Milk Frothing Jug
Posted on Tuesday, December 15th, 2009 at 1:31 am
How do I get a Costa coffee style froth at home?
I own a Pavoni Professional Lusso PL coffee machine, and am failing to get a decent froth on my milk.
I recently visited Costa coffee, ordering a cappuccino, and was amazed by the amount of froth in my cup, however, I am unable to recreate it at home using my machine.
I have tried a few different things, like using different types of milk (eg. semi-skimmed), adding cream to the mix (nicer taste, but no extra froth) and having the jug and milk at different temperatures, all to no avail.
Any ideas?
Is there some sort of obscure froth-etiquette that needs to be followed?
Hope someone out there can help!!
Hi,
I’m assuming you have a standard frother. I’ll give you some tips to get a nice, thick froth to your milk no matter what type of milk you use. Hope this helps!
1) Fill your container up about half way, 3/4 at the most. You need room to build your froth and you don’t want the tip of the frother to hit the bottom of the container.
2) To make nice foam, you need to hold onto your container at all times. You can’t just set it down and expect the froth to make itself.
3) Insert the frother into the milk, then turn it on. You will want to have a thermometer inside the milk to know when it’s reached the desired temperature. If you don’t have one, I’m sure you can get a cheap one at any kitchen specialty store. They clip onto the container and usually have large faces for easy reading.
4) Slowly move the tip of the frother toward the top of the milk. Don’t pull it all the way out! I hold my containers kind of at an angle, because it provides better surface area for the frother to heat and build foam. You’re aiming for the tip to sit right below the surface of the milk. Holding the tip inside the milk will only heat it, but creates very little froth. The air coming out is what kind of fluffs the milk up. If your froth is light, bubbly, and thin then you’re just getting air bubbles floating to the top. You want to aim for really thick, dense, froth.
5) Continue to hold the tip of the frother right below the surface until you’ve reached desired amount of froth. It’s important not to keep it in too long because you can scorch the milk and it will taste horrible! This is why it’s recommended you get a thermometer and keep the milk’s temperature between 130 and 190 degrees I believe. It just depends on your preferences.
It may take practice, but you should eventually be able to make awesome cappuccinos. It’s much harder to make entire pots of froth with little milk, like they probably did in the shop. It’s much easier to warm milk and have a little froth on top for a latte.
Give it time. Patience is a virtue! Also, any milk should be the same. I’ve never found non-fat easier or harder than whole, or cream easier or harder than 2%, etc. The only one that doesn’t froth up nicely is soy milk. It can be done, but it takes more effort.
GOOD LUCK!
MAP Automatic Milk Frother Jug
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