A Guide to Getting the Best Froth on Your Coffee
To froth or not to froth - that is the question. Frothing (or foaming) milk has been done for quite some time now. Coffeehouses and baristas the world over have not been doing it because they were bored or what not but because frothing the milk enhances the taste of the espresso. The flavor profiles go out of this world and you are left with a sweetness that is so delectable to behold.
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There is even a new art form that is being derived from frothing called "Latte Art". The canvas is a fresh cup of pulled espresso and properly foamed up milk. The barista pours the frothed milk onto the hot coffee to make patterns and designs - "Latte Art".
Your frothing experience begins with the tools of the trade. However not a necessity, one will need a milk pitcher. Sure - you could use plastic but why cheapen your experience? Besides - If you are frothing in metal, it holds temperature better. If art is your goal, select a pitcher with a narrow and longer spout. If not then any shape will work for you. Do not over do it - nothing more than twenty ounces.
Now that you have your pitcher, get yourself a thermometer. A good one - not one of those dollar store things. Something with a digital read out would be ideal. You will need a damp cloth to wipe off the steamer nozzle. In addition, a spoon should be handy. After you spend time frothing you will get better and a spoon will not be needed. Your next selection is most important of all - the milk. Any milk will do for the most part but you want some fat to add extra taste so whole milk is your safe bet and, for a special treat, table cream.
Milk frothing is the process of adding air into it at a high rate. Now with your warm cups in hand and your coffee ground, brewed and ready, it is time to froth. The easiest way to get the best froth is by using an automatic milk steamer and it is fairly easy to operate.
First, you have to come to the party. If you are not there, the machine will kind of just sit there - that is boring. Of course, nearly as important is turning the thing on. These machines always have a "steam" button, which heats the boiler - you will need to wait for the little light to come on to tell you it is ready for action. When all of this is said and done, you must place the frothing arms deep into the milk pitcher. Tilt the pitcher toward yourself at a 45-degree angle then open the steamwand and that is it, because the frother will do the rest. Once you hit that 150-155 degree temp you're done. However, the froth will just be so-so.