How to Froth Milk

Tools Needed

In order to properly froth milk to make a cappuccino, latte, or any other espresso based drink you will need the following equipment:

An espresso machine that has a steam jet/wand to produce the steam needed to froth the milk.

A Frothing Pitcher 14-24 ounces, a stainless steel one works best.

A needle thermometer with a dial on top that goes up to about 220F. Get one with a clip to easily attach it to your frothing pitcher

And last but not least MILK. The less fat in the milk the easier it will be to froth, but it will not taste as good. I would avoid 1% if possible, 2% is a good choice if you want ease of use and decent taste. Whole milk usually tastes best but is a little harder to froth and get good foam.

The Technique

Turn your machine on and allow the correct temperature to be reached. Approximately 5-7 minutes depending on the machine used.

Turn on the switch for the steam and wait until the machine has produced enough steam. Most machines have an indicator light that will come on when ready.

Use cold milk right from the refrigerator. Fill the pitcher 1/3 to 1/2 full. Place thermometer in the pitcher.

To make good foam you need to use very dry steam. I recommend you purge any water out of your steam wand. You can do this by simply turning the steam valve on and letting any water or moisture come out into a cup. Once all the water and moisture is out and you see dry steam coming out (usually only a few seconds) shut off the valve.

The key is to keep the tip of the steaming wand at the right depth during the frothing process. In the beginning place the tip about 1/4" below the surface of the milk. Turn on the steam valve. As the milk is being frothed you will need to lower the pitcher slightly. If it sounds like you're blowing bubbles through a straw then you are too high, or you don't have enough steam pressure. If it is a deep rumbling kind of sound you are doing it right. The milk should appear to be getting bigger and rising in the pitcher.

When your milk reaches about 100F you should have a decent amount of foam. At this point you will have to lower the pitcher slightly always trying to keep the tip between the surface of the thick foam and the light airy bubbles on top.

When you reach about 130F you should have enough foam. Place the wand about midway into the milk and continue to steam until you reach about 155F in temperature. It is important not to overheat or boil the milk.

Pour your frothed milk into the espresso. If frothed correctly the milk and the foam should pour right into the cup without the use of a spoon. A spoon should only be needed to restrict the foam from going into the cup if less foam is needed for the desired drink.

Frothing milk is somewhat of an art if you desire excellent foam (micro foam) and perfect temperature, but this is just a basic guide to get you started on the right track. Keep practicing and who knows maybe someday you will find yourself entering a latte art contest. If you need a guide on making the perfect espresso see our article on making espresso.