Frothing milk for the perfect cappuccino | What makes a café special? The perfect cappuccino, of course! A delicious cappuccino is unforgettable for every coffee lover and leaves a lasting impression. A cappuccino consists of two essential components: espresso and frothed milk . Add some latte art while pouring, and you have the perfect cappuccino!
If you would like to learn and practice with us how to conjure up the perfect cappuccino, then feel free to sign up for our barista courses !
The right milk for cappuccino - a recommendation when choosing
Before even thinking about frothing milk, you should first consider which type of milk you actually want to froth. What should you look for when choosing it? Which ingredients are crucial? Are there milks that are easier to froth? We'll give you a brief overview!
The fat content of milk
To create beautiful milk foam, infuse your cup with delicious flavor, and froth the milk perfectly, it's best to use milk with a higher fat content. We recommend 3.5–3.8% fat so that not only is creamy milk foam produced, but the fat also acts as a flavor carrier, creating an ideal combination of espresso and milk flavor.
How important is the protein content of milk?
A common misconception is that fat content is crucial for milk foam. In fact, fat content primarily contributes to the flavor and creates the delicious cup profile of a cappuccino.
However, the protein content is far more important for frothing milk. Supermarket milk typically has a protein content between 3.3% and 3.8%, which is perfectly suitable. The importance of protein content becomes clear when comparing it to milk alternatives: soy milk froths very similarly, as its protein content is almost identical to cow's milk. However, when frothing oat milk, you quickly notice that the foam is significantly more difficult to create and collapses more quickly due to the different protein content.
Milk alternatives for frothing milk
Of course, besides cow's milk, there are numerous milk alternatives that we shouldn't forget. However, since we're focusing on frothing milk, this is usually much easier with cow's milk, which is why we'll explain it using this example. The process of frothing milk remains the same for all milk alternatives, but it's generally a bit more difficult and requires a little more practice. We've presented milk alternatives here – feel free to check out our overview and the accompanying information: Overview of Milk Alternatives.
Our guide to frothing milk - here's how!
1. Pour milk into the pitcher for frothing.
How much milk you use for your cappuccino is entirely up to you. You should consider taste, cup size, and the taste of the espresso when making your decision.
Tip: Cold milk is much easier to froth to begin with than milk that has already been frothed and is still slightly heated.
2. Activate the steam nozzle once before frothing.
This removes milk residue from previous cycles and condensation.
3. Start frothing the milk
Insert the steam wand into the milk jug and hold it at a slight angle about 2 cm below the milk surface. The steam wand should also not be held in the center.
Once the steam wand is in place, it can be fully opened.
Tip: Get to know your milk frother - the strength varies depending on the machine and means you have a little more time with a weaker one and significantly less time with a powerful steam wand for the frothing process.
4. Adjust the steam wand
During the milk frothing process, the surface height changes. This means the height must be constantly adjusted to remain approximately 2 cm below the milk surface. In this way, the milk foam is built up gradually.
5. Completion of the milk frothing
When the milk has reached body temperature, the steam wand is placed vertically in the center of the milk jug to prevent any further air from being drawn in.
This makes the milk bubbles smaller and creates a dense milk foam, which is also necessary for later latte art.
Tip 1: Place your hand on the milk jug to be able to control the temperature properly.
Tip 2: It takes practice to create a smooth, dense milk foam. Always remember, nobody's born a master!
6. Temperature
Maintain the position from step 5 until the milk foam reaches a temperature of approximately 65° Celsius. You don't need a thermometer for this, just your hand on the milk pitcher – because when the pitcher gets so hot that you have to remove your hand, you have reached your target temperature.
Tip: Never froth the milk too hot - otherwise the protein will curdle and have a negative impact on the taste of the cappuccino.
The best thing to do is check out our barista course - here we practice and explain how to conjure up the perfect cappuccino, from espresso to frothing milk to latte art!
Discover barista courses now!
