Step 3: froth the milk
To froth the milk, fill the jug with milk to just above the spout. Use the steam pipe to gently ‘kiss’ the milk so that it starts to swirl and all the bubbles disappear. Froth the milk to around 70 degrees. You know you’ve reached that point when you can no longer actually touch the jug. The milk now has a rich, creamy consistency. Don’t forget to clean the steam pipe, otherwise the milk will burn on the pipe.
Step 4: pouring
Before pouring the cappuccino, it’s important to swirl the espresso and the frothed milk, as the espresso and milk will then mix properly. Make sure you pour the frothy milk in steadily to ensure the perfect ratio between froth and milk. So don’t be too delicate with it.
Practice makes perfect! There’s more than enough to practice. Did you know that, because of the milk’s protein content, froth from Holland Jersey milk doesn’t collapse? That means you can simply re-froth the remaining milk in the jug once it’s cooled down. So we don’t end up throwing so much away and we give nature a helping hand. Good luck!