Frothing at the Milk

   Milk drinks are only a small part of Italian espresso culture; whereas in most of the United States, people use milk in their coffee drinks to add flavor and texture.  Milk is steamed and foamed to enhance the sensory experience of coffee, specifically espresso.

   Coffee might be a lot of things to a lot of people; jolt of caffeine, socially acceptable outing, a way to have a short date ~ Coffee first and foremost is a sensory experience.  While pulling the perfect espresso shot is extremely important, it is the milk with it's fine foam and silky texture that accompanies the espresso in the cappuccino, latte and macchiato.

   Hot milk with coffee is acceptable.  It serves its purpose but it does not compare to the texture and full rich feel with that first sip as properly steamed and foamed milk.  Done correctly the milk is transformed.

  The key to milk texturing is ultra-fine foam with tiny bubbles (humming tiny bubbles here).  The larger air bubbles prevent coffee flavor from saturating your taste buds.  Simply stated, where there is an air bubble on your tongue, there is not espresso.

   Whatever your style of espresso, milk featuring ultra-fine bubbles and silky texture will enhance your coffee’s flavor, mouth-feel and appearance.