That includes attending to all the little details when pulling our shots of espresso but extends of course into taking the time to create beautiful milk to accompany and encompass the espresso in our macchiato or cappuccino.
It will be both the easiest and the most difficult or is it easily the most difficult? Hot milk with coffee is OK. It gets you somewhere but does not at all compare to the texture and full rich mouthfeel of properly steamed and foamed milk. Handled correctly the milk can be transformed.
This is the direction we are heading. The achievement of this fabled foam is our reason for being. There are a bunch of different avenues you can travel along within our Guide to Steaming Milk. Depending on your level of experience etc.
Sure, you could use a plastic cup, but then again, you could take coffee advice from a Safeway clerk. If you aspire to pour latte art it will need to have a sharply defined spout like the one in the picture. It allows for more control and in turn a better drink at the other end. Unless your name is Sammy Piccolo, do use a thermometer when you steam your milk. It will allow you to be consistently great. Get a nice one too, with an easily readable dial. Not one of those cheap things they always sell home users with the dial face the size of a dime.
A cheap thermometer will make you hate life, so find a good one. We will discuss the burning question of what temperature to steam the milk to a little further on. This is for wiping off the residual milk left on the steamwand after steaming. Keep it clean and moist. Do not fall into the temptation of wiping anything else with this cloth.
To spoon or not to spoon that is the question. I generally aim to steam the milk in a way that I do not need a spoon. Ideally we want the milk to separate IN the cup, not in the pitcher after which you have to scoop the foam, or hold back the foam etc. Have a spoon around when you are learning. They can be especially helpful for building cappuccinos or when divvying up foam for multiple drinks.
Milk Everywhere! Lots to choose from; I wonder how buttermilk froths. Lots of choice. There is no right or wrong way to go although there are some preferences that I would like to suggest. Put out of your mind that some milk has more fat than others. Going back to our manifesto, coffee is a sensory experience and we want to have the finest one we can muster.
A little fat in our milk gives us a running head start to a special coffee experience. I would like to suggest that you make whole milk your default milk of choice. There are of course some alternative forms of milk Any volunteers to milk the buffalo? The different properties of milk and how they influence the steaming and foaming process will be attended to further on. Well that is pretty much the meat and potatoes of what is required.
Beautifully simple. I assume that you have proper sized cups warmed and at the ready as well as the multitude of other obvious things that you require to make coffee fresh roasted coffee, tamper etc. The author of this document is not a big fan of certain aspects of the bastardized coffee culture that see in North America as introduced to us via the Big Bad Mermaid.
So with that in mind I will have a tendency to steer things in what I consider to be the more traditional direction with an emphasis on smaller sizes and the like. It is not to put a right or wrong on the way you choose to drink your coffee; only to suggest that there is another more elegant and refined way of doing things that I want to emphatically urge you to try.
Whether you knew it or not there is a certain underground ethic of what is cool in the world of coffee and particularly espresso. Small is cool. Small cups, small quantities of coffee and small quantities of milk are all very cool. The best part is that you can create cool in your own home.
These are the faves. Latte : This is a wildly popular drink in North America. Large quantity of milk, small quantity of coffee. Something the Italians might serve to their children. It is a great introductory drink, the coffee is softened almost to the point of non-existence and it is topped by just a whisper of foam. Very approachable, perfect for non-coffee drinkers and and the warm milk crowd.
Big and Milky. Something to dip your croissant in, to linger over or to wake up with. It is made with steamed milk and double strength, dark roast coffee in a ratio. Float a little foam on top if you want. Typically served in a large bowl or anything that you can wrap your hands around in a loving embrace.
Espresso is not a feature of this drink and so it could also be called a Poor Mans latte. Easily and inexpensively made with only a few simple instruments.
See the Steaming Milk for Newbies section for more details. Mocha Lots of chocolate, llots of milk, ots of whipped cream, little bit of coffee. Mocha : Considered by many to be the gateway drink of the espresso world. A lot of people get hooked and stay hooked on these things. Ya got your chocolate, ya got your sugar, ya got your fat, and did I say you got your chocolate?
