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The Basics of Milk Texturing

The Basics of Milk Frothing

Petra Jones |

Milk frothing essential to making the perfect cup of speciality coffee. Milk frothing is the process of incorporating air into heated milk to create a thick and creamy foam that can be used to top cappuccinos, lattes, and other coffee drinks. It also helps improve the overall taste and texture of the coffee. To get the best results, it’s important to have a good understanding of milk chemistry and its role in milk texturing.

Milk is a combination of fat, protein, lactose, minerals, and water. The fat, protein, and lactose content all play a role in how the milk foams and how long it stays foamy. The higher the fat content, the more stable and creamy the foam will be; the higher the protein content, the more dense and lasting the foam will be. The lactose content also affects the sweetness and texture of the milk.

When it comes to frothing you’ll need to take into account how the properties of the milk will affect the outcome. The amount of air and steam introduced into the milk dictates the size and texture of the foam bubbles. Smaller bubbles result in a smoother texture and a more velvety feel in the mouth, while larger bubbles are better for creating a thicker foam.

The temperature at which the milk is heated is also key. Warmer milk will create a more velvety texture, while cooler milk will create a more frothy foam. Keeping the temperature consistent will help you achieve a consistently good texture every time, as well as help to prevent the formation of scalded milk which can ruin the texture and taste of a coffee drink.


When frothing the milk, you should hold the steam wand at an angle of 45° and move it in a circular motion while introducing steam and air into the milk, ensuring the tip is kept just below the surface of the milk. This helps to create a thicker and more consistent foam. The length of time taken to texture the milk is also important; it should be between 10 and 15 seconds depending on the type of milk being used. Once the milk is textured, you should pour it into the cup in a circular motion to create a pattern on the surface of the coffee.

By understanding the basics of milk chemistry and how it relates to texturing, you can create the perfect cup of speciality coffee every time. With practice, you’ll be able to master milk texturing and make coffee drinks that are as delicious as they are beautiful.

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