The frothed milk and foam should pour out together unless you hold the foam back with a spoon. If your frothed milk for cappuccino goes flat or is too “bubbly”, there are a couple of things you can do. The ideal you’re aiming for is a velvety foam with tiny bubbles, similar to whipped cream. Getting that delicious microfoam is a matter of heating the milk to just the right temperature while introducing air into it to plump up the volume. Repeat the process once or twice until you have a fairly dry steam before you begin frothing. When it begins to steam, close the steam valve and bleed off the watery steam. Leave the steam valve open while the water heats, placing a cup beneath it to catch the water. Using a stovetop frother and not getting enough steam? Try this. If, on the other hand, your foam bubbles are too big, try removing the air tube and frothing milk for cappuccino with the naked wand. The air tube helps pull more air into the mixture to achieve a better froth. If you’re using the steam wand on a small espresso maker that has an air tube attached to the wand, make sure that the air tube isn’t clogged. Give the boiler a few minutes to allow the heat to build back up and try again, or try frothing the milk before you pull your shot. This can often happen if you’re steaming milk after making an espresso. If you’re not getting enough steam from a regular consumer espresso maker, the boiler may not be hot enough. Turn it back on and let it heat, then allow a burst of steam to clear the rest of the clog. With the steam valve turned off, gently wiggle a pin into the hole or holes at the tip of the steam wand to clear any clogs. If there’s no steam - or not much steam - from the steam wand, check the nozzle of the wand for clogging. Comobar 2000 Mini Espresso And Cappuccino Machine Meets Standards of Excellence.
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