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Hazel CastilloHome Milk Frothing 101
October 24th 2006 22:29
After extensive research, I hope to have mastered the art of milk frothing! 
Tested and true, here are some quick hints on milk frothing on your home machine.
1. REMOVE any froth enhancing devices. If you check out your favourite cafe, they don't usually have one. What they tend to do is foam up the milk too quickly and it overflows before it heats up.
2. Fill your froth jug about half way with milk, leave plenty of space at the top, this is essential for the steaming to work.
3. Tilt your frothing jug about 10-30 degrees. This side of the frothing jug will help circulate the steam. Place your steam wand into the milk so that just the head is hidden beneath the milk. When frothing your milk, DON'T move the wand up and down.
4. Turn on the steam and slowly move your wand across the surface of the milk. As it heats up, the milk will start circulating itself and begin to build consistency.
5. Once the milk has reached sufficient temperature, check out the volume. If there isn't adequate foam, right your jug and continue the process, bringing the tip of the wand slightly out of the jug for a brief moment to help build up foam.
(IF you want, you can use the froth enhancer at this point to help build the texture of your heated milk)
6. When you've reached the desire amount of texture, pour your drinks.
Flat white: gently swirl the milk around to mix up the foam and milk layers. The texture of the milk should be consistent throughout.
Latte Pour straight after mixing. The milk should slide under the foam and be poured out first and layer an even layer of foam on top.
Cappuccino: should be mostly foam, so make sure you froth well. Pour the foam into the glass and sprinkle a helping of chocolate dusting on top.
One of these days I'll get the fancy design right! In the meantime,
ENJOY!
Tested and true, here are some quick hints on milk frothing on your home machine.1. REMOVE any froth enhancing devices. If you check out your favourite cafe, they don't usually have one. What they tend to do is foam up the milk too quickly and it overflows before it heats up.
2. Fill your froth jug about half way with milk, leave plenty of space at the top, this is essential for the steaming to work.
3. Tilt your frothing jug about 10-30 degrees. This side of the frothing jug will help circulate the steam. Place your steam wand into the milk so that just the head is hidden beneath the milk. When frothing your milk, DON'T move the wand up and down.
4. Turn on the steam and slowly move your wand across the surface of the milk. As it heats up, the milk will start circulating itself and begin to build consistency.
5. Once the milk has reached sufficient temperature, check out the volume. If there isn't adequate foam, right your jug and continue the process, bringing the tip of the wand slightly out of the jug for a brief moment to help build up foam.
(IF you want, you can use the froth enhancer at this point to help build the texture of your heated milk)
6. When you've reached the desire amount of texture, pour your drinks.
Flat white: gently swirl the milk around to mix up the foam and milk layers. The texture of the milk should be consistent throughout.
Latte Pour straight after mixing. The milk should slide under the foam and be poured out first and layer an even layer of foam on top.
Cappuccino: should be mostly foam, so make sure you froth well. Pour the foam into the glass and sprinkle a helping of chocolate dusting on top.
One of these days I'll get the fancy design right! In the meantime,
ENJOY!
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Comment by Whatever
WHATEVER
Making froth, as I was taught, as supposedly as they do it in Italy.. but who can be sure... froth first (for cappucino, hot chocolate, mocha) and then you shake the jug to get the froth out.. without the use of spoons.
If the other (flat white or latte) then you pour it higher so the froth goes to the bottom of the jug.
Banging the jug or the cup also helps the air bubbles to settle so you get that super smooth stuff which is heaven.
Temperature, is always with the hand, if you cannot touch the side of the jug it is definitely hot enough and shouldn't be burnt. Anything less than that will be too tepid.
design is all in the wrist, i can only ever make love hearts or the occasional remnance of a bum. i was shown how to do the leaf, but you have super quick for that one. my tip would be to get a stencil kit and pretend it is all skill.
also, the trick with milk is they are all different. full fat milk is the best to use, skim has too much air and soy milk froths really easily (and i think tasted crap when it is warm).
im sure you probably know all of this, but it is nice to share with people that appreciate the wonder that is coffee!