How to make coffee with foam: choosing the type of coffee, steps, additives

Many people love to treat themselves to a morning drink. But not everyone knows that you can make coffee with foam, tasty and beautiful, yourself at home. It’s good if a coffee lover has special tools or even a machine on hand to prepare this drink. But even in the absence of something like that, you can make your morning pleasant with a cup of coffee.

How does foam form on coffee?

Gourmets are sure that appetizing foam or “crema” in other words makes espresso, Americano or ristretto tastier and thicker. A cream-like substance is formed when essential oils are released from coffee beans ground and heated in water to +85–95 °C. During cooking, the grounds settle at the bottom, the drink itself, saturated with useful substances, settles in the center, and an emulsion enriched with oxygen and carbon dioxide collects at the neck of the cezve, preserving the aroma and bright taste of the invigorating drink.

The finer the grind, the more stable the foam. If you bring the solution to a boil, the coffee will escape from the Turk along with the foam. The density, height and uniformity of the foam consistency depends not only on the heating temperature, but also on the dishes, water, and the quality of the grains.

Hot coffee drinks

On a snowy winter evening, these cocktails will help you relax and warm up. Although they are so tasty that they are great in any weather. One of the most popular hot coffee drinks is Glace coffee, but now we will try to prepare unusual drinks.

Cocktail of coffee and milk with strawberry syrup

Ingredients:

strawberry syrup – 60 ml,
dark chocolate – 2 slices,
hot espresso – 100 ml,
cinnamon, vanilla - to taste,
hot milk – 50 ml.

Step-by-step preparation:

Pour the syrup into a glass.
Add milk mixed with spices.
Dissolve chocolate slices in hot coffee and add the resulting liquid to milk with spices.

Preparing to make foamy coffee

When brewing a drink in a coffee machine, foam is created artificially under pressure, regardless of the brand or freshness of the beans. To be sure to create cream in a cezve, you need grains that are ground immediately before cooking. Such raw materials retain the maximum volume of oxygen and essential oils. It is recommended to roast grains no earlier than three days before cooking, since during this time carbon dioxide is released, which is involved in the formation of cream. The packaged ground product, already prepared for cooking, is purchased no later than a month from the date of manufacture.

Choosing the Right Coffee

Despite the varietal diversity of natural coffee, its basis is formed by 2 varieties - Arabica with a slight sourness and strong Robusta. Delicious espresso is made from a mixture of 90% Arabica and 10% Robusta.

Of the producing countries, preference is given to Ecuador, Brazil, and Peru. The quality of Indonesian and Indian varieties is an order of magnitude lower. It’s easier to find a quality product in small shops or coffee shops, where you can try different drinks and choose a variety to suit your taste.

Turkish choice

A Turk with a bottom diameter 2–3 times larger than the neck and a wall thickness of 1.5 cm is considered suitable. It will not be possible to achieve foam formation in a pan. Cezves made of copper, coated on the inside with a thin layer of tin, have high thermal conductivity. Coffee is brewed with foam in a Turk, adding ingredients per 1 cup. If you need 100 ml of drink, you won’t be able to get stable foam in a 400-milligram container, since you will have to pour water under the neck.

Turks made of aluminum do not retain the taste of the drink and are harmful to health; those made of clay and ceramics quickly become unusable due to the fragility of the materials. The disadvantage of stainless steel products is uneven heating, which results in the coffee grounds burning. The vessel for making coffee is equipped with a handle. A removable part made of wood is more practical and easier to use.

Ingredients

Ingredients of the coffee drink:

Finely ground coffee. Supermarkets often offer bags of medium-ground beans. This product is suitable for preparing a drink in a coffee maker, cup or geyser. To get a dense foam in the Turk, you need a finer grind. Ground coffee produced in Turkey meets these requirements.
Water. The taste of the drink depends not only on the quality of the beans, but also on the volumetric component itself. Use raw, filtered or bottled water at room temperature with a salt content not exceeding 250 mg/l.
Sugar, spices. To create a denser foam, add sugar in a minimal amount. Spices diversify the taste of the drink. Popular additives include cardamom, cinnamon, cloves and nutmeg.
Milk. A controversial product for everyone. When milk is added, the drink becomes smoother and sweeter.

To avoid damaging the cream, the ingredients are added at the same time. Milk can be added to the finished coffee by pouring it in a thin stream down the side of the coffee pot. Salt on the tip of a teaspoon softens the tart taste.

