Milk Frothing is the steaming of milk.
Key Elements of Steamed Milk
Milk that has been frothed correctly has a
thick, rich microfoam with a silky sheen.
Frothing involves both heating and aerating
milk using steam. Vital elements include
positioning of the Steam Wand, when to
adjust the Milk Pitcher position and reaching
the correct temperature. Use the below steps
to help you create café-style microfoam.
1. Fill Milk Pitcher
Add cold milk around 39°F into a chilled
clean Stainless Steel Pitcher.
Fill to the bottom of the spout.
2. Steam Warm Up
Turn DIAL to STEAM. For best milk frothing
results every time, allow steam to heat up.
Steam is ready when STEAM LIGHT is fully
ON. You will also hear the Pump start. Pause
steam by returning DIAL to the vertical
position.
3. Position
Place the Steam Wand Arm in the Pitcher
spout at the 12 o'clock position, with the
Steam Wand Tip in the milk at the 3 o'clock
position, a finger width away from the edge of
the Pitcher. Keep Steam Wand Tip just under
the surface of the milk. Turn DIAL back to
STEAM position to start frothing. A whirlpool
action should be created in the Pitcher.
4. Sound
How air is introduced to the milk determines
the consistency of the foam. If large gulps of
air are added to the milk, the foam will have
large bubbles. Introducing air to the milk in
a controlled, gentle fashion indicated by a
gentle hissing sound, will ensure the milk
has fine aerated microfoam.
5. Keeping Steam Tip Position
As the steam heats & froths the milk, the
milk will stretch causing the level of the milk
in the Pitcher to rise. As this happens follow
the level of the milk by lowering the Pitcher,
keeping the Steam Wand Tip just below the
surface.
FILL
MAX
39°F
FINISHED
MAX
FINGER
WIDTH
12
3
STEAM
STEAM
FILL
MAX
39°F
FINISHED
MAX
FINGER
WIDTH
12
3
STEAM
PAUSE
STEAM
HOT
WATER
RETURN
FINGER
WIDTH
12
3
STEAM
PAUSE
STEAM
HOT
WATER
RETURN
16
Tips for Milk Frothing
FILL
MAX
39°F
FINISHED
MAX
STEAM
PAUSE
STEAM
HOT
WATER
RETURN
Note: The volume of milk will increase
or ’stretch’while frothing, so don’t overfill
the Pitcher.
Note: Some adjustments to technique will
be required when using non-dairy milk.
Barista Tip: Milk Frothing Sounds
• Gurgling - Tip not deep enough, raise Pitcher.
• Smooth Hissing - Just right for latte.
• Screeching - Tip too deep, lower Pitcher.
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