50 – 60 seconds
- Pour fresh whole milk in a beaker; until just beneath the spout. Use a jug/ beaker with +/- 600ml capacity.
- Moisten your steam wand cloth. Purge the steam wand and pull it to far up and straight position. Place the beaker so that the nozzle (tip of the steaming pipe) is aligned to the steam wand. Make sure the steam wand nozzle is in the middle of the beaker and just below the milk surface. Tilt the pitcher a bit to optimise the whirlpool later on.
- FOAMING THE MILK- Switch on the steam wand. Create froth for the first couple of seconds (up until the milk has reached 42°C ). While froth is created, the volume of the milk increases so be sure to have the steam wand nozzle close to the milk surface all the way through. The longer you keep the nozzle close to milk’s surface the more froth you will create.
- When you have reached 42°C, raise the pitcher a bit so that the nozzle gets deeper into milk. Ensure that the nozzle doesn’t touch the bottom of the beaker!
Find the optimum position where the milk creates a whirlpool. Keep warming the milk until it reaches 60 – 65°C i.e. when you’re not able to hold the beaker for more than 3 seconds.
- Swirl the milk in the pitcher until it is smooth, silky and shiny.
- POURING- Divide the 1/2 of the milk into a smaller jug and swirl the smaller jug.
- Pour the milk in to the cup. Then pour the leftover milk in to the smaller jug and pour again in your cup
We’re happy to help you during one of our barista workshops. Here you’ll learn everything about making the perfect cappuccino, but also an espresso.