Rachel's CafeAll things coffee…

How do you froth milk with an espresso maker?

I recently bought an espresso maker and I am having a very very difficult time frothing the milk. I probably made a mistake buying the cheapest espresso maker I could find. The brand is Mr.Coffee. I know, stupid move. But it was easier than using a french press and a pot on the stove. Anyway, what I’m wondering is simply, how do you successfully froth milk? Tell me everything there is to know about frothing. Is there a difference between foam and froth? I have been using 2% milk. I heard that is the best to use. I have been doing fine with making espresso. I have Starbucks espresso roast beans. Could anyone tell me how to do this? Or am I basically stuck because of the machine?
Oh, and please do not tell me to read the instructions that came with the machine because I have. Many times. It is vague and confusing. Mainly because the pictures don’t match up with the machine.
I don’t heat my milk up first but I do put the tip just under the milk and I know which buttons to use.

First, check to see if it will pump out steam without a ton of water. If it doesn’t, don’t use it.

Now, skim milk is terrible for it, the bubbles are too dry and flavorless. Use 2% milk or half-and-half. It should be cold (very cold). I put mine in the freezer in a steel frothing container for 5-10 minutes before use. Just barely submerge the wand (about .25″) and turn on the pressure. It should sound like tearing paper (not like blowing bubbles through a straw). Do this until volume increases to around double (if you have a frothing thermometer, it should be around 100 degrees F). Now submerge the wand farther and tilt the cup to create swirling (this is called stretching & sweetens the milk). This should be done until the temperature is around 140-160 degrees F. Done.

If your machine is no good for steam, there’s another way: Put milk into a steel cooking pot (I use a saucier for large groups) and put it in the freezer. When very cold (ice forming) put on stove. Whisk briskly while heating up on medium-high. It will create fine foam & stretch the milk at the same time. The bubbles will start big, but become finer as time goes by. I test by stocking my finger in & going until it feels nearly scalding & remove from heat. Just use a ladle for he milk & a spoon for the foam.

The machine probably doesn’t put out enough pressure for great espresso (most under $1000 don’t). If it doesn’t create a good crema “foam”, and you don’t want to spend the money, try a Bialetti stovetop moka pot. as close as you can get to real espresso for under $100.

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