Foam or texture? Many barista’s are involved in “foaming” milk however, texturing is what it takes to make a great Cappuccino or Latte! How do you accomplish that? PAY ATTENTION to what you are doing. Here are tips I picked up that I use at home.
•A good pitcher is crucial (I like one with a bit heavier metal)
•Fill it with the right amount of milk for the drink you’ll be making.
(Experience is the best teacher for this.)
1.Set-up: The longer it takes milk to get from start temperature to 100o, the smoother, denser, sweeter and richer the foam. Milk is receptive to taking on air only when it’s cold, before it reaches 100o. Tips: • Cold Milk • Cold, clean pitcher. • No aeration over 100°!
2.The start: Blow out the steaming wand first to remove any water before putting it in the pitcher.
-Start with the wand under the surface of the milk.
-Think of this as milk “texturing” rather than steaming.
-When the steaming begins, you want a slight “ch ch ch” sound from the wand. This is where you introduce air into the milk. No sound: you are not foaming the milk, you’re cooking it (jet engine whine). Too much sound, the tip is too high! You’ll get huge bubbles, burnt tasting milk, and NO micro-bubbles (loud screeching sound).
-With the tip slightly below the surface, create in a “vortex” of swirling milk. Find the sweet spot.
3. Minimal stretch: your finish volume should be only about 10-15% over what you start with. Find the sweet spot, create as much foam as you need, then sink the wand tip under the surface of the milk in the pitcher and continue whirling the milk in the vortex. The exception to this is when making cappuccinos and need to froth a little more aggressively (about double the amount of foam).
-Hold your hand against the side of the pitcher. When the pitcher reaches body temperature, bury the wand below the surface. Place it against the side of the pitcher and tip the pitcher to start the milk swirling in a “whirlpool” inside the pitcher. This spinning whips the milk into the super dense micro-bubbles, the texture that creates such a smooth feel in the mouth and is necessary for latte art.
4.Finish: Heat to 155o (unless for Cappuccino, then stop around 145 so the sweetness remains and there will be no burnt taste to the milk) The temperature will continue up to 160°. Steaming over this reduces the sweetness of the milk. There is a sound that goes with this temperature, like a lowering of pitch and a definite change, listen for it. You can hear milk reach 150° to 155, tune your ear to it. Heating over 155° starts cooking out the sweetness. (practice with a pitcher of water, it makes the same sound)
-We are looking for “micro” ultra-fine bubbles: they enrich the flavor. Carry the espresso flavor better, and have a wonderful texture and bring out the sweetness in the milk.
5.Have the espresso shots ready about the time the milk is done.
-
6.Smack the pitcher on the counter a couple times to eliminate big bubbles, swirl to incorporate milk and foam and pour.
Links: www.coffeegeek.com has an excellent milk frothing guide
Visit iTunes and look for Coffee Video Magazine and video demo’s of Latte Art by Chris Defario and Billy Wilson
Explore www.SweetMarias.com
Visit American Barista and Coffee school at: www.Espresso101.com
and Visit www.BaristaExchange.com
