Cappuccino Secrets: Creating the perfect Foam

Here is an narrative that tells the incommunicable of creating the perfect foam with steamed milk for making a extraordinary cappuccino. As you'll see creating the perfect foam isn't as easy as it may seem ...

Most places that serve cappuccinos in the United States have not trained their baristas in the art of properly frothing milk. The foam that they create is regularly a dry, tasteless, large celled collection of bubbles that sit on top of the espresso like a meringue.

Stainless Steel Refrigerator

With a petite care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way it's supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, coarse cap floating on top. Let's Begin.

First off, it's prominent to start with cold milk that's just out of the fridge. Pour the milk into the steaming pitcher until it is just about 1/3 of the way full. Milk will duplicate to triple in volume after the frothing process. A stainless steel pitcher works best. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.

For a home made cappuccino, you'll have to learn the art of creating a perfect foam.

Also use a thermometer to get the milk to the literal, climatic characteristic of 145 degrees. There are many thermometers made for this purpose that will clip onto the side of the pitcher for convenience.

The Technique:

Purge the steam wand onto a damp towel by releasing the valve for a few seconds. Be very specific not to burn yourself, the steam will be highly hot. This purging will get all of the water out so you don't get it in your milk.

Next, submerge the wand into the milk and fast turn the steam on full power. Avoid letting the tip of the wand come out of the milk. This will cause splattering and create large, coarse bubbles.

Adjust the wand so that it is pointing off town in order to get the milk to flowing in a rapid, circular motion. Maintaining this fast, circulating vortex is vital.

Then, moderately lower the pitcher until the tip of the wand is just below the covering of the milk (keeping the circulation going). When you can hear a hissing noise, similar to bacon frying, you have reached the perfect position for the wand to inject air into the milk.

Try to enounce this hissing noise while retention the milk rotating. You will have to moderately lower the pitcher as the milk volume rises in order to keep the wand tip just under the surface.

By retention the milk flowing in a rapid circle, any large bubbles that are accidentally created will be rolled into the milk and eliminated. Continue steaming until the milk reaches 145 degrees. Be specific not to get the milk too hot, it will scald giving it a bad taste.

That's pretty much it! If you have a few large bubbles, you can try to get rid of them by tapping the bottom of the pitcher lightly on the counter. Serve immediately and enjoy some of the silkiest frothed milk you have ever tasted!

One more thing, now that you know how to properly steam the milk, observation how few coffee houses have baristas that take care in this process. Very few use thermometers and end up scalding the milk, or leaving it too cold.

Most will just leave the pitcher sitting there while the wand blows into the milk. Some will use an up and down motion, but this does admittedly nothing for creating tiny, velvety bubbles. It's the rolling activity of the milk that's needed.

If you find a barista that shows this skill of frothing milk, then stay with him! He's been trained and probably takes pride in what he does.

Cappuccino Secrets: Creating the perfect Foam

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