Blog from our Barista

Cappuccino - why the milk decides

In the latest episode of his blog "Behind Espresso", our barista Dennis reveals tips and tricks for the perfect cappuccino. Because there's a lot to keep in mind when preparing this white-brown classic!

In the last issue, we learned how to create the perfect espresso - now we're turning our attention to the milk-based specialties for which espresso is the foundation. That's why, for a gourmet-quality cappuccino, we first add a single or double espresso to the cup, depending on the cup size.

The milk

Fill your milk jug (of appropriate size) up to the spout with cold (!) milk. The fat content is important for the taste and the protein content for the foaming ability. Milk alternatives made from oats, soy or coconut will also work, of course - but they will affect the taste.

The steam plant

Steam the steam lance once briefly (2-3 seconds) before dipping it into the milk. In this way, you do not blow the condensation that forms in the steam lance into the frothed milk.

Now dip the nozzle of the steam lance to just below the surface of the milk and open the steam valve. A "spluttering", slightly crunching sound can be heard. This is the so-called drawing phase, in which we add air to the milk and the milk gains volume. If the noise stops, lower the jug slightly to bring the nozzle of the lance back just below the surface of the milk. Through the drawing phase, you determine how firm your milk foam will be later.

The rolling phase

If you want a nice creamy milk foam with a velvety-creamy texture, you'll need to transition from the pulling phase to the so-called rolling phase at a certain point. To do this, dip the steam plant nozzle deeper into the milk and thus ensure a kind of "rolling movement" of the milk in the jug. This causes the previously added air bubbles to "roll" smaller and combine with the milk, making it creamier.

The perfect timing

The question of when to switch from the pulling to the rolling phase is not so easy to answer. Personally, I draw until the milk is about lukewarm and then move to the rolling phase. I hold the rolling phase until I can no longer keep my hand on the jug. Then a milk temperature of about 63-68 degrees is reached. This temperature is perfect for the milk as it reaches maximum sweetness in this temperature range.

CAUTION: Never heat milk above 70 degrees Celsius. Above 70 degrees, the milk protein burns and the cappuccino does not taste good afterwards! In this case, a lance with an integrated temperature sensor can be worth its weight in gold, especially in the catering industry.

Of course, Welbilt has just the right technology: for example, in the Crem Onyx Pro professional premium espresso machine. It's a real eye-catcher and combines creative design with endless possibilities to customize it exactly to your needs. And that's not all: the developers of this elegant and smart device have listened carefully to us professionals at the bar and, in addition to proven brewing technology and energy-saving software, have incorporated all kinds of features that will help you get off to a flying start in your daily barista routine. Curious?

Here is more information.

Almost even more beautiful is the Crem Diamant Pro, which also has the SmartSteam function as an option. It is the attractive powerhouse in the Welbilt coffee machine family. We recently treated it to a comprehensive update: With its perfect blend of state-of-the-art technology and the finest espresso tradition, it now meets the highest Batista standards and is simply fun to use - we promise!

Back to the cappuccino

After the frothing process, steam the steam lance again briefly to remove any milk residue and wipe it off with a cloth. Since liquid milk quickly settles to the bottom of the pot, it is recommended to swirl the milk in the pot again in a circular motion so that the milk and foam are evenly distributed in the pot.

The Art of Latte

Now, with the cappuccino cup in your left hand and the milk jug in your right, begin pouring the foamed milk onto the espresso in a circular motion, keeping a little distance from the cup. When the cup is about half full, move the spout of the milk jug closer to the crema of the espresso, for example, to conjure up a heart in the espresso - and a smile on your customer's face.

Tip: The movements of the pot, the quality of the milk foam, the distance to the cup and much more influence the perfect latte art motif. Practice, practice, practice is the order of the day here.

See exactly how it works:

And now enjoy your perfect cappuccino - until next time,

Your Barista Dennis