A cappuccino's indulgence mainly comes from its thick, creamy foam, which is essential for the drink's quality. Jee Choe, a coffee sommelier, emphasizes using very cold whole milk to create the perfect foam. Warm milk hinders frothing due to protein interference, while high-fat whole milk promotes a richer consistency. For those struggling to achieve stiff foam, Choe suggests a traditional spoon method to help dispense foam directly on top of the cappuccino, ensuring a satisfying finish. Mastering the technique may require practice, making home-cappuccino crafting rewarding.
The trick to getting extra thick and creamy foam for a cappuccino is to use whole milk that's very cold, though it takes practice.
When milk is warm, the proteins hinder it from frothing properly and forming the thick type of foam. Whole milk adds a thicker consistency.
If the foam isn't stiff enough to hold its place, use a spoon to hold it back while pouring, then scoop it on top.
The spoon method is how cappuccinos were traditionally made, allowing for a foamier drink, though it's not commonly practiced today.
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