Many people prefer to drink cappuccino outside the home, believing that the taste of the drink and the quality of the foam depend solely on the hands of a professional barista. It is they who make the perfect foam on the drink, because they operate such devices as cappuccino makers, whisks, blenders and have a wealth of experience behind them. Especially for you, we have collected the best methods for frothing milk, which are used daily by the best professional baristas.
How to get the perfect foam: tips for choosing milk
The main ingredient for preparing the drink can be of animal or plant origin. The parameters for choosing products are the same, since the fundamental condition is foaming ability. Cappuccino differs from other types of coffee by the presence of dense, fluffy foam.
What to look for when choosing:
- protein and fat content;
- freshness;
- best before date;
- manufacturer.
To make cappuccino, in addition to cow's milk, you can use plant analogues of milk - coconut, soy, almond, nut. Stable foam is produced by ultra-pasteurized varieties. Another plus is that if stored properly, they do not go sour for a long time. The downside is the lack of natural creamy flavor. Often products with a long shelf life are characterized by low taste and aroma characteristics. This can be corrected with cinnamon, chocolate, vanilla, and nuts.
Cappuccino cannot be prepared with diluted milk powder.
Fat content
The fat content is indicated on the packaging. For the drink, it is recommended to choose a product with a concentration of at least 3%. The higher the value, the higher the organoleptic characteristics of the finished drink. The smell and taste acquire a creamy hue, the bitterness of the coffee softens, and sweetness appears. The foam is soft, delicate, and stable. Some people prefer to add cream. The disadvantage of high fat content is that it becomes harder to beat, which complicates the cooking process when using the manual method.
It is not advisable to use skim milk. The foam turns out to be dry and settles quickly.
Protein content
This indicator is the most important because it directly affects foaming. With a sufficient amount of protein, the foam is viscous, fluffy, creamy, and consists of small bubbles. This increases the nutritional value of the drink. The optimal value is considered to be 3-3.5%, the minimum possible is 2%.
The best option for making cappuccino is to use special milk in which the fat and protein content are balanced
Please note that the actual concentration may differ from that indicated on the packaging. For this reason, it is advisable to choose products with a higher protein content.
Frothing milk on an espresso machine
How professional baristas froth milk
When frothing milk, the barista tries to get a dense, smooth foam, without large bubbles. The process of frothing milk takes place in 2 stages:
Stretching (foaming)
– at this moment a foam cap is formed. It is necessary to fix the position of the nozzle just below the surface of the milk, at which foaming occurs, accompanied by a hissing sound and rotation of the milk, while the milk temperature is 35°C.
Steaming (heating and forming foam texture)
– we break the coarse foam into viscous and silky foam, while heating the milk at the same time. As soon as there is enough foam, you need to lower the nozzle lower, deeper into the milk. At this time, the milk in the pitcher should swirl, breaking large bubbles, until the hot steam heats the milk to the required temperature, approximately 65°C (this is when the milk already burns your hand, but you can still hold it).
How to feel like a barista at home
We believe that you can get a nice velvety milk texture using your home espresso machine. At first it may seem like “mission impossible,” but a little practice, desire and more practice... and you will master this skill
