Lattés

Over the past few months, I have discovered my latté making abilites. With the help of my Aroma espresso machine with built in milk steamer, I am able to phony up a full-blown, foam-topped, de-licious latté. I decided to take photos (about half way through to the bottom of the cup) but here it is: my daily cup of joe.

1/2 cup milk (approx)

1/3 cup espresso (approx)

2 mugs/cups

Use one cup to hold the espresso while you steam your milk, and put the milk in the other. Make sure that the milk steamer is hot and ready to steam...the pressure is what makes this drink delicious. Start by steaming your milk just a little, but the foam that will form is not the foam that you want. Let the bubbles float to the top and pop.

My steamer at this point has lost a bit of pressure and has to rebuild the force, so let it do so if this is the case for you, too.

Once the steamer is ready, place the nozzle down to the bottom and gently move the mug up and down. There should be a charybdis-like gurgling in the milk. THIS IS GOOD. Soon, you will notice that the top layer of the milk is becoming very thick-almost like whipped cream. THIS IS GOOD.

When the milk reaches the top of the mug, you're done.

I tend to like more foam, so I take a spoon to that top layer of goodness and plop it on top of my espresso (for a dry cap), but if you prefer the milky deliciousness of a full-on latté, just go ahead and dump that sucker into the espresso, it'll maintain the foam that you want.

Signed-
Coffee.

Just kidding,
Sintra.