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5. FROTHING AND STEAMING
BARISTA TRAINING
14
Steaming or frothing introduces tiny bubbles of air into
the milk, giving it a velvety texture.
••
Cappuccinos and lattés both use frothed milk, but a
latté has a more velvety texture as the milk is frothed
from the bottom of the jug – only the top 1cm of a
cappuccino comprises frothed milk.
••
You will produce
better, hotter
frothed milk if you
use a stainless steel
jug or frothing
pitcher. Make sure
there's enough milk
in it to allow the
steamer to do
it's job properly
– quarter – to
half – full if it's
mug-sized.
79
MAX
••
Use cold semi-skimmed milk the lower the fat content
of the milk, the denser the froth will be. With full fat
milk the froth will quickly collapse.
••
Don't let milk boil – ideally it should reach 70–75°C.
Once it reaches 79°C you will lose the froth. Listen to
the sound of the frothing; when it is ready the sound
of the frothing will become quieter.
••
The steaming nozzle can also be used to deliver hot
water for an American-style black coffee.
DCM1 instruction manual_figs out.qxp 18/04/2008 14:30 Page 14