![]() ![]() The location of the steam wand that causes a layer of foam to begin forming atop the milk but without creating any large bubbles is known as the “sweet spot.”.Fine tune your steaming skills by paying attention to: Getting your pitcher at the right angle is critical to creating steamed milk - too many bubbles/foam and you'll end up with a cappuccino instead of a latte. With the tip of the steam wand just beneath the surface and the milk rapidly flowing in a circular motion, any large bubbles that form on the surface of the milk should quickly roll back into the milk.The only movement required will be to slowly lower the steaming pitcher as the volume of the milk expands. When you find the right location to hold the steam wand in the milk then you should not have to move the steaming pitcher at all because the angle of the pitcher and the pressure coming from the steam wand will maintain the milk's circular motion.When you achieve this sound you know you have for the optimal location for the steam wand to inject air into the milk. Listen carefully to the sound the process makes - it should sound like something frying on a grill.Make sure that the tip of the steam wand stays just beneath the surface of the milk and also that the vortex maintains its circulatory movement.Keep the steam wand submerged because if you let the tip of the wand come above the surface of the milk it will create large, undesirable bubbles and will also cause splattering.Now place the steam wand into the milk in the steaming pitcher and turn on the steam as you aim the steam wand slightly off center so the milk starts to flow in a circular motion.Do this by putting a damp towel over the top of the steam wand and then turn on the steam for a few moments. Before you begin steaming/aerating the milk purge the steam wand to get rid of any water that may be inside.While the volume of the milk won't increase is much when you use a milk with more fat, the taste and texture will be richer. A good choice of milk is either one percent or two percent milk as this will create better foam than whole milk and a better flavor than low fat milk.Do not fill it any fuller because when you steam and aerate the milk properly it will double or even triple in volume. Take it out of the refrigerator just before you use it and then fill your steaming pitcher about one third full. The skilled barista creates a smooth foam without large bubbles so it blends with the espresso drink in a harmony of flavors. When you steam milk for a latte and other espresso drinks, you are injecting air into the milk to create a creamy and velvety milk with a very rich taste. ![]() ![]() Simple Steps Guarantee Creamy, Velvety Milk and Smooth, High-Quality Foam There are also "specialty" lattes, such as the activated charcoal latte. While normal off-the-shelf products at a grocery store can be used, barista-specific brands have micro-foaming agents and other foaming agents that make it easier to froth and steam. Companies such as Pacific Barista have specially formulated almond milk, soy milk and coconut milk alternatives, as well as some more niche ones like rice milk and hemp milk. There are also a number of alternatives to milk on the market for those that are lactose intolerant or have other dietary needs. Common alternatives include mate ("maw-teh"), chai or matcha. While the most common Latte is a Caffe Latte, it can be made using something else as a substitute for the espresso. they leave out the steamed milk portion), and use the "Macchiato" term for flavored drinks. Most commercial coffee shops have turned a Cappuccino into a Macchiato (eg. Macchiatos are sometimes called "Dry Cappuccinos". This differs from a cappuccino which is equal parts espresso and steamed milk and foam, while an Espresso Macchiato which is equal parts espresso and foamed milk, without the steamed milk. It can sometimes be referred to as a "Wet Cappuccino".įor instructions, see How to make a Latte. The frothing of the milk is done using the steam wand of the espresso machine.Ī cafe latte consists of 2 fluid ounces of espresso, 3 ounces of steamed milk, and typically a thin layer of foam on top. The milk used for the Caffe Latte is steamed and frothed to create a creamy, velvety texture that blends well with the intensely concentrated and flavorful espresso creating a harmony of flavors. The exception to this will be true Italian or other European restaurants, where ordering a "latte" will literally get you just a glass of steamed milk. A latte is more correctly known as a " Cafe Latte", though most large-scale commercial chains will make a cafe latte by default when you ask for a latte. ![]()
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