CoffeeForums Coffee Facts

Q: Ok, Until i get an Espresso maker, I would like to know how to make a Latte or Cappuccino using ready coffee and a milk frother? Any info would be most helpful.

A: I use my coffee mocha to boil the coffee. Then, I put it in a pot, add milk, then boil. This will give you a slight froth on the top. It is Italian Latte....not all Italians have machines at home! Latte is Italian,not American!!! I brew Espresso coffee in a stove-top Espresso pot (also called a moka pot). I'm not sure if you will get the same effect by brewing Espresso in a regular coffee maker. Moka usually doesn't froth and isn't as strong as Espresso made in a more pressurized way (ie, from a machine) but it is more like Espresso than regular coffee. I understand that it is common for Italians to drink moka more than Espresso and use stove top Espresso/Moka pots. Froth some slightly warmed milk and then pour it into the moka or vice versa. Sometimes the froth deflates from the heat. Well, technically, you can't. I used to work at Starbucks so I know these things. You especially can't make a Cappuccino because all that is is foamed milk and a shot of Espresso. It's impossible to foam milk without a milk wand that comes on an Espresso machine, so count that out. Also, a latte is technically supposed to have a layer of foamed milk on the top, but you can make it without. It won'tt taste as good, but here you go. Get super hot milk, a couple shots of strong black coffee, and some flavor of your choice. Mix em all together and voila!

Craig said:

You can make a cappuccino at home, but I would highly recommend getting a stove top espresso maker. IKEA has one for very little money. If you have a bodum frother you just froth the milk. I like to stick mine, glass part only, into the microwave for about 30 seconds to warm it up before adding it to the espresso. The person who said you must have a steam frother is wrong. This method will produce a cappuccino that is much better than Starbucks and much less expensive!

Rich said:

Using an espresso roast, I often use less water and percolate the finely ground coffee. Mine comes out espresso tasting, if not quite as "thick." For foam, you can use warmed half and half, then froth with a french press, plunging up and down quickly. Nice foam, too!