Coffee has been one of the most popular drinks in the world for many centuries. Although nobody knows exactly when this “miracle” drink has been discovered, some legends trace its existence back to ancient times. But coffee's popularity began roughly in the 16th century, in the Arabian Peninsula, from where it quickly became a worldwide phenomenon. From there on, the diversity in making this energetic drink exploded. In our present times, most coffee variations are using milk as an enhancer. The purpose of this article is to help new people discover the art of milk frothing.

Prerequisites

Before you start the actual milk frothing there is an important detail that you need to know. You need to make sure that the machine you are using is cleaned and ready to go. Milk residues can clog the components of the coffee machine and ruin your frothing. After you clean your machine the next step is to verify if it’s ready to perform the steaming. This can be done in two ways. For most of the homemade usable espresso machines that have a single boiler, you just need to flip a switch and the machine will be ready after a minute or so. With the more professional higher-end machines the heating process usually starts automatically. Now that our machine is cleaned and warmed it is time for the actual milk frothing.

Milk Preparation

I don’t have to tell you that practice makes everything perfect. So the most important key in becoming a frothing master is to practice over and over again. I would advise those of you who are new to this art to start with a 12 oz pitcher (around 350 ml). This is the easiest maneuverable pitcher to use.

Before you start steaming the milk make sure it is as cold as possible. In this way, the air will be better and you will have more time to work with it. Some of the more experienced baristas like to keep the pitcher in the freezers. Make sure that the quantity of the milk doesn't pass over half of the pitcher, as the milk tends to expand after you steam it. The secret of creating a good drink lies in more than heating the milk. First of all, the steam wand froth hole must be at the surface of the milk, not submerged in it. If you keep the froth hole at the surface, the milk will be drawn to it creating a smoother and denser froth. The pitcher also needs to be positioned at a slight angle, so the wand rests on one of its sides. When the milk starts to get warmer, slowly adjust the depth of your stick wand, slowly moving the pitcher in a circular way at the same time. The more you work with the milk the more froth you will have. But make sure you don’t over-boil the milk, as it will obtain a bitter taste, and nobody wants this.

Technique

As was mentioned above, the frothing technique is very important in obtaining the best results. It all comes down to finding the best steam tip positioning. If the tip is too low the air will not be enough in making that creamy texture, if the tip is too high you will risk having your clothes stained with milk. But these are things that you will improve on with practice.

What’s the difference between a latte and the more known cappuccino? Now let’s dive into more experienced details. Some people don’t notice that there is a difference between the latte macchiato and the traditional cappuccino. If you want to obtain a micro-foam latte the air should be in by the time the pitcher’s sides start to warm. When you feel the pitcher’s warmth it is important to adjust the wand depth by a little. You will also need to position the pitcher on a slight angle allowing the milk to roll. Doing this will help to break larger bubbles and so you will get that creamy texture you need for a good latte.

With the traditional cappuccino, things are going a little smoother. The preparation is nearly the same as for the latte, the only difference is that you can continue sucking in the air for a little longer. After you get the volume you need, the wand should be lowered into the milk by a centimeter. The next step is to shut down the steamer, just keep the stick wand in the milk. After that you need to remove the pitcher, making sure you clean the wand in the process. The final thing you need to do is to gently tap the pitcher on the table several times. This will get rid of the larger bubbles that survived the steaming.

These are the most important tips someone should know before it gets into milk frothing. Don’t get discouraged if some of your first tries will be failures. Investing time and practice into milk frothing will eventually reward you with some of the best sips of coffee you will ever get. Because they are made by you, that’s why!