20
Barista Tips
•
Clean the frothing arm and nozzle immediately after use. See
“Care and Cleaning” beginning on page 23.
•
Lower fat milks are generally easier to froth. Skim milk can be
tricky because it froths very easily, with a tendency to form large
bubbles and dry peaks that mar its texture. Ultimately, the
choice of milk is a matter of experimentation and taste. The
most important factors in producing a superior froth are
experience and good refrigeration: the colder the milk you use,
the better.
Preparing Cappuccino
The Italian word
cappuccino
is derived from
Capuchin
, an order of
monks who wear garments the color of this most popular espresso
drink. A standard cappuccino is a combination of steamed milk and
espresso that’s capped with a layer of frothed milk; it’s usually served
in a bowl-shaped cup of 6 to 7 oz (180 to 210 ml) volume.
6.
Slowly open the Steam Dial by turning it counter-clockwise.
The farther the Steam Dial is rotated, the greater the volume of
steam that will be released. Tilt the pitcher to one side to
create a whirling motion in the milk, keeping the tip of the
frothing nozzle about
1
⁄
4
inch (6 mm) below the milk’s surface.
If large bubbles are being created or if the milk spatters, the
nozzle is being held too high.
7.
As the froth expands, it will be necessary to lower the pitcher.
This is called the
stretching
phase of frothing.
8.
When the frothed milk has expanded to about
3
⁄
4
the volume of
the pitcher, lower the frothing nozzle into the pitcher to finish
steaming (heating) the milk. Keep the pitcher tilted to maintain a
whirling motion in the milk. Steam the milk until it’s between
140° and 165° F (60° and 74° C). (At these temperatures, the
pitcher will be very warm to the touch.) Avoid scalding the milk,
which occurs at 175° F (79° C).
9.
Before removing the frothing arm from the milk, close the Steam
Dial by turning it clockwise until it stops. This prevents splattering.
FROTHING
AND
STEAMING MILK
