What does the froth have to do with making a cappuccino?
Jun.05, 2009 in
Cappuccino FAQ
Commander Pyro asked:The things I’ve read on line about how to make a cappuccino say that it is 1/3 espresso, 1/3 milk and 1/3 froth. Is the froth some maddeningly important part so that it’s not cappuccino without it?
cappuccino
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June 6th, 2009 at 3:55 am
because without the froth you have simply made your self a small cup of cafe au lait/ a latte. Plus froth is awsome!
June 8th, 2009 at 8:16 pm
Without froth, it is a latte. Steaming milk to get froth is super easy, of course it requires an espresso machine with a steam wand attachment. If you have that, then buy a stainless steel pitcher (think Starbucks size or smaller) and put about a 1/2 cup of milk in it. Once the steam wand is ready to go, then put the pitcher under it and dip the wand in and out of the milk for about 10 seconds, then let the wand sit under the milk to get it to 160F. Then pour into cup and viola!
June 12th, 2009 at 5:45 am
yea…what mikes_girl said