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Permalink Reply by Shadow on March 29, 2011 at 7:35pm

For capps I keep the steam wand tip near the surface and use more steam to draw in air more aggressively. As the milk expands I drop the pitcher to maintain the texture I want. I'm a fan of aerated microfoam that really doesn't appear to have a separation of milk/foam, just thick, silky microfoam that pours smoothly, then will slowly separate once it sits a few mins.

 

Some may prefer the steamed milk/thick froth on top to achieve that 1/3rd approach, just not my thing. It comes down to technique and what the customer likes.

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Permalink Reply by Fraser Jamieson on March 29, 2011 at 8:13pm

For lattes I expand the milk by 20 to 25%; for cappuccinos I expand it by 100%. We use glass mugs so after a few minutes the separation becomes obvious.

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Permalink Reply by Brady on March 30, 2011 at 10:49am

This is required reading for a cappuccino discussion. Hope your Italian is good.

 

6oz microfoam double for me, please. Accept no substitute.

 

These days, I only do free-pour capps - no scooping. I will incorporate as much air as I can without blowing the texture - cold milk, cold pitcher, stretch until body temp, whip and refine until 150F. I also try to start with only enough milk to end up with an empty (or near empty) pitcher after pouring - so everything goes into the drink. Swirl to refine and pour whilst the foam is still a shiny and homogeneous microfoam.

 

The "Rule of Thirds" only makes sense when dealing in doubles. Things kinda fall apart when you start thinking about single-shot drinks... a 3oz cappuccino is an oxymoron.

 

YMMV.

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