If it is true that espresso coffee is an unmistakable Italian tradition, with different variations in almost every region, it is equally true that one drink unifies practically all of them when it comes to breakfast: cappuccino.
Some people dunk brioche in it, others focaccia, but in fact the cappuccino brings everyone together. Especially now that we can choose between different types of milk to make it, and which differ from the classic fresh whole milk that tradition would like.
Lever-operated coffee machines are becoming more and more popular in our homes, and making the perfect cappuccino is becoming easier and easier.
And that’s not all: today we can finally make a good cappuccino at home, thanks to the features that a good domestic coffee machine can offer us.
All that remains is to figure out how to master the most important (and most difficult) aspect of making cappuccino: how to froth the milk.
Perhaps you don’t know what the main aspects to consider are:
- the milk;
- the type of milk frother used;
- the whipping of the milk;
- the choice of coffee machine;
- the pouring technique, which comes into play especially when it comes to Latte Art.
The secret of the perfect cappuccino: how to froth the milk
- First, choose the milk according to taste and intolerance.
- After you have chosen the most suitable one, proceed to the choice of the milk jug: why do we have to pay attention to this aspect? Because a creamer with a short spout is not suitable for controlling and dosing the fall of the cream and is therefore the least suitable if you want to try decorating. A low and wide milk jug is the right choice if you only need to make a few cappuccinos at a time, and is therefore the most suitable for not wasting milk and not having to store and heat it several times, which is a practice that ruins the taste.
- At this point you can proceed to whipping. Whipping milk at home is really easy, once you have practiced with your coffee machine and followed these tips.
- First of all, clean the steam nozzle of the machine well before inserting it into the milk jug, as residues can give a bad taste to the drink and hot milk.
- Pour the milk into the milk jug (do not exceed half the capacity) and insert the wand.
- Heat the milk for about 30 seconds, keeping your hand on the edge of the creamer to check that it is warming up: the temperature of the milk is very important for this drink and should be 37°. When you instinctively feel like removing your hand because you feel the metal of the creamer is too hot, it means that you have reached an internal temperature of 55/60°, which is the correct temperature for this phase, as the foam will then have time to cool down.
- To obtain a foam without air bubbles, and therefore perfect “like the surface of a white paint can” (as tradition dictates), it is important to insert the lance in the centre of the milk jug while it is heating up with steam.
- Then, once the heating is over, it is important to clean the wand again while the milk cools down: keeping your coffee machine properly clean is essential for the quality of your drinks. It’s no coincidence that once you’ve learned the technique, it’s the machine that makes the difference, because it’s the machine that checks that the water circulating inside it is at the optimum temperature so as not to burn the flavours and aromas.
- Once you have cleaned the nozzle, make circular movements with the creamer to remove the last bubbles and even out the foam.
- Now it is time to pour your froth into the cup where you previously poured the espresso you made with your coffee machine. This must clearly be larger than a normal cup of coffee and it is essential that the pouring stage follows a few simple rules. You must be careful to tilt the cup when pouring the foam, making sure that you reduce the tilt as the cup fills up. Just like good bartenders do with draught beer. This way you are even more certain to get a thick, airless cream.
- This is where Latte Art artists are at their best, creating true works of art; which are not necessary if you simply want to make the best cappuccino at home with your coffee machine.
Here is your cappuccino with perfect foam.
Making this delicious drink to start the day with is therefore easy if you know how to froth the milk properly, which is the secret of this recipe.
It’s just a few simple steps that, with enough practice and the right coffee machine, will make your cappuccino perfect every time.
The difference is made by the lever machine
One of the fundamental parts is the coffee machine, like the Pontevecchio lever machines, because among the essential factors there are the water temperature, its quality (the best models have internal filters) and the lance.
Having a lever machine to make coffee or cappuccino at home is an investment in the well-being of waking up every morning, and Pontevecchio machines represent this in full. They are made with resistant materials and according to the best traditions, so they guarantee the best possible coffee every time you want it at home. Moreover, these machines are handmade, with valuable details that end up enriching the kitchens where they are placed, as real furniture elements; made with resistant materials that survive the years.
Having a lever coffee machine is simpler and cheaper than you think, and getting information is easy on our website, where you can choose from our range of machines to suit all types of needs.
