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