Hey, I work at a coffeeshop as a barista, because I'm in theatre, and I find the best way to make a great cappuccino is the following:
1. Start by pulling the shot straight into the cup so that it's the FIRST thing in your mug
2. Put a metal spoon, preferably larger then a tablespoon, between the steaming wand/rod and the side of the metal jug. Depending on the size of the metal jug you'll want to fill it about a third of the way to leave room for foam. This tends to leave the foam lighter; without the spoon, the foam tends to be heavy and milky.
3. Turn on the steam and slowly lower the jug (while holing by the handle obviously) and wait until it is almost at the surface of the milk, all the while keeping the rod between the spoon and the side.
4. Continue to lower the jug/raise the rod until you have a good amount of foam.
5. Place the rod further into the milk to let it boil the milk. You'll know the milk has reached the perfect temperature (around 160 degrees) because there will be a distinct change in sound. It is quite loud, a mix between a rattling and a kettle whistle.
6. Place the spoon at the top of the jug and poor the boiled milk into the mug until it is about two thirds full (one third milk, one third esspresso)
7 Finally top of the drink with a few dollops of foam.
I'm not sure if I agree with cafe au lait but I think if you find Latte's too mild just use a tad bit more foam (dry latte). Esspresso is an aqquired taste but I think as you get used to it you'll learn to love it. If you're looking for a simple flavoured latte, you're best bet it to go with a Moccacino as you can use a simple chocolate syrop. Feel free to play around with your machine.
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Originally Posted by spindles
late on the scene for this thread, though here are my tips:
1. use the frother with a stainless steel jug (if you can)
2. put your spare hand on the bottom of the jug
3. once it is too hot to hold your hand there, then the milk is ready
I'll also second the grind beans fresh thing. Makes a huge difference. I buy beans in bulk and store them in the freezer in an airtight container- you can grind directly out if the freezer.
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I would recommend that you don't put them in the freezer. There is a huge misconception about freezing beans. Temperature in any form, be it heat or cold, are bad for beans and take a lot away from the flavour. Temperature, air exposure, light, and moisture all take away from the flavour of the bean.