If you want to enjoy a delicious cappuccino or latte macchiato at home, you have to froth milk. We present different methods and give tips for the perfect milk foam.
Frothing milk: you should pay attention to that
The right milk, the right equipment and the best technology – there are a number of things to consider when frothing milk. But don't worry, with a little practice you can quickly get the hang of creamy milk foam – and you can succeeds even without a professional portafilter or milk frother! We show you the different devices, but also techniques that you can imitate with utensils from the kitchen.
Which milk is suitable for milk froth?
Opinions are divided on the question of which milk should be used for frothing. Both whole milk and low-fat milk with at least 1.5% fat can be frothed without any problems. The process depends primarily on the protein content, which ensures the stability of the milk foam: A protein content of 3.1% to 3.5% is ideal.
The protein and fat bonds contained in the milk are loosened by heating. When foaming, air bubbles are created, which in turn are enclosed by the protein molecules. Whole milk produces a creamier foam, while milk foam from low-fat milk is slightly firmer. Ultimately, it is a matter of taste which milk you want to use, because fat is also a flavor carrier.
Froth up vegan milk
Most plant-based milk alternatives are very low in protein, making them difficult to froth. The protein content of soy milk is relatively high, so it is best suited for milk foam. You can also use oat milk, but it has a stronger flavor that you have to like in coffee.
Conventional rice or almond milk, on the other hand, can hardly be frothed at all. However, some manufacturers now also have vegan milk Launched barista editions fortified with protein and vegetable fat and can be easily processed into milk foam.
This milk is suitable for frothing:
- Cow's milk (fresh or long-life milk)
- Lactose-free milk
- goat milk
- Oat milk
- Hazelnut milk
- soy milk
Unsuitable for milk foam:
- Almond milk
- Coconut milk
- Rice milk
Froth milk with the steam nozzle
If you want to make milk foam in the classic way with the steam nozzle of your fully automatic coffee machine or your espresso machine, you should do it use cold milk, because then you have more time to froth up. The process is divided into two phases: the pulling phase and the rolling phase.
Barista Gabriella Picone reveals her professional tip for the perfect milk foam:
"Fill the milk can about halfway and froth the milk in two phases. In the drawing phase, hold the steam nozzle about one centimeter below the surface of the milk. The milk is enriched with air and heated until it has reached about 35 degrees and is lukewarm. Then follows the roll phase: Hold the jug across and the nozzle about an inch above the floor. This creates a creamy consistency that extends from the bottom to the edge. The milk is ready at a temperature of almost 70 degrees – when the jug is so hot that you can just hold it in your hand without getting burned. "
The maximum temperature should be around 68 ° C, if the milk gets too hot, the protein coagulates and the milk froth collapses. You can use a thermometer for this, but it is also sufficient if you check the temperature with your hand on the milk jug. Before and after frothing you should open the steam valve to remove condensation and milk residue. It is also important to clean the steam wand after use to prevent germs from forming.
Finally, you can tap the milk jug briefly on the work surface so that the remaining air bubbles burst. Swirl the milk foam a little and then pour it into your coffee – now it's perfect for creative latte art!
Electric milk frother
Electric milk frothers have a decisive advantage over many other frothers: They work fully automatically and are able to warm and whip the milk at the same time. They either contain a heating coil in the base or – in the case of induction milk frothers – a magnetic field inside that converts the resulting energy into heat. By the way, you don't need an induction cooker for these devices, they are supplied with power via a cable and socket.
Stick milk frother
Battery-operated stick milk frothers are available in stores for little money. These frothers have a whisk to whip the milk until frothy. However, you can with it froth only small amounts of milk and they are unable to warm the milk. The best thing to do is to put the milk foam in the microwave and heat it that way.
Manual milk frother
Hand-held milk frothers look similar to a French press: You have to move a fine sieve up and down to froth the cold milk. Some models can be heated on the stove at the same time, while others require the milk to be heated in the microwave afterwards. A whisk can be used in a similar way: Warm up the milk in a saucepan on the stove and rub the whisk between your hands as quickly as possible – this technique requires a lot of perseverance, but you will be rewarded with delicious milk foam.
Recipes with coffee – the most delicious ideas
52
photos
Froth milk in the Thermomix
If you have a Thermomix, the best way to froth the milk in it is to use ice cubes – this works with and without a mixer. Proceed as follows:
- Crush one or two ice cubes in a mixing bowl for 10 seconds on level 10.
- Add 200 milliliters of long-life milk (1.5% fat content) and froth for 4 minutes at level 3.5.
- Heat the foam for approx. 3 minutes at 90 ° C on level 2 – done!
Milk foam with the hand blender
You don't need a special frother for this method, as most people already have a hand blender at home. The technique requires some patience and is not suitable for large amounts of milk foam, but it's always enough for a cup in between. This is how it works:
- Heat the milk in a saucepan on the stove. It should steam but not boil.
- Pour the milk into a tall container so that it is about half full. Dip the hand blender with the tip into the milk and stir gently on a low setting so that it doesn't splash too much.
- Skim off the milk froth with a spoon and add it to your coffee.
Froth the milk in the screw jar
Everyone has the utensils for this method at home: You fill up to half of the milk in a microwave-safe container, close the lid and then shake it vigorously for 60 to 90 seconds. Then you put the jar without the lid in the microwave for about 30 seconds – the milk must not boil, but it should steam. Finally, you can spoon the milk foam into your drink. The consistency is not comparable to that of the steam nozzle, but you don't need any special equipment.
By the way: baristas swear by the so-called latte art Microfoam that has a very fine-pored consistency and is extremely creamy. Firm milk foam that sits on the coffee and can be spooned off, on the other hand, is ideal for latte macchiato or cappuccino. Just try out which foam tastes best for you!