THE PERFECT MILK FOAM
PREPARATION STEP BY STEP
INSTRUCTION: FROTHING MILK
Step 1: Pour in milk
Step 2: Immerse steam nozzle
Hold the jug by the handle with one hand and immerse the steam nozzle 2 cm into the milk. Switch the nozzle back on.
Step 3: The drawing phase
Step 4: The rolling phase
Step 5: Remove nozzle
Step 6: Cleaning the milk frothing nozzle
Step 7: Remove foam bubbles
Step 8: Enjoy espresso with milk foam!
Suitable products for milk foam
The basis for latte art is milk foam. To ensure the right consistency, the drawing and rolling phases should be observed. Optimal properties of the milk:
• The milk should be refrigerator cold.
Tip: Also place the milk jug in the refrigerator so that it also cools the milk, giving you plenty of time to froth the milk.
• Optimum fat content: 3.3 - 4.0%.
• Optimal protein content: 3.3 - 3.5 %.
• The final temperature of the milk should be 60 - 68 °C.
• The required steam pressure should be approx. 1 bar.
• The milk should be filled max. up to the beginning of the milk jug outlet.
Milk frothing nozzles of fully automatic coffee machines and portafilter machines with a pressure of about 1 bar give the best results. It is also important which milk you use for the milk foam. It works best with whole milk. It has a fat content of 3.3 to 4.0 percent and contains 3.3 to 3.5 percent protein. The proteins ensure stable foam pores, while the fat content provides the flavor. Read our tips for making the perfect milk foam.
IN ITALIA / ALL'ITALIANA
In Italy, stiff foam and coarse bubbles are frowned upon. Rather, the texture of milk foam resembles a very fine-pored and almost liquid cream. Therefore, when Italian baristi make milk foam, you won't hear any bubbling sounds. Instead, the fine draw characterizes the soundscape of espresso bars.
Instead of UHT milk, use fresh whole milk to make your milk foam. This is because processing it into long-life milk changes its protein structure. UHT milk foams up well, but does not become as creamy as whole milk.