Hector Was Right!

hector posted an interesting idea regarding the milk foaming device, and i finally got around to trying it. the BEST foam i've ever achieved and such a simple solution as the best ones usually tend to be:put the device in the frig to chill before foaming the milk! yes!!! and now for a little science along with your capuccino: cream needs to be high in fat and cold to whip well and stay stable without watering out, the firm and well-dispursed fat molecules support the foam. heated milk for capuccino, however, foams most effectively with low fat milk, as when warmed the fat softens and weighs down the foam, preventing aeration.