the real secrets to good capuccino is in the size of the milk
bubbles - too big and they collapse immediately. Small bubbles keep
the foam head up for a long time.

Most novice capuchio makers [students with 5 minutes of training] in
Boulder make terrible bubbles. Every machine I have seen including one
in a supermarket this past weekend make truly "excellent" bubbles. Has
to do with temperature of milk, swiring the milk, nozzle pressure, and
depth of the nozzle in the milk container. All of the machines I have
seen in Italy and Spain do this perfectly. Much better than people.

--
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