Espresso Machines

If this is your first attempt, start with a latté until you are comfortable using the equipment. The cappuccino is slightly more difficult and will be easier when you are used to handling the steaming wand and pitcher.
Following the manufacturer’s directions for your machine, add the appropriate amount of ground espresso for brewing and get it set to brew. But don’t push any buttons . . . yet.

Using a damp rag, wrap the hot steam wand and turn the knob to blow hot steam through the holes in the end. This makes sure the wand is clear and can produce good steam.

Pour cold milk into the cold steaming pitcher and insert the wand into the picture. Slowly begin turning on the steam, keeping the steam tip just below the surface of the milk.

As the steam builds, tilt the pitcher so that the milk begins to swirl. You don’t want big, soapy-looking bubbles to form, but rather, a nice soft froth of teeny-tiny pin-prick sized bubbles.

Hold the pitcher so until the temperature reaches 100 degrees.

When the milk reaches 100 degrees farenheit, plunge the steam wand into the bottom of the pitcher. Again, don’t allow big bubbles to form. Just let the milk keep churning until the temperature reaches approximately 140 degrees.

At 140 degrees, quickly turn off the steam and remove the wand. The temperature will continue to rise for a bit, but it is important that it does not pass 180 degrees or the milk will scald. If larger bubbles have formed despite your efforts to prevent them, just tap the pitcher on the counter top gently a few times to break the bubbles down. You can even let the pitcher “rest” for a minute or so.

Now you can brew your espresso. When the last drop is brewed, pour it into an empty cup. Taking your steamed milk, pour it gently into the side of the cup, allowing the crème to swirl up into the milk in a lovely, caramel fashion.

CAPPUCCINO VARIATION:

Prepare almost exactly as above with a couple of slight variations. First, you should always use skim milk as skim produces a better froth than 2% or regular whole milk. (Of course you can also use soy milk in either version, but with different frothing results.)In the end you want to have a drink  that is about 1/3 espresso, 1/3 steamed milk, and 1/3 froth. A cappuccino tastes stronger than a latté because it is “drier”.

When you begin to froth, always keep the tip of the wand just below the milk’ s surface, riding up as the milk rides higher in the steam pitcher. Continue to do this rather than plunging in when the milk reaches 100 degrees.

The goal is to produce a fine froth that looks like shaving cream, not bubble bath. It should even have a gloss to it if it’s done correctly.
Building up the milk properly will make the difference between a gas-station cappuccino and a gourmet beverage!

When you are finished frothing your milk, don’t pour it in like you did the latté. First, add the brewed espresso to your cup. Then, spoon in a mound of the nice froth (filling about 1/3 of the cup). Finally, pour in the steamed milk. The froth will rise up like a white tide and create a dreamy drink sensation!