How to froth milk in a coffee machine

Today there are many coffee drinks that use milk in their recipe. Therefore, baristas often have problems whipping it, because the process differs for different drinks.

Cappuccinos and lattes are considered the most difficult because they require frothed and liquid milk to prepare. A For some drinks you only need whipped:

• macchiato;
• raf coffee;
• honey raf;
• Marocino.

Other drinks do not require whipping:

• flat white;
• latte macchiato;
• mocha.

The listed drinks, except flat white, also require whipped cream, so you can’t do without a cappuccino maker. For example, for breve you need unwhipped milk with cream.

Whipping equipment - cappuccino maker and pitcher

Before you begin the process of preparing a coffee drink, you need to prepare the equipment. To whip the ingredients, the coffee machine must be equipped with a special tube that releases steam. The barista must also prepare a clean pitcher (jag).

Cappuccino maker – devices for preparing milk foam used in espresso-based drinks. The device must be connected to the steam wand on the coffee machine. Today there are a large number of devices of different shapes, dimensions, methods of supplying steam and functions performed.The most common attachment is the Panarello cappuccino maker. There are two types of cappuccino makers:

• steam – spray principle;
• mechanical – the principle of torsion of the rims.

The pitcher is primarily a metal vessel for whipping. They can also be made of ceramics, plastic and glass. The material must have good thermal conductivity properties, since in order to froth milk, its temperature must be controlled. Also, the material must have a neutral chemical composition. A poor quality pitcher can greatly affect the taste of your coffee drink.

What kind of milk is used for frothing?

Any product is not suitable for making latte or cappuccino. The density and speed of foam formation, and the taste of the drink itself depend on the characteristics. It must meet the following requirements:

• pasteurized;
• cooled to 3–4° above zero;
• protein content 2.8–3.8%;
• fat content from 3%.

Fats and proteins in the composition determine the viscosity of the foam. The more fats and proteins a product contains, the thicker the foam will be.

Step-by-step whipping instructions

The whipping process consists of the following steps:

1. Pour dairy products into pitcher. It should be 1 cm less than the height of the beginning of the spout.
2. Place the end of the cappuccino maker at an angle of 45° near the wall of the pitcher. It should point slightly away from the center of the milk jug. Depth up to 1 cm.
3. When the end of the cappuccino maker is immersed in milk, you can turn on the machine to supply steam. The pitcher is usually held by the bottom to monitor the temperature.
4. Hold the cappuccino maker so that the milk rotates in a whirlwind and a hiss is heard.
5. The cappuccino maker is gradually lowered deeper to maintain the desired sound.
6. Monitor the temperature of the bottom of the pitcher.If the bottom is warm, you need to proceed to the second phase.
7. Submerge the nozzle lower so that the hissing disappears, but the contents continue to rotate. Typically occurs 1 cm above the bottom of the pitcher.
8. Warm until you can hold the pitcher by the handle without any problems. The temperature should not be higher than +75°.
9. Turn off the steam supply and remove the nozzle.
10. To ensure that the foam has a uniform consistency, you need to shake the pitcher with light movements and periodically tap the pitcher on the table.

Signs of properly frothed milk

During the beating process, you should always monitor the correctness of the procedure. The sounds and vortex of rotation will indicate this. If milk is frothed correctly, it has the following characteristics:

• homogeneous structure;
• absence of large bubbles;
• all bubbles must be the same size (microscopic);
• light sweetness retained;
• pleasant taste.

What is the difference between frothed milk for cappuccino and latte?

The main difference is its quantity. The latte consists of 3/5 and one fifth of foam. A cappuccino consists of one-third milk and one-third foam, which is denser than a latte and can hold a sprinkle of sugar, cinnamon, and chocolate chips.

Such a dense foam requires a long second stage. Latte foam has a soft, airy foam that is unable to hold powder. Also, to make cappuccino, use fattier milk.