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CoffeeHow To Steam and Froth Milk For your Coffee Mastering how to steam milk for use in specialty coffees like lattes, or foam the milk for a cappuccino, is part of the art of making excellent coffee. To steam the milk for coffee: 1.Keep your milk pitcher in a fridge. Add enough milk for the number of orders you have. Do plenty if there is a queue to save time. If you are just steaming the milk and not foaming it you can fill it to three quarters full. 2.Turn the steam on for a moment to clear the jets, and wipe the wand with a clean cloth used only for that purpose. 3.Bury the wand in the milk in the pitcher, well below the surface but clear of the bottom, and turn the steam on to full capacity. 4.Do not move the wand, and keep it under the surface of the milk to prevent air mixing and foaming the milk. 5.Use a milk thermometer clipped to the side of the pitcher to monitor the milk’s temperature. Aim for 170 degrees F or 76 degrees C. Scalding will occur at 200 degrees F or 93 degrees C and greatly changes the taste of the milk. If that happens, throw it away and start again. 6.Learn to tell the temperature by the sound of the steamer, which rises as the milk heats up. To foam the milk for coffee: 1.Start with cold milk. Do not try to foam steamed hot milk. 2.A bell shaped pitcher foams better than one with straight sides. 3.Allow enough space for the foamed milk: fill the pitcher to no more than to one third. 4.Turn the steam on for a moment to clear the jets, and wipe the wand with a clean cloth used only for that purpose. 5.Place the wand in the milk in the pitcher, just under the surface, and turn the steam on to full capacity. 6.Unlike when steaming the milk, move the pitcher up and down to mix air with the milk so that it will foam. Keep the wand just below the surface of the milk as it gradually foams. Be guided by the sound. 7.Aim to keep the bubbles small and uniform. 8.Heat the milk to 170 degrees F or 76 degrees C using the milk thermometer clipped to the pitcher. 9.If you take a spoon of the foamed milk after 10 – 20 seconds and hold it upside down the foam should stick to the spoon. If it falls off it is not thick enough. |
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More Coffee ArticlesDecaffeinated Coffee ... chemical. Ethyl acetate is a naturally occurring chemical that is a common alternative used to absorb the caffeine. Another method uses supercritical carbon dioxide, under high pressure, to absorb the caffeine from the soaking water. A method called the Swiss water process avoids chemicals by removing the caffeine using a carbon filter, but its most unique feature is the re-use of water that has been already saturated with the flavors from coffee beans. This way the beans do not lose their flavor ... Fifteen Tips For Coffee Sales And Service ... type of coffee, size of cup, optional flavors, decaf or not, topping choices, etc. They expect you to get this exactly right. Write it down if you are busy and there will be a short delay. 2.Tell your customer if there will be a short delay because you are busy. 3.Customers will be watching closely how you prepare their coffee, so deliberately make sure you go about the task efficiently and with care. 4.Work quickly: customers do not like to be kept waiting, but respect you need time to make a good ... Different Coffee Roasts ... the bean is likely to be distinctly oily and the coffee will be strong and more bitter. The Italian roast is almost black and brittle, and should be finely ground for espresso machines. Dark roasted coffee is usually best drunk as black coffee. A milder roast brings out the subtle flavors in a coffee, which get masked by the smoky influence that develops in the flavors of darker roasts. There is a fine line to be judged by the roaster, because under-roasting leads to tart and weak coffee. Milder beans ... International Specialty Coffees ... cold water to help settle the grounds, and then pour the coffee into small serving cups. Traditionally each cup should receive some of the froth to symbolize good fortune, if necessary by spooning it out. There will be some grounds in the cups, but most should settle in the bottom of the ibrik. The Viennese traditionally liked their coffee served with plenty of rich cream. In today s more health conscious world their style of coffee is perhaps best reserved as an occasional delicious treat. To make ... How To Make Great Expresso Coffee ... espresso cup under the spout, and press the button to operate the espresso machine. Monitor the flow of the brew, and it s color and consistency. This step should only take 15 -20 seconds and 1.5 ounces of water should pass into the cup. A well-brewed espresso coffee has a crema on the surface. This is a creamy honey colored foam about a quarter of an inch thick on the surface of the coffee. One test is said to be whether a teaspoon of sugar can rest on the crema, but that is usually a very demanding ... ~~~ This Coffee Information ~~~ Brought To You By low-acid-coffee.com For Other Articles of Interest On Coffee Please Be Sure To VisitSite Map Contact Us Copyright © 2007 LadyWeb All Rights Reserved |
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