Cappuccino, cafe latte, latte macchiato:
These cafes’ ultra gourmands will contain a creamy cold milk foam—tips on how to succeed, with or without sophisticated equipment.
What Is The Cold Foam?
The cold foam is the option of Starbucks to add some whipped cream to an iced coffee. As the steamed milk of a latte, but, you know, cold. I adapted my version of the cold foam from this recipe for cream-sweet Starbucks. If you do not want to go through the process of whipping, you don’t have to do it! You can also mix it with the cold infusion as a cream to regular coffee. I’m not going to tell you how to live your life.
How to make cold foam for coffee?
What Milk To Get A Nice Foam?
Good news: you can lather up any milk that is whole, semi-skimmed, or skimmed. It is mainly casein, the main protein of milk. That traps the air bubbles in the liquid, thanks to its properties of surfactants. The rate of fat plays mainly on the texture: whole milk allows to obtain a creamy foam. That remains silky smooth throughout the tasting. At the same time, skim milk produces a foam more abundant and rigid. Thus, semi-skimmed milk provides a good compromise between quantity, taste, smoothness, and firmness.
Methods And Utensils Used At Home
Do you long for a warm and mild cappuccino cream served in a bistro or Starbucks? Unfortunately, you don’t have an espresso machine with a special nozzle foam, or you can’t go all day simply too lazy.
This article practice four solutions to get a cold foam of milk. To make a shake like the barista-hipster-mustache-tattoo the corner.
The steam nozzle of the espresso machine
They are used in a professional coffee machine equipped with nozzles and steam. Those are frothing the milk while heating it. They pour the milk, well chilled (about four °C) in a pitcher with stainless steel. So keep in mind not to exceed one-third or one-half of the volume. Then immerse the nozzle in the milk and launch steam. You must position the nozzle just below the surface of the milk for best results. Many videos are in line, thanks to the advice of baristas or amateurs. Also experienced, easily reproduce the operation at home.
- The milk frother automatic
Available to the radius “small appliances,” this electrical device is like a tank. That will fill with milk, not to exceed the level shown on the inside. So we set out on the road and allow the device, which rapidly produces a foam copy of everything in the heater.
- A small aerator or emulsifier at hand
For a handful of euros, you can also buy an emulsifier manual, a sort of mini-whip as you plunge into the cold milk or hot to do this easily double in volume (careful not to overfill the cup or the pot!).
- The microwave
Finally, the most popular technique on social networks is to use a “Mason jar”. Jar keeps acclaimed by the cold coffee lovers. And a microwave oven: one pours cold milk in half of the pot. Then, close it sealed and shook vigorously for about 1 minute thirty seconds. It remains only to remove the cover and to heat the foam for thirty seconds in the microwave.
How to properly pour foam into coffee?
It doesn’t matter how you beat the foam with it. In any case, a little milk remains at the bottom. As a result, we have three substances: coffee, milk, and milk foam. So how do we mix everything correctly?
Method 1. Foam after coffee
Coffee is immediately mixed with milk, and the taste becomes tender. The foam settles slightly.
Using a spoon to hold the foam, pour the milk into the cup. Now slowly pour the coffee into the middle of the milk. Finally, spoon the remaining foam over the coffee and milk.
Method 2. Pour the coffee into the foam
You can gradually saturate coffee with milk; the taste of coffee is better felt. You should preserve the foam completely.
Beat the foam directly in the cup or pour the finished foam into the cup. Let the foam settle for a minute. In the same cup, slowly and carefully pour the coffee so as not to damage the foam. You can pour coffee on the wall, on a knife, on an inverted spoon.
It is good if the cup is hot. By avoiding temperature changes, we can keep our coffee hotter for longer. It’s easy to heat a cup – pour boiling water into it. Hold it for 30 seconds and pour it out of the cup. The cup is ready to have your sip.
All The Secrets Of The Milk Foam
Make a coffee filter? Nothing easier. But add in the milk, and things get tough. Still, it’s ironic. Fortunately, these small secrets will lather your hidden barista talents.
To begin, choose the right milk. When in doubt, opt for whole milk at 3.25 percent. It allows you to have a soft foam and plush, ideal in any situation. You can also go with skim milk (0%) or 2% milk. Your foam will be more abundant, with a firmer texture. It is ready; you are ready to foam? Not so fast.
To form a nice smooth foam, there is a little secret: you use milk very cold and a pitcher in stainless steel cooled. So please do not hesitate to put your pitcher of milk for a few minutes in the freezer. Then, before you prepare the foam, you’ll experience the difference. A true little cloud!
And because it would be a shame to lose your temper when asked for a cappuccino. Here’s a quick guide to polishing your new skills.
Cafe latte: ¼ espresso, ¾ milk foam
Cappuccino: ¼ espresso, 1/3 hot milk, 1/3 foamed milk
Macchiato coffee: ½ espresso, ½ milk foam
Mochaccino: ¼ espresso, ¾ foam milk, cocoa powder, and whipped cream to your taste.
To you, the joys of latte art!