Shapely jug for real Latte Art

The milk jug stainless steel is not only practical, but also attractive. Outside shiny, brushed inside. The casting turns out wonderfully without dripping. The Henkel fits comfortably in your hand and also does not take up too much space in storage (such as many different design, in which could determine a say no housewife with kitchen cramped conditions).
Thus the pot outside remains so polished, please do not clean with hard fibers. Microfiber or sponge rich completely, then not scratched the surface of one. Dishwasher goes, I find it unnecessary. Just after use with hot water, rinse and wash every now and then with a Tröpchen detergent is enough.

Since you should fill the vessel whenever possible exactly halfway with milk, you have in the end a lot of a little over 0.3 liters are available. That's enough definitely for 2 Cappuchinos or Cappuccini, as the Italians say. Who usually only prepared a cappuccino, I recommend an additional Creamer 0.35 liters to purchase stainless steel.

The preparation of frothed milk for optimal consistency and Latte art is learned quickly with a little practice. It helps kaffeewiki.de, keyword frothing milk. Check out also necessarily linked video of professionals there to, although is English, but explained very nicely. Definitely super important: the milk must necessarily be refrigerator cold, so very cold, otherwise you have too little time to foam before it is too hot and mutates the foam to foam insulation.

Compare quiet times: Who has a coffee machine with integrated milk container will notice the difference. The automatic milk froth from the milk container is in consistency more firmly (expanding foam) as a thick, which is due to the somewhat high temperature to which the milk is heated (at least in my Saeco so). When manually frothing milk has the temperature of the milk by comprising the jug always well under control. When it starts to get too hot at hand, the milk has reached its ideal temperature for best foam. Is about 65 degrees Celsius. The foam is soft, the viscosity slowly flowing, looks very fine pores and shiny.

By the way, I've found, after some trial and error, that milk with 3.8% fat can be creamy foam / fine-pored than fat, although it is claimed in the video that goes both equally well. Perhaps I have but just not enough experience with "drag-and-roll" and with time it may work equally well with any fat content. I will continue to practice diligently in any case! ;-)

And now I wish perfect Cappuchino- and latte enjoyment!

Incidentally, a very excellent price / performance ratio - just buy it!