greasy. This luxurious sensation results from
the crowding of the fat globules, which are far
too small for our senses to distinguish, into a
small volume of water, whose free movement
is thus impeded and slowed.
Keys to Foaming Milk
To get a good volume of milk foam from
the steam attachment on an espresso
machine:
Use fresh milk right out of the
refrigerator, or even chilled for a few
minutes in the freezer.
Start with at least ^2 / 3 cup/150 ml of milk
in a container that will hold at least
double the initial volume.
Keep the nozzle at or just under the milk
surface so that it froths continuously with
a moderate flow of steam.To foam a small volume of milk without