So, you decided to try your best attempt at creating a latte, perhaps a cappuccino, or maybe wanted to zhuzh up your normal brewed coffee. Become your own barista, show off your skills and give a big HA to your local coffee shop. First, you might want to learn how to use a milk frother.
Which Type of Milk is Best?
For a person who’s new to the frothing community, your best bet might be to start out with skim milk and work your way to whole. If skim milk isn’t what you prefer then any milk or non-dairy product will do, it might just have a slight learning curve on getting to the froth level you prefer. Each has a different foam level. Whole will give a creamier and thicker foam. Skim will allow for larger bubbles within the foam. Other non-dairy products vary in their so-called froth-ability. As a point of reference, the higher the protein content, the better the froth.
Which Frother is Right For You?
Milk Frother Wand
The most well-known and easiest frother for a first-time user is most likely the milk frother wand. It’s easy and portable and does a decent job frothing the milk. It just might not give the quality foam that you would get at your local coffee shop, but its convenience adds to its charm.
Before using the wand itself, you’re going to want to Decide what temperature of milk you would prefer. Cold or Scalding? Then Make sure the frother is clean. Give it a little whirl over the kitchen sink, ensuring any particles or water from cleaning have flown off. Once that’s all done pour your desired temperature milk into a taller glass or container. Allow for the bubbles to take their growth seriously, the amount will double in size.
Then dip the frother into the container, allowing for the head of it to be submerged, but not too deep that it keeps hitting the bottom. From there you can switch it on and get to frothing. If your frothing wand has different levels, start with the highest. Move in circular motions and stay with the whirlpool that the frother creates. Try not to disrupt it lest you lose your progress.
When your foam has reached your desired consistency, switch off the frother and give the container a quick tap to pop some of the larger bubbles that may have formed.
A manual frother is another option, it has a plunger-style look to it. Similar to a french press, which if you have one, you can use it to froth milk as well as brew. This one does require a bit more work on your end to get to the “foaminess” level you wish for.
As with the first, you’re going to want to decide if hot or cold foam will be your preference. If it’s hot, then be sure to warm your milk to when it’s scalding, not boiling. Also, be sure to check your manual frother to see if it has measurements on the side. Remember that less is usually more being that the milk will double in volume when frothed.
Give a quick test run, ensuring everything is working how it’s supposed to. This is also helpful in gauging how much pressure you want to be using. No need to use your full strength and cause damage to your frother. When ready, go ahead and pump the frother, make sure to take a rest to gauge the foam level. Try your best not to overwork lest you lose some of your foam. If it starts getting difficult to froth, then it’s most likely ready.
Check to make sure it’s at the consistency you prefer before tapping out the larger bubbles
An automatic milk frother would be the simple route to get to the end of your foamy dream. However, it will be a little more costly, but if you want that barista-style froth, this might be your machine.
Make sure the milk you choose doesn’t go past the maximum level marked by the machine. Most automatic frothers have controls that you can choose if working with hot or cold milk. Choose the temperature you prefer.
Once it has started, and you’re moments away from frothed milk. Make sure to keep an eye on it.
When you believe it’s done, or close to done, check on it to make sure it’s the consistency you prefer. If there are any pesky big bubbles, give it a tap on the counter and you’re ready.
How to Use a Milk Frother: Conclusion
You are seconds away from being your own barista. No more coffee runs to your local cafe to get your perfectly whipped latte or justly frothed cappuccino. Who needs that when you have all the materials instructions before your fingertips? You can even start practicing your foam art using some frothing pitchers. Just make sure to be patient, one can only learn through trial and error. Get your froth on.
Written by Hannah Lindenberg