For anyone who wants to achieve barista quality at home, the art of milk frothing is crucial. Impressive results can be achieved, especially with a portafilter machine. Here are short instructions to help you create the perfect milk foam heart in your own kitchen.
First, drain the condensate from the steam wand, then gently froth the milk. Hold the wand at a slight angle and you should hear a slurping sound. In the drawing phase, the milk is heated to around 30-40 degrees Celsius. The rolling phase then refines the bubbles into a smooth, homogeneous foam up to the ideal temperature of 60-65 degrees Celsius.
Important: Use cold milk straight from the fridge and have a clean milk jug ready. After preparation, perfect the milk foam by putting it on the worktop with a beater and gently swirling it around.
Tip: Practice frothing with water and a drop of detergent to save milk. It is important to clean the steam wand quickly after each use to avoid milk residue.
With practice and precision, you will soon become a home barista who impresses with proudly curved milk foam motifs.