How can we get the right milk froth by simple means?

Many espresso-based drinks take their special character from the milk froth, such as cappuccino or macchiato. How easy is it to make quality milk froth at home?

Beyond the quality and proper extraction of coffee, what will make the difference between two cappuccinos or even two freddos is the right milk froth. It is often a headache, both for amateurs and even for coffee professionals. Are there ways to get the proper froth at home, making our daily coffee a little more enjoyable? There are, but they require experience, experimentation and of course, taste for coffee!

What exactly milk froth is?

Milk froth is nothing more than an ordinary milk that has been "softened" by the entrapment of air inside it and the formation of small bubbles. The really good froth must be fluffy, full of small bubbles of air, but at the same time it must keep its fluid texture. Creating the right foam is critical to the success of the beverages to which it is added, such as cappuccino or macchiato, and is even challenging for experienced barists, since it depends on many factors, such as milk quality and temperature, the equipment we use but also the "hand" of the barista, professional or amateur. Professional or semi-professional espresso machines have a steam nozzle, which just serves to create the right mlik foam.

What's the right milk to use?

Every professional and every coffee enthusiast tends to have his / her own view of the milk that 'gives' the right milk froth. Generally, low-fat milk tends to "swell" more easily, but the result is usually not very satisfying, both in taste and in texture. On the other hand, whole fat milk requires more experience, but the result they give if we handle them properly is usually more savory and with a more correct texture. Milk from herbal ingredients, such as coconut, soy or almond, usually gives poor results, and the same applies to processed milk such as lactose-free.

Another issue that concerns anyone who has been involved in making milk foam is the temperature of the milk. Several claim that milk should be cold, and there are also those who recommend milk to be lukewarm - in no case should it be too hot. An empirical advice recommends long-lasting low-temperature milk for optimum results, but it is all about experimentation, experience and, to some extent, personal taste.

Are there ways to prepare milk froth without the use of an steam nozzle?

Although several household espresso machines have a steam nozzle, many household models, particularly the most compact, do not have this function. But we can make some froth in some alternative ways. The results will not always be the same, but with little practice we can produce quality milk froth at home to enjoy our cappuccino or freddo.

 - Using a milk frother: Dedicated machines, called milk frothers specializing in the production of hot and cold froth, are marketed. They are quite economic, small in size and their results are stable and qualitative, but they do not allow great control of the process and require cleaning after each use. The Ariete 2878 with its wonderful Vintage design and Moel 737 are great gifts for every coffee lover!

 - Using a frappe machine: By hitting our milk with a small hand-held handrail, we can give it a fudge-like texture, although the result will be far from what we would try at a cafeteria. It works best with cold milk, giving a foam that is an easy solution for a freddo cappuccino.

 -Using a manual frother: Manual milk frothers operate at the pressure of a piston and produce froth in about 30 seconds. They are usually made of stainless steel, easily cleaned, are small and practical and deliver the best results with lukewarm milk, producing froth suitable for hot drinks.

 - Using a French Press coffee maker: As the French Press design follows the same manufacturing principles as the manual foam mattress, there are many coffee lovers who use it as an alternative, hitting their milk in this way. However, there is often a risk of leakage, while the careful cleaning required is often painful, due to the nature of the machine. It can be an emergency solution for our holiday, but it certainly does not substitute for the handmade milk frother whose cost is anyway too low.

 - Using a blender / mixer / blendig wand: It is also an emergency solution, giving a result that looks quite like froth. Certainly, special experimentation is required in the type of milk we use, but also at its temperature, in order to have a delicious and satisfying result in our cup. Special attention is also needed when we hit hot liquids, as blender often "explodes" and the mixers can splash our room with milk drops, which requires a painstaking cleaning. 

It is certain that whatever method we choose, we will have to experiment and change our variables on a number of occasions (ie, the type of milk, its temperature, time, and how to hit it) to achieve a result that satisfies us. This "hassle", however, is one of the most beautiful features of the magic world of coffee: the result of experience and experimentation in our cup is not compared to anything!