Foaming milk can make or break an espresso. In this article, we discuss 6 common mistakes when frothing the milk.
Read quickly how you can improve the quality of your cappuccino and latte:
1. The wrong amount of milk foam use
The amount of milk in the milk froth has a significant impact on the quality of the milk foam. Too much milk in a jug makes it harder to create milk foam, while too little milk causes bumps.
It is best to use a 300 – 400 ml for one latte and a 600 ml for two lattes. Most milk cans have a small bar where the desired amount of milk is indicated.
2. Move the milk jug
Moving the milk jug does not contribute to the quality of the milk foam. Try to keep the milk container still and find the right spot with the steamer.
The end of the steamer should generally disappear 1-2 millimeters below the milk surface, in the direction of the ‘opposite bottom corner.’ The best position is something next to the middle of the milk surface.
3. The steamer too deep in the can
Lowering the steamer too far into the milk is a common beginner’s mistake, something that absolutely must be avoided. If you push the steamer too far into the milk, it can cause bumps or produce too much milk foam.
You can best aim for a vortex. This produces the best milk foam. In the beginning, try only to touch the milk surface with the steamer and then lower the steamer a fraction deeper into the milk.
4. Not enough pressure on the steamer
Do not be afraid; you can tighten the knob with which you determine the pressure on the steamer. The sound is a good indication if you have the right pressure. As indicated earlier, you want to create a twister in the milk, and the necessary pressure from the steamer is required.
5. Failure to clean the steamer
Hygiene is important. Clean the steamer well before and after use. You do this with a damp cloth that you replace daily (or even more often). If you do not keep the steamer clean, this influences the quality of the milk foam.
Before you use the steamer, turn it on briefly. With this, you give cold water, which is inside the steamer, the chance to escape. If you do not do this, chances are you will see a large amount of bumps coming up within a few seconds.
After using the steamer, you will need to turn it on once more to prevent the milk from drying up inside the steamer.
6. The milk is too hot
The structure of the milk depends partly on the temperature. The proteins in the milk react when the milk is overheated, resulting in fluffy milk foam that does not smell and tastes good.
The temperature of the milk should fluctuate between 60 and 65 degrees. Those who like to serve their coffee warmly can better preheat the cups.
Enough tips to improve the quality of your milk, we thought! After a while, most baristas can achieve the desired milk structure. But the challenge is inconsistency.
Anyone who always wants to serve good cappuccinos and lattes will not have to lose sight of these’ small, but significant details.’ Anyone who has a home coffee maker or coffee shop with several baristas will have to name these common mistakes during the internal training!