From: Althea LeBlanc Date: Thu, 27 Jun 1996 20:23:05 -0400 I copied this info from AOL, and it might help with the espresso question. Four ways to foam milk without a cappuccino machine: Ah, the delicate, creamy froth of a cappuccino, produced with a flourish at one of the Wests burgeoning coffee bars. Have you wanted to create that foam at home, but shied from the complex (and often expensive) gadgetry involved? We tried out four low-tech solutions for frothing milk. You can add frothed milk to strong coffee for results that are similar to a true cappuccino but a lot easier to produce. Each method introduces air into milk, doubling to tripling the milks volume. We outline the basic processes at right; purchased devices come with more detailed instructions. Most options work best with small amounts of milk. Use about 1/2 cup for 2 servings. To prevent scorching, heat milk only until steaming (about 150 degrees--you can test it with an instant-read thermometer). Nonfat milk froths more easily than low-fat and whole, but foam is smoother and creamier with a little fat. Once youve created the froth, pour the hot milk layer that forms beneath it into coffee, and spoon foam on top. SAUCEPAN PLUS WIRE WHISK. Just pour cold milk into a small saucepan over medium-high heat, and whisk until milk is frothy and steaming. Foam will be fairly fine-textured with good volume. FROTHING WAND. If you can rub your hands together, you can use the Swizzler. Place the ring end in steaming milk (heated in the microwave or on the range), vigorously roll the wand between your hands, and in about 30 seconds youll have a good volume of smooth, long-lasting foam. The Swizzler and recipe booklet are sold with or without a microwave-safe pitcher ($16 versus $10). If you dont buy the pitcher, youll need another tall, narrow, heatproof container for frothing. Buy it from department and discount home stores, or from the manufacturer; call (800) 669-1718. Shipping is extra. ELECTRIC FROTHER. Cappuccino Crazy is easy to use, but the vigorous frothing action can create uneven foam--sometimes bubbles so big they deflate easily. Fill the reservoir with water; plug in. When the indicator light goes off, about 5 minutes, dunk the wand in a narrow, heatproof pitcher (not included) about a quarter full of cold milk. Pressing the steam-release button, heat and froth milk while you rotate the pitcher. Look for Cappuccino Crazy in department and discount stores, or order it from the manufacturer; call (800) 233-9054. Cost is $50 plus $6 shipping. RANGETOP STEAMER. The Italian sports car of frothers, the Graziella, rates high on looks but requires practice to operate. Those who use it regularly swear by it. As neophytes, we stalled at the starting block with only meager foam. Fill the inner reservoir with water to just beneath the safety valve, and heat on the range until steam escapes from under the valve cover. Fill a narrow, heatproof pitcher (not included) a third of the way with cold milk. Dip the frothing wand beneath the surface of the milk, and open the steam knob. Rotate the pitcher, slowly lowering it as bubbles raise the level of the liquid. The Graziella sells in coffee stores for $40 to $50. By Elaine Johnson. From Sunset Magazine, October 1995 EAT-L Digest 26 June 1996 From the EAT-L recipe list. Downloaded from G Internet, G Internet.