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