How to whip milk in a coffee machine

Today there are many coffee drinks that use milk in their recipe. Therefore, often the barista has problems with frothing milk, because the process is different for different drinks.

The most difficult are cappuccino and latte, because for their preparation you need whipped and liquid milk. For some drinks, only whipped milk is needed:

• macchiato;
• raff coffee;
• honey raff;
• marochino.

Other drinks do not require whipping:

• flat white;
• latte macchiato;
• mocha.

The listed drinks, in addition to flat white, also require whipped cream, so you can’t do without a cappuccino. For example, for a breve you need not whipped milk with cream.

Beating equipment: cappuccino machine and pitcher

Before you begin the process of preparing a coffee drink, you must prepare the equipment. To beat the milk, the coffee machine must be equipped with a special steam tube. Also, the barista should prepare a clean pitcher for milk (jag).

Cappuccino maker - devices for preparing milk foam used in espresso-based drinks. The device must be connected to the steam pipe on the coffee machine. Today there are a large number of devices of various shapes, sizes, ways of supplying a pair and the functions performed. The most common nozzle is the panarello cappuccino maker. Cappuccinators come in two types:

• steam - principle of a spray gun;
• mechanical - The principle of torsion of corollas.

The pitcher is a predominantly metal vessel for whipping milk. Can also be made of ceramic, plastic and glass. The material must have good heat-conducting properties, because in order to whisk milk, it is necessary to control its temperature. Also, the material must necessarily have a neutral chemical composition. A poor-quality pitcher can greatly affect the taste of a coffee drink.

What kind of milk is used for whipping?

For the preparation of latte or cappuccino, any milk will not work. The density and rate of foam formation, and the taste of the drink itself depend on the characteristics of milk. It is necessary that milk meets the following requirements:

• pasteurized;
• chilled to 3-4 ° above zero;
• protein content of 2.8-3.8%;
• fat content from 3%.

Fats and proteins in the composition determine the ductility of the foam. The more fat and protein in the product, the thicker the foam will be.

Step-by-step whipping instruction

The whipping process consists of the following steps:

1. Pour milk into the pitcher. The milk should be 1 cm less than the height of the beginning of the spout.
2. Place the end of the cappuccino machine at an angle of 45 ° near the pitcher wall. She should look slightly away from the center of the milkman. Depth up to 1 cm.
3. When the end of the cappuccino machine is immersed in milk, you can turn on the machine to start supplying steam. The pitcher is usually held at the bottom to monitor the temperature of the milk.
4. Hold the cappuccino so that the milk rotates in a whirlwind and hiss is heard.
5. Gradually, the cappuccino machine sinks deeper to maintain the desired sound.
6. Monitor the bottom temperature of the pitcher. If the bottom is warm, you need to proceed to the second phase.
7. Submerge the nozzle below so that the hiss disappears, but the milk rotates further. Usually occurs at a height of 1 cm from the bottom of the pitcher.
8. Warm while you can easily hold the pitcher by the handle. The temperature of milk should not be above + 75 °.
9. Turn off the steam supply and remove the nozzle from the milk.
10. In order for the foam to have a uniform consistency, you need to shake the pitcher with light movements, and periodically tap the pitcher on the table.

Signs of Properly Whipped Milk

In the process of whipping, you must always control the correctness of the procedure. Sounds and a whirlwind of rotation will tell about this. If milk is whipped correctly, then it has the following features:

• homogeneous structure;
• lack of large bubbles;
• all bubbles should be the same size (microscopic);
• preserved light sweetness;
• pleasant taste.

What is the difference between whipped milk for cappuccino and milk for latte?

The main difference between milk for latte and cappuccino is its quantity. Latte consists of 3/5 of milk, and one fifth of the foam. Cappuccino consists of a third of milk and a third of foam, which is denser than in latte, able to hold a powder of sugar, cinnamon, chocolate chips.

For such a dense foam, a long second stage is needed. In latte, the foam is soft, airy, which is unable to hold the powder. Also for the preparation of cappuccino take more fat milk.