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 Message 6739 of 39187 in General Discussion
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Subject: Re: COFFEE
From: Kent Garber
Posted: Sun Oct 21. 2001, 19:05 UTC
Followup to: "COFFEE"  by DIEGO  (Sun Oct 21. 2001, 16:31 UTC)
If you are referring to the foam in a cappuccino than the best way to make 
foam with good form is to use milk that contains a low amount of fat.  The 
less the fat in the milk the faster and easier the milk will foam.  Skim milk 
foams best, however the cappuccino looks bluish and the foam is stiff and 
papery and dissipates quickly.  For good foam use whole milk.  Or use 
half-and-half that is half cream and half milk.  I use to make cappuccinos for 
my friend and his wife and I would use condensed milk.  It foams good and 
tastes good.

The process of heating the milk, first, put the milk in a cold metal 
container.  The colder the milk is the better it foams.   Insert the nozzle 
just below the surface of the milk and move the container around in a circle 
as you are heating the milk.
If heated milk or unused heated milk gets cool in order to make good foam 
again you must re-chill the milk and the container.


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