How to froth???
- Thread starter cqdiep
- Start date
- Status
jadeleaves
Brilliant_Rock
- Joined
- Apr 24, 2004
- Messages
- 1,464
This is how I ''texture'' my milk (heheh - as in ''froth''):
Hold the steamer sprout in your jug of milk so that the "holes" that the steam comes out from sits below the surface of the milk. Turn machine/steamer on (assuming it''s already heated up to correct temperature for steam).
As the milk swirls around the sprout, adjust the jug so that the holey bits sits just below the surface at all times - the milk level will increase due to the air bubbles ''frothing'' up the milk.
If you have a milk/liquids thermometer, put it in the jug so that you can steam the milk to 75 degrees celsius (any hotter than that and u will burn the milk).
Hope this works! This method always produces nicely textured milk for me, with teeeeeeny bubbles so that it''s not too frothy, as I prefer lattes than cappucinos!
Hold the steamer sprout in your jug of milk so that the "holes" that the steam comes out from sits below the surface of the milk. Turn machine/steamer on (assuming it''s already heated up to correct temperature for steam).
As the milk swirls around the sprout, adjust the jug so that the holey bits sits just below the surface at all times - the milk level will increase due to the air bubbles ''frothing'' up the milk.
If you have a milk/liquids thermometer, put it in the jug so that you can steam the milk to 75 degrees celsius (any hotter than that and u will burn the milk).
Hope this works! This method always produces nicely textured milk for me, with teeeeeeny bubbles so that it''s not too frothy, as I prefer lattes than cappucinos!
tawn
Brilliant_Rock
- Joined
- Jun 24, 2003
- Messages
- 1,311
lilyinct
Shiny_Rock
- Joined
- Apr 29, 2005
- Messages
- 304
jorman
Brilliant_Rock
- Joined
- Jul 15, 2004
- Messages
- 658
I worked at a coffe stand in Abilene, Texas for about 3 months while I was waiting for a position to open elsewhere.
When taught to froth milk, here were the tips we learned:
1. Use really cold milk.
2. Low fat and skim milks get colder than whole milk and cream therefore they froth better.
3. Always use the stainless steal frothing container (looks like a large metal cream dish).
4. Tilt the frothing container at an angle.
5. Keep the frothing spout held barely below the surface of the very cold milk (air bubbles will shoot below the surface of the milk causing the milk to froth on the surface).
6. If making a latte, pour the airated milk into the espresso and spoon the froth onto the top.
7. If making cappucinno, simply spoon the forth (no not pour milk).
Good Luck- just practice a little and watch out! That stainless steel container can get pretty hot!
-Janna
When taught to froth milk, here were the tips we learned:
1. Use really cold milk.
2. Low fat and skim milks get colder than whole milk and cream therefore they froth better.
3. Always use the stainless steal frothing container (looks like a large metal cream dish).
4. Tilt the frothing container at an angle.
5. Keep the frothing spout held barely below the surface of the very cold milk (air bubbles will shoot below the surface of the milk causing the milk to froth on the surface).
6. If making a latte, pour the airated milk into the espresso and spoon the froth onto the top.
7. If making cappucinno, simply spoon the forth (no not pour milk).
Good Luck- just practice a little and watch out! That stainless steel container can get pretty hot!
-Janna
Janna, those are really helpful and methodical tips. I basically knew that you have to stick the steamer in the cup of milk, but I didn''t know that you should tilt the cup or how far from the surface the steamer should be. I played around and figured that the steamer should be pretty close to the surface. I''ll try out your tips tonight and let you know the results.
- Status
300x240.png)