Okay, I've Made My Espresso, Now What Do I Do With the Milk?

I did all of the right things to make espresso at home.  I bought myself a good espresso machine.  I learned which espresso beans have the best taste and how to grind them to the correct fineness.  I managed to insert the gadget with the grinds, known as a portafilter, into the espresso machine, lock it into place, turn on the machine and let her rip.  Great espresso!

But I wanted a cappuccino.  Sue wanted a latte.  Time to figure out how to steam the milk. 

Sue is always dieting, so she wants nonfat milk.  I found out that low fat and nonfat milk foam really easily.  Whole milk takes more practice. Same thing with half and half if you want a breve.

Some espresso machines have a built in steam nozzle and some don't.  You may need to buy a separate steamer.  I recommend getting an espresso machine with one built in.  Saves space. 

The first thing to do is to put that stainless steel pitcher and milk into the refrigerator to get cold.  Always start with them cold.  And then my next learning curve came with remembering to fill the pitcher about a third to a half full.  Milk expands really well when it's steamed.  It takes only once for it to foam up, overflow and hit the floor to remember to start with a pitcher no more than half full.

Start by putting the nozzle on the surface of the milk and turning the steam on full.  The milk is going to begin to foam, so keep lowering the pitcher so that the nozzle is just under the surface of the milk.  About a half inch will do fine.  You can turn down the pressure when the foam really begins to rise, or just take the pitcher away.  Now the milk is just about at the boiling point.

Now here is something important.  Don't let it boil.  This is another way to get the milk to overflow the pitcher.  Or even worse, it will taste burnt.  Ugh.  Nasty. 

Your steamed milk should have little bubbles all the way through it, and there should be a light foam on the top.  There you are.  That's it.  Now you go make whatever espresso drink you want.  Next up, you can start learning how to make all those fancy designs in the top.

Espresso - What Coffee Beans Can You Use to Make Espresso?

Bins of coffee beans stretch out in seemingly endless rows. The grinder has too many settings and you are not sure of the difference between a French roast and an Italian one. How do you know which beans make the best espresso?

It is best to start with the basics. Cappuccinos and lattes are variations on espresso. They differ only in their ratio of espresso to steamed milk. Neither requires its own separate kind of bean.

The uneducated consumer could easily be overwhelmed by trying to chose from the multitude of beans on the market, but do not despair. Sellers sometimes take advantage of the common misconception that there is a multiplicity of beans to give the impression of a large and varied inventory. In reality, only two kinds of beans are available commercially: Arabica and Robusta.

Arabica is grown at high altitudes, a minimum of 2,400 feet above sea level, and has a smooth, slightly acidic taste. It is generally grown in eastern Africa and Central and South America. Robusta is grown in lower altitudes and has a more forceful, slightly bitter taste. It can be found in Southeast Asia, central Africa and Latin America.

All roasters subscribe to their own methods and beliefs about roasting, but in the basic process the green, raw coffee bean is exposed to temperatures of 480 degrees Fahrenheit or higher, usually for seven to 12 minutes. The heat tampers with the natural acidity and bitterness of the bean. The longer the roasting time, the more bitter and the less acidic the beans become.

There is no one right way to roast or grind beans for espresso. In fact, espresso is usually made with a blend of beans of different colors and consistencies. It is not uncommon for different geographical areas to favor a specific blend. For example, in northern Italy, they prefer espresso roast in the medium range, while California tastes lean toward the darker, French roast.

The chances of getting fresh beans in a supermarket are slim to none, and that is a fact when talking about pre ground coffee. Your best bet is to pay close attention to the expiration date on the package. When buying from a coffee house, the best way to guarantee freshness is to get the most popular, fastest-selling bean. The quicker the bean sells, the faster more will have to be roasted, increasing your odds of getting the most freshly roasted beans. Ideal freshness results from grinding your own fresh roasted beans immediately before brewing.

It is also important to consider the time lapses in the roasting-grinding-brewing time cycle of coffee. The condition of the equipment used and the quality of the water are also important factors. No doubt the debate over what constitutes the best beans will be endless, but in the end it is only a matter of taste.