How to froth milk

To be able to froth the milk in a good way, a real steam function is needed. For this it is required that the boiler has a volume of at least 1.5 liters. In smaller home machines, the kettle is often only a few decilitres and must also hold hot water for brewing coffee.

Of course, frothing milk with a good home machine is very different from a large café machine with a cooking volume of over 20 liters. But they can both deliver even pressure on the steam and the quality of the milk is just as good, even if it takes a few extra seconds with a smaller machine


Adjust the amount of milk you pour into the foam jug according to what you are going to prepare. It is best not to reuse previously skimmed milk.

To make it easier to froth the milk, you should have a jug adapted to the volume. If you only skim for a cappuccino or caffè latte, a jug of 35-60 cl fits. While if you are going to skim into two caffè latte, a jug of 100 cl fits. You will not need a larger jug.

It is difficult to get the frothing if the milk only fills a few centimeters in the bottom of the jug.

Once you have poured the cooled milk into the foam jug, you should brew the espresso on which the milk is to be poured. It will be ready just in time for you to finish frothing the milk.


Always test blow the steam before lowering the steam tube into the milk. If the machine has been unused for a while, some water will first come out, which you do not want to blow into the milk.

There is also a security check to see if there is pressure. Also remember not to remove hot water from the machine before foaming as it lowers the pressure in the boiler.


Lower the steam pipe along the side of the jug at an angle so that the steam starts a vortex in the jug. Let the spout be covered with milk, if you start too close to the surface it may splash. A vertical vortex is preferable as the foam usually becomes fuller and better, but a horizontal vortex works well and is much easier to create.

Grasp the jug so that you feel the temperature of the milk. If you hold the handle of the jug with one hand, the other hand should rest on the side of the foam jug so that you always feel the heat.

Run the steam at full speed. Lower the jug until you hear a hissing sound. When it mills, foam is created.

After a few seconds of hissing sound, you raise the jug, enough foam has already been created, the milk just needs additional heat. If large bubbles were created, because you came too close to the surface with the spout, these are buried in the rapidly rotating milk.

Turn off the steam when you feel discomfort from the heat of the milk. Make sure that the steam is completely shut off before you take the pipe out of the milk, this is because otherwise large bubbles can appear if you take the pipe out too quickly. The milk has now reached a temperature of around 60 degrees.

After foaming, blow out and wipe off the steam pipe with a damp Latte cloth.


If there are visible bubbles in the milk, you can definitely tap the jug against the workbench, the bubbles will then be knocked out. Just make sure to cover the top of the jug so that the milk does not splash out.

Keep the jug and thus the milk in motion so that you prevent the foam from accumulating on top, the milk should be homogeneous.

Carefully pour the milk onto the freshly brewed espresso. If you have skimmed milk into two cappuccinos, for example, you should pour on the milk until it has filled about 3/4 of one cup, then pour in the whole of the other cup and then add the rest of the milk in the first cup. This creates an even foam distribution in both cups, unlike if you filled the entire first cup first and then the second.