How to froth milk for latte or cappuccino

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Making coffee is a real art, it is not so easy to decorate a cup of fragrant cappuccino with air foam. Even though all the “hard” work can be done by a special machine, there are a great many rules and recommendations, following which will help to prepare aromatic and tasty coffee. Even the type of milk and its fat content matter.

How to choose the best milk?

The basis of any delicious foam is the right milk. In the store in the dairy department, eyes run wide from the variety of products. How to choose the one? You will have to spend time and still read what they write on the labels. Of course, the ideal option is natural cow's milk. However, finding such a product, especially for those who live in big cities, is quite difficult. The label says "pasteurized" or "ultra-pasteurized" - both options will work, choose according to the principle that fresh. An option that should immediately be said categorically no is a dry product. Beat a beautiful foam with suchproduct will not work. The right milk for cappuccino is the basis of a thick foam.

Fat

An important indicator is the percentage of fat and protein in milk. Professionals in their field say that the foam should be thick, and this very viscosity depends on fat content, which is the basis of excellent coffee.

• Fat-free milk (0.5 to 2 percent). It is easy to work with such a product, the foam will be lush and beautiful. But the taste will be unsaturated and watery.
• Fat milk (from 3 percent and above). The taste of foam from such milk will be delicate, and the texture will be thick. Perfect foam, but it will not be so easy to whip it.

Professional baristas prefer milk with 3.5 percent fat. After all, complexity is the second thing, the main thing is excellent quality. But at home, it is recommended to start with low-fat milk, increasing fat content over time. The most important rule, which is strictly forbidden to neglect, is mixing milk of different fat content. To be sure to hit the mark, you can purchase a product specifically designed for latte or cappuccino. As a rule, manufacturers usually indicate such information on the label.

Does protein matter?

If fat content is most often indicated in large numbers on the packaging, then no one pays attention to the amount of protein when buying milk. But as experts say, first of all, you should look at the protein in the composition. At low rates, it is impossible to prepare high-quality and tasty foam. The higher the percentageprotein in milk, the thicker and softer the foam will be.

Start making foam

The process of making froth starts with heating the milk. The best temperature is 70-75 degrees. Of course, it is rather difficult to determine it on your own, but outwardly it looks like this: steam begins to rise above the milk in a saucepan, but you cannot bring it to bubbles, that is, to a boil. When steam appears, the fire can be turned off - milk for cappuccino is ready.

Bring to a boil and boil it is prohibited. Indeed, during the boil, it changes its texture, and the foam will no longer whip. The fastest option is microwaving for one minute.

What and how to beat?

The history of knocking down devices from ordinary forks began, but today there are a sufficient number of electronic devices. But not every lover of aromatic coffee in the morning has such a tool at home. That is why the fork and whisk are no less relevant fixtures today. Of course, the best option is a coffee machine with a cappuccinatore for home.

How to froth with a fork?

Don't know how to froth milk? This method we propose is the easiest and most accessible to everyone, because a fork can be found in absolutely any kitchen.

And the principle of operation of the milk frother is as follows:

• The preheated milk is poured into a deep bowl to avoid spilling the product.
• The container should be slightly tilted and, using the most ordinary fork, beat in quick circular motions.
• Beat at least 30-40 seconds.

Foam whipped with a fork will not be fluffy and stable enough.

Bank

Another fairly simple way is a jar with a tight lid. From such an item you can get a real milk frother for cappuccino. Remember how deftly the bartender controls his shaker, and try to repeat his manipulations.

• Fill one third of the jar with cold milk and screw on the lid tightly to prevent spillage.
• Homemade shaker for at least 30 seconds, ideally a minute.
• You can consider that the foam is ready when the volume of milk has doubled due to the foam.
• When the foam is whipped, you should send the jar without a lid to the microwave for about 50 seconds.

Due to the temperature, the foam will settle, become denser and thicker.

Whisk

The egg beater works well with milk for coffee. Milk must be preheated, after which they begin to actively beat the product until foam appears. Average time is 30 seconds.

Manual Cappuccinatore

A simple device outwardly is the most common mixer on an oblong handle. Thanks to its mobility, the cappuccinatore can be used both at home and even on trips to nature. This device is battery operated, so it can be easily carried to different places. For whipping, use a large mug or deep container. Cappuccinatore lowers to the mostthe bottom of the container and while whipping, carefully lift the device up. Refrain from sudden movements on the surface itself. There is no escape from splashes! The optimal frothing time for a cappuccino milk frother is 20 seconds.

Automatic milk frother

Such machines are usually produced by specialized companies. One of the most popular is the Nespresso brand, which produces coffee machines, special capsules, and cappuccinators. They differ from each other in volume, the number of nozzles that are responsible for the density and density of the foam, as well as the presence of protection against spillage. The universal machine itself heats the milk to the desired temperature, and special marks help to calculate the required volume. And the result is appropriate - thick and fragrant foam. Such a milk frother for cappuccino has two disadvantages - not the lowest cost, but in comparison with a fork it is generally prohibitive, and the difficulty in washing.

Coffee machine

Built-in cappuccinatore is available in special machines for brewing coffee. The principle of operation is similar to a separate cappuccinatore. Prepare cold milk, a special glass or jug, coffee and a cup in advance. It remains to figure out how to froth milk in a coffee machine.

The machine works as follows:

• Pour ground coffee into the holder, pour water into a special compartment.
• Then we move on to incomprehensible buttons. Turn on the heating function and steam first.
• Wait a while until the steamdry. When it comes to making the perfect cappuccino froth, it's important to take your time.
• Pre-chilled milk is poured into a pitcher - a special container.
• Cappuccinatore sinks to the bottom of the milk container.
• The steam supply is turned on again, which turns off when the process is completed.

If you do something wrong, the machine will report it without fail. Since the foam from the cappuccino maker is quite dense, you can grate chocolate on top of a cappuccino or latte or flavor coffee with whipped cream. A coffee machine with a cappuccino maker for home is a very useful thing.

How to froth a cappuccino the right way

In order to understand whether milk is frothed correctly, you need to evaluate the foam. It must meet the following characteristics:

• The texture of frothed milk should be homogeneous.
• No large bubbles, may be small, but the same size.
• Sweet aftertaste even without added sweeteners.

To learn how to whip foam with improvised means, you should work out the technique, and in the case of a coffee machine or coffee maker, strictly follow the prescribed instructions.

It is not recommended to overheat the milk, otherwise the taste of such foam will be very specific. Once you've mastered the art of frothing coffee, you can try drawing a picture on it.

How to froth coffee?

Are you already a master at frothing? Even the most professional cappuccinatore won't whip it up like you would with a fork? Do not hurryrejoice, you still need to learn how to properly spread the coffee foam on the drink. There are the following scenarios:

• Stock up on a spoon and, holding the foam with it, pour the milk into a cup. Then send coffee there, only slowly and carefully. After that, you can safely transfer the foam to the surface of coffee with milk.
• Milk immediately with foam is sent to the bowl, where then coffee is poured in a small stream. In order not to spoil the beauty, you can do it along the wall of the cup.

In any case, the cup must be initially warmed up so that the foam does not lose its density due to a sharp temperature drop. To do this, you can simply pour boiling water over the cup.

If you decide to please yourself with coffee with alcohol (rum, cognac, liquor), then you should add it before the foam moves into the cup. The same goes for sugar.