Composition of coffee frappe

The peculiarity of this drink is its thick, high foam. It turns out lush thanks to the use of granulated or powdered coffee, since it does not contain oils. For water frappe, you can use freeze-dried Arabica beans. A drink based on double espresso is considered popular. Milk with a fat content of 2.5% or cream with a fat content of 10% or more is poured into it. Greeks like to mix unsweetened condensed milk with coffee, which gives a caramel flavor. Low-fat products are not suitable as they will make the taste watery.

Thick, high foam is obtained through the use of coffee powder.

The third important ingredient is crushed ice. Its quantity varies from 3 cubes to a full glass. Sometimes a scoop of ice cream, grated chocolate, cocoa, and sweet syrups are added to the glass. To get an unusual taste, fresh berries, spices (cinnamon, cardamom, ginger), orange zest, and mint can be included in the drink.

There are frappe cocktails with sweet alcohol (liqueur, liqueur, liqueur, bitters).

Procedure for preparing the drink

The golden rule for those who do not know how to brew coffee in a Turk with persistent foam is to add 6-10 g of ground coffee to 100 ml of water. This is the basis, but without knowing the intricacies of making coffee from cream, ground beans will not fully reveal the taste and aroma.

Technology for preparing a drink on an electric stove:

Warm up the cezve, add 1 tbsp. l. ground coffee, sugar, salt, spices to taste;
add 20–30 ml of water, mix thoroughly;
bring the volume to 100 ml with water, milk;
put on a burner turned on to minimum heat;
It is undesirable to leave the stove to prevent boiling and “running away”;
as soon as the foam rushes up, the Turk is removed;
to obtain dense foam, heating is repeated up to three times;
the drink is given time to open and settle for two minutes;
pour into a cup, after rinsing with hot water.

If you are preparing a drink for several people at once, first spoon the cream into cups, then carefully pour the drink along their walls.

Novice cooks are interested in how to brew coffee with foam on a gas stove? The cooking technology is identical to that used for electric stoves. But there is one caveat. For more uniform, slow heating, it is recommended to use metal flame diffusers.

What devices can be used for whipping?

There are only about 7 ways to make solving the problem easier. Starting from the simplest types of equipment, ending with automatic foamers. In each situation, the quantity and quality of foam differs from each other. But in practice, everything can be applied. Next, we’ll tell you how to make foam at home.

Fork

Foam can be obtained even with this simple tool. The procedure is not a hassle.

Heating milk.
Fill a wide container with high walls by a third.
Tilting the container at an angle. Frothing milk with quick rotations and side-to-side movements of the fork.

With this approach, milk acquires an airy texture after 30-40 minutes. This is one of the answers to the question of how to make coffee with foam.

whisk

Those who often have to beat eggs at home are already familiar with hand whisks.

First the milk is heated.
Then fill the glass halfway.
The whisk is dipped into the milk.
The handle of the whisk is clamped between the palms, then vigorous rotational movements begin.
The whole process lasts about half a minute.

This is also a suitable option for those who are interested in how to make foam from milk.

Mixer

In this case, the milk composition is heated to 70°C. The whisk attachment from the mixer is lowered into it. Then they begin to beat and do this until a dense substance of small bubbles appears. The main thing is that it is dense enough. The finished foam is placed on the surface of the coffee immediately.

An excellent solution for those who need to learn how to froth milk into different types of foam.

Shaker

This is the name given to jars with tight lids. The container here is also filled to a third with milk. Then shake the jar for 30 seconds, remove the lid, and place the container in the microwave for 40 seconds. After this, the foam for cappuccino at home will begin to settle, but the density of the composition will increase.

French press

Thanks to this device, everyone can get uniform, dense foam, which at the same time differs in volume. The milk is well separated and saturated with air.

Heating of the main composition.
Filling the French Press. The minimum level is when the filter is covered by a centimeter. A maximum of no more than a third of the volume of the flask is poured. If you use more liquid, it simply overflows.
For 30-40 seconds, quickly move the piston up and down.
The piston is lowered all the way. The French press is rotated so that the milk and foam can be mixed.

Thanks to the French press, the milk is well separated and aerated

You can tap the bottom of the French press on the table several times to get rid of any large bubbles at the very top.

Manual cappuccino maker

This is the name for varieties of small mixers that are equipped with a long pulley and small whisks. The devices operate on batteries and do not require any wires. Compact sizes allow you to take the devices with you. Cleaning the insides is also never a problem.

So, next we’ll figure out how to whip up foam with a cappuccino maker.

