Milk frother

[Shine]

Thank you, Shine, so I decided to buy myself a decent frother, I choose. And then I somehow were all indecent. Like that ...
🔗
And you will not give a link to Chibovsky? This is Tanya in the subject, probably?
And about longing - you give it up! Kaka-taka longing, when there are so many plans and deeds ...

So I decided to buy myself a decent frother, I choose. And then I somehow were all indecent. Like this ...

You are mistaken.
Indecent frothers look like this:

[Wildebeest]

I bought a foamer two weeks ago that looks very similar to yours, but mine is called Leonord LE-2004.
I was pleased with the frother, and even at a price of 629 rubles. The manufacturer promises a 3-year lifespan. Wait and see.

Wildebeest, thanks for sharing! I got it too. I wanted froth for 1-2 cups of coffee, but Bork makes available for the whole company. I liked the whipping insert - a metal spring. The foam turned out to be fine.

[Ipatiya]

Ipatiya, thanks for the tip! Ufff, so this cappuccinator will definitely work out its price, otherwise I doubted.
They will bring it in early October, get it from Moscow, they have already taken it apart in St. Petersburg.

And you will not give a link to Chibovsky? This is Tanya in the subject, probably?

Yes, Anya, at TA Now it is expensive, probably, but it is inductive, three modes, and large. Cocoa turns out super! Mom also got used to pouring instant coffee into milk instead of cocoa, and sugar instead of sugar. substitute (so as not to spoil the nozzle). I somehow made a milkshake with ice cream and jam syrup in it on cold frothing - it also worked out super. The volume is about 0.5 liters.

[Svetlana62]

Svetlana62, I wish the frother lives up to expectations! In addition, it looks very stylish.
I measured t on hot whipping with an Ikeev thermometer - 62 ° C.

[Ipatiya]

Ipatiya, Thank you!

[How to choose milk for a cappuccino?]

Found an interesting article.

How to choose milk for a cappuccino?

How to choose milk for a cappuccino? This is a very important question, because, according to professional baristas, in such a serious matter as making coffee, there are no trifles. Judge for yourself. What is cappuccino? In the understanding of Italian gourmets, cappuccino is a coffee drink, the main ingredients of which are milk and fluffy milk foam. In other words, a good cappuccino is, above all, good milk!

There is a lot of controversy among professionals about which milk is best for cappuccino. Some argue that milk for cappuccino must necessarily be very fatty, while others generally whip only cream. As is often the case, there is no definite answer to the question of which milk is better for cappuccino. The tastes and preferences of gourmets play a significant role in this matter, but there are still some recommendations.

Frothing milk for a cappuccino is a big deal. Moreover, even if you correctly reproduce all the actions associated with this process, a 100% positive result is not guaranteed. After all, the quality of the foam directly depends on some characteristics of milk, namely, its fat content, the amount of proteins and temperature.

Fat content of milk for cappuccino

Why does the fat content of milk for cappuccino affect the character of the resulting froth? The fact is that the amount of fat changes not only the taste, but also the texture of the liquid. Milk with a fat content of 3.5% is most often used in bars and coffee houses. Such milk is considered, let's say, the golden mean - it is not too fatty, but not too watery and allows you to achieve the perfect balance of taste and texture of coffee.

However, milk with a reduced fat content (for example, 1-2%) does not differ much in taste and texture from 3.5%, but upon careful comparison, it still seems somewhat liquid and fragile. Do not go to extremes in a business like frothing milk for a cappuccino. That is, you do not need to think that the fatter the drink, the better the foam.

Sometimes it happens that barista mixes skim milk and 3.5% milk in order to save money, which is not the right decision. However, a picky gourmet may not even notice the difference.

As for skim milk, the lack of fat makes it a little sweeter than usual. Accordingly, such a drink has a different texture. Skim milk produces a fairly dense and dry froth, which, when added to coffee, makes it gray. This foam does not add density or a more pronounced structure to the coffee. In short, if you want to enjoy a truly aromatic, rich coffee drink, then remember that the fat content of milk for cappuccino should be about 3-3.5%.

Natural protein content

Often, novice coffee lovers, when choosing milk for a cappuccino, do not pay due attention to such a point as the content of natural protein in the product. But in vain! In the formation of a foam of the required density, it is not the fat content that plays an important role, as many believe, but the protein. If the protein index in the product you have chosen is 2% or more, then do not hesitate - the result will meet all your expectations.

It is important to remember that you should choose only natural milk for cappuccino, and in no case should powder components be present in its composition.

Milk temperature for cappuccino

According to the rules for preparing a high-quality coffee drink, the temperature of the milk for cappuccino should be +4 degrees Celsius. It is important that before whipping the milk is not boiled, that is, denatured. Moreover, directly during the preparation of the foam, it is worth strictly monitoring that the temperature of the milk does not exceed +67 - +75 degrees Celsius, otherwise the process of destruction of protein compounds will begin. As a result, you will not get good foam, and the milk itself will acquire a bitter taste and an unpleasant smell.

