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Barista Tips
• Clean the frothing arm and nozzle immediately after use. See
“Care and Cleaning” beginning on page 23.
• Lower fat milks are generally easier to froth. Skim milk can be
tricky because it froths very easily, with a tendency to form
large bubbles and dry peaks that mar its texture. Ultimately,
the choice of milk is a matter of experimentation and taste.
The most important factors in producing a superior froth are
experience and good refrigeration: the colder the milk you
use, the better.
Preparing Cappuccino
The Italian word cappuccino is derived from Capuchin, an order of
monks who wear garments the color of this most popular espresso
drink. A standard cappuccino is a combination of steamed milk and
espresso that’s capped with a layer of frothed milk; it’s usually
served in a bowl-shaped cup of 6 to 7 ounce volume.
6. Slowly open the Steam Dial by turning it counter-clockwise.
The farther the Steam Dial is rotated, the greater the volume of
steam that will be released. Tilt the pitcher to one side to
create a whirling motion in the milk, keeping the tip of the
frothing nozzle about
1
⁄4 inch below the milk’s surface. If large
bubbles are being created or if the milk spatters, the nozzle is
being held too high.
7. As the froth expands, it will be necessary to lower the pitcher.
This is called the stretching phase of frothing.
8. When the frothed milk has expanded to about
3
⁄4 the volume of
the pitcher, lower the frothing nozzle into the pitcher to finish
steaming (heating) the milk. Keep the pitcher tilted to maintain a
whirling motion in the milk. Steam the milk until it’s between
140 and 165 degrees Fahrenheit. (At these temperatures, the
pitcher will be very warm to the touch.) Avoid scalding the milk,
which occurs at 175 degrees.
9. Before removing the frothing arm from the milk, close the
Steam Dial by turning it clockwise until it stops. This prevents
splattering.
FROTHING &
STEAMING MILK