JustJess

I have a new DeLonghi EC5, more or less, espresso/cappuccino maker. I want to cultivate an addiction to caffeine in honor of having to do so much technical reading for my classes... But I can't seem to figure this thing out.

I'm not a regular coffee drinker - I really only like the floofy stuff like "mochachinos" and all that shite. I can't figure out where to buy those lovely flavor shot thingies either.

I make the espresso, foam the milk, and then pour the espresso into the milk? How do I frothe it? I'm having a bit of trouble getting it foamy, tho I *think* I'm following the directions. When should I add the flavor shot (assuming I find it)?

Please, direct me, oh cooking-wise-ones... I am lost.

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JustJess

Response to Redlemon: That's a point. But don't I want the milk to be warm? I like a lot of milk... since I'm a wimp about heavy coffee tastes.

Edit: I don't know how my response to your post is up here!!

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Redlemon

I've never understood the point of the foam. I say, just make a latte.

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maleficent

I personally hate the froth - and actually have a 'gadget' that still hasn't been packed because i'm not sure if it's hitting the trash pile that is a milk frother - and allows you to froth cold milk if you want... (if i can figure out how to send it to you - it's yours) all you do is pour the milk into a glass pitcher (either hot or cold0 and pump it a few times and voila - foamy milk.

starbucks (at least the one in newark airport) now sells the caramel stuff for making a caramel macchiato, they also sell the vanilla syrup... (i've gotten raspberry syrup (makes an awesome raspberry soda when mixed with club soda0 and other flavors at marshalls - but other stores sell it as well -if not check out balduccis or an italian grocery store)

the frothing is all in where you are putting the pitcher of milk - -and maybe Miss starbucks la petite moi can give further advice here - becuase she does it for a living but you want the steamer thingie to be near the top of the pitcher.. and just hold it there - you'll get foam at the top - but down below the foam you've gor the froth you want... it's thicker and richer -and even skim milk is palatable.

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maleficent

a latte does have hot milk in it - you leave the steamer thingie at the bottom of the pitcher of milk and let it heat up - takes a few minutes but the milk will be nice and hot when yo are done - then slowly move the pitcher down so that the steamer gadget moves up towards the top -and you'll create the thick foam

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snowy

Out here in the West they sell all the flavored Torani syrups in any grocery store. I dunno how it is back in NY though Here you can also buy small packets of espresso for use in espresso machines just in the regular ol' Safeway (all brands, from Peets to Seattle's Best to Starbucks). I would presume that since we have such a prevalent "coffee culture" out here that everything fancy-dancy espresso related is more available here.

A side note: on Torani's website you can find links to several online retailers that sell the syrups.

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Daniel_

First put the flavour in the cup

Then put the espresso shot on top

Then add the steamed milk.

=================================

The foam is destabilised by fat molecules, so the lower the fat the easier the foaming.

I use semi-skimmed, micro-filtered fresh milk (I think it's 2% - the microfiltration is to screen out bacteria and make it last longer in the fridge, but it has the same effect on the fat molecules as homogenising)

If the steam carries air into the milk you get foam. My espresso machine has a little gadget to allow you to add air, but I find that makes too much foam. You get better oam on hot milk, so the answer (for me) is to steam the milk at depth (as Mal said) and then get the ammount of foam right by lowering the milk jug whilst still pumping steam.

Use a jug with a lot of headroom, the foam adds 50% to the volume.

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JustJess

Ahhh... I didn't know I could submerge the foamy thingie in the milk. And I certainly wouldn't have thought to leave it in there for a few minutes! I'll attempt the foam, if only for company, but really I'm just trying to get the milk warm. Latte vs. cappucino... I don't honestly care.

Okay. I think I'm ready to try doing this again! Tomorrow morning will be the next attempt... I'll keep y'all posted, since, personally, I'm on tenterhooks!

Thanks for the advice, ladies and gents. I hope I'm not too much of a klutz to follow them! And I'll be checking out that website for the syrups!
THANKS!

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Charlatan

Definately stick the frother into the milk. If you just want hot milk, leave it in the milk and just sort of move it around the bottom of the cup or container in which you are heating the milk. If you want froth (even a latte should have just a little) move the nozzle closer to the top of the milk so that air is infused into the milk. For lots of foam, heat the milk at the bottom first and then move the nozzle to just below the surface and then sort of bob the container up and down... just monitor the level of the foam.

Pour in the shot of espresso, then using a spoon to hold back the foam, pour the milk into the glass to the desired level/colour and then spoon in some foam or a lot of foam.

I used to own an espersso machine but I found it was a pain in the ass to clean and I don't have a lot of counter space. I now use a stove top espresso maker. I find it makes better espresso than the machine I used to have. Then, I just heat some milk in the microvave and pour in the shot. If I want a bit of foam, I use an aerolatte it works amazingly well.

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robot_parade

Pretty much what Charlatan and maleficent said - the 'steam wand' thing goes in the milk, and heats it up. However, if you have the steam wand at the surface of the milk, you get the most froth - kind of 'bouncing' the milk container gently with the steam wand at the very surface of the milk should do it. You should also have a thermometer so you know when the milk is at the right temperature - I don't remember exactly what that is supposed to be, as it's been awhile, but I'm sure you can find recommendations elsewhere.

