tapping pitchers

by Noelle

Mar 16, 2008

sooo... i know that tapping the milk when you are done steaming seperates the milk and microfoam, but with a good swirl doesn't it adequately mix it in again to make it velvety smooth? Someone told me that I should be able to make foam so perfectly that you don't have to tap it or swirl it before you pour. Is that true? I don't recall if I've ever seen anyone NOT tap the pitcher. Is that a goal I should aspire to? anyway...I'm just learning to do latte art and stuff, so any help with that would be cool too :)
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  • Jason Dominy

    Yes, I agree with Trevor. Tapping the pitcher helps settle any air bubbles that might have formed, sometimes around the sides of the pitcher. I have tried pouring art both ways, with tapping and without, and with tapping produces a much better milk texture. More good luck with the art. Practice, practice, practice!

    Mar 17, 2008

  • Noelle

    thanks - now I can tap without feeling like I have committed a latte sin! haha :)

    Mar 18, 2008

  • Joe Marrocco

    They are definitely right about the tapping. Pop all of the large bubble with a couple of good raps on the counter.

    The reason you "swirl" the pitcher is to get the micro-foam to maintain a consistent ratio within the milk. The taps will inadvertently separate some of the milk from the foam. The foam MUST remain stratified throughout the milk in order to produce the best tasting latte. Secondarily, if this is done properly your art will be much better as well. This process is called folding the milk.

    Apr 12, 2008