To Froth or not to froth – that’s the question. Frothing or foaming milk has been done for quite a while now. Milk houses and baristas all over the world haven’t been doing it since they were bored or what not frothing the milk enhances the flavour of the espresso. The flavour profiles go from the world and you are left with a sweetness that is delectable to behold. There is a new art form that is being derived from frothing called Latté Art. The canvas is a cup of espresso and properly foamed up milk. The barista pours the frothed milk on the hot milk to create patterns and designs -Latte Art.
Your Frothing experience starts with the trade’s tools. Not a requirement, an individual will need a milk pitcher. Besides – If you are frothing in metal, then temperature is held by it. If art is your goal, pick a pitcher with a spout. If not then any form will work for you. Do not overdo it nothing over twenty oz. Now that you have your pitcher, get yourself a thermometer. A one – not one of these dollar store items. Something with a digital read out will be perfect. You will require a cloth to wipe the pitcher nozzle off. Moreover, a spoon ought to be handy. Once you spend some time frothing you will get and a spoon won’t be needed. Your pitcher sets selection is the most important of all the milk. Any milk is going to do for the most part but you need some fat to add taste so milk is the bet and, for a special treat, table cream.
Milk Frothing is the process of incorporating air at a high pace into it. With your cups in hand along with your milk ground, brewed and ready, it’s time. The simplest way to find the froth is using an automated milk pitcher and it’s fairly simple to operate. First, you need to come to the party. If you are not there, the machine will sit there – which is boring. Naturally, the thing is turning on. These machines always have as team button, which heats the boiler – you will have to await the small light to come on to let you know it is ready for action. When this all is said and done, you must put the frothing arms into the milk pitcher. The pitcher yourself in a 45-degree angle open the steam wand and that is it, since the frothing will do the rest. You are done As soon as you reach that degree temp. The froth will be so-so.