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From: ajvernon@wateng.UUCP (Andrew J. Vernon)
Newsgroups: net.cooks
Subject: Steaming milk for cappucino - help!
Message-ID: <2910@wateng.UUCP>
Date: Wed, 8-Jan-86 13:38:14 EST
Article-I.D.: wateng.2910
Posted: Wed Jan  8 13:38:14 1986
Date-Received: Wed, 8-Jan-86 23:30:15 EST
Distribution: net
Organization: U of Waterloo, Ontario
Lines: 28


I've recently acquired (i.e. Christmas) an espresso/cappucino
coffee maker. It is one of the stove top models with the spout
for steaming milk. Making the espresso coffee is easy enough;
however, steaming the milk to make cappucino is another story.

Ideally (?) the milk should be steamed so that half of it becomes
foamy and is spooned over the espresso. I've had some success with
achieving this but I'm not consistent. Does anybody have tips for
making cappucino? Here's what I've already found out...

1) The milk should be cold and 2% works best

2) The milk should be heated first (with the steam) and the spout
  should not touch the bottom of the jug. If the milk boils, give
  up and start again with fresh milk.

3) To get the foam, steam the top surface of the milk.

The above is not always succesful, any extra hints? Thanks.
-- 
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Andrew Vernon
Computer Communications Networks Group
University Of Waterloo, Waterloo, Ont.
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