Coffee with foam: how to make it correctly and tasty at home in a Turkish coffee pot, on the stove, in a blender, from instant

What does foam depend on?

Now we will talk about the foam on a coffee drink without milk.

The foam on an espresso depends on too many factors - from how the coffee beans are processed and their country of origin to the preparation method, roasting and equipment.

For example:

• the more the beans are roasted, the darker they are, the less foam you will get;
• beans from America and Africa, due to the dry climate, are processed using a dry method, which in the future produces more foam than, for example, coffee from Indonesian beans grown in a humid climate;
• The fresher and better the grains are, the denser the foam.

Why is there no foam when brewing a drink? Most likely, the grains are old or of poor quality.

Which one is suitable?

In fact, absolutely any coffee is suitable - from grain to instant. Of course, it is desirable that the grains are fresh and of high quality - this ensures the best foam.

The only thing is that the method of preparing the foam will depend on the type of coffee:

• grain/ground can be simply boiled in a Turk and get foam;
• an instant drink will have to be additionally whipped with a blender or whisk.

How to make milk foam

If you want coffee not only with foam, but also more delicate, then you can add milk. This coffee is called cappuccino.

Milk foam is made not only because of its beauty, but also because of the special taste that whipped warm milk adds to the drink - it makes the drink softer and sweeter.

And the transition of the drink from aromatic foam to more tart coffee makes the drinking process more interesting and reveals the taste of the drink from a new side.

Another plus is that with foam, the drink cools down more slowly, so you can enjoy it longer over a cozy conversation with friends or your significant other.

Rules for preparing milk velvety foam

Of course, you can simply pour milk into coffee and stir it vigorously - at least some foam will appear, but it will not be the same.

We suggest that you adhere to the following rules:

1. Use only ultra-pasteurized fat milk from 2.5%, the protein content must be at least 3 grams per 100 ml.
2. It is advisable to cool the milk - it will whip better and the peaks will be as stable as possible.
3. The foam is not just laid on top, but carefully mixed in.

How to cook at home

Cappuccino, like most coffee drinks, consists of only two ingredients - espresso and milk.

The milk must be whipped until foamy. This can be done in several ways:

• through the steam wand in a coffee machine or pitcher;
• using a French press - this is also the fastest “handy” method;
• using a hand blender-cappuccino maker;
• using a fork, spoon or hand whisk;
• mixer;
• Pour into the jar and shake it for a minute.

The same can be done with cream, but you must take fatty ones - from 30-35%, otherwise the foam will not work or it will settle too much.

When the foam is ready, it is poured into the espresso at an angle of 45 degrees. The foam can be decorated with a design made from the remains of whipped milk or chocolate chips.

The history of frappe coffee

The term frappe is translated from French as “beat”. In the 19th century this word was used for drinks with crushed ice. The history of coffee with thick foam began in Greece. In 1957, at the Thessaloniki fair, Nestle introduced a new chocolate powder mixed with milk. While on vacation, a company employee decided to drink instant coffee, but instead of boiling water, he poured in cold water. Thanks to Nestle advertising, this drink became popular among local residents, and in 1979, frappe was declared a national treasure of Greece.

The spread of frappe in other countries is associated with tourists. The recipe changed in accordance with the traditions of different countries. In the 1980s A coffee shop in Boston (USA) came up with the idea of ​​using crushed ice instead of crushed ice. This drink is called Frappuccino.

In Bulgaria they prefer to replace water with Coca-Cola, and in Denmark with cold milk. Italians make frappe based on natural grains and call it granita al caffe. Chilled coffee with foam gained worldwide fame after 2004, when the Summer Olympic Games were held in Athens.

Cooking methods

And now we will learn how to prepare a drink with coffee rather than milk foam in various ways.

On an electric or gas stove

Of course, it is best to cook on gas - maximum heating. But if this is not possible, then simply turn the “fire” to maximum, and select the burner that best suits the size of the container in which the coffee will be brewed.

In Turk

In Turks, coffee was prepared long before the advent of various types of coffee makers, and the foam was already there, so it’s a win-win. But it is important to use only freshly ground coffee, because the foam in this case depends on the content of essential oils in the beans. They quickly dissipate, so even two weeks of ground coffee will no longer produce high foam.

It is important to maintain the correct proportions:

• good foam appears if you add 8–10 grams of ground coffee to 100 ml of water;
• The classic proportion is 18 grams of grains per 160 ml of water;
• If less than 6 grams of ground grains are used per 100 ml of water, then you don’t have to wait for foam at all.

The Turk herself plays a significant role:

• if the neck is narrow, then the pressure in the Turk is higher, which means the foam will be better;
• if the neck is approximately the same width as the bottom, then the foam will be thin and disappear quickly.

Without Turks

If there are no Turks, then you can get by with any enamel cookware. It is best if the container is small in size with high walls. The procedure is no different from what is used to make Turkish coffee:

1. Lightly heat the dishes on the stove.
2. Add ground coffee following the proportions above.
3. Add sugar and heat it (to taste).
4. Pour in cool water and turn on low heat.
5. After a minute, stir with a long-handled spoon.
6. Remove from heat when the foam begins to rise.
7. Let sit for 1-2 minutes and pour into a mug.

In the coffee machine

Probably a coffee machine is the easiest way to get good foam. Let's highlight two points:

• If you want to drink cappuccino, that is, coffee with milk froth, you should pay attention to a coffee machine with a cappuccino maker so as not to froth the milk separately.
• Capsule coffee machines make coffee with excellent foam, and you can also experiment with flavors.

If we talk about espresso, there are no secrets for choosing a machine for whipping good foam. All you have to do is rely on reviews, buy good beans and follow the instructions.

