How to Make the Perfect Morning Coffee at Home During the Lockdown

If your workday typically starts with a barista-prepared coffee – a flat white, cappuccino or, if you’re Viennese like our editorial director,a Mélange or Kapuziner – you probably haven’t seen your barista or favorite “Herr Ober” in your favorite Kaffeehaus recently.

While it was a ritual many took part in, I’ve never strayed away from making an excellent cup of coffee at home.  Experts say it’s the beans, the grinder (buff), the water (filtered), the coffee machine (stove-top moka or Moccamaster) the filter (also Moccamaster), and such, what really is the determining factor for many is the wonderful delicate froth and steamed milk that goes on top. [Editor’s note: Some of the staff here at Frequent Business Traveler would consider adding milk or any kind of sweetener to a freshly brewed cup of Joe a desecration worthy of capital punishment.]

It’s quite easy – and not very expensive – to make frothy milk at home that equals that found in some of the best coffee houses.  My solution is the inexpensive Bodum Bistro electric milk frother, currently on sale at Bodum for $26, a four-dollar discount. 

The resultant frothed and steamed milk can be used for a variety of drinks including a Wiener Melange, cappuccino, latte, and flat white.

I prepare coffee in one of two ways, a stovetop Moka pot or a Moccamaster, a Dutch drip coffee maker from Technivorm that is considered the ultimate such machine by some purists. Then I add steamed and frothed milk, the proportions of which vary based on which type of coffee I am making (see chart). Steaming the milk makes the milk sweeter as the heat breaks down the lactose, caramelizing it lightly, and adding sweetness. Frothed milk also works as insulation, keeping your drink warm longer.

To prepare your coffee, froth the milk and use a spoon to very gently stir it. Swirl it a little to thicken it to the point where it has no bubbles, and then spoon the foam and quickly pour the milk into the coffee, again using the correct proportions for the recipe.

My only complaint is that there is no pouring spout on the Bodum frother, which means that a little milk always ends up running down the side.  But after using it for several weeks, I am more than satisfied with the consistent results.

My morning drink is a Wiener Melange, sometimes just referred to as a Melange, which resembles a cappuccino but has different proportions of coffee, steamed milk, and frothed milk.   A proper Melange is 5/8 coffee, 2/8 steamed milk, and 1/8 froth.

To facilitate the preparation of your morning or afternoon coffee drink, we’ve prepared a chart with the various proportions of coffee, steamed milk, frothed milk, and whipped cream you’ll need in order to have your own Viennese Kaffeehaus at home.

(Photo and chart: Accura Media Group)