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Frothing Milk 101 - How to Steam a Perfect Cup of Milk
by Cory Willins
http://www.coffee-site.com
For true coffee lovers, foam on their cappuccino is more
important than icing on a cake. It is more than a little
something extra; it is a vital part of the experience. Even
the most talented baristas flub their first attempts at
froth. What is the best way to produce the perfect cap for
a cappuccino?
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, at a consistent
speed, so that the wand remains the proper depth as the
milk expands. At this point, the pitcher should be warmer
than the palm of your hand. If it is not, plunge the wand
deeper into the milk to warm it up. Be careful not to boil
it. If the milk has gotten too hot, turn the steam off and
tap the pitcher against the counter a few times to release
any large air bubbles. Gently swirling it around a few
times will help cool the milk off.
Using a spoon to hold back the froth, add the milk to the
espresso. You can use the spoon to top the drink off with
foam or, in the best-case scenario; the foam can be poured
straight from the pitcher. For best results, use a pitcher
with a sharply-pointed spout. Garnish your creation with
cinnamon, nutmeg or grated chocolate.
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