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1.
Fat content of milk: For milk froth that is as firm as possible, use low-fat milk
with 1.5% fat. For rather creamy milk froth, use full cream milk with 3.5% fat.
2.
Freshness of the milk: Fresh milk is more difficult to froth than long-life milk.
For consistent froth quality, long life milk is best.
3.
Temperature of the milk: The best froth results are achieved using refrigerated
milk.
4.
Other types of milk: You can use classic cow's milk for frothing as well as other
milk varieties such as soy milk. The froth quality varies from type to type.
5.
For cold coffee specialties such as iced coffee, you can froth cold milk.
6.
Milk that is warmed and frothed between 60 °C and 70 °C is ideal for a variety
of coffee specialities and hot chocolate.
7.
For particularly firm milk froth, you can first froth the cold milk and then again
when hot.
TIPS FOR PERFECT MILK FROTH
The appliance takes an unusually long
time to complete the programme and
warm and froth milk.
Check that the maximum filling
capacity is not exceeded.
Check the colour of the signal light
at the start of the programme – if it
lights up white, you are using the pro-
gramme for drinking chocolate, with
hotter milk and longer running time.
RECIPE IDEAS
Cappuccino
The classic Italian coffee consists of 1/3 espresso and 2/3 hot milk with creamy
froth. First prepare the espresso. Heat and froth the milk (preferably full cream for
creamy froth) and then pour the hot milk along with the frothy milk into the cup
with the espresso. If you like, you can garnish the froth hood with some
cocoa powder.
CUSTOMER SERVICE