JustJess

Okay - I haven't managed the actual cappuccino, but I did make a latte today! As I'm studying today, I didn't wait for the frothy/steam thingie to do the milk, I just microwaved the milk and poured in the espresso shot until it was pretty. I'm pretty sure no one else uses this much milk... but I like it creamy, what can I say?? Hopefully I'll get the hang of the frothy thing soon. The detailed instructions, by the way, are WONDERFUL - I can actually visualize what I'm supposed to do! So THANKS!

by the by... what is the difference between a latte and a cappuccino? I haven't figured that out yet.
Thanks again!!!

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Charlatan

the difference is in the amount of foam on the top.

A cappuccino is suppose to:

1) have less milk than a latte, hence it is stronger.
2) have more foam on the top (i.e. about an inch of frothy goodness).


From what I understand from my friends in the riviera, latte (or cafe au lait) in the morning and a cappuccino in the afternoon... never the reverse.

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cellophanedeity

I know that at my local Second Cup you can buy bottles of Torini (or however you spell it) flavour shot syrup for about $8.00 (Canadian) a bottle.

Perhaps your local coffee shop does the same?

Cynthetiq

damn.. so much time spent on guzzling caffinated product...

at least it's a small diversion from studying

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noodle

But the frothy, flavored goodness of that caffeinated beverage outweighs the time wasting! Stick with the Starbucks flavor shots if you want to avoid the extra sweetness. Most of the kitchen stores (Williams-Sonoma, etc) have their own brand, but pretty expensive and sweet. World Market has some of the best ones from, literally, around the world. I sneak them in to Starbucks when nobody's looking. Peppermint-mocha cappucino on a cold morning... or stuck in a freezing cold coffee shop...? Mmmm, heaven.

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Charlatan

Just say no to flavoured shots... Learn to embrace the dark truth to be found in a heady dark roasted coffee.

Before you know it you will be delicately sipping a straight shot of espresso...

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Cynthetiq

that's part of the whole thing that I don't get. If you want to taste the bean taste the bean.... I mean why get good beans and then spoil the flavor of the good beans with "flavoring". You don't sully good wines, meats, cheeses, with extra toppings, you only do that when you are trying to hide the fact that you are using cheap or poor quality.

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splck

As one that loves a shot of good espresso, I have to agree. Learn to love the bean and stop with the flavours.

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snowy

It totally depends on my mood...sometimes a good caramel latte brings out certain flavors in the espresso.

Some coffee requires sweetening or cream. A good coffee/espresso should never require those things. They should either enhance or be unnecessary.

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JustJess

Ah, but I did mention that I don't actually like the strong coffee flavor. That may change over time... but right now, I'm really enjoying the super-light lattes that I've evidently been making. I'm not worried about getting good coffee so much, because well... I can't tell the difference, why spend the dough?

I haven't found the flavor-shots yet, but you know, with enough milk, and about 2 sugars, I don't seem to need them. I'd like to have them for variety, tho. Since I like the milk making it all creamy, I'm really looking to add a flavor of caramel or whatever, rather than the sweetness. I'll find 'em, I will!

It's a nice diversion, and then a nice addition to, studying. So there.

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Cynthetiq

And that's about how I normally drink my coffee (on the odd days that I drink it) Any bodega here in NYC will make your coffee that way if you order it "coffee regular" milk with 2-3 sugars.

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vanblah

If you like more milk you'd probably be happier with café au lait ... half milk-half coffee-sugar to taste.

If you like it <i>really</i> creamy then do a breva (half & half; instead of milk).

Check out www.coffefaq.com for more ...

edmos1

I would also recommend good beans. and fresh ground. the darker the bean, the lower the caffeine. I would smell the beans each time, as they should have a good aroma, and NO burnt smell. Keep them in an air tight, container, out of the light also.

Nimetic

Hey I had a "milk frother" once.

It looked oddly similar to a coffee plunger, and the bottom fell out of it on my second frothing attempt. While I was demonstrating how useless it is.

It was about as effective as putting a straw in the milk and blowing. Which is probably what I'd suggest for anyone with kids (nope I don't have any, but I'll get there one day).

"Here kid... here's a straw, now froth this milk will you. Thanks".

It'd be a good cafe comedy sketch I reckon.

JustJess

Wow, it's been a while since I looked at this thread.. Well, since then, I decided laziness was a GOOD thing, and I just nuke the milk now. I am not a "coffee drinker" but a "frou frou caffeine containing drink" drinker, so I need a LOT of milk. A LOT of cold milk cools the coffee too much.... thus I nuke the milk too.

Having the coffee maker sure has saved me a bundle on buying coffee out, tho, so that's been really cool.

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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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robodog

Oh and a big tip for anyone else reading this just starting out with a espresso machine, make sure you wipe the foamer right after use. Since one of the things that happens when you heat the milk is that you caramelize the lactose sugars it can be VERY hard to clean up if you don't wipe it before it cools.

ubertuber

*Poof* You're a cappuccino.

That's all I got.

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ktspktsp

Real men drink their coffee black.

Sorry Jess, you're not a real man...

Redlemon

This thread is so old that I've stopped taking caffeine.

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Mith

I'm an at home coffee roaster. IMO coffee of any strength, origin, etc... is weak sauce. Until you have experienced the clean energy that only mate (mah-tay) can give you, you are seriously missing out.

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thespian86

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.

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.

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