Comments on: Foams http://www.jimseven.com/2006/06/13/foams/ James Hoffmann's coffee blog. Fri, 12 Mar 2010 02:08:29 +0000 hourly 1 By: Tran An http://www.jimseven.com/2006/06/13/foams/#comment-98158 Tran An Thu, 04 Feb 2010 03:42:36 +0000 http://jimseven.com/?p=191#comment-98158 HI, I want to burst foam in soymilk process, but no use antifoam. Can you help me?or what type of stabilizers or emusifiers can use to impove this?And what about mono and diglycerdes? Thanks & best regards, Hong An RD department HI,
I want to burst foam in soymilk process, but no use antifoam. Can you help me?or what type of stabilizers or emusifiers can use to impove this?And what about mono and diglycerdes?
Thanks & best regards,
Hong An
RD department

]]> By: Dan Wilson http://www.jimseven.com/2006/06/13/foams/#comment-95598 Dan Wilson Thu, 12 Feb 2009 07:46:45 +0000 http://jimseven.com/?p=191#comment-95598 James, I've been reading your blog for the second day already. Very quality information. Thanks! James, I’ve been reading your blog for the second day already. Very quality information. Thanks!

]]> By: Chemically Imbalanced (espresso-jogged screeds) » wooing: watch n’ learn, kids http://www.jimseven.com/2006/06/13/foams/#comment-64574 Chemically Imbalanced (espresso-jogged screeds) » wooing: watch n’ learn, kids Thu, 06 Sep 2007 04:15:05 +0000 http://jimseven.com/?p=191#comment-64574 [...] of surfactant drainage and a longer lasting foam — not unlike your perpetually downy breves. hoffmann says so!” blogwife: “who said you aren’t romantic?” blog: “if you give me a [...] [...] of surfactant drainage and a longer lasting foam — not unlike your perpetually downy breves. hoffmann says so!” blogwife: “who said you aren’t romantic?” blog: “if you give me a [...]

]]> By: fokke postma http://www.jimseven.com/2006/06/13/foams/#comment-47571 fokke postma Mon, 04 Jun 2007 13:30:18 +0000 http://jimseven.com/?p=191#comment-47571 Some intresting matters here on foams. On this matter I would like to leave a question that hopefully can be answered by you. We produced a bavaroise for a school project. Now a question that comes to our mind is: Is the bavaroise we produced stabilised a fat-foam or a protain foam? Or is a combination of both? How can we determine-measure these differences? We use 300 gr. whipped cream (35% fat), sugar and cocoapowder. As cocoapowder contains (just as milk protains (and even somewhat starches)) we were wondering what gives the stability on the bavarois?? Is the stability preformance made by fat only? are the protains off the milk, cocoapowder of any importance (positive - negative)?? If you have any information that can be helpfull please mail me! thanks in advance, regards Fokke Postma Some intresting matters here on foams.
On this matter I would like to leave a question that hopefully can be answered by you.

We produced a bavaroise for a school project.
Now a question that comes to our mind is:

Is the bavaroise we produced stabilised a fat-foam or a protain foam?
Or is a combination of both?
How can we determine-measure these differences?

We use 300 gr. whipped cream (35% fat), sugar and cocoapowder.
As cocoapowder contains (just as milk protains (and even somewhat starches)) we were wondering what gives the stability on the bavarois??

Is the stability preformance made by fat only? are the protains off the milk, cocoapowder of any importance (positive – negative)??

If you have any information that can be helpfull please mail me!

thanks in advance,

regards Fokke Postma

]]> By: fokke postma http://www.jimseven.com/2006/06/13/foams/#comment-47570 fokke postma Mon, 04 Jun 2007 13:20:32 +0000 http://jimseven.com/?p=191#comment-47570 Hi, SOme intresting thngs as we are busy Hi,
SOme intresting thngs as we are busy

]]> By: Jason http://www.jimseven.com/2006/06/13/foams/#comment-17276 Jason Wed, 21 Feb 2007 03:31:16 +0000 http://jimseven.com/?p=191#comment-17276 I just found your website and I think it's fantastic and I've learnt a lot already. I have a question about the colour of the creama on an espresso. I've been using this new Italian coffee (with a startling 15% rosbusta), which tends to produce a very dark crema in parts. The strange thing is, is that the colour of creama doesn't seem to have any relation to the length of extraction of the coffee shot - I can pull an espresso in 12 seconds and one in 25 seconds and they will both have very dark patches as though burnt. It also doesn't taste very good at all, do you have any advice? I've set the dose and grind to leave an imprint of the srew from the group head in the used puck, and the grind to pour 30ml of espresso in 25 seconds, although I've tried numerous combinations. Please help! Jason I just found your website and I think it’s fantastic and I’ve learnt a lot already.

