What does the froth have to do with making a cappuccino?!
The things I've read on line about how to make a cappuccino say that it is 1/3 espresso, 1/3 milk and 1/3 froth!. Is the froth some maddeningly important part so that it's not cappuccino without it!?Www@FoodAQ@Com
Answers:
Without froth, it is a latte!. Steaming milk to get froth is super easy, of course it requires an espresso machine with a steam wand attachment!. If you have that, then buy a stainless steel pitcher (think Starbucks size or smaller) and put about a 1/2 cup of milk in it!. Once the steam wand is ready to go, then put the pitcher under it and dip the wand in and out of the milk for about 10 seconds, then let the wand sit under the milk to get it to 160F!. Then pour into cup and viola!Www@FoodAQ@Com
because without the froth you have simply made your self a small cup of cafe au lait/ a latte!. Plus froth is awsome!Www@FoodAQ@Com
yea!.!.!.what mikes_girl saidWww@FoodAQ@Com
