If you liked that, you’re going to love this. It’s almost exactly the price tag to switch - completely - to renewables.

https://e360.yale.edu/digest/the-global-price-tag-for-100-percent-renewable-energy-73-trillion

I know, I know, many studies, many different amounts, but come on! Let’s try!

Good question, not sure I’ve got an answer. Just a term I’ve heard a lot, always sounded like it was doing something on the molecular level. Which I guess everything is. I think it’s this. When you stretch the milk, you’re trying to (about) double it in volume with tiny bubbles (microfoam). If the bubbles are too big, that’s foaming the milk. I think. Lance will better explain it. But foam like that is the way it’s done in most of Italy (from my limited experience). It’s just a different way of doing it.

I, too, was like you. Until one day, I learned the secret …

No, seriously. Lance Hedrick is great about how to make good foam and all the secrets to pouring.

https://www.youtube.com/playlist?list=PL0BqZlXENXW-WG5pS_k-xsFu-xXLy1XVZ

Just looking at it though I must ask, what kind of milk? It does seem a bit foamy, and I get that with certain commercial milks, and less so with raw milk.

Also, it was a huge help (my friend talk me this, not Lance) to bleed the wand before using it, really let a bunch of steam out. There’s a kind of balance when you get it right, that if you texture without bleeding, it’s too foamy, and with too much, you have to add air while you’re stretching the milk.

And that’s exactly how much you can know by looking at a picture. The most important thing I’ve found over the years is milk and coffee taste good.

There’s nothing better!

I live in a tiny town in Brittany, France and have a great roaster here called Cafés Celtik. They opened about five years ago, and they’re doing pretty well, selling to supermarkets and so on.

Torrefaction (roasting) is growing in France, but coffee making not so much. Not a lot of people in France, even cafés, care about things like roasting dates. So you really have to go in to their shop to buy.

Also check out Bourbon d’Ansel and Café 1802. About 1/3 the price of Paris roasters. Speaking of stupid expensive.

Going out on a limb, saying it may not work when it’s plumbed in. Though a secret flipping countertop would be pretty cool.

That looks like a really good grinder. When I upgraded from pre-ground, it was a huge change in quality. Can’t go back now!

I highly recommend Lance Hedrick’s video on latte art. He’s just really good at explaining it. Here’s a nocookie link to his main video on milk steaming, and flying in the oatmilk starting at 12:25.

“A pretty butterfly.” “Some nice flowers.” “Clouds.”

It actually did taste pretty darn good.

Love that term.