Preview
Bialetti 00AGR395 Tutto Crema Milk Frother, Black reviewed by Skillet Director
Bialetti 00AGR394 Tutto Crema Milk Frother, Black reviewed by Skillet Director
Bialetti Manual Glass Milk Frother reviewed by Skillet Director
Bialetti Hot Chocolate Maker & Milk Frother reviewed by Skillet Director
Title
Bialetti 00AGR395 Tutto Crema 6 Cups Milk Frother
Bialetti 00AGR394 Tutto Crema 3 Cups Milk Frother
Bialetti Manual Glass Milk Frother
Bialetti Hot Chocolate Maker & Milk Frother
Brand
Bialetti
Bialetti
Bialetti
Bialetti
Prime Benefits
-
-
Price
$55.00
$41.64
$24.49
$159.99
Preview
Bialetti 00AGR395 Tutto Crema Milk Frother, Black reviewed by Skillet Director
Title
Bialetti 00AGR395 Tutto Crema 6 Cups Milk Frother
Brand
Bialetti
Prime Benefits
Price
$55.00
Checkout
Preview
Bialetti 00AGR394 Tutto Crema Milk Frother, Black reviewed by Skillet Director
Title
Bialetti 00AGR394 Tutto Crema 3 Cups Milk Frother
Brand
Bialetti
Prime Benefits
-
Price
$41.64
Checkout
Preview
Bialetti Manual Glass Milk Frother reviewed by Skillet Director
Title
Bialetti Manual Glass Milk Frother
Brand
Bialetti
Prime Benefits
Price
$24.49
Checkout
Preview
Bialetti Hot Chocolate Maker & Milk Frother reviewed by Skillet Director
Title
Bialetti Hot Chocolate Maker & Milk Frother
Brand
Bialetti
Prime Benefits
-
Price
$159.99
Checkout

Making Cappuccino Using a Manual Milk Frother

hi is AJ and today I would like to show
you what I believe is pretty much the
best way to prepare a delicious creamy
authentic cup of cappuccino let’s get
started
okay so basically what we trying to do
today is we want to prepare two
delicious cup of nice and creamy
cappuccino and basically all we need for
this is a good stovetop espresso maker
this one is made out of 1810 stainless
steel and it’s a four cup I think this
is a perfect size to prepare two nice
cappuccinos and then we need of course a
great manual milk frother they come in
different sizes different materials from
ceramic to aluminum or stainless steel
this one is my favorite it is called the
Milano
made by frost in Italy and the reason I
like this one in particular is because
again it is made completely out of high
quality 1810 stainless steel it has a
extra thick sandwich button that has a
much better heat conductivity and heats
up also the milk a little bit more
evenly in case you do it directly on the
stove which I believe is pretty much the
best way to do it
also it has a stainless steel lit with a
abs plastic heat resistant plunger and
you see that there is a very fine mesh
in between very nice structure which
ultimately is responsible for preparing
a nice creamy problem then we of course
need our ground espresso we recommend
kind of a medium fine fine grind for
soft of espresso makers then you need
your look and we need all water for the
espresso
so the first thing we’re going to do is
we prepare our Stockton espresso maker
for the espresso that we needed al-qaeda
Chino and in order to do so we use our
soft of espresso maker in advance
basically three components one is the
boiler that heats the water when it’s
the funnel it holds the ground and one
is the upper compartment it ultimately
connects your expression so we’re going
to fill the boiler with water and again
this is a four cup size for espresso cup
size in the maximum amount of water
regardless of the size of your stovetop
maker that you want to use is right up
to this little boil about you want to
have this point level above the water
level so you can see that also inside so
I’m going to fill out the water then we
take our funnel and our grounds and we
loosely fill the espresso grounds into
the funnel we don’t want to pack it or
tamp it for these makers because the
maximum pressure they produce is
basically whatever they can produce by
water boiling and that’s not very strong
so in order for the water to percolate
through the grounds we want to only fill
it up loosely into the funnel then we
kind of use our finger to level it a
little bit put the funnel back into the
boiler and then just screw the top
compartment back on the board so that’s
that that’s all we have to do for our
semester so we put that aside and
prepare the note problem
so now we’re going to prepare on the
Proctor which is even easier as
preparing the espresso with your soft of
espresso maker all we do is we take the
milk frother take our milk and fill the
milk into the blocker this is a sixth
Cup translated into about 32 fluid
ounces completely filled but the way you
want to do it is you only want to fill
these about 1/3 of the froth up to 1/2
that’s the maximum you should do because
you need some air on top for the froth
to expand of course and also to have
some sort of air ESIC circulation and
you can pretty much use any type of milk
you want cold milk froth as well warm
milk froth is fantastic the perfect
temperature for warm milk to froth is
about 145 250 degrees Fahrenheit if it
is too hot it kind of changes the
consistency of the milk and you kind of
have sort of a like liquid that you
don’t want so if you want to have a nice
creamy cup of cappuccino with a nice
firm and airy froth then you want to not
exceed about an hour and 15 degrees one
note to the lid the lid is not sealing
the froth it’s not supposed to seal it
so when you ultimately froth you will
see some milk and spilling or froth
expanding out of the edge of the lid
which is totally normal it’s not going
to spatter all over the place but it’s
just not sealing the froth up because it
has to leave some air
to the frother to not create a vacuum
inside otherwise you can frog and also
to provide some sort of air circulation
for the Frog fikriye so spilling or milk
coming out of the side on the lids on
the topless is completed so basically
that’s all we have to do and all we just
have to put it on the stove and it takes
about four to five minutes so the next
thing we have to do is simply take our
soft of espresso maker put it on the
stove speaks on the heat source you want
to use a medium high setting you don’t
want to exceed media mind you want to
have a gentle process of brewing and it
really doesn’t save you much time if you
do I sitting so use a vmi setting that
doesn’t burn your sprayer so and as it
is they could impact on the taste of
your special then we use the body of our
little prophet without the bunch of
course also put this on the stove and
again also in this case using a
medium-high heat set as I mentioned
before the perfect temperature for
frothing warm milk is about 140 550
degrees Fahrenheit and I think it’s very
useful to use a thermometer I mean while
doing it you kind of get a feeling when
the perfect temperature is reached but
at the moment it really takes the
guesswork out of it it makes it much
easier so I’m using a thermometer put it
on the side of the milk bottle put it in
the milk and if it reaches about 140 145
just switch it off and now this is the
perfect temperature
once the milk reaches the appropriate
temperature which again is about 145 250
degrees Fahrenheit and once your
espresso is done brewing all you have to
do is take it off the stove and pour
yourself in a loved one a nice creamy
cup of cappuccino we do recommend using
autumn it’s to do so because especially
if they made out of 1810 stainless steel
the androids can get quite warm and you
want to make sure that you register so
frothing you look is very easy all you
have to do is you take your book and you
take the plunger and the lid put the lid
on the other plunger on the top of your
prata and you start talking you see I’m
doing it very lightly you can achieve
different results if you and
longer it kind of creates a firmer froth
if you like I do
cross just a few times you have a very
nice Airy froth so that is done
so all that’s left to do now is simply
taking espresso pour it in your cups
take your cloth and look ah nice and
creamy this is and fill these two cups
with your cloth your milk froth and you
what you get is two really nice creamy
cups of packaging
enjoy

A product price updated on 2020-04-06 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.

Author: Mark Miller

I have graduated The Culinary Institute of America in 2013 and became a chef assistant in one of New York city restaurants. I began to move up the career ladder – just a few years later I've worked as a chef in a 4* restaurant.