the steps to make agret froth
1. Start with cold milk and a clean, cold pitcher
2. Only use as much milk as you need – never try to re-steam milk
3. Use a thermometer to achieve the right temperature (150-160 degrees Fahrenheit)
4. Keep the froth hole at the surface of the milk
5. Work the milk until you get the amount of froth you are seeking. Traditionally you want the milk volume to expand by 1/3 for lattes and 1/2 for cappuccinos
6. Pour the desired amount of milk into your cup then spoon on the froth
Here are a few more tips to help get a great froth.
Milk – Start with cold milk. You can froth just about any type of milk, including soy, rice and almond. The fat content in milk directly impacts the results. Non-fat milk foams the best whereas whole milk is much harder to coax good foam from. However, there’s nothing quite like a cappuccino or latte made with whole milk.
When you turn off the steam wand and before you pour, tap the side of the pitcher several times, give it a couple of quick spins and then let it rest for just a moment. This will help pop some of the larger bubbles and create a smoother texture.
If you don’t own an espresso machine you can froth by hand. Start by warming the milk on the stove or in the microwave to reach the desired temperature. Pour the warmed milk into a coffee cup. Insert a small hand whisk into the cup. Place your hands on either side of the whisk handle and quickly ‘roll’ the handle back and forth between your hands until you have the desired amount of froth. You can also purchase stand-alone frothing machines and even battery operated whiskers if you prefer.
Getting the proper froth will take practice so don’t get discouraged. Since you are enjoying each cup with or without perfect froth, you have plenty of time to get it right.
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