Go for the bubbles, instead of avoiding them. Try to unlearn everything you have so far about how to froth milk. Remember: we aren’t going for frothed milk, but for foam. This will let air get inside and it will make a lot of bubbles. Instead of holding the frother down at the bottom of the pitcher or container, bring it to the surface. If you’re using an electrical frother instead of a steam wand, the same holds true. Repeat this step as many times as you need to in order to achieve the foam that you want. Do this in a slow motion, never letting it rest in one position for longer than a couple seconds: bring it closer to the surface, watch the whirling motion go for two seconds, then bring it back down. To aerate the milk, you need to bring the steam wand much closer to the surface than usual. We have here a few tips for you to get a better foam and therefore a much better cappuccino: #1 Aerate the milk as much as you need toĪerating the milk aids the formation of bubbles which, as long as you do it in moderation, will result in a better foam. Tipsįoaming milk isn’t so easy as the recipes might make it seem. Sometimes it’s better to do it in separate pitchers. Start foaming the milk use a bigger container than usual because there’s gonna be a lot of foam.Pour about 20ml of milk, then the rest should be all foam.Take a spoon and push the foam towards the sides so you can see the bottom to tell how much milk there is left. Foam or froth the milk until almost all of it has been foamed. Since we like to do things ourselves, here is a couple of simple recipes for you- one for the regular dry cappuccino and one for the bone dry cappuccino. Now that we know exactly what it is, the only thing left for us is to try it and see what all the fuzz is about. However, we have to admit that there is a lot to enjoy with this kind of drink- so we won’t hold its vagueness against it. You could order a latte with extra foam and it would be indistinguishable from a super wet cappuccino. On the other hand, we got the super wet cappuccino, which inhabits a very vague area between a latte and a cappuccino. It’s so dry, Zach Galifianakis endorses it. The bone dry cappuccino is an even drier version made by using absolutely no milk, just foam. You can have a regular cappuccino and a dry cappuccino- but what about going even further?īecause we coffee lovers are impossibly nit picky and particular about our coffee, there are different ways to go about a cappuccino that go beyond a dry cappuccino. Like with everything, there is a spectrum. In contrast, a regular cappuccino is made up of almost the same amount of milk and foam, with just a slightly bigger amount of foam than milk. The rest is just espresso (usually two shots). To be precise, a dry cappuccino should be almost all foam with only a little bit of steamed milk. It is equal parts strong coffee and equal parts fluffy goodness. The result is a more pronounced coffee flavor, a lighter type of coffee that does, in fact, feel dry because of the sensation you get when there’s so much foam.įor foam lovers, the dry cappuccino is probably a drink made in heaven. Dry Cappuccino key is in the name: it’s dry because it’s got a lot less steamed milk than a regular cappuccino. Instead, a dry cappuccino boasts of a huge amount of foam.
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