How to froth milk for a cappuccino using an espresso machine

How to froth milk for a cappuccino using an espresso machine

There is a lot of information to be found on internet about how to froth milk. What I will write down here is just some basics. If you have a problem with frothing, which can't be solved by following these basics, don't hesitate and drop this 'froth king' a question by email.

What you will need:

• An espresso machine with a steam wand
• A stainless steel milk pitcher
• Some milk (the more fat it contains, the better)
• 'Cappuccino' cups

Optional:

• Cocoa or grated chocolate to sprinkle on top of your cappa
• Sugar for extra sweetness

What you don't need:

• A thermometer
• A spoon (only used to keep the inferior sea foam in the pitcher- see right for a picture of a cappa made with incorrect foam)
• Hours of practice (it's really quite simple)

Basic frothing:

• Fill the pitcher with milk
• Bleed off all wet stuff from steam wand
• Put the steam wand in the pitcher and open steam valve
• Put the hand with which you have opened the steam valve immediately under the pitcher in such a way that your (very temperature-sensitive) palm makes contact with the bottom of the pitcher
• Locate the steam tip just below the surface of the milk. If you aim it too high, you'll get big bubbles, if you aim it too low, you won't get bubbles at all. Position the steam tip exactly in the middle, as tiny bubbles will expand the milk rapidly. Raise the wand in the pitcher as the milk expands and always listen carefully because what you should hear is a sort of 'jungle'-like whispering, sucking sound.
• If the temperature of the bottom of the pitcher is about the same temperature as your hand (about 37 degrees Celsius), stop expanding the milk and lower the wand slowly into the milk and whirl it over the bottom slowly just to heat up the milk a bit more.
• If the temperature of  the bottom of the pitcher is too hot to touch, turn off the steam, knock the pitcher gently on the counter (or whatever work surface you are using) and whirl the milk slowly for a couple of seconds (or longer if you have big bubbles in your milk by accident).
• Pour the milk in the centre of the espresso in a continuous stream. You'll notice that you will get a heart pattern automatically (if the foam is right and the espresso is dark enough of course). For other patterns, search the internet for: latte art.
  

Further information:

Frothing - additional information

Hints and tips for foaming