Frothing - hints and tips

Frothing - hints and tips

Do I pull the shots first, or froth first and then pull the shots?

This depends on your machine:

With a single boiler machine (like the Rancilio Silvia) you can do it both ways:

• You can pull the shot in preheated cups. and wait for the boiler to reach frothing temperature.
• Or you can froth the milk. (while the filter basket is already filled with coffee grounds, just waiting next to the machine, where your cappuccino cups are waiting too, filled with hot water for pre heating.), and after frothing, bleed water through the grouphead, until it is not steaming anymore (and it has reached a reasonable temperature to pull a shot). Then pull the shot (but you have to do this one handed though, as your other hand keeps spinning the milk continuously, so it maintains the perfect texture for pouring.)

With a heat exchanger it's best to pull the shots first. Then froth the milk (this won't take more than 30 seconds) and enjoy.

With a lever (spring  or 'muscle power' lever) there is just one boiler which is set at the ideal frothing temperature. Just pull your shot or froth your milk (either way round will be perfect - as long as you keep the foamed milk swirling while waiting for the espresso shots to complete).

With a commercial (double boiler) espresso machine (like the La Marzocco) pull the shots first, as frothing is so quick that you won't even notice.

Fresh milk.

Use fresh milk (the more fat it contains the better micro froth will be possible), and don't froth milk twice.

A cheating tip:

If you notice your espresso is not dark enough to make a good (clearly pronounced) latte art, sprinkle some cocoa on your espresso before pouring the milk.