A Short Guide To Frothing Milk...
You will need a jug in which to froth the milk. This should ideally be stainless steel and you will probably need one that has a capacity of about 0.6 litres. You will need to use a milk frothing thermometer to help you obtain the right temperature.
The milk you use can make a big difference. You need to use full cream or semi-skimmed milk, avoid skimmed milk. The brand, batch and time of year can also make a difference! If you are having trouble frothing milk it is always worth trying milk from different sources, using double pasteurised filtered milk will always produce a better result.
Frothed milk will stay at the correct temperature long enough for you to draw your espresso shot and the crema on your espresso will be at its best.
Fill the jug about one third full with cold milk. Run some steam for a few seconds into a cup to empty any condensed water from the steam wand. Position the tip of the wand in the milk, near the bottom and open the tap for the steam. Immediately move the tip of the wand near to the surface of the milk to suck in a little air to produce the froth. Create a whirlpool motion in the milk to mix the bubbles throughout the milk and result in an even texture. The milk will rise, "stretching" the milk until it is about double the original volume, or until the point where the bottom of the jug starts to get too hot to hold. Move the tip of the steam wand slowly to the bottom of the jug. This will distribute the froth through the milk lower down and heats the milk to the final temperature you want to reach. Turn off the steam tap and remove the wand from the milk, the frothed milk should be at about 70 to 72 degrees Centigrade.
Break the larger bubbles, which are weaker than the smaller ones, by banging the jug on the work surface. You can then "work" the milk to achieve an even consistency throughout by slopping it from side to side and gently swirling it. Finally pour the required amount of frothed milk onto your espresso.
Once you have mastered frothing milk you can start practicing "latte art" - making intricate patterns with the cream and frothed milk (and sometimes chocolate) on the surface of your drink! | ![A Short Guide To Frothing Milk...]() |
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