Lattes at Starbucks have this froth on the top. I can’t think of any other place I’ve ever gotten one before with froth. I really like the froth. It’s definitely, definitely, the best part. It’s almost like beer head, but better, and well, I think it’s milk not beer. It could be coffee froth and coffee froth would be even better but I’m not sure that is possible. I wonder how hard it is to make froth like Starbucks. Do you need some sort of special froth machine? Normal steamers don’t seem to add froth, but maybe I’ve never used a professional level steamer. However, I’d guess I’d have to have been at some professional coffee shop once in my life. Strange.
The froth adds a nice touch to the drink.
http://www.jlhufford.com/articles/frothingmilk.htm
I’m really not a big froth fan, I can do without latte head.
I’m in it for the coffee
Many, many years ago I worked at a cybercafe and I can make a mean latte. You definitely need a steamer, but most steamers will do the trick. The best way to get a nice froth going on is to use fresh, cold milk (i think whole milk works better than skim). Then you use some type of utensil to block the foam from moving while you put the milk it, then spoon the froth on top. Voila! Latte with foam.
I had two Sbux caffe lattes on the weekend and the head and kicker was good. Getting the right temperature is one of the secrets. They are a little pricy. But you can sprinkle on any number of toppings.
I went to Starbucks this morning, and my latte definitely, definitely did not have froth.
If it wasn’t a drive-thru, I would have probably complained. $3.16 is too much to be disappointed with the quality of your latte. Plus my cup was sticky. Ugh.
Boo for the poor quality latte head. That’s such a shame… Although I’ve come to be quite disappointed with most of what I always thought was a “high quality” corner-coffee shop (at least here in Baltimore). Shame you shops.
Conventional wisdom suggests that the ideal temperature is 140-160F/60-71C… I guess my gripe is that they gave me the latte in a cup without the cardboard sleeve and it burnt my fingers.
actually, lattes are not supposed to have much froth. espresso and steamed milk with a lot of froth is called a cappuccino. without froth, a cappuccino is a latte. same thing. and to make the froth, just keep the tip of the steamer barely touching the top of the milk. this mixes air in with the milk, thus causing it to fluff or froth.