that’s what elliott calls it after my having called attention to the fact that i have foamed the milk for my cappuccino to a new height resembling the matterhorn. i’ve written before on this blog about my preference for foamed milk made with a foamer without the injection of steam produced by the foamers on some espresso machines. but i now have some new information that i think will be of use.
first of all, i found that not all foamers are created equal. if using a hand-held battery operated foamer, aeorlatte is the one that produces the finest, most stable foam. if suddenly the foam seems less impressive it’s time for two new batteries. for ease in use, and a finer foam still, i use the nespresso aerocino which plugs in and makes the process mostly and blissfully automatic. fellow blogger hector made the important discovery that when chilling the aerocino the foam is still more voluminous.
i now keep the aerocino in the frig always at the ready! but there’s another vital factor to the production of ideal foam and that is the milk. you can have the best apparati and still achieve inferior foam if the milk isn’t right. non-fat milk probably foams the best but has no flavor. next best is 1% so when i use that, i add a little heavy cream to the espresso. whole milk will also foam well but you have to experiment to find the best brand. i’m sure it has to do with something in the milk production and/ or ingredients added. in my area, cream o’ land whole milk and tuscan 1%, work the best.