How To Create Frothing Milk

For many coffee drinkers, they may be familiar with the huge role played by the frothing milk in their latte or cappucino. If the coffee did not contain the steamed milk then it would just be a typical espresso. Learning how to how to steam milk and create the frothing milk is not a simple process as even baristas took time to learn the complex process.

Looking at the process many experts agree that some cold milk, an espresso with a steaming wand and a stainless steel pitcher are the essential items used in the frothing process. Beyond that, there are various ideas on how steamed milk results in the froth.

For people who do not have the stainless steel, they can use another kind of pitcher as long as it does not melt or crack when exposed to a lot of heat. The milk tends to determine the type of froth produced as well as the frothing process. For example, milk with high fat content is harder to froth as compared to when using skim milk which will be easier and result in air and light foam.

To identify the amount of milk you need, use half the amount of milk you need. For example, to make a cup of espresso you need half water and half milk. You will thus need a quarter cup of milk to make the froth. It is important to use cold milk as hot milk doubles in volume. After measuring pour the milk into the pitcher.

The tip of the steam wand is then placed at a consistent level just below the surface of the milk. The positioning of the wand is very important as if it is very deep then instead of frothing, the milk will boil or scotch. Alternatively, if the wand is not deep enough, it will make a mess. While using the wand, keep your other hand on the bottom of the pitcher to monitor the temperature of the milk.

Move the pitcher away from the espresso machine while maintaining the positioning of the wand just below the surface. By this time, the pitcher will feel to be about the same temperature as your hand on its bottom. Plunge the wand deeper into the milk to warm it more. For instances when the pitcher is too hot, switch off the steam wand and beat the pitcher onto the work table to remove large air bubbles in the milk which allow the steaming milk to cool down. During the frothing process, do not allow the milk to boil.

Later on, after the milk has produced adequate froth, the milk is added onto the water mixture to form the cappuccino or coffee. The milk should be poured in a continuous stream. If the foam was well produced, the micro foam will flow into the cup together with the milk. However, if the foam was not properly done it will need to need to be added using a spoon to the drink. You can add grated chocolate, cinnamon or nutmeg to the steamed milk with the froth to make a more aromatic and pleasant drink.

Frothing