For the perfect microfoam on your cappuccino, latte macchiato or other espresso-based drink, you just need a little practice.
You can froth the milk into a thick and glossy “microfoam” that's nearly double the volume of the original milk, using the steam wand. Here's how:
- Start with cold milk and a cold pitcher (jug)
- Purge your steam wand to get rid of any residual water or build-up
- Fill the pitcher to 1cm below the start of the spout
- Submerge the tip of the steam wand just below the surface of the milk and froth until the milk almost doubles in volume. This step is called “aerating” or “stretching”.
- Make sure the tip of the wand is near the surface of the milk, because it needs to draw air from the milk’s surface to produce the froth.
- Once the milk has doubled in volume, lower the steam wand into the milk, tilting the pitcher to obtain a vortex in the milk, until the pitcher is almost too hot to hold. This step is called “texturing”.
- Gently swirl the milk in the pitcher and tap against the counter to release any bubbles.
- Your beautifully foamed milk is all ready to pour.
Remember to purge and clean the steam wand once you’ve finished!
Enjoy your authentic-tasting espresso drink at home with the KitchenAid Espresso Machine.