Latte Love + Milk Frother Recipes (2024)

FAQs

How much milk do you put in a latte frother? ›

For fill level, try going to just below where the spout starts to form. In these size pitchers, that'll get you about 5 or 6 ounces, enough for a large latte. If that's too much, you can go with less, but you probably don't want to add more as the milk will expand when frothed.

You can try heating the milk and removing the extra cream before frothing it. The fresher the milk, the better the froth. This is something we have observed over the months. Milk that has been stored for long, tends to not froth or even bubble.

Whole milk or 2% milk are better options for steaming and frothing, as they contain enough fat to produce a creamy and smooth texture. If you are looking for non-dairy alternatives, it is best to use soy milk, almond milk, or oat milk.

The milk-to-coffee ratio in a latte is usually around 3:1 or 4:1. This results in a smooth and silky texture with a subtle coffee flavor.

Milk to espresso ratio for a latte

We recommend using a 20g double shot of espresso at a 1:2 ratio resulting in 40g (1.4 ounces) of espresso extraction. We will top off our espresso with 230 – 240g (8.1 ounces) of milk resulting in a 9.5 – 9.9 ounce latte!

Fill the steaming jug 1/3 full of cold fresh milk. The fresher the milk the better it froths, the colder the milk the better it also steams. If possible keep your steaming jug chilled. Warm, hot or old milk will not froth.

Whole Milk: Whole milk reigns supreme when frothed thanks to the sugar, fat, water and protein that makes it up. When whole milk is frothed, small micro bubbles begin to form, giving the milk a lovely creaminess without being too over-the-top.

2% Milk: Froths easily with a less airy foam and has some fat for a richer flavor than skim milk. Whole Milk: Froths easily and has a rich, full flavor that delivers a more authentic coffeehouse result.

What makes milk froth better? ›

To strike a balance, you can use milk that is over 5% fat to create a froth that is both thick, stable and voluminous. Breve, anyone? The proteins in milk are whey and casein—both of which help create the froth.

Pulling air into steamed milk is a very quick process, taking only a few seconds to create that perfect texture. If you take longer, you'll create larger bubbles that will weigh down your milk and ruin your foam.

A latte or caffè latte is a milk coffee that is a made up of one or two shots of espresso, steamed milk and a final, thin layer of frothed milk on top.

Texturing milk

Raise the jug up a few centimetres and position it so that the steam wand is near to the jug's side and below the milk's surface. Then, angle the jug slightly. This should cause a whirlpool-like effect inside the container that will break down bubbles and create denser, smoother foam.

A milk frother can be handy for making a heap of coffee drinks such as cappuccino, mocha, latte, dalgona coffee, flat white, iced latte, and then the list goes on!

Frothed milk, on the other hand, creates large air bubbles that result in a big mound of fluffy foam that can sit on top of your coffee. One isn't better than the other - it comes down to your personal preference. However, if your goal is to get a creamy texture, steaming milk is the way to go!