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.
Learn Latte Art - for more related resources.
Other Questions about Coffee :
OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link).
In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years:
OCM's campaigns: F&B Marketing Ideas by OCM
OCM's Events: F&B Industry events by or with OCM
Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with.
Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops:
OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more.
So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates:
For regular coffee (F&B) related videos: OCM Youtube
For Daily Coffee Inspiration (fun coffee content): OCM IG
For insights into the coffee (F&B) industry: OCM LinkedIN
PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).