How To Froth Milk With
Espresso Machine?

When you "froth" milk, you will inevitably create tiny bubbles known as "microbubbles." This is accomplished through the use of hot air (or steam) to pass through the milk. Skim milk creates a denser, silkier froth because it contains strings of protein molecules that self-bond together.

Whole milk, on the other hand, produces a creamier taste because it contains more fat globules.

Occasionally, you may have observed the drinks being prepared by first brewing the espresso and then steaming and frothing the milk. It is preferable to steam or froth your milk first, and then brew your espresso after that, if you are using a single-boiler espresso machine, such as the Gaggia Classic or the Rancilio Silvia.

Always start with milk that is as cold as possible because it absorbs air better and allows you to work with it for a longer period of time. Before you begin steaming, check to see that your machine has reached the proper steam temperature. This is especially true for single boiler machines, which can take up to a minute to reach the desired temperature after the steam switch is turned on.

From 135 to 150 degrees Fahrenheit, milk is at its sweetest. As the temperature rises, the sweetness diminishes. If you heat the milk too much, it will become scalding. You can use a frothing thermometer to determine the proper temperature, or you can just go by feel. The perfect temperature, according to feel, is when the outside of the pitcher is just beginning to become uncomfortable to hold because it is heating up on the inside as well. So that's when you'll want to turn off the boiler.

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