Science in it
When steam is forced into milk it creates small bubbles which get trapped in the fat. So better milk froth results from full cream milk then skimmed milk. This air trapped in the fat results in small micro bubbles which give that rich feel to a cappuccino.
This is a better understanding to appreciate how it happens. When this is stretched further to a point where it just becomes math it ceases being fun.
This is a better understanding to appreciate how it happens. When this is stretched further to a point where it just becomes math it ceases being fun.
Science overboard - Did they over do it ?
There are chains, trainings which have milk temperature specification, milk fat content specification and the micro bubble size specification along with the temperature of the foam and the angle of steam wand etc. But it’s just making an art a science. Why do you want to industrialize an entity which is purely a subjective matter of personal preference?
Big chains have to do it to maintain consistency across and teach their staff but we not being the part of the industrialized repetitive industry – we the makers of our delicious favorites at home with our personal quirks need not follow it.
Big chains have to do it to maintain consistency across and teach their staff but we not being the part of the industrialized repetitive industry – we the makers of our delicious favorites at home with our personal quirks need not follow it.
Part 5 - Cappuccino - How to make it guide