字幕列表 影片播放 列印英文字幕 In this video, I'm showing you how to make the perfect milk for a Cappuccino and to train Latte Art at home using only simple tools! What you need: - a device to heat up your milk - a thermometer to measure the milk temperature - a manual Milk Frother Prepare you coffee (Espresso). I'm using my Espresso Machine here, but you can make your coffee with any device you have available at home! While making the coffee, my milk is heating up! Heat up your milk up to 60-65 °C. Never go higher than 70°C as this is the point you'll start burning the milk. It will loose its sweetness and have a burned, unpleasant taste. Fill the manual milk frother halfway with the hot milk Now start pushing up and down. The amount of times you push up and down. Attention: The more often you push up and down, the more foam will develop. You don't want to have too much foam, as this will make pouring Latte Art very difficult! Try it a few times and you will get a feeling for the amount of times you need to push. Now fill the milk into a milk jug. Tip: Neither the shape nore the size of the milk jug matter for pouring Latte Art! Take the one you feel comfortable with and stick to it! Fill up the jug halfway of its volume! Tip: Act really fast now! If you are too slow, the foam and milk will separate in your milk jug, which makes pouring Latte Art very difficult, almost impossible even. If you have a few bubbles left from pouring the milk from the French Press into your jug, knock them away by tapping the jug on the table. With this simple tool you can really create the perfect silky and shiny micro-foam that you want - not only for pouring Latte Art but also for a nice, balanced taste in your cup. Depending on the size of your milk frother, that is, depending on the amount of froth you can create at once, you can pour several Cappuccinos. Note that a Cappuccino needs at least 1cm of foam. Take a spoon to check whether your Cappuccinos all have the right and same amount of foam. Your coffees should all be identical. When you push back your milk foam and yet can't get to the the actual coffee (liquid) underneath because the surface closes right away - that's how a perfect Cappuccino with the right amount of foam should look like.