In a carob coffee maker

For a carob coffee maker, the quality of water and its softness are very important. Distilled water is not suitable; mineralization is required at a level of 75–250 ml/l.

Another secret for a carob coffee maker is adding a small amount of robusta to Arabica: no more than 10%. Italian chefs also add 20% robusta, but it is of a completely different quality - less bitter, better quality and only wet processed.

With cappuccino maker

A manual cappuccino maker is a wonderful thing that will make foam out of everything. In addition to its intended purpose, it can even be used for whipping omelettes and other ingredients!

The advantage of a cappuccino maker is that it is small and suitable for even the smallest mug. You can whip both the drink itself and the milk - and then combine them.

With blender

If you don’t have a cappuccino maker, you can get by with a regular blender. In fact, this is a simple recipe that everyone should definitely try - it turns out a very delicate and long-lasting foam from coffee and sugar.

Preparation:

1. Take instant coffee, sugar and water in equal volumes - not by weight, but by volume, for example, one glass of each ingredient.

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1. Pour all ingredients into a tall, narrow bowl and whisk to combine. If you don’t have a whisk, you can use a mixer - preferably with only one blade. The speed should be maximum.

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1. After a minute, the mixture will lighten and increase in volume, but it will be liquid, so it is important not to stop.

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1. In a couple more minutes, this liquid will turn not just into foam, but into a real coffee mousse. It can be transferred to a container with a lid and stored in the refrigerator.

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1. To make cappuccino, you need to mix a few spoons of this foam with milk. You can add it to the same instant coffee - depending on your taste.

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Properties of cold coffee frappe

In moderate quantities, the drink is beneficial for the body due to the content of B vitamins, phosphorus, calcium, and iodine. But it is contraindicated to drink if you have diabetes, severe heart disease, kidney disease, or gastrointestinal tract. If you drink a lot of frappes, the high concentration of caffeine in your body can cause unpleasant symptoms.

Beneficial features

A non-alcoholic drink helps cope with the heat, as it refreshes and tones well. Dairy products saturate the body with vitamins B2, B12, phosphorus, calcium, iodine, and omega-9 fatty acids.

Frappe prevents atherosclerosis and supports heart function.

Thanks to this composition, frappe brings the following benefits:

• normalizes blood glucose levels;
• prevents atherosclerosis;
• strengthens the immune system;
• stimulates metabolism;
• supports heart function;
• calms the stomach;
• improves microflora in the intestines;
• activates the secretion of digestive glands;
• destroys microorganisms that cause the process of decay.

Coffee contains a lot of fiber, vitamins PP, B2, iron, phosphorus, calcium, potassium and proteins. It has a diuretic effect, improves the functioning of the gallbladder and cardiovascular system, and prevents cirrhosis of the liver.

Caffeine provides a boost of energy and stimulates the cognitive functions of the brain by activating the synthesis of adrenaline, dopamine, and norepinephrine.

Possible harm from the drink

Harm is associated with the presence of caffeine, since its excess causes problems with the heart and nervous system.

Pregnant women should not drink Frappe.

Depending on the serving, the natural grain drink contains from 30 to 150 mg of this alkaloid. If you use instant coffee for preparation, the concentration of the substance will be lower (60–80 mg). For this reason, frappe should not be consumed by children, pregnant or lactating women. It is better not to drink it in case of severe heart pathologies, diseases of the digestive system and urinary system.

The drink contains a large portion of dairy products and sugar, which increase its calorie content. 2 tsp sugars include about 70 kcal. Iced coffee with milk contains up to 75 kcal, and with heavy cream - 140 kcal. If you add ice cream to a glass, the number of calories will increase to 200-215 units.

Therefore, people with obesity, diabetes, and lactose intolerance should avoid frappe.

Side effects

You are allowed to consume 1-2 servings of frappe per day. If you do not exceed this dose, no adverse reactions should occur.

Otherwise, the following symptoms are observed:

• tremor of the limbs;
• insomnia;
• irritability;
• dizziness;
• headache;
• convulsions;
• high blood pressure;
• cardiopalmus;
• blurred vision;
• frequent urge to urinate.

Excessive coffee consumption causes insomnia.
Caffeine causes stomach pain, diarrhea, nausea, heartburn, and flatulence. If a person regularly drinks iced coffee with milk, a chronic overdose of the alkaloid occurs. It is accompanied by depression of the nervous system, epileptic attacks, hallucinations, and disturbances in the water-salt balance of the body.

Drawings and patterns

A great option to spice up your everyday life for yourself or your loved one is to make drawings on the foam in your cup of coffee:

• if you are whipping milk or cream, try to create a pattern with the remainder at the bottom;
• if you want to make the color of the design more saturated, then you can sprinkle the coffee with cocoa powder, and only then pour in the milk;
• if artistic skills are not your thing, then you can use a special stencil;
• or you can cut this stencil yourself from plain paper;
• advanced users can switch to engraving using syrup.

Espresso old fashion

The Old Fashioned cocktail is one of the most famous in the world. It's great to sip at parties. And if the end of the party is still far away, the option of adding espresso to the classic drink seems very successful!

Old-fashioned espresso 1 serving What you need:

• 1 espresso (60 ml)
• 50 ml bourbon
• 10 ml simple sugar syrup
• 2 dashes Angostura bitters
• coarse and crushed ice
• orange zest for garnish

What to do:

Chill your Old Fashioned whiskey glass ahead of time. Place a large piece of ice in a glass. Fill the shaker halfway with crushed ice. Pour espresso, bourbon, syrup and Angostura into the shaker, close, shake for 10-15 seconds. Strain the cocktail over ice into a glass, garnish with orange zest and serve.