The most overlooked part of coffeehouse culture is frothing. Without the foam, your cappuccino, latte, or espresso is just plain espresso. Even the most skilled baristas need to practice a lot before they can master the art. Let's take a look at the art of frothing.
Experts agree that it is best for espresso to start with a stainless-steel milk jug, cold milk, and an espresso maker with a steaming whisk. There are many different ideas regarding the frothing process. The type of foam you desire to create will determine the type of milk you use. The milk will be more difficult to froth if it contains more fat.
Half and half milk are lighter and airier than skim milk. Any container can be used as long as it's not plastic-like or easily meltable. Because it is simple to handle, stainless steel is the best choice. To determine how much milk you should steam, use the cup you intend to drink. Remember that milk will double in volume when it froths so make sure to fill your cup with half of the amount.
A cappuccino is a combination of espresso and steamed milk. To make a cappuccino, fill the cup with four cups of cold milk. The milk should be poured into a pitcher. It is crucial that the tip on the steam wand be held at the milk's surface. It can cause the milk to scorch or boil if it is held too high. It will blow out the pitcher and cause a mess if it isn't deep enough. The pitcher should be flushed with your palm.