Many people love cappuccino, but not everyone drinks enough of it, because making lush milk foam is not an easy task. But this is only if you do not know the intricacies of this process and do not have a suitable device. What are the subtleties and what devices – in this article.
Why milk is not frothed
Milk foam is formed due to the content of whey proteins in milk. The complex molecules of these proteins stabilize the bubbles of the foam, making it fluffy and stable. For whipping, it is recommended to use milk with a protein content of at least 3%. More is better: the higher the protein content, the easier it will whip.
Milk with less than 3% protein may not froth at all.
The problem is that the Russian GOST sets the protein content in milk of any variety and fat content at a minimum of 2.8%. That is why the same sort of milk from the same manufacturer can either be whipped or not. In summer, when grazing cows receive good nutrition, the protein content in the original milk can rise above 3%. The same amount will be in spilled milk, and it is perfectly whipped. In winter, this figure can drop to 2.6%, and the manufacturer “finishes” it to the desired number by adding protein (often of plant origin). Then the milk won’t froth at all.
How to choose milk for frothing?
Look at the protein content. Milk is suitable for whipping if the protein content of 3% or more is indicated on the package. But only if it is a true milk protein, which no one guarantees. The chance is higher if it is an expensive variety – milk is selected or of the highest quality.
Look at GOST. In Russia, there are two GOSTs for drinking milk: Russian R 52090-2003 and interstate 31450-2013. In the first, the lower limit of the protein content is 2.8%, in the second – 3%.
The European standard also normalizes the protein level at a minimum of 3%, so milk of European brands is whipped well – Parmalat, Valio.
Milk “for cappuccino” (for example, Rioba or Petmol) is guaranteed to be whipped into a lush foam. But there is not much natural in such milk – usually it is ultra-pasteurized, with an artificially increased protein content.
Pasteurized, ultra-pasteurized or farm-raised?
Alas, for lovers of natural products, it is very difficult to beat whole milk “from under the cow”. Several factors influence this.
First, there are many bacteria in unpasteurized milk. Not to say that this is bad in itself, but bacto cultures interact with milk protein, making it unsuitable for whipping. The longer raw milk stays idle, the less chance it will whip, and if the milk is still warm, then it will become unsuitable for whipping after a few hours.
Secondly, farm milk is not homogenized – it contains large particles of fat, which, when settling, form that very layer of cream on the surface, which many consider to be an indicator of the quality of milk. These fat particles interfere with whipping, so it is easier to get butter from farm milk with a whisk or mixer from farm milk than foam.
UHT and fresh pasteurized are whipped about the same. But if pasteurized milk begins to turn sour (a little, even indeterminately neither in taste nor in smell), then it will no longer whip. UHT milk retains its properties longer, which is why many people choose it for whipping.
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Boiling and baked milk are unsuitable for whipping.
Fat content of milk
The fat content of milk has little effect on its suitability for whipping, but it does affect the consistency of the foam. From milk of low fat content, the foam is watery and fluid. From milk of high fat content – dense and resistant. Milk with a fat content of 1.5-2.5% is recommended for latte, for cappuccino it is better to take milk with a fat content of 3%.
Milk temperature The
best foaming temperature is 50-65 ºС. But not for steamers (steam cappuccinators) – hot steam will quickly boil heated milk, destroying the proteins and making it unsuitable for beating. For a steamer, it is better to take cold milk from the refrigerator.
Features of blowing agents of various types
Manual frother (corolla)
A whisk is the most budgetary tool for frothing milk. But whipping cappuccino foam with a whisk is a task for patient and strong people. It may take several minutes to get a result, even if all requirements are met:
Perfectly clean whisk and whisk.
Fresh pasteurized or ultra-pasteurized milk with a protein content of 3% or more;
Milk temperature 50-65 ºС. At lower temperatures, it will take longer to beat; at higher temperatures, the protein will begin to break down. Therefore, it is not worth heating milk “by eye”, it is better to control its temperature with a thermometer.
Whisk Regent 93-AC-PR-25
[stainless steel, silver]
In stores: in 3 stores
Long and laborious cooking
Difficult to get a thick foam
The milk needs to be warmed up
The frother-blender looks like a manual one, mounted on the axis of a small electric motor. Allows you to get a thick, stable foam with less effort and time. Whipping may take 3-5 minutes, so it is better to choose a model not with a button, but with a switch, since keeping a tight button pressed for 5 minutes is not so easy.
The requirements are the same as for manual whipping:
cleanliness of dishes and whisk;
protein content in milk from 3%;
milk temperature 50-65 ºС – use a thermometer to control.
Foaming blender Bomann MS 344 CB
[modes – 1, housing – plastic, power supply – AA batteries, black]
In stores: in 183 stores
Cooking may take several minutes
Milk needs to be warmed up
In the frother-jug, the whisk, driven by an electric motor, is placed inside the bowl. In addition, these devices are able to heat the milk themselves to the desired temperature. So using the frother jug is much easier than the previous options. It is enough to pour milk with the desired protein content and turn on the frother. The average model spends about 2-3 minutes on heating and whipping a glass of milk.
