Choice of milk jugs

The ideal milk jug should be made out of stainless steel and should have a sligthly coned shape. During the whipping of the milk, its assignement is to capture and to hold back a good part of the heat produced by the steam and to facilitate the absorption of air. It must  anyway be provided of lip, essential to perform cappuccinos and decorated coffees.  Besides, we will need milk jugs of different capacities: 1 litre capacity milk jug, 3/4 of a litre one and 1/2 of a litre one. These measurements refer to their full volume. We will therefore use a type of milk jug according to the number of cappuccinos required, please keep in mind that in order to perform the job correctly, the milk jugs need to be filled  half of their capacity. In the 1 litre milk jug we will pour about ½ a litre of milk, in the 3/4 of a litre one we will pour half his capacity, in the ½ of a litre one we will pour 0,250 litre of milk instead. Using classical cups that generally have a capacity of 180 cc. ,that means 18 cl., we will have 4 cappuccinos with the 1 litre milk jug, 3 cappuccinos with the  ¾ of litre one and 2 cappuccinos with the ½ of a litre one. The milk that remains for a long time in the milk jug does'nt have to be re-used. It would surely loose the quality of its whipping and above all the taste of the cappuccino. Therefore eliminate it and use it for other purposes.

                             Choice of  STEAMERS

Since there isn't a tool that measures the real quantity of exiting steam, a good way to check it it's the time. For a perfect whipping, we will need 30'' for the 1 litre jug, 23" for the 3/4 of a litre one and 15" for the 1/2 a litre one, we need therefore different steamers ends (having 3, 4 or 5 holes, and of different sections). Provide yourselves with some good patience and try several times in order to obtain the exact quantity of steam according to the indications of times given above.

                                           the milk's wipping

First remember to clear the pipes from the stagnating water. Place the steamer end on the surface of the milk.  At this point open at maximum power the steam trying to give a rotating movement to the milk. This is the phase in which there is the maximum absorption of air, the milk has to doubles up almost at cold. As the milk doubles up the steamer end seems to sink in the milk, the noise of the air goes disappearing little by little. Important at this point is to stands still. Now the job of the steam is to warm up the milk  and  to remove the little air bubbles that have formed at the beginning... as soon as the above given seconds are running out, we stop the steam. Now the milk should have reached a temperature around 72°C.  At this point the milk does not seem whipped, but it will be later it after about half minute of immobility, the milk needs this time in order to oxygenate itself, this time however will be useful for preparing the coffees in the cups.

                                            CHOICE OF THE MILK

Following in detail the above given indications ,we will manage  to give a perfect whipping to any kind of milk: ..., half skimmed.., high digestibility.., biological... ,soy milk.... (see VHS). We recommend a milk  with a quantity of fats around the 3.5 however, 3.7% of fats.
 

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