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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

2837.0. "Cappucino Techniques?" by CHIRPA::GIBSON () Mon Jan 07 1991 08:33

  With the variety of espresso & cappucino makers on the market, there must
  be some cappucino aficionados out there who can tell those of us with a
  wealth of motivation and a lack of technique just how to get the steam
  jet to make the quintessential cappucino.

  I usually end up with a mug full of superheated, lightly foamed milk and
  milk spots all over me and my kitchen.  What is your technique for foaming
  the milk and keeping it from collapsing?  What kind of milk/cream works?
  Just where should the nozzle be kept in relation the surface of the milk?
  Is the preassure important?  Any other tips?

  Thanks,

/Mark

T.R	Title	User	Personal Name	Date	Lines
2837.1	The inevitable cross-reference	SSGBPM::KENAH	The heart of the matter...	`Mon Jan 07 1991 08:52`	6
	Try asking here: QUARK::COFFEE andrew
2837.2		OHMARY::HALL	You mean chocolate's NOT one of the 4 food groups?	`Mon Jan 07 1991 08:55`	11
	Are you using a small enough pitcher to steam the milk? I bought a steaming pitcher from one of the local kitchen stores. It's about 5" high and the nozzle from the steamer fits into nicely. I've made steamed milk lots of times without making a mess. I usually use half and half or light cream and wait until the coffee is almost ready and then steam the milk otherwise the milk cools down and you loose the froth. Bill
2837.3	I used a mug...	CHIRPA::GIBSON		`Mon Jan 07 1991 10:36`	4
	I sucessfully frothed milk in a mug (single serving) with a friend's machine. I can't seem to get the same results on mine. I wish I had paid more attention when it worked there.
2837.4	Good hints in QUARK::COFFEE, 13.*	CHIRPA::GIBSON		`Mon Jan 07 1991 11:00`	2
	Thanks for the pointer in .1. Notes 13.* were particularly helpful.
2837.5		CALVA::WOLINSKI	uCoder sans Frontieres	`Mon Jan 07 1991 16:05`	9
	The best way I've found to froth the milk was to keep the nozzle of steamer just at the top of the milk. I've had no problem getting a great froth out of 1% skimmed milk using this technique. If you keep the nozzle at the bottom of the milk you just get steamed milk. -mike
2837.6	is there an old fashioned way?	BROKE::THATTE	Nisha Thatte	`Tue Jan 08 1991 14:27`	8
	Is there a way to make cappucino without buying the machine? I love it but I don't want to buy a machine right now (even on sale they are still $50+). Thanks! -- Nisha
2837.7	fake it	ENABLE::GLANTZ	Mike 227-4299 DECtp TAY Littleton MA	`Tue Jan 08 1991 14:59`	9
	I don't know of any way to froth the milk without a machine, but you can certainly do a tasty imitation without a machine. In fact, I know a couple of restaurants which do, and sell it as cappucino. Many people apparently don't seem to mind the fact that it's not the real thing. Spoon some whipped cream on top of coffee made with dark-roasted espresso beans, and sprinkle a little unsweetened cocoa powder and/or cinnamon on top. It's not a terribly bad coffee.