Who doesn’t love a cup of cappuccino full of foamy and textured feel inside?
But when you take on the big task of making up your own cappuccino, one of the major struggles in the making of milk foam.
As you’re not a professional barista, you can not be so accurate with it at the very first attempt. It’s a step by step process and every tiny detail matters throughout it.
If you’re willing to know what is the trick to make a perfect cappuccino foam, this article is solely crafted for you. We’ve crafted a set of steps on it, and backed it up with a list of essential facts to watch out.
Let’s get going-
Steps For Making A Good Cappuccino Foam
Although the title brings us up to some tricky ways to prepare a good cappuccino foam. But there is no magical hack for that. Instead, we’ll take you through a set of steps, through which you’ll get creamy, dense and long-lasting milk foam for cappuccino.
Let’s get going-
Step 1: Fill Up the Jug with Milk
Take cold milk into a steaming pitcher made of stainless steel. The amount of milk should fill up only one-third of the metal pitcher.
Turn the steam valve full on.
Step 2: Clear Up the Water Residue
Now, purge the steam wand of any kind of water residue, and make sure that not even a bit of steam jet is blocked.
Now, place the wand in such a way which allows the jug to pass under the tip. Make it certain that the tip of the steam wand is just about 1cm below the milk surface. If you’re not okay with the assumption of this measurement, take some visual help.
Step 3: Turn the Steam Valve on
Now, it’s time to turn on the steam valve into the fullest level.
Right after turning it on, hold the jug with both hands, and adjust the height of the wand tip. Remember, the position should be perfect if you get to hear a hissing sound.
This very sound indicates that the air is being passed to the milk. If done in a proper way, the level of the milk will start raising.
Step 4: Notice the Rise of the Milk and Lowe the Jug
Keep an eye on the level of milk rise. It should raise uniformly at a swift velocity. As it takes place, you can lower down the jug with a slow place.
Remember, throughout the whole process, you need to keep the tip of the steam wand right into the surface of the milk. Don’t let it dig down deep, as it will ruin the whole process of milk foaming.
Also, keep in mind that you should not let the tip of the wand break the surface of the milk foam. It will bring on large bubbles later on, and ruin the whole texture of the milk foam.
Step 5: Raise the Jug and Lower the Tip
Now, we’re almost at the endpoint of the process. You should now, lower down the tip fo the want by raising the jug container. In the meantime, make it certain to move the wand to one particular side of the jug.
If done properly, the milk should start swirling, and you will recognize that by the sound it makes. To be technical, this step brings on the desirable texture that we all love to have in cappuccino coffee.
To understand how much texture a milk foam can provide, just look at the number of tiny bubbles formed into it. This is the secret behind the texture.
Step 6: Finish Up the Process
As you’re done with the previous steps, you should see the growl becoming a low purr. As soon as you notice that, turn off the steam and submerge the wand tip into it.
Now, remove the wand, and tap the container on a cold surface. Now, swirl it around a circular motion gently.
In the end, what you will have is a firmly dense, hot and velvety foam of milk. Pour it up onto the cappuccino ground and move on to the process of making the coffee.
What You Need To Watch Out
Throughout the process, there are tiny little factors that matter a lot at the end. Have a look and take notes if necessary-
There are no solid restrictions on using any type of container to prepare a cappuccino milk foam. But of course, there is the best way.
We’re talking about using stainless steel jugs/containers to foam milk for cappuccino. In case you use plastic, glass or china jugs, it will not let you foam the best milk for cappuccino. As the heat transfer rate is way less in case of these materials, milk won’t get into the best form while receiving heat from stove or so.
Use Fresh, Chilled Milk
Milk comes with different heat intaking capacity at different temperatures. As a matter of fact, creating milk foam is all about heating it at the right temperatures. And cold, chilled milk is the best kind of form for that.
So, don’t use hot, warm or even milk of ambient temperature to prepare foam for cappuccino.
Use High Fat Milk
Although this advice doesn’t seem to work for everyone out there. Medically, not everyone is supposed to consume high-fat milk. But if you think about the quality of the milk foam, high-fat milk is more likely to produce denser and longer lasting foam.
However, don’t negotiate this advice with your personal preferences. Taste is always of less priority than health.
You still reading, right? Well, making a cup of good cappuccino takes years of experience and practice. If you’re about to start your first few trials, hang on tight. It will take several attempts to avoid those silly mistakes.
That being said, hopefully, this article had been a good guide for you to the process. Good luck!
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My name Is Stephane Carol. Stephane Carol Is a coffee addicted. Love to drink coffee most of the times. A few days ago (Most probably November 2018) I decided to start blogging from my real life experience about coffee, coffee making machine and coffee related Items to help who have also Interest In coffee.