How to froth milk at home

The key rule: don't boil it

Milk is at its sweetest around 60–65 °C, right when the jug gets too hot to hold comfortably. Above that it starts to lose sweetness and taste "cooked".

With an espresso machine steam wand

1. Fill a pitcher, like the Fellow Eddy, a third of the way with cold milk.
2. Place the wand tip just below the surface and open the steam. You'll hear a soft "paper tearing" sound: that's air going in.
3. Once the milk has grown by about a third, lower the wand to create a whirlpool until the pitcher is hot.
4. Tap it on the counter and swirl to remove large bubbles, then pour right away.

With a hand frother or French press

1. Heat the milk (in a small pot or the microwave) to 60–65 °C.
2. Pour it into a frother, like the Bialetti Tuttocrema, or a French press.
3. Pump the plunger quickly for 20–30 seconds, until the milk doubles in volume.
4. Let it rest for half a minute, tap gently and pour.

Common mistakes

• Milk too hot – a cooked taste and foam that falls apart fast.
• Too much air – big bubbles and dry foam. A latte needs only a little air.
• Regular plant milk – not every plant milk froths well. "Barista" versions of oat or soy milk work best.

Frequently asked questions

Which milk froths best?

Cold whole milk (3%) straight from the fridge gives the most stable, sweetest foam. Among plant milks, the 'barista' versions of oat or soy froth best.

What's the difference between a cappuccino and a latte?

Both are espresso with milk. A cappuccino has less milk and a thick, airy layer of foam. A latte has more milk with thin, silky foam.

How do I froth milk without a machine?

Heat the milk to 60–65°C and froth it with a hand frother, a French press, or even a closed jar shaken hard.

Why does my foam disappear quickly?

Usually the milk got too hot, or too much air went in and made big bubbles. Heat to 65°C at most, then tap and swirl the jug before pouring.