Poor Results from Frothing

  • Non-Fat Milk – When frothing milk, the lower the fat content, the ‘bigger’ the foam. The results will be a lot of foam with larger bubbles in it. Non-fat milk is best at this. Due to a lack of fats, the liquid is able to create and maintain larger fluffier froth/bubbles. If the goal is ‘microfoam’, the smaller-bubbles, more silky textured foam then fat is needed. If the froth is not the consistency that is desired, using a higher fat content milk is suggested.
  • Low-Fat Milk – The higher the fat content of the milk, the higher the temperature will need to be in order to create the foam. Low-Fat or 2% Milk is s mixture of the silky fat enhanced milk and the bubblier non-fat milk. It will take longer to get the quality and volume that is intended with a higher fat content but the results will be closer to the silky texture
  • Whole Milk – Whole Milk is about 4% fat content and will take a higher temperature and longer heating/frothing time in order to reach the resulting silky foam. The volume of the milk will increase as the steam is added but it will take a bit of time before that silky textured foam results.
    Lack of Steam

    • If the steam wand is not producing steam or not enough steam, it’s important to make sure that the heating light is not lit while turning on the steam.
    • Make sure that the steam wand tip is not clogged. Using the needle end of the cleaning tool, slide the needle into the hole at the tip of the steam wand, breaking through any clog that may be there. Once done,, turn on the steam and allow it to run for 10 seconds.
    • To prevent the steam wand from being clogged, after each use, turn the steam on and allow it to run for 10 seconds, steaming into the drip tray to clear any milk that may be inside the tip from the last frothing done.
    • It is important to note that when the steam is initially started each time, a small amount of water will drip out. The water that remains in the steam wand after steaming will cool and condense back from steam into water and this will be forced out before the steam comes out.
    • When descaling the espresso machine, make sure to run some of the solution through the steam wand. Since steam and water do come out of the wand, it, too, will have mineral deposits and the descaling will help in preventing clogs.
This entry was posted in Uncategorized. Bookmark the permalink. Comments are closed, but you can leave a trackback: Trackback URL.