Making a beautiful, long-lasting foam for a cappuccino is an art form. Success is always preceded by a series of failed attempts. But aside from skill, the right product choice plays a determining role in the quality of the foam. A good cappuccino is always good milk.
Even if you know how to properly whip milk for a cappuccino in a coffee machine, you may not get the right result. The homogeneity and consistency of the crema depends on the quality parameters of the product. The main things that matter are the fat content, the protein content and the temperature.
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The role of fat content
According to experienced baristas, the fat content of milk has almost no influence on the whipping process. But it is extremely important for the density and firmness of the foam. The fat content of milk for cappuccino is 3 to 4%. This is the only way to get a thick, sweet and creamy “cap” for which the drink is valued.
The optimal taste and texture is ensured by a fat content of 3.5 percent. Cappuccino is made exactly with this milk in coffee houses.
Any connoisseur of the drink will notice when skimmed milk is used. The coffee acquires a grayish hue, and the top is dry and loose. Questionable Enjoyment.
The Importance of Protein and Carbohydrates
The next thing to look for on the package is information about the protein content of the milk. Many masters attribute even more importance to this parameter than the fat in the composition. Foam from milk rich in protein is thick, viscous and long-lasting “standing”.
If the package indicates a protein content of less than 2%, the milk is not suitable for making cappuccino.
Carbohydrates are responsible for the classic sweet flavor of the foam. Most of them are lactose, which is milk sugar. A delicious “cap” is obtained from milk with a carbohydrate content of 4 g or more. Lactose intolerance is a common phenomenon. Therefore, good coffee shops usually offer a lactose-free alternative with an equally sweet topping.
Additional selection criteria
It is important that the milk is of natural origin. Powdered components in the composition – a good reason to refuse to buy this product. It would seem that whole milk meets all requirements. And yet coffee gurus do not use it. Sometimes when heated, homemade product acquires a “cow” smell. However, store packages marked “Eco”, “Bio” and “Farmer” are also avoided by coffee masters.
According to most baristas, ultrapasteurized milk (specially heat-treated) is ideal for making cappuccino. It makes sense to listen to expert opinion. A nice bonus is the long shelf life of this product. Ordinary pasteurized milk is also quite acceptable, as long as its composition meets the conditions.
- the milk should not be pre-boiled;
- the liquid must be taken out of the refrigerator just before whipping.
The temperature must not exceed 5 ⁰C. Otherwise, either the foam will not be produced at all, or it will take a lot of time and effort.
An overview of the best brands
The consumer needs milk for cappuccino, and the manufacturer gives it away. The product with the appropriate marking about the narrow purpose is produced by such brands as “Rioba”, “Petmol” and others. Some call it just a clever marketing ploy, some call it an excuse for a mark-up. But it is hard to argue with the fact that such milk makes excellent cappuccino.
Below are the domestic brands of dairy products to make the perfect froth.
Fat, % 3.5
Protein, % 2.8
Average price for 1 liter, rubles 100
Notes from reviews
|Rioba (UP)||3,5||2,8||100||The best option for stubborn, stretchy foam||No lid, no dispenser. Only available in METRO|
|Parmalat Natura Premium (UP)||3,5||3||80||Universal option for a good foam at a low price||Baristas consider the product in the medium quality category|
|“Petmol (UP)||3,2||3,7||95||High protein content makes it thick and viscous||Low fat content. Infrequent presence of the product on the market|
|Valio selected, UHT||3,5-4,5||3||120||Resistant foaming, pleasant creamy taste||Expensive|
|“Milk River||3,5||2,8||75||Whipped easily and fluffily; pleasant taste||Low protein content|
Coffee shops usually buy specialty products marked down that you can’t find in every store. But to whip milk well for coffee cappuccino in the coffee machine, you can use any proven brand with the right characteristics. For example, at home will do “Prostokvashino” (3,5 / 2,8), “Vkusnoteevo” (3,2 / 2,8), etc.
Milk from the refrigerator should be poured into a metal mug (pitcher). Now it is necessary to clean the steam nozzle of the coffee maker and get rid of condensation.
There must not be a drop of water in the steemer or the pitcher. Otherwise the foaming will not give the proper result.
The cappuccinator tube is placed in the container with the milk. The optimal deepening is half of the nozzle at the end of the tube. The nozzle should be placed with a slight inclination and not in the center, but a little closer to the wall. In the process, the stimmer can be deepened a little, leaving at least 1.5 cm distance to the bottom.
Continue beating until your hands feel discomfort from the temperature of the mug. By this point, the foam should be smooth and uniform. Lightly tapping the bottom on the table will “kick out” large bubbles. If the espresso for the cappuccino lags a bit, smooth rotation of the mug will prevent the milk from flaking off in the meantime.
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A few rules of thumb for the real barista:
- Pour exactly as much milk as you need for a given serving.
- Coordinate your work so that the foam and espresso
are ready almost simultaneously.
- Hold the body of the pitcher in the palm of your hand to feel ready.
Don’t let the milk separate from the “cap.”
- Use the best milk for cappuccino in an automatic coffee machine.
If the top for the coffee is whipped by hand, preheat the milk to 65 ⁰C. The overheated liquid loses its sweet and creamy taste. On the cappuccinator, the indicator of the right temperature is the discomfort of the palms, and when heated on fire, the appearance of steam.
There are a number of ways to make foam without a coffee maker (blender, whisk, mixer and even a jar). Still, the best way to make milk for a cappuccino is to whip it in a coffee machine, and only in one. It is possible to achieve a beautiful openwork top by hand. But long-term stability without a special appliance, unfortunately, cannot be achieved.