You can’t have a great latte or cappuccino without the foam. So if you are looking to make yourself a perfect cup of either, you need to have the basics of milk frothing down pat. Maybe you enjoy a nice hot drink in the morning before you leave for the day or you’re considering purchasing a coffee machine for work so you can make lattes, espressos, and cappuccinos at the office. Whatever your reason may be, having the prerequisite knowledge to get the proper foam in your cup will benefit you greatly either way. Here are some of the fundamental aspects you’ll need to keep in mind.
The type of milk you use can affect the taste of your drink and the consistency of your foam. So it’s important to know what you’re using so you can achieve the desired result. Using whole milk with the office coffee machine will give you a more full-bodied, rich flavor because of the fat content within. You’ll also get a thicker consistency on your foam with whole milk. Choosing something with less fat will produce a much lighter foam, more airy and wispy, and the flavor is also less intense. Basically, the more fat you have in your milk the thicker and more flavorful your froth will turn out to be.
When you’re debating which model to go with for a coffee machine rental, you’re going to want something with a steam wand. That’s a given if you want to create the best froth. Any good office coffee machine that can make espressos and cappuccinos is going to have one. But you’re going to need more than just the right unit, you’ll want a thermometer, a steaming pitcher (preferably one made of stainless steel), and nice, fresh cold milk. You don’t want to try to froth previously steamed milk, you just won’t get the best results. In fact, you can get even better results if you chill the stainless steel pitcher before you get started as well. The colder your milk is when you steam it, the more time you’ll have to froth it up to the exact consistency you’re seeking.
Getting this part right may require some trial and error. The steam wand process can pose a challenge until you get the hang of it. If you work with a coffee machine supplier they may be able to offer some tips on the best way to use the wand, but if you’re on your own then you’ll want to be cognizant of a few things like the depth at which your wand is placed in the pitcher and the velocity of the steam on your dial.
The tip of the wand should reside just beneath the surface of the milk, too deep and you’re likely to burn the milk before it has chance to foam up, too high and you’ll shoot milk everywhere. So be very careful of the depth. You’ll likely commit both mistakes at one point or another. It’s okay, you’ll figure it out sooner than later.
One more thing to keep in mind- make sure your wand doesn’t have any condensation inside of it. Giving it one quick blow before you start frothing will help clear the wand and be sure to have a damp cloth on hand to wipe it dry after you use it.
If you’re thinking of getting a coffee machine for work or hiring from a coffee machine supplier, be sure to do your homework. Some units are better suited to produce some drinks than others. Even if you go with a machine that doesn’t have a frothing attachment on it, there are standalone steamers that don’t actually make coffee but instead only froth milk. For some consumers it might make more sense to go with a more conventional office coffee machine and then get a secondary milk steamer to go with it. If you’re weighing your options for home use, then a standalone frother can offer more uses than just steaming milk for your cappuccino. They can do everything from heat milk for baby formula or make a simple hot chocolate. The choice is yours.