Heating milk.
Fill the glass one-third full with liquid.
The whisk is lowered to the very bottom.
The cappuccino maker is turned on, then held closer to the bottom for about 20 seconds. Move the whisk along the walls.
They begin to lift the whisk up to increase the amount of foam, whisking the top layers of milk. The main thing is to make sure that there are not too many splashes on the table.
All that remains is to turn off the device to complete the work.
The cappuccino maker is turned off and removed from the foam.

And here you can knock the glass on the table several times, this helps get rid of large bubbles.

It is better to change the batteries if there are problems with whipping. The more often these parts are changed, the better the device will work. Previously, we talked about how to froth milk without cappuccino makers.

In what cases may foam fail?

There is no foam in the brewed coffee due to a violation of the recipe, low-quality ingredients, or incorrectly selected utensils.

Factors influencing the formation of cream:

Degree of grain grinding. The finer the grind, the denser the foam. When heated, the components of the thick combine with air bubbles and rush to the top. If the particles are large, they pull the bubbles to the bottom.
Dishes. In a container with a wide neck, boiling is more likely to occur, but not the formation of foam. Suitable for cooking Turk with a narrow neck and wide bottom.
Proportions of water and coffee powder. If you take less than two full teaspoons of coffee for a 200 ml cezve, you won’t get foam. There will not be enough essential oil components to envelop the air bubbles with a film.
Heat. When the drink is brought to a vigorous boil, the foam is destroyed. To facilitate the separation of air bubbles from the bottom and walls, the Turk is rocked in different directions with a small amplitude. The cooking process lasts from three to 10 minutes, depending on the degree of grinding and the volume of the turk. Coffee “dust” in a small cezve forms cream and imparts aroma and taste to the water in 5 minutes.
Bean quality. Unsealed packaging and long-term storage lead to the evaporation of coffee oils and the appearance of mold. Over time, ground beans stop releasing carbon dioxide, which takes part in the formation of cream. If a persistent foam is achieved by increasing the amount of coffee, then the extraneous odors that appear from improper storage will not disappear anywhere.

Low-quality additives and plastic cups worsen the taste of the drink.

What can you add to coffee before serving?

Coffee shops offer freshly brewed coffee with chocolate, cream, honey, vanilla or cinnamon, which are added when serving. If you don’t get foam at home, you can replace it with whipped yolks, which go well with the coffee taste. One chicken egg yolk is combined with 2 tsp. sugar, beat with a blender to a stable peak.

To start every morning with an invigorating sip of a tart drink, they master its preparation experimentally. At the same time, they adhere to the recipe, recommendations for cooking, purchasing utensils, and coffee beans.

Delicate milky latte taste

To make a delicious drink according to the classic recipe, you need to use a mixture of espresso and warm milk to prepare it. This recipe also calls for foam. But the proportions of foam are different compared to cappuccino. For a latte you will need 1/5 of a strong coffee base, the same part of whipped foam, the remaining part (3/5) is taken by warm milk. It is possible to add 30 ml of cold water per serving.

Many coffee drinkers call this brewing process a cocktail because of the small amount of strong ground coffee. This recipe requires the addition of sugar and other sweet additives. Latte with cream is served in large glass glasses with a volume of at least 400 ml.

Making a creamy latte requires creativity. The taste of the drink changes when berry and fruit syrups are added to it. Drawing unusual pictures on surfaces is gaining popularity all over the world. This hobby was given a special name: latte art. One way to make a latte is called latte macchiato. The recipe is made in the same proportions as the classic drink. A special feature of the preparation is the use of different layers of the contents of the glass, which do not mix with each other. Toppings and sugar cubes are added during the creation of the drink, and not after it is served.

Invigorating macchiato

One of the options for coffee with milk is macchiato. It is made from standard ingredients: black coffee and thick whipped foam. The foam is spread onto the coffee drink using a special spoon. Due to the lack of mixing of ingredients, the color of natural coffee does not change. Foam serves as an unusual decoration. Tender milk foam that melts in the mouth is used to soften the strength and reduce the invigorating effect.

The proportions for preparing the recipe are as follows: ¾ part coffee and the remaining part is taken by strong foam from whipped milk. In order to enjoy the taste of the drink, it is not recommended to add sugar to it.

The ingredients of the drink should not be mixed; they should be arranged in layers. Unlike cappuccino, each layer is located separately. Snow-white foam can be diluted with coffee specks. And this is no coincidence: the name of the drink is translated as spotted.

Mocha with chocolate notes

The name mocha comes from a special variety of coffee beans, which is one of the varieties of the familiar Arabica. Mocha is prepared with the addition of warm milk of varying fat content and grated chocolate chips.