You make a mocha with quality chocolate syrup think Guitard or Godiva, not Nestle Quick , coating the bottom of your cup.
Use about an ounce worth of sauce for a 12oz drink, plus or minus to taste. Brew the shots of espresso on top, give it a quick stir, add steamed, lightly foamed milk on top of that and then the coup de grace is a generous pile of whipped cream to finish your arteries off…I mean your Mocha. Use the same amount of coffee as you would for a latte.
Some have been known to skip the chocolate sauce and just steam chocolate milk with good results. Nothing beats some really fine chocolate. Cappuccino : The undeniable classic and darling of the espresso world. It is the perfect example of milk and coffee done right. The cup itself should hold 5 to 7oz and no more.
Sharing the space in the cup in one-third proportions is one shot of espresso, one-third steamed milk, topped by one-third foam. This is the first coffee of the day. The espresso is softened by the steamed milk and also mingles with the voluptuous foam. That first sip is coffee wrapped up in and permeating the foam, which adds texture and mouthfeel followed by some soothing steamed milk. Everything is in balance.
A true traditional cappuccino is a white cap with a ring of dark brown crema at the edge. The above picture although lacking the ring nicely shows the proper proportion of foam to steamed milk and espresso.
Espresso Macchiato : An espresso macchiato is espresso with the corners rounded off by a little bit of milk. The classic is a shot of espresso with a dollop of foam on top. Use approximately a ratio, half of your espresso cup is filled with espresso, the other half filled with your steamed and foamed milk.
That macchiato I just described? Feel the CoffeeGeek. Live the CoffeeGeek! The cappuccino is the first cup to linger over with your morning cornetti; the macchiato gets to be the encore performance with a little less milk around mid morning.
After that it is all about espresso for the rest of the day. Only in Paris, and only with my morning baguette. To drink a milk based espresso drink after mid morning is considered gauche, very poor form. This section is a much more in depth look at milk and the chemistry of milk. Part of the interest in looking at things with this level of detail was to answer some of the following questions that I was curious about.
Before we go racing off willy nilly to create beautifully textured milk lets have a quick look at milk in a way that you or I never thought we would ever need to. Bovine milk is fascinating stuff. Complex and very nearly a perfectly complete food.
In addition to all the vitamins, minerals etc. They are, in no particular order, fat, protein and milk sugar or lactose. Milk is an ever evolving product, with changes in its composition fluctuating slightly but consistently, due to the feed of the cow, the type of cow producing the milk, the stage of lactation etc.
Banana Milk! Milk and espresso, together at last! The slightly sweet and pleasant taste we find in milk is primarily due to the relationship of lactose and chloride contents.
Lactose is the milk sugar, a disaccharide of glucose and galactose to be precise. It is a solution homogeneously mixed in a liquid in milk. It is also less soluble the ease with which it will dissolve in a liquid than sucrose and therefore perceived as less sweet.
On the scale of relative sweetness sucrose is , lactose rings in at a low, low However increasing the temperature of the milk by steaming for example has the effect of increasing the solubility of the lactose and in turn increasing its perceived sweetness, a good thing for us. That lovely increase in sweetness of steamed milk from the espresso machine or the hot milk your Mom made for you as a child is due to the increased solubility of the lactose at higher temperatures…in case you were wondering.
Although not primarily concerned with the taste of the milk, milk fat gives body to the flavour…a fuller flavour so to speak. Fat can be a big player in the sumptuous mouthfeel and texture of our steamed milk. Remember our mini-manifesto: richness is good. There is some concern about dietary fat and it going straight to the hips.
Milk fat is especially pernicious. This is where the size of the cup come into play and the logic behind the small is better ethos comes into focus. Do not drink 20oz lattes! Think small. You are not a calf.
Proteins are responsible for our milk being able to be foamed. Technically very complex little structures, milk foam bubbles and how they are created can be tough to get a handle on. Case in point:.
