Creating the perfect foam

Most places that serve cappuccinos in the United States has not learned the bartenders for the art of good foaming of milk. Foam, is usually a dry taste, big collection of bubbles gen on top of the espresso like a meringue. First, it is important, with cold milk, the only exit from the refrigerator. Pour the milk into the steaming Krug, is only about 1 / 3 of the nature and completely. Milk in two to three times the volume of foam are. Stainless steel starts the better. It removes the heat, so more time for the infusion of air into the milk before the milk is too hot. In addition, a thermometer for the milk to the proper temperature of 145 degrees. There are many thermometers that end, the clip on the side of the pitcher for convenience. Technology: Remove the vapor barrier on a wet towel by releasing the valve for a few seconds. Be very careful not to burn himself and the vapor is extremely high. This purge, all the water so you do not pass into breast milk. Moreover, the wall diving in the milk and quickly steam at full power. Prevent the tip of the wand of milk. Therefore, the bubbles and splashes of great taste. Adjust the wall, so that in order for milk to flow into a quick, circular movements. The maintenance of these rapids, eddies of movement is crucial. Krug then slowly lower the tip of the tail is below the surface of the milk (for transport). If you hear a hissing noise, a little 'how to roast bacon, you have the perfect location for the wall, the air in the milk. Testing, acoustic noise, while the milk turns. You have to slowly lower the pitcher of the quantity of milk increases, the wall edge just below the surface. With milk flowing in a fast circuit with large bubbles that are created inadvertently in the milk and eliminated. After the steam, until the milk to 145 degrees. Make sure the milk is too hot, the skin, which is a bad taste. That's about it! If you have a small number of large bubbles, you can try to break this link by clicking on the bottom of the jug slightly above the counter. Serve immediately and enjoy some of the foam Silki already cost you! Another thing, now that you know how to properly steam milk, coffee, a few bartenders who have houses in this process. Very few use thermometers and burns at the end of the milk, or to leave the cold. Most are sitting pitcher, while the wall explosion in milk. Some are equipped with a motion from top to bottom, but has absolutely nothing to the creation of small bubbles velvety. And 'the current wave of milk that are needed. If you have a Barista shows that the capacity of the foam, then stay with him! It was formed and is probably proud of what he does.