Our Heavenly Frother
Even the humblest espresso machine comes with a frothing nozzle, unless you paid extra for that super-automatic espresso maker that froths for you, in which case you also paid extra to skip this article. Still, you should know what makes a good froth, and how to do it.
First, invest in a little metal frothing pitcher, about the size of a coffee mug. You'll need to feel the heat through the sides to know when you're done. Frothing pitchers are perfect to the task, very affordable, and shiny.
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Second, invest in milk. When all is foamed, you'll only consume a tablespoon or two, so splurge on whole milk: it's easier and sweeter. If you just can't bear to use whole milk and insist on skim, well, jeez, can we compromise at 2-percent? The rest is easy to do and satisfyingly hard to perfect. Stick the frothing nozzle down into the pitcher of milk and open the valve. Work the pitcher around a bit, feeling and listening, keeping one hand under the bottom to check for heat. As it approaches too hot to touch (about 150 degrees), you're done. Froth that's too dense will look dry and flat. Solution: work the nozzle deeper into the milk, keep it moving, and stop sooner. Too watery, and you won't get a cap on your cappuccino. Try more, hotter steam. (You didn't use skim, did you?) |
Now knock the pitcher against the countertop to release big bubbles. Then give the pitcher a swirl, watching the foam soften and grow glossy.
Spoon the froth gently so it floats elegantly on top. It'll work its way down on its own. A macchiato has just a little dollop. Cappuccino requires a covering about a quarter-inch thick. Latte? Okay, go ahead and pour a little steamed milk in, until it makes up about a third of the mix. With a great espresso and a firm froth, you are ready to rule the world.
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