How to Froth Milk for your Coffee at Home
Whether you have a high-grade espresso machine or a simple whisk, luscious latte foam is achievable in your own kitchen
by Team AGNPFrothed milk, also known as foamed milk (or steamed milk to the pros) is used in most espresso-based< beverages, including lattes, cappuccinos, and our personal favorite, cortados. “Frothing” refers to the process of using air to create bubbles in milk—often referred to as foam or microfoam—and there are a variety of ways to aerate (add air to) the liquid. If you’ve ever longed for a coffee shop-style coffee drink at home, complete with velvety frothed milk, but wrote it off as unachievable because of a lack of professional equipment—we’re here to tell you that you can absolutely make the foamy topping at home.
While you’ll need an espresso machine with a built-in steam wand to make a barista-level espresso drink with frothy milk at home, there are some hacks you can turn to if you absolutely can’t get your hands on one. For expert advice on how to froth milk using everything from an electric mixer to a mason jar, we spoke with Chi Sum Ngai, a certified Q-grader (think: coffee sommelier) and co-founder of Coffee Project NY (which is on AGNP’s list of top NYC coffee shops).
What to know before you get started:
For successful results, you should always start with fresh, cold milk. The temperature should be “under 40 degrees Fahrenheit, but not frozen,” Sum says. This is because a “cold temperature allows you a longer time to texture the milk.”
Whole milk tends to be the easiest to froth because it has “the right amount of protein and fat to hold the foam when aerated and heated,” Sum explains. Other types of milk, like two percent and skim milk, also give good froth. For non-dairy milk alternatives, always check for the protein content as a rule of thumb. Sum recommends looking for a balance of fat and protein—together, these molecules help to make great milk foam. (A lot of people use oat milk because it steams well and tastes good, but Sum notes that it’s not necessarily the dairy alternative that produces the best steaming results.)
Most modern espresso machines have a built-in steam wand attached to the side that works to gently heat the milk and add steam, which causes the milk to foam. Sum prefers using a professional espresso machine steam wand when she has access to one “because it can heat up the milk at the same time” as the machine pulls a shot of espresso.
How to froth milk using an espresso machine
Pour 1/2 cup of cold milk into a frothing pitcher (Sum recommends the Brewista Smart Pour Precision Frothing Pitcher).
Place the pitcher underneath the steam wand and insert the tip of the wand just below the surface of the milk.
Once the pitcher starts to warm, gently pull the pitcher down to partially expose the steam wand’s tip. “You’ll hear paper tearing sound at this point,” Sum says. “This process is called aeration.” Stay in this position until the milk begins to warm, then bury the steam wand into the milk and hold the pitcher at a slight angle, allowing the hot steam to create a small whirlpool with the milk. The bubbles that form should get progressively smaller—you may not even notice that bubbles are forming—and the mixture should increase substantially in size.
Steam the milk until it reaches about 140 to 160 degrees Fahrenheit. If you don’t have a thermometer, steam just until the bottom of the pitcher is too hot to touch. Remove the steam wand from the pitcher and pour the foamed milk into your coffee beverage.
Note: It’s important to clean the steam wand after every use to prevent bacteria growth. Run the steam wand as if you were frothing milk for a few seconds while simultaneously wiping the exterior with a cloth to ensure it’s nice and clean.
How to froth milk with an automatic or handheld milk frother
While Sum prefers to froth milk using the steam wand of an espresso machine, she recommends using either an automatic or handheld milk frother if an espresso machine is out of the question. Both of these tools “create foam that’s slightly bigger and stiffer, which isn’t the best for latte art,” she says. “However, they offer convenience and are often cheaper than an espresso machine.”
Automatic milk frothers—which sit on the countertop and look like electric kettles—can make frothy milk that’s hot or cold—all you have to do is pour roughly 1/2 cup of milk into the jug and use its adjustable temperature settings. (Sum’s preferred electric milk frother is the Miroco Milk Frother.) Handheld milk frothers, however, require just a bit more arm strength than their automatic counterparts and produce some larger bubbles. But the steps, outlined below, are relatively easy to accomplish.
Heat 1/2 cup of milk between 140 and 155 degrees Fahrenheit using a pot or saucepan on the stove.
Pour the heated milk into a frothing pitcher and hold at an angle, then turn on the frother. (Sum recommends using the Zulay Original Milk Frother Handheld Foam Maker.)
Move the frother up and down for around 20 seconds, or until foamy bubbles form.
Pour frothy milk into a pitcher and tap it on the counter to break down any large bubbles. For a latte, let the foam rest for up to a minute before pouring it into your espresso.
You can also use an immersion blender or a whisk, in which case the steps are nearly identical to what’s required for a handheld milk frother. When using a whisk, you’ll need to manually stir the milk with vigorous back-and-forth motions until the volume nearly doubles. Here are two more methods that also get great results in a pinch (as long as you’re willing to muscle through the manual agitation).
How to froth milk with a French press
Heat ⅓ cup of milk between 140 and 155 degrees Fahrenheit using a pot or saucepan on the stove.
Add the heated milk to the French press and pump for up to 30 seconds using quick, short plunges, until foamy bubbles form. (Sum suggests using the Yield Ceramic French Press.)
Pour frothy milk into a pitcher and tap it on the counter to break down large bubbles.
How to froth milk with a mason jar
Pour 1/2 cup of cold milk into a mason jar.
Put the lid on the jar—make sure it’s secured tightly—and shake vigorously for up to 30 seconds. (Note: This is a cold-milk-only method. Shaking hot liquids is extremely dangerous.)
Remove the lid and place the opened jar in the microwave for 30-45 seconds.
Pour the frothy milk into a pitcher and tap it on the counter to break down large bubbles.
Now, the final step in the process: Sit back and enjoy your coffee.
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