Espresso Milk
Here is an article that says the secret of creating the perfect foam with steamed milk for making a wonderful cappuccino. As you'll see creating the perfect foam is not is as easy as it may seem …
Most places that serve cappuccinos in the United States have not trained their baristas in the art of proper training milk foam. The foam created is usually a dry, tasteless, large cell collection of bubbles that sit on top of the espresso like a meringue.
With a little care, you can create steamed milk that is velvety and texture of wet shaving cream. The bubbles are so small that only you can see! This is the way it is supposed to be, because this way, mixed with coffee, creating a harmony of flavors instead of a dry, tasteless cap on the surface. Let's begin.
First, it is important to start with cold milk which is just outside the refrigerator. Pour the milk into the steaming pitcher until is almost 1 / 3 full. Milk is double to triple the volume after the frothing process. A stainless steel pitcher works best. It dissipate some heat, allowing more time to infuse air into the milk before the milk gets too hot.
For a homemade cappuccino, you must learn the art to create a perfect foam.
Also Use a thermometer to get milk at the correct temperature of 145 degrees. There are many credit thermometers to this end from snagging on the side of the pitcher for convenience.
The Technique:
Purge the steam wand in a damp towel for liberation valve for a few seconds. Be very careful not to burn, the steam will be very hot. This purge will get all the water so do not get it in their milk.
Then dip the wand in the milk and quickly turn the steam on full power. Do not let the tip of the wand come from milk. This will make splash and create large bubbles in bad taste.
Adjust the wand pointing off center in order to get the milk flowing in a rapid, circular motion. Maintenance of this fast, circulating vortex is of vital importance.
Then slowly lower the pitcher until the tip of the wand is just below the surface milk (keeping the circulation going). When you can hear a hissing sound, like bacon frying, which has reached the perfect position for the wand magic to inject air into the milk.
Try to keep this whistle keeping milk of rotation. You have to slowly lower the pitcher as the volume of milk increases in order to keep the tip of the wand just below the surface.
By keeping the milk flowing in a rapid circle, large bubbles that accidentally created will be extended in the milk and eliminated. Continue boiling until the milk reaches 145 degrees. Be careful not to make the milk too hot, scalding giving a bad taste.
That's all! If you have any large bubbles, you can try to get rid of them touching the bottom of the pitcher lightly on the counter. Serve immediately and enjoy silky frothy milk you've ever tasted!
One more thing, now that you know how to properly steam milk, coffee notice how few have baristas to be careful in this process. Very few use thermometers and end up boiling the milk, or leaving it too cold.
Most only leave the pitcher sitting while caning in milk. Some use an up and down motion, but this does absolutely nothing for creating tiny bubbles of velvet. It's the rolling action of milk is needed.
If you find a barista that shows this skill of frothing milk, then stay with him! He was trained and probably takes pride in what he does.
Nicholas Webb is a successful author and publisher of http://www.allabout-coffee-beans.com Coffee is a passion to be shared. Info from coffee beans to coffee making machines can be found by clicking over to this great resource site.
Rocket Espresso – Milk Texturing