Frothing Milk 101

Making a cappuccino or macchiato at home can feel intimidating, but once you have the means to make espresso, all you need is to add frothed milk. Frothing milk is a technique where air is introduced to the milk either through steam or mechanical methods. Common espresso & coffee drinks that use frothed milk are lattes, cappuccinos, macchiatos, flat whites, and more. Here are some key pointers for frothing milk:

1. Choose the Right Milk for Frothing

• Whole milk produces the creamiest, most stable foam because of its fat content, making it ideal for most coffee drinks like lattes and cappuccinos. 
• 2% milk also froths well, but the foam may be less rich than whole milk.
• Skim milk will froth more easily, but the foam will be light and airy, with less thick creaminess.
• Non-dairy milks (like oat, almond, or soy) froth differently. Oat milk, in particular, is popular for its smooth, creamy texture when frothed. Soy milk is also great at frothing, generally. This can also vary by brand. It’s a good idea to check labels, because some packaging will tell you how the milk holds up to frothing.

2. Use Fresh, Cold Milk

• Start with cold milk straight from the fridge. Cold milk allows you to create more stable and velvety foam because it gives you more time to stretch the milk (introduce air) without overheating it.
• If using non-dairy milk, check the label for any added thickeners or stabilizers, as they can affect frothing.

3. Choose the Right Frothing Method

• Steam Wand (Espresso Machine): The gold standard for frothing milk. If you have an espresso machine at home that comes with a steam wand attachment, that is the best way to froth your milk, as it simultaneously heats the milk, as well. To steam, submerge the wand just below the surface and turn on the steam. The key is to maintain a slight angle and move the wand deeper once the milk has begun to foam. Aim for a temperature around 150°F (65°C). You can also refer to any instruction manual that came with your machine.
• Handheld Whisk Milk Frother: These battery-operated whisks are great for small batches. Froth the milk in a tall container and move the frother up and down to introduce air, then heat the milk separately if needed.
• French Press: Add hot milk to a French press and pump the plunger up and down rapidly. This method creates light foam but might not be as dense as a steam wand.
• Electric Milk Frother: These devices heat and froth milk automatically. They can be convenient and easy to use, but the quality of foam can vary depending on the device.

4. Froth in Stages

• Stretch the Milk: “Stretching milk” is a term for specifically steaming milk, where you are actually “stretching” the proteins in the milk. To do this, first submerge the tip of the steam wand into the milk to begin to heat it. Then slowly lower the milk pitcher away from the wand until the wand is near the surface of the milk. The milk should create a sound like a gentle "hissing" noise. Hold it there for a few seconds until the foam texture is to your liking. 
• Texturize the Milk: Once the milk has expanded and foam has formed, lower the steam wand deeper into the milk to swirl it and create a smooth, velvety texture. This process is called "texturizing" the milk and ensures the foam is uniform.
• Avoid Over-Frothing: If you froth for too long, the milk will become too airy and lose its creamy texture. You want a microfoam that’s smooth, glossy, and velvety, not dry or overly bubbly.

5. Watch the Temperature

• Keep an eye on the temperature of the milk. The sweet spot is between 150°F (65°C) and 155°F (68°C). Milk will start to scorch above 170°F (77°C), which will make it taste burnt.
• Use a thermometer for more precision. If the milk jug becomes too hot to touch, it’s likely above the desired temperature.

6. Serve Immediately

Froth milk just before adding it to your coffee. Milk foam will lose its texture if left standing too long.

7. Practice the Pour

The technique for pouring frothed milk can change depending on the drink you're making. For a latte, you want to pour the milk gently, allowing the foam to flow smoothly into the cup. For a cappuccino, pour with a little more force, letting the foam form a thicker layer.

8. Cleaning Your Equipment

Always clean the steam wand or frothing equipment immediately after use to prevent milk residue from building up and affecting future frothing. For a steam wand, purge it after each use, and wipe it down with a clean cloth.

With practice, you'll develop a feel for the right balance of air and steam to get the perfect foam every time. Enjoy your frothy creations.