How to froth milk - Here's how to properly prepare milk for cappuccino!
Frothing milk for the perfect cappuccino | What makes a café special? The perfect cappuccino, of course! A delicious cappuccino is unforgettable for every coffee lover and leaves a lasting impression. A cappuccino consists of two essential components: espresso and frothed milk . Add some latte art while pouring, and you have the perfect cappuccino!
If you would like to learn and practice with us how to conjure up the perfect cappuccino, then feel free to sign up for our barista courses !
The right milk for cappuccino - a recommendation when choosing
Before even thinking about frothing milk, you should first consider which type of milk you actually want to froth. What should you look for when choosing it? Which ingredients are crucial? Are there milks that are easier to froth? We'll give you a brief overview!
The fat content of milk
To create beautiful milk foam, infuse your cup with delicious flavor, and froth the milk perfectly, it's best to use milk with a higher fat content. We recommend 3.5–3.8% fat so that not only is creamy milk foam produced, but the fat also acts as a flavor carrier, creating an ideal combination of espresso and milk flavor.
How important is the protein content of milk?
A common misconception is that fat content is crucial for milk foam. In fact, fat content primarily contributes to the flavor and creates the delicious cup profile of a cappuccino.
However, the protein content is far more important for frothing milk. Supermarket milk typically has a protein content between 3.3% and 3.8%, which is perfectly suitable. The importance of protein content becomes clear when comparing it to milk alternatives: soy milk froths very similarly, as its protein content is almost identical to cow's milk. However, when frothing oat milk, you quickly notice that the foam is significantly more difficult to create and collapses more quickly due to the different protein content.
Milk alternatives for frothing milk
Of course, besides cow's milk, there are numerous milk alternatives that we shouldn't forget. However, since we're focusing on frothing milk, this is usually much easier with cow's milk, which is why we'll explain it using this example. The process of frothing milk remains the same for all milk alternatives, but it's generally a bit more difficult and requires a little more practice. We've presented milk alternatives here – feel free to check out our overview and the accompanying information: Overview of Milk Alternatives.
Our guide to frothing milk - here's how!
1. Pour milk into the pitcher for frothing.
How much milk you use for your cappuccino is entirely up to you. You should consider taste, cup size, and the taste of the espresso when making your decision.
Tip: Cold milk is much easier to froth to begin with than milk that has already been frothed and is still slightly heated.
2. Activate the steam nozzle once before frothing.
This removes milk residue from previous cycles and condensation.
3. Start frothing the milk
Insert the steam wand into the milk jug and hold it at a slight angle about 2 cm below the milk surface. The steam wand should also not be held in the center.
Once the steam wand is in place, it can be fully opened.
Tip: Get to know your milk frother - the strength varies depending on the machine and means you have a little more time with a weaker one and significantly less time with a powerful steam wand for the frothing process.
4. Adjust the steam wand
During the milk frothing process, the surface height changes. This means the height must be constantly adjusted to remain approximately 2 cm below the milk surface. In this way, the milk foam is built up gradually.
5. Completion of the milk frothing
When the milk has reached body temperature, the steam wand is placed vertically in the center of the milk jug to prevent any further air from being drawn in.
This makes the milk bubbles smaller and creates a dense milk foam, which is also necessary for later latte art.
Tip 1: Place your hand on the milk jug to be able to control the temperature properly.
Tip 2: It takes practice to create a smooth, dense milk foam. Always remember, nobody's born a master!
6. Temperature
Maintain the position from step 5 until the milk foam reaches a temperature of approximately 65° Celsius. You don't need a thermometer for this, just your hand on the milk pitcher – because when the pitcher gets so hot that you have to remove your hand, you have reached your target temperature.
Tip: Never froth the milk too hot - otherwise the protein will curdle and have a negative impact on the taste of the cappuccino.
The best thing to do is check out our barista course - here we practice and explain how to conjure up the perfect cappuccino, from espresso to frothing milk to latte art!
Discover barista courses now!