In simple models, you need to monitor the formation of foam – the device will not turn off on its own. Foamers with automatic shut-off do not need to be supervised – they will turn off by themselves at the end of the process.
Frother-jug Kitfort KT-758
[300 ml, 500 W, modes – 4, non-stick coating, auto-off, heating, mains power, silver]
2 850 *
In stores: in 1 store
In most frothing jars, you need to pour the milk exactly to the indicated mark, otherwise it will be underheated or overheated. Advanced models monitor the temperature of the milk using sensors, ensuring the best result with any amount of milk in the bowl.
Pay attention to the presence of a non-stick coating in the bowl: in its absence, the foam will stick to the walls of the bowl, making it difficult to wash.
Another option for expensive blowing agents is a magnetic drive. They work quieter, easier to clean and more reliable – the bowl is one-piece, without a shaft sticking out from the bottom, there is nothing to leak.
Frother jug Melitta Cremio White
[250 ml, 450 W, modes – 2, body – metal, plastic, non-stick coating, auto-off, heating, mains power, white]
6 499 *
In stores: in 2 stores
Ease of use
Price – a good frother costs as much as a simple coffee maker with a manual cappuccinatore
Steamer-cappuccinatore in a coffee maker
Many carob coffee makers and coffee machines are equipped with a steam cappuccinatore with a panarello nozzle. With it, you can whip milk very quickly – in 15-30 seconds, but this process requires some skill.
It is necessary to turn on the steam supply to the cappuccinatore, wait 2-3 seconds until the condensate comes out, then lower the cappuccinatore nozzle into a container with milk. Then the container with milk must be moved up and down, catching the optimal position for the formation of foam.
Philips EP1224/00 coffee machine gray
[espresso, Spanish. coffee – grain, ground, 1500 W, 1.8 l, cappuccinatore]
35 999 *
In stores: in 165 stores
Milk for pannarello should be cold, warm milk will quickly overheat.
Coffee maker DEXP EM-800 black
[used coffee – ground, 800 W, 250 ml, milk frother]
2 399 *
In stores: in 211 stores
Fast foam preparation Difficulty of preparation
It does not happen separately from the coffee maker
An automatic frother in a coffee machine or coffee maker is the pinnacle of convenience. All you have to do is press a button. The smart machine itself will take the right amount of milk from the container, prepare a lush foam and pour it into a cup of coffee.
The automatic frother of most coffee machines works on steam – about the same as a manual frother. Only foaming of milk is carried out not in a container, but in a stream – a mixture of steam and air affects the flowing milk, heating it to the desired temperature and foaming it. The result is achieved by precisely observing the milk flow rate, steam pressure and temperature.
Due to the fact that steam acts on milk very quickly, it does not have time to heat up much, so milk at room temperature can be used for whipping.
Carob coffee maker Redmond RCM-1511 black
[used coffee – ground, 1450 W, 1400 ml, milk frother]
19 999 *
In stores: in 1 store
But the operation of an automatic foamer has its own subtleties – it has a rather extended system in which a certain amount of milk remains after use. If it is not rinsed, these residues will spoil quickly, which can change the taste of the drink and make it difficult to froth.
In addition, milk turns sour faster in a coffee machine. Even if you keep the milk container in the refrigerator and put it in the coffee machine only when making cappuccino.
Nivona NICR 520 coffee machine black
[espresso, Spanish. coffee – ground, grain, 1455 W, 2.2 l, cappuccinatore]
44 999 *
In stores: in 50 stores
You should not experiment with different types of milk if you have an automatic milk frother in your coffee machine. Milk that is too fat or not homogenized can clog the cappuccinatore nozzles and require costly repairs.
For these reasons, it is recommended to use UHT milk marked “for cappuccino” in automatic coffee machines. For some coffee machines, the instruction manual even provides a list of manufacturers and types of milk that are allowed for use.
Coffee machine DeLonghi ECAM 22.360.B black
[espresso, Spanish. coffee – grain, ground, 1450 W, 1.8 l, cappuccinatore]
59 999 *
In stores: in 81 stores
Fast and fully automatic foam preparation
The high price of coffee machines with an automatic cappuccinatore
Cappuccinatore requires periodic cleaning
What else can a blower be used for?
Fashionable and tasty drink can be prepared in a foaming jug or a whisk – both manual and electric. You will need:
cocoa powder – 50 g;
milk with a protein content of 3% – 200 ml.
If you have a foaming jug, simply mix the ingredients in the bowl and turn on the appliance.
If you use a whisk, the mixture must first be heated – pour cocoa powder into a cup, pour milk and, without mixing, heat in the microwave until hot, but not scalding – this usually takes 0.5-1 minute at full power. If you have a thermometer, check the temperature with it.
After that, beat the cocoa until a thick foam forms.
Another recipe for an unusual and delicious dessert. You will need:
cream 33% – 120 g;
powdered sugar – 2-4 tbsp. l.;
cocoa powder – 2 tbsp. l.;
milk – 100 ml.
Pour the chilled cream into a cup, sprinkle cocoa powder and powdered sugar on top. Beat with a whisk, frother-blender or in a jug-frother on a cold beat without heating until a thick creamy foam forms. Pour milk into a glass and put the resulting foam on top of it.