Read on to get that elusive silky foam topping your Cappuccino.
Your new coffee machine is producing the perfect crema and a rich espresso so you know have your grind just right. But if you are topping your cappuccino with flat foam, a massive milk bubble or a stiff meringue you are doing it wrong. Follow these tips to make the perfect microfoam that pours out like sauce and has a rich, sweet taste. To prepare your espresso, go to our Coffee Machine Use and Care guide.
Tip: For the best, silky cappuccino foam use full fat, whole milk.
- Espresso Coffee Machine
- Stainless steel frothing pitcher
- A properly calibrated Thermometer
- Cappuccino cup
For 150 ml Cappuccino
- 85ml cold, whole milk directly from the fridge
- 25ml espresso coffee
- Turn on espresso machine and heat to normal brewing temperature.
- Fill jug between a third and half way with cold milk.
- Fully submerge thermometer into milk.
- Ensure steam is dry by releasing steam from wand into an empty container until it runs dry. Release again briefly after 20 seconds.
- Dip wand into milk at a 450 angle and turn on jet. Lower the jug as the volume increases and a vortex is created, keeping the tip submerged and tilted.
- Continue steaming until the thermometer reads 650 and volume has doubled.
- Remove jug from wand and tap base firmly onto benchtop, compressing the foam.
- Put milk aside and prepare espresso in a large cappuccino cup.
- Pour foamed milk directly into cup. Begin by aiming for the centre then continue pouring in a circular motion outwards towards the rim.
Cleaning Tip: Release steam briefly to remove any milk residue. Wipe with a cloth and discard any unused milk immediately.