Markarian Senior Member Joined: 27 Jun 2012 Posts: 652 Location: Seattle Area Expertise: I love coffee
Espresso: ECM Technika IV Profi WT-WC Grinder: Baratza Forte AP, HG One Vac Pot: Bunn Trifecta MB Drip: Moka, Aeropress, Hario V60 Roaster: Behmor 1600
Posted Sun Dec 15, 2013, 1:14pm Subject: How do I make cappuccino foam?
So I've been at this for a year and a half. At this point I can make lattes like there's no tomorrow qr pouring a Rosetta almost every time and making decent microfoam with everything from half and half to whole milk. But recently I've been trying my hand at that most 80s of espresso drinks, cappucino. I know what they are supposed to look like and I've been served a good cap with mountains of spongy, dry foam. But try as I might, I seem to be hard-wired for latte foam and I don't know how to build up a good head of cappuccino froth. Can anyone give me some pointers? Im wondering if its a limitation of steam power on my machine. Most guides on Google are for people who don't have the experience or equipment we do on CG or HB. Thanks!
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 7,313 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Mon Dec 16, 2013, 8:31am Subject: Re: How do I make cappuccino foam?
Yep, what she said. The issue most noobs have is TOO much foam (not saying you are a noob, it is a general statement) They have to learn to stretch less, you seem to be having a hard time stretching enough for a cap.
In fact, give this a try, JUST stretch do not get the milk swirling. It will get to temp and you will have two distinct layers, the milk layer and the foam layer.
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
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