FROTHINGAND
STEAMING MILK
6. Slowly open the Steam Dial by turning it counter-clockwise.
The farther the Steam Dial is rotated, the greater the volume of
Barista Tips
steam that will be released. Tilt the pitcher to one side to
create a whirling motion in the milk, keeping the tip of the
Y Clean the frothing arm and nozzle immediately after use. See
1
frothing nozzle about �4 inch (6 mm) below the milkOs surface.
OCare and Cleaning� beginning on page 23.
If large bubbles are being created or if the milk spatters, the
nozzle is being held too high.
Y Lower fat milks are generally easier to froth. Skim milk can be
tricky because it froths very easily, with a tendency to form large
7. As the froth expands, it will be necessary to lower the pitcher.
bubbles and dry peaks that mar its texture. Ultimately, the
This is called the stretchingphase of frothing.
choice of milk is a matter of experimentation and taste. The
3most important factors in producing a superior froth are
8. When the frothed milk has expanded to about �4 the volume of
experience and good refrigeration: the colder the milk you use,
the pitcher, lower the frothing nozzle into the pitcher to finish
the better.
steaming (heating) the milk. Keep the pitcher tilted to maintain a
whirling motion in the milk. Steam the milk until itOs between
Preparing Cappuccino
140! and 165! F (60! and 74! C). (At these temperatures, the
The Italian word cappuccinois derived from Capuchin, an order ofpitcher will be very warm to the touch.) Avoid scalding the milk,
which occurs at 175! F (79! C).monks who wear garments the color of this most popular espresso
drink. A standard cappuccino is a combination of steamed milk and
9. Before removing the frothing arm from the milk, close the Steamespresso thatOs capped with a layer of frothed milk; itOs usually served
Dial by turning it clockwise until it stops. This prevents splattering. in a bowl-shaped cup of 6 to 7 oz (180 to 210 ml) volume.
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ACEC
WHIRLPOOL