I have a question about the colour of the creama on an espresso. I’ve been using this new Italian coffee (with a startling 15% rosbusta), which tends to produce a very dark crema in parts. The strange thing is, is that the colour of creama doesn’t seem to have any relation to the length of extraction of the coffee shot – I can pull an espresso in 12 seconds and one in 25 seconds and they will both have very dark patches as though burnt. It also doesn’t taste very good at all, do you have any advice?

I’ve set the dose and grind to leave an imprint of the srew from the group head in the used puck, and the grind to pour 30ml of espresso in 25 seconds, although I’ve tried numerous combinations.

Please help!

Jason

]]> By: Review of 2006 at jimseven http://www.jimseven.com/2006/06/13/foams/#comment-10480 Review of 2006 at jimseven Fri, 29 Dec 2006 15:00:23 +0000 http://jimseven.com/?p=191#comment-10480 [...] I started to get a little bit more into the science of stuff and began to write articles for the blog starting with foam and maillard reactions. Eventually these kickstarted a coffee study group at coffeed but right now that particular project (despite its massive potential) looks unlikely to come to fruition. [...] [...] I started to get a little bit more into the science of stuff and began to write articles for the blog starting with foam and maillard reactions. Eventually these kickstarted a coffee study group at coffeed but right now that particular project (despite its massive potential) looks unlikely to come to fruition. [...]

]]> By: Andrew http://www.jimseven.com/2006/06/13/foams/#comment-5624 Andrew Fri, 08 Dec 2006 16:33:52 +0000 http://jimseven.com/?p=191#comment-5624 I should have mentioned in the second paragraph of the above that the glossiness of the espresso shot without the milk was observed after milk was added. I extracted one double shot into two cups, poured a dash of freshly steamed milk onto one immediately, waited two minutes, then poured milk onto both shots to the same level. I should have mentioned in the second paragraph of the above that the glossiness of the espresso shot without the milk was observed after milk was added.

I extracted one double shot into two cups, poured a dash of freshly steamed milk onto one immediately, waited two minutes, then poured milk onto both shots to the same level.

]]> By: Andrew http://www.jimseven.com/2006/06/13/foams/#comment-5623 Andrew Fri, 08 Dec 2006 16:28:03 +0000 http://jimseven.com/?p=191#comment-5623 Hey James, Do you think that pouring a dash of steamed milk onto the espresso shot is an effective way of reducing the crema dissipation? From what I have seen, the crema is better on the espresso with the milk, but not as glossy as the shot without the crema. On tasting though, the espresso without the milk has the bitterness of an old shot but the one with the milk doesn't?? what d' ya reckon? Can you think of a reason in the milks chemistry for it to reduce crema dissipation?It may reduce drainage by making the liquid thicker but then it is adding oils which will reduce the stability of the foam. hmmm... Also, as a side thought, you discuss the colour of the crema being darker as a result of more coffee being dissolved. An espresso shot in a cool glass has a lighter colour to a shot in a warm glass, why is this? Andrew Hey James,

Do you think that pouring a dash of steamed milk onto the espresso shot is an effective way of reducing the crema dissipation?

From what I have seen, the crema is better on the espresso with the milk, but not as glossy as the shot without the crema. On tasting though, the espresso without the milk has the bitterness of an old shot but the one with the milk doesn’t??

what d’ ya reckon? Can you think of a reason in the milks chemistry for it to reduce crema dissipation?It may reduce drainage by making the liquid thicker but then it is adding oils which will reduce the stability of the foam. hmmm…

Also, as a side thought, you discuss the colour of the crema being darker as a result of more coffee being dissolved. An espresso shot in a cool glass has a lighter colour to a shot in a warm glass, why is this?

Andrew

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