Hi, I’m Paolo from “Le Piantagioni del Caffè” and in this video, I’ll show you how to froth milk correctly.

Let me start by saying that there are different jugs with various shapes of spouts and every barista, over the course of their careers, always has one or more jugs that they prefer. They also change their milk jug as their technique gradually develops.

The important thing is to choose milk jugs with a spout, as this also lets us create latte art, and especially milk jugs of different sizes. Here, for example, we’ve got a 300-ml milk jug, a 600-ml milk jug and a 1-litre milk jug. The choice of jug will also depend on the volume of work you’ve got in your café. Let’s start with these two jugs and maybe keep a third one if there’s a lot of work.

So let’s purge the steam wand and insert it by placing it on the spout of the jug at a bit of an angle so that, once the steam is on, a vortex is created inside the milk jug. We’ll use our right hand as a thermometer, when we begin to feel heat coming through, we stop.

Afterwards we create a silky microfoam and emulsify the milk so that the foam and milk mix together perfectly.