If you want to make espresso-based coffee drinks, such as those with latte art on top, finely textured milk is used, and these drinks are generally referred to as "latte" or "latte art." Typically, the drink is made using an espresso machine's steam wand, which injects steam into a pitcher of milk.
The most critical aspect of the frothing technique is determining the proper position of the steam tip relative to the surface of the milk. If you go too low in the milk, there will be insufficient air. If you raise the bar too high, you're either going to get too much air in or you're going to create a huge mess.
Which type of milk is best for frothing? When frothed, whole milk (full cream milk) produces a thicker, creamier foam, which adds body and flavor to your coffee drink. When compared to whole milk, low-fat and skim milk are significantly lighter, resulting in more foam with larger air bubbles and a more delicate latte or cappuccino.
Pour cold milk into an empty metal steaming pitcher until about a third full.
Allow two seconds for the steaming wand to release steam in order to eliminate any remaining water.
After dipping the steaming wand into the milk, begin frothing it with the tip of the wand.
Whole milk produces the most velvety, rich flavor in cappuccino. Low-fat milk can be used in place of whole milk, but the texture will be less smooth. Skim milk foam has a light, meringue-like texture and dissolves quickly.
Unlike lattes, which have a thin layer of foam on top (with the majority of the drink being steamed milk), cappuccinos have a 33% foam layer on top.
Learn Latte Art - for more related resources.
Other Questions about Coffee :
OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes.
For the readers (coffee lovers), we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).
To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).