![]() ![]() Now before we continue, there isn't much of a difference in terms of milk steaming and pouring when it comes to a latte and a flat white. So as I'm steaming I want to notice that 0.5cm increase in volume when I'm finished steaming. ![]() If I'm making a flat white – I want 0.5cm of froth in the cup, just to seal the crema. So as I'm steaming I want to notice a 1.5cm increase in the volume of the milk when I'm finished steaming. The best way to think about this is to think to yourself what style of coffee you're about to make, how much froth you'll need for that coffee, and then when you're texturing your milk, make sure your volume increases by that much in your jug.įor example, when I'm steaming for a cappuccino – I want 1.5cm froth in the cup. Conversely, for a Flat White, you still need to add a bit of air to the milk, but try to make sure that your milk isn't too frothy. For example, a cappuccino is quite frothy, so if you don't add the air in while you're steaming, you won't suddenly be able to pour that frothy milk into the cup. Now if we remember from last week, depending on the coffee we are making, we will need to add more or less air into the milk when we are steaming. The best way to learn this information is to check out the video. Last week you learnt to texture silky milk with your steam wand, and this week we will elaborate on how to make and pour Cappuccinos, Flat Whites and Lattes. ![]() If you're following this 6 week bootcamp carefully, you should have delicious specialty coffee at home, and a good understanding of how to extract it on your espresso machine. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |