freshly brewed espresso (2 shots)
Add the espresso into a 12-ounce mug. Set aside.
Pour the milk into a frothing pitcher large enough to hold at least 12 ounces. Angle the pitcher slightly (this will make it easy to keep an eye on the milk) and submerge the steam wand diagonally into the lower right quadrant and turn it on. Don’t be startled by the loud noise as steam pushes through the wand. It’s normal! The milk will start moving in a circular motion. The tip of the wand should be about two inches below the surface and should not touch the wall of the pitcher. Keep it in the same position the whole time. If the tip of the wand is too shallow, it’ll create too many bubbles making the milk overflow. It should look creamy and silky, without too much foam on top. The bubbles should be tiny and uniform.
Stop the frother when the milk reaches 140ºF to 150ºF (you should be able to comfortably hold the side of the hot pitcher for about three seconds).
Gently tap the pitcher on the counter and swirl it around to pop any large bubbles and even out the texture of the milk.
Gently pour the frothed milk over the espresso in a slow narrow stream. There should be up to a three quarter-inch layer of foam on top of the latte.
Invite a friend to chime in on this discussion.Email a Friend
by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...
by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...
by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...