Testing: Coffee Ground Attrition & Water Content in Frothed Milk

We had a few viewer requests lately around the weight of things, so we produced two videos covering the following questions: How much coffee is left in the grinder after grinding? How much water is injected into milk when frothing?

In this first video, we weighed out 20 grams of whole beans and then ground them in several different grinders, weighing the grounds afterward to see if any was retained in the grinder.

In the second video, we weighed out 200ml of milk (in most cases — the exception being the stand alone frothers), frothed them to the same temperature on several different machines and then weighed them afterward to see how much water was injected into the frothed milk.

6 comments for “Testing: Coffee Ground Attrition & Water Content in Frothed Milk

  1. Rocky
    March 30, 2011 at 3:35 pm

    Isn’t it 200 grams rather than milliliters?

    • Kat
      March 30, 2011 at 3:36 pm

      We had the scale set to ml for this test.

  2. KHK
    April 7, 2011 at 8:51 am

    One ml of milk is about 1 g – so it does not matter.

  3. brian
    May 10, 2011 at 3:37 pm

    why didn’t you gals use a thermometer to heat all the milk to the same temperature? depending on how long you had the milk under steam, you would get more or less water added. that would effect the results.

    • Kat
      May 11, 2011 at 7:19 am

      Because Gail heated them all to the same temp by feel — we don’t use thermometers around here :)

      - Kat

Leave a Reply

Your email address will not be published. Required fields are marked *


eight × 3 =