Few coffee drinkers fully appreciate the fact that
frothed milk is what makes a cappuccino or latte.
Without the milk and foam, it is just plain espresso.
Like anything worth learning, it takes a bit of
practice, even the most capable baristas have a hard
time at first. Let us take a look at the frothing
process.
Most experts agree that it is best to begin with a
stainless steel pitcher, some cold milk and an espresso
machine with a steaming wand. Past that, there are as
many differing ideas about the frothing process as there
are blends of espresso.
Stainless steel is preferred for its easy
maneuverability, but any non-plastic container will work
as long as it will not melt or crack with heat. The kind
of milk you start with depends on the texture of foam
you want to achieve. The higher the fat content, the
more dense and more difficult to froth the milk with be.
Skim milk produces light, airy foam, and is probably the
easiest for beginners to practice with.
To determine how much milk is needed, fill the cups you
plan to drink from with half the milk the drink
requires. For example, a cappuccino is half espresso and
half steamed milk, so you would fill the cup one-fourth
full will cold milk because steaming will cause the milk
to roughly double in volume. Pour the milk in the
pitcher.
It is important that the tip of the steam wand is
consistently held just below the surface of the milk. If
it is too held too deep, the milk with scorch or boil
before it froths. If it is not deep enough, it will blow
the milk out of the pitcher and make a mess. Keep the
palm of your free hand flush with the bottom of the
pitcher. This will help you monitor the temperature of
the milk without interrupting the process.
Slide the pitcher away from the machine as to keep the
tip of the wand just under the surface as the milk
expands. At this point, if the milk is about the same
temperature as the palm of you hand, plunge the wand
deeper into the milk to warm it up. If the pitcher feels
too hot, turn off the steam and tap the pitcher against
the work surface. This lets large bubbles to escape and
helps cool the milk. It is important to never let the
milk boil.
Using a long-handled spoon to carefully hold the froth
back, add the milk to the drink. Be careful to pour in
one continuous stream. A spoon may be used to add the
desired amount of froth on top of the drink, but if the
frothing is done well, the result is a fine micro foam
that can be poured directly from the pitcher. Cinnamon,
nutmeg or grated chocolate is a nice addition to any
drink. |
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