Oh well, this topic is quite a headache for many of us coffee lovers. When you grasp the whole idea of milk frothing, it would be nice to show others rather than what I heard many times, "It's so easy ...".
Tip #1 - Skimmed Milk does froth
Do not believe that low fat / skimmed milk does not froth. It's a complete myth and all milk can froth in a the nicest of ways. It may be faster and easier to froth fatty milk and the foam may last a bit longer as you pour. However do not fall for the idea of avoiding a nice flat white, cappuccino or latte simply because of FAT.
Tip #2 - Do not aim for high temperatures
True coffee (including milk) is not the one that takes ages to drink because it is piping hot ... on the contrary, coffee is a hit and run thing. Typically, the experts of caffè, the Italians take their espresso standing at a bar, a nice quick stir and off with their lives. Same applies for all other coffees. Nice warm temperature and off we go!
Also, milk frothing tends to burn the milk quality and not only froth is ruined but also the milky taste is altered and not enjoyable. Thus, froth not heat!
Tip #3 - THE jug
If you're into milk frothing, use an appropriate jug as not any jug will do. A milk frothing jug has a particular tip which will make all the difference when pouring.
Tip #4 - Milk turn and steam
The basic concept of frothing is to allow the milk to turn in the jug and allow air in it while warming it gently. This can be done by following some tips as follows:
1. Start with the tip just below the surface.
2. Adjust tip position to hear occasional rips of air into the milk.
3. For a latte get all of the air in by the time the outside of pitcher starts to warm.
4. For airier froth continue adding air.
5. When all air is in, find a tip position and angle which roll the milk and continue rolling to final temp.
6. Shutoff steam with the tip still in milk, wipe, and purge the steam wand.
7. Knock and swirl the pitcher, if needed, to get rid of large bubbles if needed.
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