Frothing is an important part of making coffee while making coffee. We make mistakes to avoid this today. In this article we’re going to talk about the top 6 mistakes every coffee user has to know before starting milk froth.

Purging  

Every time you steam, you have to check that there is any water in the wand. To clear this, open the valve and purge the residual water into your drip tray or container if you don’t want to find water in your milk.

Smell

After steaming, always turn off the lid with the tip that is in the milk. It cools a bit of milk.so getting rid of it by removing the pitcher and purging it again doing this helps keep everything clean and smelling nice 

Holding the Key

Holding the key too high as you can see it is going to create too much air and too many big bubbles. This won’t be able to create the right amount of micro foam.

Right Amount of Air

Steaming the milk too long can insert more air and bubbles into the milk. so that you can not create a nice froth. If you steam the milk too long which is going to create too much foam that you’re not able to pour it properly to create that latte 

Every auto frothing wand has an air hole and if the hole is obstructed or blocked then no air gets in.so you will get little or no froth to avoid this problem you should  keep your wand clean and check the air hole if you are facing issues. 

Temperature

Steam only until the milk is 100 degrees. Overheating the milk should be avoided, once you have done steaming the milk about 100 degrees the milk will start to burn and they don’t steam well. You should only continue to heat the milk until it’s 11 to 65 degrees. That’s a perfect time for a latte and any other espresso beverage.

Milk Rolling

Never give the milk a chance to roll the pedal down and keep it steady. It can be done with a little practice and you will find the right position. sometimes called the W spot to get a good roll going, that roll helps break up any large bubbles and gives a nice froth.

POLISH

Once completed steaming you should polish the milk before you pour it into espresso to further incorporate that froth inside the milk the way you do that is by rolling the pitcher.

Conclusion: Froth is not tough if we avoid the mistakes we are making while forothing, but if you follow the above steps to make the froth you can create a great froth at home.