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.

What Is The Difference Between A Latte And A Cappuccino

By: Douglas

Related Latte Art Content 

What Milk is Best for Latte Art

How to Steam Milk for Latte Art without Machine

Learn Latte Art - for more related resources. 

Other Questions about Coffee : 

Where can I rent a coffee machine?

Contact Us

Please note that all fields followed by an asterisk must be filled in.

Please enter the word that you see below.


About US | OCM Profile

OCM was started in 2007, focusing first on coffee machines, then marketing for coffee and food and beverage companies. Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with. 

OCM has also created many marketing workshops and classes for the F&B industry. Many of the modules are running in the Singapore Skillsfuture Classes in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes. 

For the readers (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). 

To connect with coffee and F&B practitioners, join our growing F&B group on Linkedin (20 000 and growing).

Contact Us