Posted Tue Oct 20, 2009, 9:04am Subject: How do they make super thick and creamy foam in Cappuccino in Italy?
Someone I know just got back from Italy and all she can talk about is how the Cappuccino in Italy (everywhere) had this super thick and creamy foam. She said it is unlike anything have seen in this country. Does anyone know if they use cream or milk? Any insight would be helpful.
Posted Tue Oct 20, 2009, 12:06pm Subject: Re: How do they make super thick and creamy foam in Cappuccino in Italy?
In my experience, they use regular whole milk and microfoam it by getting it to really spin in the pitcher. This incorporates the air bubbles much finer so the texture comes out smooth and creamy.
There are shops in the US that microfoam milk, but you have to seek them out (i.e. NOT Starbux)
Posted Tue Oct 20, 2009, 1:55pm Subject: Re: How do they make super thick and creamy foam in Cappuccino in Italy?
Sounds like your friend has a case of "everthing is better in Italy-itis".
Any "better" coffee shop can offer whole milk or 2%, and create a proper microfoam. using cream would result in whipped cream. I'm wondering what your friend drank for cappaccino before her recent trip.
When the "I've just come back from Europe" haute attitude wears off, ask her to meet you at a nice coffee shop that you know serves a great cap and show her microfoam isn't just for Italians anymore.
Aww, hey now I work at Starbucks and ONLY steam Microfoam. It's difficult to do on our machines but I do it everytime or I toss the milk.
Then again I am a rare, RARE sighting working behind the bar in Starbucks (based on my expertise and knowledge)...
You will quickly realize what the difference between microfoam and just a foamed milk is though. You will absolutely fall in love with a Cappuccino when you get one poured like that :)
sonnerie Senior Member Joined: 14 May 2009 Posts: 3 Location: Montreal Expertise: Pro Barista
Posted Wed Oct 21, 2009, 2:47pm Subject: Re: How do they make super thick and creamy foam in Cappuccino in Italy?
In my experience, a lot of quality focused North American shops (especially those that would be considered part of the 'Third Wave') tend to pour their cappuccinos very wet... it's a matter of taste, but capps poured on the dryer side with well done microfoam aren't something a lot of shops do as their standard.
Unstopableforce Senior Member Joined: 17 Jan 2009 Posts: 66 Location: North Vancouver, BC Expertise: Pro Barista
Espresso: Via Venezia Grinder: Burr Grinder Roaster: Poppery II
Posted Thu Oct 22, 2009, 9:24pm Subject: Re: How do they make super thick and creamy foam in Cappuccino in Italy?
Absolutely not. Microfoam is something that just can't really be duplicated on a superautomatic due to needing to account for milk volume, temperature and steam power.
Just keep practicing doing it manually and you will get the hang of it. Swirl and swirl some more!
Also, sometimes it just takes scooping off a thin layer from the top to reveal some decent microfoam. Sometimes those damn bubbles just don't want to go away!
Posted Fri Oct 23, 2009, 3:03am Subject: Re: How do they make super thick and creamy foam in Cappuccino in Italy?
No machine being sold (that I know of) can make microfoam on it's own.
But some superauto machines are equipped with a traditional steam arm, and if the steam tip and the boiler were matched reasonably well then it should be possible to create microfoam with the machine.
As I mentioned earlier in this thread, the trick is to introduce some air at the start of the frothing process and then get the milk to whirlpool rapidly to incorporate the bubbles completely to create microfoam.
In fact, as Jon notes, there are only a few SuperAutomatic espresso machines which even have the capability to allow you to create microfoam. These would be, either the machine Jon linked you too, OR, some of the Commercial SuperAutos, like those found in Starbucks.
But NO MACHINE that makes espresso, will make microfoam by itself. Such a thing does not exist.
The closest there is to "Instant Microfoam", is This. But it doesn't make the coffee for you.
RE: Using Half & Half for microfoam.
I do this all the time when making a 5oz cappa, or a Machiatto. I use half & half instead of whole milk. The process is the same as frothing whole milk, but if you overstretch it, you'll know it! But, get it right, and the end drink is delicous. FYI: some people would call the 5oz cappa(or larger) made with H&H a "Breve", but, since I dont own a Cafe, its a Cappa to me, just made with H&H.
But it wont make Whipped Cream. Only CREAM will make Whipped Cream. Usually sold as Heavy Cream. You CAN make Whipped Cream using "Light Cream", but it comes out better with Heavy Cream. Light Cream is generally 30-36% MilkFat, and Heavy Cream is a minimum 36% Milkfat. You can "thicken" Half & Half using the same process you would use for whipped cream (Ice cold H&H and a Whisk), but the end product will never be the consistency of actual Whipped Cream. The best you'll get is slightly thicker Half & Half. Now, for a real treat, find a dairy which will give you "Production Cream"(or whatever the dairy calls it), which is about 50% MilkFat, and Whip that as if you were making Whipped Cream. Its amazing on a spoon.*
IMO, a "real" Dry Cappa, is not a Cappa. It is an improperly made drink. IF you/someone enjoys it, by all means, drink it. BUT, there is difference with a "Dry Cappa", and a "Stiff Cappa"... To me.. a Dry Cappa has the shapeable, airy, dry seafoam milk on top of it, which floats on top of the drink(Ala *$'s). A "Stiff Cappa" is made with microfoam that is stretched much further then most people would stretch the milk. Again, this is MO... YMMV.
*If you dont make your whip cream by hand, Ie: use a mixer with a whip attachment, and whip it too far, dont throw it out. Whip it a bit further until it gets to the consistency of about room temp butter. Scoop it all into a sieve, or cheese cloth, and place the sieve/cheese cloth ball over a bowl, and let it sit for 4-24 hours. Then, throw out the liquid which drained into the bowl, Stir in some salt, and you will have some tasty, homemade "Butter". Serve it at your next dinner party for a nice conversation starter.
...Follow Your Bliss... ....And grind finer, tamp lighter....
In the last 6 years of selling Mazzers, we have only experienced one defective grinder.-Jim Piccinich 1st-line Equipment, a Home-Barista Forum Post
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