If you decide to comprehend the art of whipping milk for a cappuccino, then take a note: the pitcher (or any other container in which whipping will take place) must be dry. The fact is that the ingress of water or condensate into milk will worsen the process of foaming. Another rule to follow is that all dishes that come into contact with the cappuccino, including coffee cups, must be preheated to 40 degrees.

So, in light of all the above recommendations, frothing milk for a cappuccino may not seem like a tricky business at all. However, success in this case can only be achieved through experimentation and experimentation. And it doesn’t matter if you have removed more than one carton of milk before you get the perfect froth. A real cappuccino is really worth it!

Milk table for cappuccino

The recommended table with the characteristics of different brands of milk will help all site visitors to choose the most suitable product for making high-quality cappuccino. We bring to your attention the most popular brands of dairy products on the domestic market.



From here

[dopleta]

dopleta, Larisa, Energy is a bit more expensive, but the price is also interesting.
In this store, I also looked at the scales from Leonord LE-4003, I have not looked for information on the scales yet, I am very interested in the volume of this bowl, I liked that there is a scale inside the bowl. But about scales is another song.

I measured t on hot whipping with an Ikeev thermometer - 62 ° C.

What are you talking about now?

[Song*]

Song*, here. Fantastic - meat thermometer / timer.

And I am very happy with my Bork
Every winter I cook cocoa in it))

Girls, please tell me how to make cocoa in a cappuccino maker. I understand that milk, sugar, cocoa. But what kind of cocoa, instant or simple, I cannot find on the site.

Please tell me how to make cocoa in a cappuccino maker. I understand that milk, sugar, cocoa. But which cocoa, instant or simple, I cannot find on sa

Plain, plain cocoa ...

Today I tried to make cocoa. How I liked it !!!!!!!
I didn't think a frother was such a useful thing. And that I didn't buy it before? Now I also drink coffee not on the go, but with feeling, with sense, consistency, enjoying every sip. At this moment, all affairs and problems do not exist for me.

[Wildebeest]

Wildebeest, and how do you make cocoa in a cappuccino maker? Very interesting too.

Tell me please, can you also make cocoa in Leonord, or does it really go with coffee?

Pour milk, at the rate, a spoonful of ordinary cocoa, not soluble, sugar and turn on the cappuccino maker. I don’t know which one has, I have "three steps" the first is hot foam for coffee, the second is milk-water-hot cocoa, the third is cold foam.
here on the second I also do. I pour in milk, a teaspoon of cocoa, a spoonful of sugar and turn it on. At the "second stage" milk-water is heated to a temperature of 67-69 degrees. The output is hot cocoa. If I just need hot milk or water, then everything is the same, only without cocoa and sugar.

[Dana15]

Dana15, since Leonardo is a copy of Grandecino, you need to install a small beater, pour in the ingredients and press the button for a heated beater.
Why - just for coffee? You can make hot chocolate in them, and whip cream, etc.

[Nastasya]

Nastasya, here, the girls have already answered. But I, like Larisa, insert a small nozzle, pour in the norm of milk for heating, I have 240 ml, I add cocoa no more than 1 tsp. and turn on the heating. But sugar is waiting for cocoa in a cup from which they will drink.
I don't know, maybe I drank cocoa for the last time in the last century, but I really liked the cocoa from the frother.

Larisa, Doplet and Svetlana Gnu, thank you. I also ordered Leonardo for myself today. I don't drink coffee, but I love cocoa and chicory very much.

[Dana15]

Dana15, I also drink chicory, I must also try to cook it in a frother.

Svetlana, Gnu. You haven't tried making chicory. I ordered this frother for myself, waited so many days, today an SMS came. And now I think whether I need him or not. Strain with money. Is cocoa even delicious in it?

[Dana15]

Dana15, I really like the cocoa in this frother. Made in Kenwood chocolate maker, I liked it less. Here you make one portion for your beloved. It seems to me that the cocoa in Leonord is softer. The granddaughter asks for cocoa every morning, and this girl is still 2 years and 3 months old. Of course, I add a little cocoa to her, but she drinks it with great pleasure.
I advised my friend to buy, told, painted and she also decided to buy for herself. The price is quite acceptable for the doubters.
I was about to buy a second copy for the dacha, so as not to carry around here and there.
We need this frother for that kind of money, we really need it. But I haven't gotten to chicory yet.

Svetlana, Gnu. I bought it yesterday too. Liked. True, the children shared, give one cocoa, while others just whip milk into froth and with cookies. Thanks for the advice. For such money, it turned out to be really good

[Dana15]

Dana15, when my granddaughter sees this unit, she immediately shouts: "Cocoa !!! Cocoa !!!".

