Creating Frothed Milk
What do you do when the rich, flavorful bitterness of espresso becomes overpowering? The most obvious way to temper the beverage is with the sweetness of milk. While an amateur might just pour in a dollop of 2 percent and stir the drink into a pale, diluted concoction, you’re better than that. As the owner of an espresso machine, you hold the power to froth milk and add it to the top of your cappuccino like a true barista.
If your espresso coffee maker features a froth aid – a small attachment that widens the end of the steam wand – you’ll need to get all moisture out of this device. Pour some milk into a cold pitcher, and hold the pitcher so that the surface of the milk barely touches the steam wand. As the milk foams and expands, it will rise inside the pitcher. The temperature of the milk shouldn’t exceed 155 degrees.
With the milk fully heated, give the side of the pitcher a few wraps to break up the larger bubbles. Then remove it from the steam wand and place it on a counter or table top. Give the pitcher a thorough spin, noticing as the milk thickens and the larger bubbles disappear. You now have more than enough foamed milk to complement your espresso. Delicately spoon some milk out of the pitcher and onto the top of the drink.