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The Milk Frothing Guide was written by Aaron DeLazzer under contract for Aabree Coffee Company, with full publication and ownership rights reverted back to CoffeeGeek two years after the writing (Nov 2003). Creative Commons Licensing is enforced for this content.
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Otherwise known as the Beginner's Guide to Milk Frothing. ... We want to combine this with hot milk in a ratio of 50:50 and poured into a nice big bowl that you’ll need two hands to grip. Pour the coffee and the milk into the bowl at the same time for extra style points and the best mixing of the two liquids;
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Frothing Milk (or Steaming Milk) ... A stainless steel pitcher works best. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.
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Discussions > Coffee > General > Best milk... ... Posted Fri Nov 11, 2005, 6:04am ; Subject: Best milk frothing gadgets; ... I don't think there's any substitute for good experience with proper technique. "The Milk Frothing Guide"
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I've read everything on this site and others and the directions with my Jura S9A in regards to best milk for frothing? There seems to be dozens of different opinions ranging from: whole milk, non-fat, skim, half/half, cream, etc.?
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Barista Technique: Frothing Milk ... The best and most practiced professional baristas can create quite stunning patterns that a home barista will not be able to emulate. But with some months practice, you can learn to properly froth the milk, and pour basic heart and rosette patterns in 6 or 12 ounce cups.
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The frothed milk will last long enough for you to draw your espresso shot (particularly if you "work" the frothed milk - see below) and the crema on your espresso will be at its best.
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Frothing aids make foaming milk even easier by injecting small volumes of air or whirling the milk with miniature turbines. I am not a fan of any such device, mechanical or passive, and you really do not need one to make excellent steam-foamed milk. ... Turn to your machine and do your best to get a pitcher full of creamy foam.
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Pour the milk into the steaming pitcher until it is just about 1/3 of the way full. Milk will double to triple in volume after the frothing process when performed properly. A stainless steel pitcher works best. It will dissipate some of the heat, allowing more time to infuse air into the milk before the milk gets too hot.
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Frothing (or foaming) milk properly is essential for creating a genuine espresso drink, like a cappuccino or macchiato. I can’t tell you how many times a glassy-eyed bandana-clad teenager has served me up a cappuccino with flat foam on top.
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