What makes a great cappuccino aside from the espresso? Of course, it’s the milk froth on top! Many prolific coffee drinkers go for a good cup of cappuccino to enjoy the perfect blend of espresso, hot milk and froth with the usual chocolate slivers or cinnamon powder dusting on top.
While making espresso can be easily done with state of the art coffeemakers, making froth milk for cappuccino can be quite challenging. Even pricey machines can’t deliver the same foamy sensation than one done manually. So, here’s a quick guide on how to make your own froth milk at home.
Frothing Milk Quick Guide
If you want delectable froth milk for cappuccino that’s so foamy you forget your worries, this is the way to do it.
1. First, it is essential that you have the necessary tools for frothing milk—stainless steel pitcher, calibrated thermometer, stainless steel spoon and, of course, cold milk. The Utopia Kitchen stainless steel frothing pitcher below is highly recommended by baristas across the globe in making up to 12 ounces of foamy milk using a hand-held frother or via a milk steamer.
A calibrated thermometer to check on the perfect temperature for steam as well as a stainless steel spoon is also essential when frothing milk. Do remember that while these tools are crucial to the frothiness of the milk, a good cup will need a lot of patience. So, keep your attitude intact.
2. Pour freshly brewed espresso into a cappuccino cup. Be reminded that cappuccinos are 1/3 espresso and 2/3 steamed milk. Espresso must be on standby for the steamed milk to be directly poured out when it’s still hot.
3. Quickly fill a stainless steel frothing pitcher with cold milk. While the debate on the type of milk to use has always been there for ages, it is best to know that high fat milk is technically sweeter than skim milk or low-fat varieties. The fresher the milk however, means the better the results. The stainless steel pitcher, on the other hand, is virtually designed to heat the milk via steaming. A 12-ounce pitcher comes highly recommended by baristas even if you only need some three-fourths to one and a half cups of milk to produce a foamy cup.
4. Steam milk at around 140 to 160-deg Fahrenheit. This usually takes around 10 to 40 seconds. A calibrated thermometer (see below) carefully clipped to your steaming pitcher will come handy at this time. Guess work can easily drown your frothing pleasure. One wrong move and poof! the froth milk for your cappuccino will be gone. Milk heated way beyond 170-deg F will lose its natural taste and may appear less foamy.
5. Once the milk is steamed, use it right away. Milk is known for its sensitivity to heat. It is important to steam it just right before you inject it to your cup of cappuccino to get desired foamy effect and taste. Reheating milk will only make it taste blah. Reheated milk also does not produce as much foam as freshly made one.
6. Pour the steamed milk right into the prepared espresso. Do it slowly by leveling out your pitcher allowing milk froth to rise up. Use a stainless steel spoon (see below) to trap the foam usually formed on top of the steamed milk.
7. Pour out the foam into the top of the cappuccino cup and level out with the spoon. Sprinkle with cinnamon powder or place chocolate slivers on top of the foam. Serve hot.
The Way to A Frothy-licious Cup!
There are three main things in a cup of cappuccino—espresso, steamed milk, and the froth on top. While some may find the foamy milk on top dispensable many cappuccino lovers standby to its significance. Learn how to froth milk for cappuccino the best way possible. Yes, it takes time and practice but when you put your heart to it, nothing will ever stop you from making deliciously even and soft foam that will tickle your taste buds as you sip from a cup.