Cappuccino Secrets: Creating the Perfect Foam

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Here's an article that tells the secret of creating the perfect foam with steamed milk for the provision of an excellent cappuccino. As you'll see creating the perfect foam is not as easy as it sounds ...

Most places that serve cappuccinos in the United States has not learned their baristas in the art of properly frothing milk. The foam, which they generally produce dry, tasteless, large celled collection of bubbles that are on top of the espresso like a meringue.

Withpo 'attention, you can steam the milk that is velvety like the texture of wet shaving cream. The bubbles are so small that they can not see! This is as it should be, because in this way with the mixture of espresso, creating a harmony of flavors, instead of a dry, tasteless cap floating on top. Let's Begin.

First, it is important to start with cold milk, straight from the fridge. Pour the milk into the steaming pitcher until it justabout 1 / 3 of the way complete. Milk double and triple in volume after the formation of foam. A stainless steel pitcher works best. It will dispel some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.

With a home-made cappuccino, you need to learn the art of creating a perfect foam.

Even a thermometer to get the milk at the correct temperature of 145 degrees. There are many thermometers made for this purpose is on this clipthe side of the pitcher for convenience.

Technology:

Purge the steam on a damp cloth to remove the valve for a few seconds wall. Be very careful not to burn yourself, the steam will be extremely hot. This will drain all the water, so that now, not in milk.

Next, dip the wand in the milk and quickly turn the steam on full power. Keep the tip of the tail comes from milk. This will lead to the creation of splashes and large, tastelessBlasen.

Adjust the wall, allowing the flow pointing from the middle to get the milk in a fast circular motion. Maintaining this fast, circulating vortex of crucial importance.

Then, slowly lower the pitcher until the tip of the rod is below the surface of the milk (to keep the circulation going). If you have a hissing sound, like bacon frying can feel, you've reached the perfect location for the wand to inject air into the milk.

Try to keep the whistlewhile turning the milk. That slowly rises as the pitcher the volume of milk must keep the top of the wall just below the surface.

As the milk flows in a circle fast, large bubbles that are accidentally created will be rolled into the milk and eliminated. Next steam until the milk reaches 145 degrees. Make sure the milk gets too hot will burn the skin to give a bad taste.

Almost certainly will! If you have a few large bubbles, itcan try to get rid of them easily by touching the bottom of the pot on the counter. Serve immediately, and some of the milk foam silkiest enjoy ever tasted!

Eine weitere Sache, jetzt, da sie wissen, wie man richtig Dampf die Milch, Kaffee, wie wenige Häuser haben Baristas Hinweis darauf achten, dass in diesem Prozess. Very few use thermometers and end of the boiling milk, or leave, it's too cold.

Most sit in the pot, while the wall is blown into the milk. Some willUse an up and down movement, but that does nothing for the production of small bubbles velvety. And 'the rolling motion of the milk used to be.

If you have a bartender that this ability to frothing milk, then stay with the shows! He has been trained and probably takes pride in what he does.