Create the Perfect Foam - Steaming Milk for Cappucinos
By: Cory Willins

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?

Frothing advice is as plentiful and diverse as espresso blends, but the one thing experts agree on is starting with a stainless steel pitcher, some milk and, of course, an espresso machine with a steam wand.

The kind of milk you start with depends on the kind of foam you want to result. The more fat in the milk, the heavier and harder to froth it is. Skim milk is light and airy, whereas half and half is thicker and rich. Any container can be used, as long as it is not plastic or susceptible to melting or cracking with heat. Stainless steel is preferred because it is easy to handle.

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 as to keep the tip of the wand just under the surface as the milk expands. At this point, if the milk is about the same temperature as the palm of you hand, plunge the wand deeper into the milk to warm it up. If the pitcher feels too hot, turn off the steam and tap the pitcher against the work surface. This lets large bubbles to escape and helps cool the milk. It is important to never let the milk boil.

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.

Article Source: http://www.ArticleJoe.com

In addition to writing about gourmet coffee , Cory Willins enjoys writing on many other topics. Cory's articles can be found on The Coffee Site where you can also find info on one cup coffee makers.

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