Milk Frothing Properly Takes Lots Of Practice

March 1, 2010 by  
Filed under Articles

Coffee has become one of the most popular beverages in the country, but this is not the coffee our parents drank. The popular coffee drinks that have changed the hot beverage scene and helped one company build an empire are much more sophisticated concoctions than the standard cup of coffee. These beverages contain flavorings, syrups and even whipping cream. These drinks even have some specialty ingredients such as frothed milk.  Milk frothing makes a cup of coffee something so much more.

In order to make these drinks properly you need to know the art of frothing milk. This is indeed an art because you will probably find as you learn this method that it takes patience and an exact style to get the milk to froth stiffly into what resembles a white cloud. When done correctly frothed milk creates a microfoam that is the key to incredible cappuccinos.

When learning this skill don't get frustrated if you don't get it perfectly even after numerous attempts. The professionals that make coffee drinks in a coffee shop or restaurant are referred to as baristas. It takes these professionals months to learn to do this properly. However if you stick with you can eventually learn to pour the perfect foam and even create hearts in your cappuccino.

Milk frothing process is done using a metal rod that is attached to a cappuccino machine. The trick is to let the tip of the rod to do the work. The tip needs to be kept at the right depth of the milk container in order to froth. While the milk is foaming it is heated up using the steam that comes out of the tip of the frother.

The depth and the time required to make the perfect foam will vary depending on the machine. The best way to know if the foam is correct is to hear it. The tip will make noises while immersed in the milk; this sound will vary based on the depth of the tip. The first sounds will appear at the top of the milk container, then the second sound starts in the middle of the container, this sound is a bubbling noise. The final sound is a roaring this happens when the tip is toward the bottom of the container.

The tip should be in the second zone for the entire process. There should be very little noise emitting form the milk container. This process will heat up the milk. The top needs to be at the top if your are going to make quality foam. This will make an occasional sipping sound. If there is too much sipping noise then the foam will become stiffened and will not be the proper form.

You may find at some places that serve cappuccinos that they serve up stiff foam that resembles a meringue. This is actually not the proper method of milk frothing. This style of foam looks neat but it is not a proper cappuccino. Don't let this style confuse you.

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