You don't have to buy expensive devices to brew the froth of a delicious cappuccino, no matter what the bartender at your favorite bar says! In fact, all you need to create the perfect mousse is a metal whisk or a simple glass jar. Learn how to do it and in no time you will be able to enjoy sophisticated cappuccinos every day of the week!
Part 1 of 3: using a metal whisk
Step 1. Pour milk into a cup or saucepan
Pour the required amount of milk into a microwave-safe mug or metal saucepan, depending on how you want to heat the milk (on the stove or in the microwave). You will need to use about half a cup of milk per cappuccino.
Step 2. Heat the milk
- If you microwave it, put the cup of milk in the microwave and heat it for about 30 seconds or until steam escapes from the cup.
- If you heat it on the stove, place the pan on a lit burner, over medium heat. Heat until steam escapes from the pan.
Step 3. Use the metal whisk to make the mousse
Once the milk is heated, place the whisk in it and twist the handle between your two hands to froth. Keep turning the handle until you get the desired amount of foam.
Part 2 of 3: use a jar
Step 1. Pour the milk into a glass jar with a tight fitting lid
Pour half a cup of milk into a glass jar. The milk should not exceed the middle of the jar, as you must leave room for the foam to take place.
Step 2. Shake for 30 seconds
Screw the lid on firmly, then shake the jar vigorously until the milk foams and has doubled in volume. It should take about 30 seconds.
Step 3. Unscrew the lid and microwave the milk
Remove the lid and put the jar in the microwave. Heat for about 30 seconds or until steam escapes from the jar. The foam should become more stable in the microwave and continue to rise to the edge of the jar.
Part 3 of 3: make the perfect cappuccino
Step 1. Use fresh and cold milk
The cooler and colder the milk, the better. You will get better foam and the cappuccino will taste much better.
Step 2. Use milk that contains as much fat as possible
Whole milk or semi-skimmed milk tends to produce a richer froth than skimmed milk. Whole milk also gives the froth a sweeter taste than skimmed milk. However, you choose which milk you want to use and you can still get a smooth froth with skimmed milk.
Step 3. Brew strong, good quality coffee
Of course, the quality of your cappuccino doesn't just depend on its froth, but it also depends on the quality of the coffee you use. Use good quality strong coffee and be sure to serve it piping hot. You must brew the coffee before brewing the milk.
Step 4. Tap the underside of the mug, saucepan or jar to release larger bubbles
Once the foam heats up, swirl the contents of the cup, saucepan or jar before tapping them lightly on the work surface. This will burst the big bubbles and make the foam more dense.
Step 5. Use a spoon to hold back the foam
When you pour the milk into the coffee, you should use a spoon to hold in the foam until the cup is two-thirds full. Then use the spoon to place the foam on top of the coffee.
Step 6. Finish by adding a little chocolate powder
To make the perfect cappuccino, sprinkle a little cocoa powder or grated chocolate on the foam. The heat from the coffee should melt the chocolate. Enjoy now!
- Microwave cooking time may vary. The most important thing is to get the milk out just before it starts to boil, when steam starts to escape from the cup, not when the milk is already bubbling.
- You can do this with any type of fresh milk (skim, whole, or semi-skimmed), but the quality and consistency of the froth will vary depending on the milk you use. Whole milk produces a richer and finer froth, while skimmed milk produces a harder froth.
- You can use a saucepan to heat the milk. Watch for the milk to come to temperature just before boiling, then pour it into the cups (you can also froth the milk directly in the pot, but you may get less froth this way).
- To get the best froth possible, get whole milk, a cup that is not too large (ideally if it is barely wider than the diameter of the whisk), and spin the whisk as quickly as possible.