High altitude?

[malicious_pengy]

I was a barista two years ago for my college, and I'm currently covering barista shifts at a hotel right now. I know I'm out of practice, but I've been trying like hell to make a cappuccino, and I'm having crazy problems with it

Comments

[canned_erin]

technically the temp at which stuff "boils" will be lower just coz of air thinness/air pressure but it shouldn't affect your steaming TOO much. I learned at sea level in Michigan and moved to a place in Utah that's at about 4500 ft. I didn't notice a difference and still make good microfoam for caps as long as my steam wand is about an inch under for aerating. Maybe the difference is not in the elevation but in the machine you're on?

[terryn73]

I wouldn't think altitude would make a difference, but then I've lived in CO my whole life. To make caps I aerate (sorry if that's spelled wrong, it's too early for me) the milk for 12-15 seconds, until the temp reaches 100, then set the pitcher down with the wand completely verticle. I've never had an issue. HTH!

[inkytwist]

This. Making sure the wand is vertical really helps. I had trouble making cappuccinos for about 2 years though, I've only JUST got the hang of it. I don't know what it is that never clicked with me, but it just took me a long time to get the practice right.