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PERFECT MILK FOAM

Today, your guests expect a perfectly made cappuccino and latte macchiato. However, a perfect cappuccino stands or falls with good, firm milk foam (also called microfoam). Read what to pay attention to when serving the perfect milk‑foam coffee.

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THE RIGHT MILK PITCHER FOR FROTHING

Milk increases in volume when frothed. So if you pour too much milk into your pitcher, it may overflow. Always choose the pitcher size based on the amount of milk you want to foam: a small pitcher for one cup and a large one for two cups. Always check whether your milk container still contains milk residue before using it. If it does, clean the pitcher first with cold water.

YOU CAN MAKE A CAPPUCCINO OR LATTE MACCHIATO USING ANY TYPE OF MILK. BUT FOR PERFECT MILK FOAM, WHOLE MILK WORKS BEST.

MILK FROTHING

Clean the steam wand by blowing steam into a clothTurn on the steam valve of the steam wandInsert the steam wand into the milk to a depth of about 1–2 centimetersWhen you hear a soft hissing sound after turning on the steam valve, you are frothingPosition the steam wand diagonally off‑center so the milk moves wellClean the steam wand again

MILK TEMPERATURE

Make sure your milk is always cold. The temperature while heating the milk is also crucial. Between 68 and 70 degrees Celsius is ideal. If you can no longer comfortably hold the pitcher, steam it for three more seconds, and you can be sure the milk has reached the right temperature.

HIGH‑QUALITY MILK FOAM

You can make a cappuccino or latte macchiato using any type of milk. But for perfect milk foam, whole milk works best.To prevent the milk foam from collapsing or separating, it is important that the milk foam is kept in constant motion. Do not set the frothed milk aside for a while — pour it immediately. Otherwise, you risk the quality of the milk foam decreasing, and you will no longer be able to pour it properly.

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