Making the perfect milk foam

Making the perfect milk foam

The main criteria for making a fine and creamy foam is the temperature of the milk, which should be between 4 and 8°C.

Like most myths the type of milk used and its fat content are not of great importance. The protein levels contained in the milk is the main ingredient for the consistency of the milk foam, rather than the fat. Though at competition level many Barista’s favour Cravendale milk you can use Full fat milk, low-fat milk, goat’s or sheep’s milk so long as it has a long best before date and the fresher the better.

Even soy milk can be foamed. Naturally the taste of the different milk types varies, and it is a matter of preference which milk you choose to make your “personal best” coffee milk speciality.

We have found through plenty of practice on the Jura Impressa range that the “Profi” frother is by far the better frothing device over the “Auto” frother as it gives you far more control over temperature and the consistency of the milk foam. If it is for home use and your used to a traditional espresso machine and enjoy frothing your own milk look at Jura’s Stage Two Frothing attachment. This way you can get the best of both worlds by fresh espresso coffee with a manually prepared froth. (See Jura Ena 3 for example).

If you are in a Commercial establishment then the Jura X7 or Jura X9 is idea for Latte art and impressive coffee’s either with Jura’s One Touch milk draw through method or by frothing the milk in a beaked Stainless Steel frothing jug.  The X7 and X9 has a powerful frothing arm that in our opinion can compete with a traditional espresso machines frothing arm.

If you are using the Profi Frother then pour a little cold milk into a latte glass. Then draw the milk through approx a third of the way up the glass set in the bottom section of the dial then switching to the top section for another third. Leave the milk to settle for around 20 seconds and you should be able to see a clear separation of steamed and frothed milk.