How do you froth your milk for a perfect cappuccino?
I have steamed and frothed literally tens of thousands of pints of milk.
The key principals are to start with a fresh jug with cold milk. Ensuring that the thermometer stem is at least 2″ submerged in the milk, turn the steam on full power until the milk reaches the prime frothing temperature of between 140 & 160 degrees F. Steaming beyond this will scald or burn the milk spoiling the taste of your drink.
Generally, I froth the milk until 100 degrees F and then plunge the frothing wand to the bottom and continue heating to the optimum temperature just shy of 160! I cannot stand luke warm coffee being brought to my table!
My cappuccinos have a velvety dense texture and a strong smooth flavour from the coffee. My preference on thermometer is a Taylor Classic Cappuccino Frothing Thermometer.
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