A shout out to all caffeine addicts out there!
For the past months, I’ve been attempting every single day to achieve a perfect froth for latte. If you are at regular Starbucks and have enough curiosity to see how your latte was made, you’ll see the barista pouring heated milk and followed by a few spoons of froth.
That was me 3 months ago. Happily spooning my froth into the cup, constructing an acceptable latte. Oh how Paul Bassett would balked and shake his shaggy hair in disagreement! What my caffeinated guests were drinking all these times were just espresso, hot milk and stiff froth, my deepest apologies.
Fortunately for recent guests, the latte served has evolved closer to Melbourne standards though the road ahead is still long. If you are a true blue barista, you’ll be able to froth the milk with these characteristics :
a. no air bubbles (mini ones are acceptable, just knock them out)
b. no clear separation between hot milk and froth
c. milk’s warm to 65C and with a clear sheen to it
Also, technically these have to be second nature to you:
a. ability to feel milk temperature by touching jar
b. ability to froth enough for type of drink ie more for cappucino than latte
c. ability to pour frothed milk in one steady stream without spooning
d. ability to hear the ‘hiss’ of steam wand and knowing when to stop
(i’ve had milk exploded because i’m yet to be professionally trained)
Finally if you can manage all of the above and produce superior textured milk, latte art is possible. Otherwise, you’ll get something like what I had – a fat star.
p/s: In Malaysia, the only acceptable milk for frothing is Farmhouse Australia FULL FAT.