Getting the milk temperature up is a common problem to the beginner. I use Jura machines at Home, in the office and only we use Jura at our various Xpress Coffee sites and at all our Race events - See Our Sponsors Pages.

I believe through using the Jura coffee machine so much that I have perfected the art of getting milk pipping hot.

Jura Stage Two Frother

Stage Two

The Jura Stage Two Frother is more designed for people who have come from espresso machine and want teh best of both words a consistant espresso without the mess of grinding and tamping and the benefit of frothing the milk in a frothing jug. In my opinion teh Stage tWo Frother is a good way of frothing milk but is isnt as good as a more powerful traditional machine and shouldnt be expected to be. I find it will still make a good temperature and froth but I find depending on which machine you use it for it can take longer than I would like. 

Easy Frother

The Jura Easy Auto Cappuccino Frother again in my humble opinion is your first step into how Jura has really been designed to froth milk staright into the cup. I prefer to froth the milk first and then add espresso at the end but clearly thats just a preference. The Air intake Nozzle just above can be adjusted slightly to allow more air into the misture but too air can reduce the temperature so you have to get a happy balance.

Profi Frother

This is where Jura really shows what it is capable of producing on the milk side, with this I can nake a pipping hot milk and even Hot Chocolates (though thats not what the machine is designed for) Though Jura show the frothest milk to have the moon shaped dial at “12 O’clock” and flat steamed milk at “6 O’clock” I personally find this too cool. I use more of a “2 O’clock” for the froth and a “4 O’clock” for flat which is perfect for me on any of the Jura machines. If I want to just do a milk Iwill then turn the dial to “3Oclock” which stops the milk being drawn through and lift your glass and just give it an extra froth just like you would with any frothing arm.

Notes To Consider:

• Though the Coffee side can be set up in minutes be prepared that the milk side could can you days even weeks to perfect.
• Top Baristas and Latte Art champions have spent years perfecting the art of frothing milk and I have seen one of the Koran champions and one of Jura’s own Swiss champions perform some amazing Latte art using all these frothers on their Jura machines when we trained at Jura World with them in Swizerland in August 2008 so it really can be done - just keep at it!
• The Steam arm must be cleaned every day it is used with our Jura Cappuccino cleaner to get the best froth from it.
• Milk with less than a  5-6 days shelf live will struggle to froth no mater what type of milk used.
• Ensure your cups are preheated and certainly not stone cold as that alone will lose a number of degrees staright away.
• Becareful if giving it an extra froth at the end of the draw through method not to burn or scorch the milk.

Videos with be following to help guide you but even a chid can do it after practice - See Our Mini Barista