Please help. I need advice on how to make cappuccinos lighter!
lunarlandscapes5 points2y ago
Coming from someone who chronically makes my caps too dry, it's all in the milk steaming. I pour more milk than you should for whatever size (if it's a tall I pour a grande amount, etc) and then you know how you're supposed to pull it down till you hear that "paper tearing" sound? Ya keep holding it. It foams so you stop hearing it? Pull down more. Repeat till the foam is too high to do so
Starbuzksbarizta [OP]8 points2y ago
See I was taught to put less milk than needed because you are steaming it so much
Erbearlee7 points2y ago
I always do at least a size less, 2 sizes if they want it dry
cafemasterpieces3 points2y ago
THIS because you want more foam, you want to do less milk, otherwise the steaming pitcher may overflow and it’s a bit harder to get enough foam for, say, a venti because there’s not as much room in the pitcher to work with (at least in my experience).
jessevvebb3 points2y ago
The best thing i was ever taught as a green bean: queue your shots first(!!!) and pour milk to one less line and when the shots start to pour then start steaming your milk. When steaming it, have the wand close to but not touching the side of the pitcher to get a swirl going in the milk and aerate it till about 110f (more or less for dry/wet) and listen for the super soft "papertears" those will create super nice dense bubbles which will pour beautifully and create the perfect light cap! And because you queued your shots first, the esp. and milk will both be ready at about the same time and the sooner you pour, the more foam makes it into the cup without having to use a bar spoon! hope this helps :)
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