Although many people agree that the preparation of a good espresso is an art form in itself, a new art form has developed, generally called "latte art", which consists of creating decorative or real motifs. drawings on the froth of the cappuccino. These beautiful creations ensure that the milk has been whipped to perfection and that the coffee has a great crema (the delicate brown "cremina" that forms on top of an espresso). You will be able to pour milk correctly or make beautiful designs in no time!
Steps
Part 1 of 4: Making the Perfect Foam
Step 1. Pour the cold milk into a kettle that you placed in the refrigerator
Cool the container half an hour before making the cappuccino; then remove it from the fridge and add the milk until the level reaches the base of the spout. This way, you leave enough room for the foam to expand as it warms up.
- For example, if you have a 400ml kettle, pour about 300ml of milk.
- Whole milk is easier to steam than skim milk due to its fat content.
Step 2. Unload the steam wand and insert it into the milk, inside the kettle
Direct it away from your body and fully open the steam knob for a few seconds; this step allows you to clean it of any milk residues. Immediately turn off the steam flow and lower the lance towards the bottom of the kettle.
The steam should be heading diagonally towards the back of the pan, near the handle
Step 3. Open the steam nozzle and insert a thermometer into the liquid
As soon as the lance is in the milk, it starts frothing the milk by monitoring its temperature. Slowly lower the kettle, so that the nozzle is near the surface of the liquid; the milk should start whirling.
Step 4. Heat it to 60-63 ° C
Lower the lance again until it is about 1 cm from the surface. The milk should not dilate too much and there should be no large bubbles; in this way, you are guaranteed a light and velvety microfoam instead of a "dry" and firm one.
- The micro-foam is steamed milk thanks to tiny bubbles; it has a soft consistency and can be poured in a workmanlike manner.
- Remember that the milk continues to heat up for a while even after stopping the steam supply; avoid overheating it, otherwise you increase the risk of burning yourself.
- Once you are familiar with this technique, you probably no longer need a thermometer; with a little experience you will be able to tell by touch when the milk is hot enough.
Step 5. Turn off the steam wand and tap the milk
Turn the knob of the lance and take out the thermometer; tap the bottom of the kettle with the frothed milk on the base of the counter, move it in a circle to swirl the liquid and prepare it to be poured.
The rotating motion eliminates large bubbles in the foam that could interfere as you pour the liquid
Step 6. Clean the lance
When finished, take a wet cloth and wipe it thoroughly. Drain any residue by opening the dispenser fully for a few seconds to get rid of any milk that may be left inside.
If you used the thermometer, remember to clean it
Part 2 of 4: Extracting an Espresso
Step 1. Dose and compact the mixture
Put 7-8 g of ground espresso in a clean filter holder; this is the dose for a coffee. Press the mixture with a tamper exerting a force of about 13-18 kg. Do not let the pressed powder remain unused in the filter holder for a long time, especially if the latter is very hot, otherwise the mixture could burn.
You can practice pressing on the base of the bathroom scale to understand how much pressure you need to exert on the portafilter
Step 2. Extract the espresso
Immediately attach the filter holder to the machine and turn it on. It only takes a few seconds for the coffee to start pouring from the spout and directly into the cup or jug. For a double coffee wait 21-24 seconds before turning off the machine; you should notice a creamy foam on the surface of the liquid - this is the cream.
With a little practice you should be able to prepare coffee and froth milk at the same time; this way, you make sure that neither the coffee nor the milk gets "old"
Step 3. Troubleshoot any problems or practice this
You must learn how to extract an espresso before venturing into "latte art". If you have the feeling that it takes too long for the coffee to run into the cup, you may have compacted the blend excessively; otherwise, if the liquid starts flowing immediately, you need to press harder or use more powder.
Step 4. Use the coffee immediately
Slowly pour it into a wide-opening cup to keep the cream on the surface; it is this foam that will make your cappuccino truly inimitable. If you let the espresso "age" too long (more than 10 seconds) before pouring the frothed milk, you can't get defined designs.
The large cup offers enough space for artistic creation
Part 3 of 4: Pour the Milk to Create a Design
Step 1. Pour some milk over the espresso
Hold the wide-opening cup with your non-dominant hand and tilt it about 20 ° towards the kettle in which there is the frothed milk and which you hold with the other hand; slowly add the liquid directly to the coffee until the cup is almost half full.
Your goal is to make the flavored cream float on the surface; if the flow is too fast, you risk moving the espresso too much, making the subsequent phases difficult
Step 2. Bring the kettle close to the cup
When this is almost half full, you can return it to an upright position and move the kettle over the surface of the drink at the same time. You should notice some white micro-foam; at this point, you can make the decoration.
Step 3. Draw a heart
When you see a white dot of foam in the cup, keep pouring the milk over it; Once the container is nearly full, move the kettle from the point to the opposite edge of the cup. This way, you drag the foam into a heart shape.
- Remember that you are moving the milk and the kettle, not the cup with the coffee.
- If the foam is too dry and firm, you will end up with a white mass; try again and whip the milk less firmly.
Step 4. Make a flower or tulip
Stop pouring the frothed milk as soon as you notice a white spot on the coffee cream; wait a second and pour another point just behind the first. Continue in this way by making a number of dots according to your tastes; finally pour milk through them to connect them and make them appear leaves.
Basically, you need to make a small heart from the last point, the end of which turns into the stem of the flower
Step 5. Make a rosette decoration
As soon as you see the white dot of fine foam, gently sway the milk stream from side to side with a flick of the wrist to fan the foam. Continue like this until the cup is almost full and the pattern covers most of the surface. Lift the kettle up a little and add the rest of the milk to the other side of the cup.
Don't use arm motion to swing the foam, otherwise you have less control over the drawing
Part 4 of 4: Making Decorations
Step 1. Draw a decoration or words on the foam
Take a toothpick or skewer and drag the tip across the surface of the foam to create artistic images or decorative motifs. This technique works even if you have not managed to get a delicate microfoam and even allows you to write words.
Consider adding a little syrup over the cappuccino before using the toothpick; with this step you can make a spider web-like pattern and it is easier to trace the words
Step 2. Use a stencil
You can buy one to place on the freshly made cappuccino and sprinkle it with cocoa powder, cinnamon or a mixture of spices of your taste; lift the stencil and admire the image that is left on the foam.
You can make several custom ones using a thin sheet of plastic or wax paper; use a razor blade to carefully cut out the design from the plastic and use it as a stencil on frothed milk
Step 3. Use chocolate for truly personalized designs
Sprinkle some cocoa powder on the coffee before adding the milk; when you pour the foam, dark spots form. You can also make swirls using chocolate syrup.
Try tracing cobwebs, snowflakes, or flowers with the syrup
Advice
- Always use fresh milk when you steam it up; never reheat what has cooled down because it does not form a good foam.
- You can practice frothing milk without wasting it by replacing it with water. Add a drop of dish soap to a kettle full of water, create the lather, and practice pouring it.
- Try to use the best espresso machine you can afford to make an artfully decorated cappuccino. These machines are equipped with excellent steam lances that facilitate the formation of the micro foam.