When you are steaming milk you are incorporating air into the milk. We want proteins. There are actually two types of foam in milk, which may appear separately or simultaneously. One foam appears to be a protein type and the other a phospholipid-protein type. So who cares? Well the relationship of fat and protein can impact how easily the milk will foam and at what temperatures milk is most receptive to taking on air. Treat Yourself! Therefore skim milk offers the potential for the greatest volume of foam and most stable foam.
Get it? Now if our goal is to create volumes of foam, non-fat milk gets the nod. It will create the most foam for us. Despite that fact I like a tasty drink and therefore recommend whole milk or fuller fat milk.
This may confuse some of you. Yes whole milk will be more difficult to foam and work with but in the end massive volumes of foam is not the end all and be all, a fabulously satisfying drink is. The fat in whole milk will make for a tastier drink and in the hands of a skilled barista whole milk will create as much foam as you need.
There are two different types of proteins in milk; whey proteins and caseins. Once again who cares? Of great interest is that both proteins are stable up to approximately F after which they become susceptible to denaturation. The proteins no longer maintain their native shape or charge and will not behave in the same way to facilitate the creation of foam. New proteins are needed, more milk must be added. By adding fresh milk to already steamed milk you introduce new, unchanged proteins and can foam again.
You can of course just reheat the milk a second time but even that is not recommended. Steam only as much milk as you need for a given drink. Start with cold fresh milk every time. Never resteam milk or add fresh milk to already steamed milk. It is considered poor form. You will notice a huge difference. If they challenge you, quote the above chapter and verse, or take your biz elsewhere.
Foaming potential relates not only to the relationship of the proteins and the fats but is also influenced by the temperature at which the milk is foamed.
Soy can work well, but Buttermilk can be a disaster. Low fat milk is most receptive to taking on air at low temperatures. Polishing helps to ensure that the micro-foam and milk are thoroughly combined. Hold back the foam and pour the steamed half-and-half into a mug. Next, pour half the foam on top.
The foamed half-and-half will be very thick with air and will hold the espresso on the surface. For this reason, you must pour the liquid very slowly and directly into the mug. So there you have it coffee fan.
Half-and-half can indeed be frothed and is, in fact, the main essential element of a breve cappuccino. And, as it turns out, the process is nearly identical to frothing regular milk products.
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Find out what baking soda in coffee can add to your morning cup including making it easier on your stomach! Who said you can't be both a calorie conscious coffee connoisseur?
Certainly not us. Read our list of healthy coffee recipes to feed your caffeine addiction and still maintain your health. The more stable milk proteins are, the more effective they are at trapping air in milk bubbles. The more air, the frothier the foam. You need to place the steam wand partly submerged in your half and half.
To froth half and half using the traditional steaming method, you need a thermometer and a steam wand. An espresso machine with a steam wand will give you the best professional-looking results. The cafe breve is the signature coffee drink that uses frothed half and half. The famous cappuccino can also be made with frothed half and half.
In short, if you see the word breve in any coffee drink , it means that drink is prepared with half and half. You can still get a lot of froth using an electric milk frother. They usually come with an option to froth without steaming. Then the rule of thumb no longer holds water. This is what gives half and half that unfair bad reputation. So all you need to do is simply avoid whole milk if you want stellar frothing results.
Go half and half when your dietary restrictions allow for it. This is problematic for two reasons. Get step-by-step instructions and see how surprisingly easy it is to make it at home in 2 minutes!
Aside from regular cold foam, there are also flavored cold foams made using heavy cream. Cold foam can be customized! Try topping your drink with matcha cold foam matcha blended with cold foam , strawberry cold foam strawberry puree sauce blended with cold foam or pumpkin spice cold foam pumpkin spice syrup blended with cold foam. For full ingredients and instructions, scroll down to the recipe. French Press Method This method creates perfect cold foam with tiny, uniform bubbles. Handheld Milk Frother Method This is the second best way to make cold foam since you do get bigger, uneven bubbles but a handheld milk frother is easier to clean than a French press.
Any iced drink where you would normally add milk or cream, you can add cold foam instead.
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