| Frothing is probably the most | | | | the milk. If it is too held too deep, the |
| underappreciated part of coffeehouse culture. | | | | milk with scorch or boil before it froths. If |
| After all, without the foam, your cappuccino | | | | it is not deep enough, it will blow the milk |
| or latte is just plain espresso. It takes a | | | | out of the pitcher and make a mess. Keep the |
| little practice for even the best baristas to | | | | palm of your free hand flush with the bottom |
| get the knack. Let us take a little dive into | | | | of the pitcher. This will help you monitor |
| the art of frothing.Most experts agree that | | | | the temperature of the milk without |
| it is best to begin with a stainless steel | | | | interrupting the process.Slide the pitcher |
| pitcher, some cold milk and an espresso | | | | away from the machine, at a consistent speed, |
| machine with a steaming wand. Past that, | | | | so that the wand remains the proper depth as |
| there are as many differing ideas about the | | | | the milk expands. At this point, the pitcher |
| frothing process as there are blends of | | | | should be warmer than the palm of your hand. |
| espresso.The kind of milk you start with | | | | If it is not, plunge the wand deeper into the |
| depends on the kind of foam you want to | | | | milk to warm it up. Be careful not to boil |
| result. The more fat in the milk, the heavier | | | | it. If the milk has gotten too hot, turn the |
| and harder to froth it is. Skim milk is light | | | | steam off and tap the pitcher against the |
| and airy, whereas half and half is thicker | | | | counter a few times to release any large air |
| and rich. Any container can be used, as long | | | | bubbles. Gently swirling it around a few |
| as it is not plastic or susceptible to | | | | times will help cool the milk off.Using a |
| melting or cracking with heat. Stainless | | | | long-handled spoon to carefully hold the |
| steel is preferred because it is easy to | | | | froth back, add the milk to the drink. Be |
| handle.Use the cup you plan to drink from to | | | | careful to pour in one continuous stream. A |
| measure how much milk to steam. Keep in mind | | | | spoon may be used to add the desired amount |
| that the milk will approximately double in | | | | of froth on top of the drink, but if the |
| volume as it froths, so fill the cup with | | | | frothing is done well, the result is a fine |
| half the milk the drink calls for. A | | | | micro foam that can be poured directly from |
| cappuccino is half steamed milk and half | | | | the pitcher. Cinnamon, nutmeg or grated |
| espresso, so to make a cappuccino you would | | | | chocolate is a nice addition to any |
| fill the cup a fourth of the cup with cold | | | | drink.Corinne Waldon enjoys writing articles |
| milk. Pour the milk into the pitcher.It is | | | | on diverse subjects. She has written many |
| important that the tip of the steam wand is | | | | gourmet coffee articles, gourmet decaf coffee |
| consistently held just below the surface of | | | | articles and more. |