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CLANCY ROSE: All right. And next we're going to talk about the milk to go into the single
cappuccino. So of course, you start with cold milk which out of a refrigerator. It's preferable
to have the milk come out of the refrigerator not much above freezing, so in the mid 30,
35, 40 degrees or something like that. And right now I'm using whole milk but there are
different techniques that you're going to take depending on the type of milk that you're
using. And basically all it is, is the less fat that you're going to have in your milk
- one of the processes that I'm going to talk about in the steaming process which is
stretching which is where you make the foam - you're going to have to do less with lighter
milk. Basically we're going to pour the milk into the pitcher for a single cappuccino and
this is a 28-ounce pitcher. And for a single cappuccino to eliminate waste or try to keep
waste to as low as possible, that's about where you're going to pour your milk into.
For a bigger latte, you're going to pour the milk a little higher.