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August 19, 2016
Have you ever wondered how to create good quality frothed milk to make a latte or cappuccino? Well, you're not the only one! Frothing milk is an essential skill for any barista or espresso enthusiast, but it can also be somewhat tricky to master. Don't fret though, here's is a quick five step guide that will have you frothing like a pro in no time.
It’s much easier to get air into milk when it’s cold so keep the milk in the fridge and store your frothing pitcher in the freezer. Starting with a chilled pitcher gives you more time to get the air in.
Purging before gets rid of any condensation in the steam system and keeps water out of your milk. After steaming, immediately wipe down your wand to keep the outside clean and then purge again to push out milk from the inside the wand.
All auto-frothing wands have air intakes. Dried milk can clog these and reduce frothing performance. If your having issues it’s the first thing to check. After use, take your wand apart and clean it thoroughly.
As mentioned, cold milk is better at taking in and holding air. So get it in quickly. Ideally, you should be done adding air before the outside of the pitcher gets warm. From there get that milk rolling. Find a position for the wand tip slightly below the surface that creates rotation in your pitcher. The rotation helps break up larger bubbles and create a smooth, uniform texture.
Want your milk sweet and creamy? Then don’t get it too hot. For best flavor we recommend steaming to 140 degrees for smaller drinks like cappuccinos up to 155 degrees for larger lattes.
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