Pitcher for milk: make the right choice

Coffee with milk is one of the most popular beverages worldwide, its preparation for some has become a cult. To make a beautiful and fluffy foam, professional use pitcher for milk. Like the dishes produced in various forms and volume. Let us consider what are the pitchers and how they are used kievari.

What is a pitcher?

Lovers of coffee drinks who often attend the institutions, might have noticed that in the process of making a latte or cappuccino Barista pours milk into a special container and then whisk it. It is this small pitcher is called a jug or pitcher for milk. This is a mandatory tool for every specialist in coffee preparation.

The Airy foam, which turns the milk after frothing, call foam. It is used for beautiful design latte, cappuccino and other drinks based on coffee.

Why use the foam?

Among the baristas a lot of craftsmen who have mastered the art of latte-art – a special process to inject the foam. This allows you to make on top of the coffee drawings. To create the pattern, you must properly prepare the foam. Just for that, and need a pitcher.

For frothing milk it is better to choose the stainless steel. This material allows to control the temperature, which is especially important when the churning of the milk frothy. Some manufacturers offer pitchers, which have a spout with a sharp angle.

Features “correct” pitcher

In the market you can find different amounts of pitchers for milk. 350 and 500 ml are the most popular among baristas. Rarely come across small jars at 150, 200 and 250 ml. it Should be noted that regardless of the capacity of the pitcher to fill it with milk only half full.

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A Small pitcher allows you to whip two servings of milk for a classic cappuccino. Dairy producers with a capacity of 500 ml is recommended for bars with a large cross.

Materials

The Most durable and eco-friendly are those that are made of metal. Vessels with thin walls allow better control of temperature. Milk jugs with thick marginalia are valued for the ability to keep the temperature and the possibility of obtaining sustainable lush foam.

Ceramic pitcher for milk (photo below) is almost no demand among cafeware. Despite good ability to keep warm, they are very fragile and won't last long.

Some professional coffee machines are equipped with plastic pitchers. However, neither respecting their reputation and work Barista not to use the dishes of dubious quality coffee. The milk in this jug quickly heated in the process of whipping, why the foam is uneven and instantly settles. Therefore it is better to buy a small pitcher for milk (350 ml) stainless steel and delight customers coffee a delicious drink.

What else to look for?

Pitchers can have a handle which is comfortable to hold utensils in the process of frothing milk. However, in some models, it may not be. Modern pitchers generally have a heat insulation pads that allow you to keep the pitcher in any convenient for the Barista position.

Ceramic equipment maybe even without a handle. The material is not heated, and therefore, this pitcher can hold anything you like.

In some modern models have such a useful additional option of a built-in temperature sensor. It is located at the bottom of the pitcher and allows you to know exactly the temperature of the milk and to cook foam a great consistency.

The Presence of Teflon coating on the inner walls of the jug allows you to eliminate the overcooking of the product.

Cooking Tips foam

The quality of milk depends on the possibility of obtaining a good foam. So do not skimp on the product, it is better to make a choice in favor of whole or skim milk, with a fat content of from 2.0 to 3.2%. Avoid natural powder product.

Every Barista knows to use warm milk it is impossible. This rule especially applies to the product, which has already undergone the process of beating. To prepare foam, you must use milk, refrigerated for up to 3-4 °C. as an experiment, of course, you can try to make the foam more of warm milk, but only with the aim to make sure that more “right” foam.

The Coffee machine needs to warm up for 10-20 minutes. Before you start cooking, be sure to get off to check the pressure and avoid the ingress of water into the milk.

How to make the foam?

Pitcher of milk greatly simplifies the task of manufacturing of foam for coffee drinks.

To foam turned out to be stable and did not fall for a few minutes, it is recommended to follow the following steps:

1. Fill pitcher with chilled milk only half full.
2. To Position the steam tube (small) near the wall of the pitcher. You can lower it on the nosedishes. Pitcher it should tilt slightly to himself.
3. Tilt Angle of cappuccino should be about 45 degrees.
4. Enable the steam valve is permitted only when the tube is immersed in 0.5-1.0 cm into the milk. Pitcher is better to keep for the side wall or the bottom to monitor the temperature.
5. Pairs include at full capacity. Milk when it should rotate clockwise in a circle. A whistling sound indicates that the product began to vzbivayte. A hissing sound appears when saturated with air. It is important not to miss this point and lower the pitcher. Without this foam does not appear. The level of immersion of the pitcher should be lower than that at which large bubbles are formed.
6. Once the bottom of the pan will begin to heat up, should be further down the pipe and divert it from the wall. It is important that the rotation intensity of milk was preserved.
7. To froth the milk necessary as long as the pitcher comfortable to hold in hand. The temperature should be between 60-70 °C.
8. The Tube was pulled out only after the complete cessation of steam flow.

To foam was perfect, you must put the pitcher on the table, make a couple circular motions and gently tap bottom of dishes on the surface. The foam should be homogeneous and shiny.