Mastering Milk Frothing: Essential Techniques for Baristas

Milk frothing is a key skill for any barista. It can make or break a coffee experience. In this post, we will cover essential techniques to master milk frothing.

Understanding Milk Frothing

Milk frothing involves heating and aerating milk. This creates a creamy texture and microfoam. Microfoam is essential for latte art and enhances the coffee's taste.

To start, you need the right tools. A steam wand and a milk pitcher are necessary. Fresh milk is also important. Different types of milk froth differently.

Place the steam wand just below the surface of the milk. Turn on the steam. You should hear a hissing sound. This means the milk is being aerated.

-65°C. Too hot, and it will taste burnt. Too cold, and it won't have the right texture.

Common Mistakes to Avoid

Many baristas make common mistakes when frothing milk. Here are a few to watch out for:

• Overfilling the pitcher
• Not positioning the steam wand correctly
• Heating the milk too much
• Not using fresh milk

Mastering milk frothing is essential for any barista. It enhances the coffee experience and allows for creative latte art. Follow these steps and keep practicing to perfect your technique.