[Tanyulya]

Tanyulya, and in Melitto you can cook cocoa and hot chocolate, how many degrees does the heating go? He is so cute

I bought a French press, and now I can’t dream of a foaming agent: the foam turns out to be quite good, beautiful, dense, - in general, I don’t need this topic yet ...

perfect solution! I also whip milk in a jacket, it turns out wonderfully. And it takes up little space.

anyulya, and in Melitto you can cook cocoa and hot chocolate, how many degrees does the heating go? He's so cute

I boil, but it is not very hot, about 70 degrees.
I ordered another Leonard, I should be here soon.

[Tanyulya]

Tanyulya, thanks, and why also Leonord, Melitta do not like it? Not worth buying, huh?

[Tanyulya]

Tanyulya, thanks, and why also Leonord, Melitta not like it? Not worth buying, huh?

Like of course !! The hamster demands to buy one more at this price then maaaaaalo
Elena, you are not so long ago on our forum, you have not "got sick" yet, but nothing, we will infect you

[SmiLena]

SmiLena, Elena, I have Melitta, the froth is gorgeous, I make cocoa, but it is not hot, I use a spring nozzle more often, I don’t regret buying, I quickly, unhurriedly, latte, cappuccino coffee, I turn on the coffee maker and the cappuccino machine at the same time.

[Tanyulya]

Tanyulya, so I have already become infected, they will soon be kicked out of the house with my Wishlist. It's just that my husband won't give me two identical devices, so I am tormented by the agony of choice
spring, thanks, I will think.

It's just that my husband won't give me two identical devices, so I am tormented by the agony of choice

Nothing ooooo and my husband will get used to it

Nothing ooooo and my husband will get used to it

That's for sure!! My husband once went to the store for capsules for a coffee machine, returned with a stand for capsules (and we already have a good one). And with horror he said: "Your mania is contagious! I DON'T KNOW why I bought IT!"

I would rather get used to it, otherwise it mumbles and mumbles, and I was not careful last time I said that this is my last purchase, that I don’t need anything else, naive

[Linen]

mumbles and mumbles

Oh, Linen, and you were just like that scared ... Well, let him mumble, sorry or something ...

Oh, Len, and you were kind of scared ... Well, let him mumble, sorry or something ...

Golden words aaaa. Anh, sisteraaaaaaa

Like golden words

The question is, well, what for did I come here !? As a result, the order of Leonard (if Chibo is available) and jug scales !!! Girls, this is an autumn aggravation, like in mentally abnormal)))
Girls who already have Leonard foaming, how is he in action, what foam does he give out?

I can take Leonardik today, it seems already at our post office.

[Tatyana]

Tatyana, please share your feelings after

[Tatyana]

Tatyana, please share your feelings after

Necessarily! But if we manage to pick it up today .... our mail is extra nerves.

[tsetse fly]

tsetse fly, Lena, perfectly foams. Well, maybe a little worse than Chibo, but the price is not comparable, and a large volume is not always needed. But in Chibo, in Leonardo, I always do double foaming - first hot, then cold, it turns out almost a soufflé, I eat it with a spoon. I add cocoa or instant coffee to the milk, froth it, put sugar or honey in a mug, pour it with foam, it settles a little, well, somewhere on a tablespoon at the bottom, and eat it with a spoon. From 100 ml. milk comes out 350 ml. dessert.

Svetul, thanks for the answer! Explain, please, Chibo's work, I still haven't figured it out, there is only one button. How to turn on the modes, cold - hot whipping. I press this button once and I always get only hot milk, but how to whip cold milk?

[tsetse fly]

tsetse fly, Lena, both in Chibo and in Leonardo are the same, if you press and hold for a few seconds, you get one type of foaming, and if you quickly press and immediately release, then another. I just do it in turn, the result does not change.

[Tanyulya]

Tanyulya, I am also very interested in whether to overpay for Melitta or buy Leonord and calm down. I will wait for your impressions.
In short, I decided not to wait and also ordered Leonord, if I will use anything at work, when I leave the decree, and I will buy it home at a higher price, but I still wait for the impression. By the way, I was told that Leonord would arrive at the warehouse only on the 23rd, and then they will be sent to me, so I'll wait

[Svetlana62]

Svetlana62, and it is possible a little more in detail the recipe? According to the description, my favorite dessert))))

I always do double foaming - first hot, then cold, it turns out almost a soufflé,

Wow, but such an alignment did not even occur to me. But I immediately gave up the hot one - since childhood I don't like the smell of boiled milk (and at least it doesn't boil there, but there is a smell)

On my Chibo, I make cocoa, first on a cold mode, and then immediately on a hot one. It turns out almost a soufflé:

Girls, here is Tatiana Babushka showing how to make cocoa soufflé. I learned from her, very tasty.