Whole Milk or Half and Half for Latte Art

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Those of you who bask a luxurious desert-style drinkable may exist wondering; can you froth half-and-half?

The good news for those who crave a creamy, cholesterol-laden caffeinated beverage is that, yes, you can!

In this commodity, we'll cast bated our calorie counters and dip into the world of half-and-half based coffee drinks. The diet starts tomorrow, right?

What'due south in a name?

Frothed half-and-one-half already appears on the menu in good java shops, although it's not ane of the most popular options out in that location.

As you know, most espresso beverages take a milk base. Merely just as there many different coffee beans, there are a number of unlike forms of milk. Here's what you'll see on a true barista bill of fare:

• Latte – a drink made with whole milk
• Breve – a drink made with half-and-one-half
• Crème – a drink made with heavy foam
• Con panna – a drinkable made with whip cream
• Dry – means a drink made with foamed milk only, no liquid

Yous can also choose a rice latte or a soy latte instead of regular milk.

So, a breve is a creamy, thick cappuccino beverage that's made with half-and-half. The half-and-one-half creates a creamy foam that works actually well when mixed with a shot or two of espresso. Although some people habitually sweeten their java, the breve is often sweet plenty without any enhancement.

So, now that we've expanded your barista vocabulary and coffee creation horizons, we're going to explain the method for frothing one-half-and-half then that you can create the perfect breve cappuccino.

It's Getting Steamy

In any espresso-based milk drink, the milk chemical element must be steamed in order to create the trademark froth and cream we all honey.

Steamed milk is created by exposing the milk (or in this instance the one-half-and-one-half) to high pressured steam from an espresso machine. Equally steam is slowly introduced into the milk, the natural fats in the milk expand to form a layer of tiny milk bubbling called, "micro-cream."

The silky-smooth result of this process gives you improved texture and sense of taste, making it ideal for creating a whole range of espresso-based "breve" dessert drinks, equally well as the traditional cappuccino version.

Now, this all sounds pretty straightforward. But as every aspiring abode barista knows, nailing the right technique is everything, peculiarly when working with a thicker, more than fat-rich milk such as half-and-one-half.

How to F roth Half-and-Half

To get frothy with your half-and-half, you'll demand the following kit:

• Coffee machine with steam wand/arm
• Milk jug
• Half-and-half
• Milk thermometer

For all-time results, e'er use fresh, cold half-and-half. Although y'all could try using a handheld milk frother, y'all won't get the same result every bit you will with a steam wand.

Stride 1: Fill your milk jug

Okay, so this sounds like we're teaching grandma to suck eggs. However, information technology's essential that you exercise this right for best results.

Fill up the jug with half-and-half until the surface of the liquid touches the lower "5" of the jug spout.

Fill up the jug too full and there won't be space for the milk to expand to create foam. Use too little, and y'all'll be tempted to overdo the foaming process, ruining the texture of the result.

Step two: "Stretching"

Now you lot need to "stretch" the half-and-half.

Stretching refers to the process of turning on the steam and introducing it to the half-and-half. The stretching process creates "micro-foam," tiny bubbles within the half-and-half, by slowly introducing air into the liquid.

Place the steam wand a fraction below the surface of the half-and-half. Heed out for that feature hissing sound that's a trademark of coffee houses.

Keep the steam wand in the milk for about five seconds only. At this phase, you just demand to introduce a small corporeality of air to create foam, so don't go mad and overdo it.

Step three: Spinning

Once you've stretched the half-and-half, you tin can movement on to the side by side stage, "spinning."

Spinning involves immersing the steam wand some other i/5^th of an inch into the half-and-half. Every bit the liquid spins, the hissing sound will disappear as the air bubbling inside it are eaten up by the steam wand.

Spinning "polishes" the one-half-and-one-half by mixing the micro-foam into the liquid.

To create the perfect whirlpool effect that's essential for good spinning, you'll need to tilt the jug slightly, keeping the steam wand all piffling off-center throughout the procedure. Spinning takes practice, so be prepared for a little trial and error before you find the ideal sweet-spot.

Spin the half-and-half, keeping the temperature of the milk between 145⁰F and 160⁰F, unless y'all're aiming to create some latte art, in which case you'll want the temperature a lilliputian lower.

Information technology'due south crucial when using half-and-half that you don't allow the temperature to exceed 160⁰F or you risk burning it, and then be certain to utilise your milk thermometer throughout this step.

Turn off the steam wand and wipe it with a clean, damp fabric.

Step 4: Resting and polishing

Take your jug of half-and-one-half and give it one firm thump on your countertop. Thumping your jug is not only a means of cartoon onlookers' attention to your prowess as a barista; it'due south to help disperse any large bubbles that may be left trapped in the liquid.

Let the half-and-one-half to balance and gear up while you prepare your espresso shot(due south).

The liquid should become thicker and custard-like in texture once it'southward rested sufficiently.

At present "shine" the half-and-half by swirling information technology effectually the jug. Polishing helps to ensure that the micro-cream and milk are thoroughly combined. Get piece of cake hither; you don't want to make new bubbles in the liquid, which would ruin the texture.

The result you're looking for is a thick, silky liquid that looks like wet gloss paint.

Step 5: Pouring

Pouring is the most crucial step of the whole breve creation procedure.

Hold back the foam and pour the steamed half-and-one-half into a mug. Adjacent, pour half the foam on height. The foamed half-and-one-half will be very thick with air and will hold the espresso on the surface. For this reason, you must pour the liquid very slowly and directly into the mug.

Accept the last flake of foam and lay it out across the top of the potable.

So there you have it coffee fan. Half-and-half can indeed be frothed and is, in fact, the main essential chemical element of a breve cappuccino. And, as it turns out, the process is nearly identical to frothing regular milk products.

Happy Caffeinating!

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