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From: spp@ucbvax.BERKELEY.EDU (Stephen P Pope)
Newsgroups: net.cooks
Subject: Re: Steaming milk for cappucino - help!
Message-ID: <11382@ucbvax.BERKELEY.EDU>
Date: Thu, 9-Jan-86 17:47:30 EST
Article-I.D.: ucbvax.11382
Posted: Thu Jan  9 17:47:30 1986
Date-Received: Fri, 10-Jan-86 07:30:28 EST
References: <2910@wateng.UUCP>
Distribution: net
Organization: University of California at Berkeley
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Some of the stove-top combined espresso makers / steamers 
just won't steam milk properly.  They have the added
problem that the espresso grounds sometimes impart an
off flavor to the steamed milk.  

The major points in milk steaming: (1) Use enough pressure. 
Wait until there is a lot of pressure in the steamer, and
let the milk have it full force.  Keep the burner on under
the steamer till you're done.  If there's not enough pressure
it will make a high-pitched screeching sound.  If you've
got it right, you get a lower pitched whooshing sound.
When you hear that sound you know you're steaming milk!

(2) Get the nozzle in there at such an angle that the
entire volume of milk is swirling in one direction.  You
should be able to steam nearly all the milk into foam
that stays foamy.  Don't heat the milk first and then steam
just the top -- that's the method of last resort and is 
unsatisfying.  One of the problems with some cappuchino machines
is you just can't get the nozzle in the pitcher at a good
angle, and there's nothing that can be done about it.

I use a separate steamer, made by Pulcinella, about $40,
works fine.  It's a few years old now, and the pressure
relief valve has gotten to the point where it releases
steam too soon.  Still works okay, but it's time to replace
it.

And while I'm at it:

           ** Steamed Milk and Brandy **

Place in a coffee cup:

    1.0 to 1.5 oz. brandy or rum
    scant one teaspoon sugar
    a few drops vanilla extract

Stir, then fill cup with steamed milk.  Serve immediately.