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THE PERFECT MILK FOAM

PREPARATION STEP BY STEP

There is a good reason why coffee connoisseurs want to make the perfect milk foam at home: Italian coffee specialties like cappuccino or latte macchiato thrive on the soft milk foam that covers the espresso. To give the foam a fine texture, you need a little flair - and practice. We'll show you how to prepare the perfect milk foam with the help of a milk foam frother.

YOU NEED THESE ACCESSORIES

Barista Milch
Weihenstephan
Barista Milch
Milk and plant drinks

€1.99*
Milchkännchen 600 ml Weiss
Rhinowares
Milchkännchen 600 ml Weiss
Milk Jug

€24.95*
Bio
Hafer Barista Drink
Allos
Hafer Barista Drink
Milk and plant drinks

€1.99* €2.99* (33.44% saved)
 Firenze Set of 2 glasses 300 ml
Bialetti
Firenze Set of 2 glasses 300 ml
Latte Macchiato Glasses

€29.90*
Intenso
Essse Caffè
Intenso
whole bean / 1000 g

€17.58* €18.90* (6.98% saved)
Haferdrink Barista Edition
Oatly
Haferdrink Barista Edition
Milk and plant drinks

€2.49*
Kreisrundes rotes Logo exklusiv bei Aromatico
5 Stelle
Aromatico
5 Stelle
whole bean / 250 g

€6.90*
0.25 kg (€27.60 / 1 kg)

INSTRUCTION: FROTHING MILK

Fill the jug no more than halfway with milk. It is best to store the milk jug in the refrigerator in advance so that there is more time to heat the milk. Switch on the nozzle briefly to drain off the condensation water.


Hold the jug by the handle with one hand and immerse the steam nozzle 2 cm into the milk. Switch the nozzle back on.


The first drawing phase is all about volume: air is mixed in with the milk. As the milk foam increases, move the nozzle further towards the surface. Towards the end of the drawing phase, the nozzle is just below the surface of the milk and you hear a fine scraping sound. The air is drawn in.

Meanwhile, hold the second hand to the jug to check the temperature. As soon as the milk is hand-warm, initiate the rolling phase. Now no more air should be submerged, instead the bubbles are compressed further. To do this, guide the nozzle further into the jug again. The milk rolls in a circle through the jug.

Once the milk has reached 60 °C, you can switch off the nozzle and carefully guide it out of the jug.
Put the jug down and clean the milk frothing nozzle immediately. The milk will not dry and next time you can easily make your milk foam.

To remove the last large bubbles from the milk foam, you can swirl it again in the pot at the end. Then tap the jug on the tabletop - this will burst any remaining large bubbles.

Add the milk foam to the cup with the espresso with light shaking movements and enjoy your coffee.

Suitable coffees for milk foam


 Extrabar
Caffè Roen
Extrabar
whole bean / 250 g

€5.84*
0.25 kg (€23.36 / 1 kg)
Gran Bar
Caffè Roen
Gran Bar
whole bean / 1000 g

€15.95*
100% Arabica
Caffè Roen
100% Arabica
whole bean / 250 g

€6.99*
0.25 kg (€27.96 / 1 kg)
100% Robusta Moka
Caffè Roen
100% Robusta Moka
whole bean / 1000 g

€15.90*
India Arabica Malabar Monsun
Caffè Roen
India Arabica Malabar Monsun
whole bean / 1000 g

€29.00*
100% Arabica
Caffè Roen
100% Arabica
whole bean / 500 g

€11.90*
0.5 kg (€23.80 / 1 kg)
Costa del Sol
Caffè Roen
Costa del Sol
whole bean / 500 g

€12.90*
0.5 kg (€25.80 / 1 kg)
Extra Bar
Caffè Roen
Extra Bar
whole bean / 1000 g

€16.95* €18.95* (10.55% saved)
Gran Bar
Caffè Roen
Gran Bar
whole bean / 500 g

€9.90*
0.5 kg (€19.80 / 1 kg)
100% Arabica
Mokador
100% Arabica
whole bean / 1000 g

€28.50*

MILK FOAM

The basis for latte art is milk foam. To ensure the right consistency, the drawing and rolling phases should be observed. Optimal properties of the milk:

 • The milk should be refrigerator cold.
Tip: Also place the milk jug in the refrigerator so that it also cools the milk, giving you plenty of time to froth the milk.
• Optimum fat content: 3.3 - 4.0%.
• Optimal protein content: 3.3 - 3.5 %.
• The final temperature of the milk should be 60 - 68 °C.
• The required steam pressure should be approx. 1 bar.
• The milk should be filled max. up to the beginning of the milk jug outlet.

GENERAL

Milk frothing nozzles of fully automatic coffee machines and portafilter machines with a pressure of about 1 bar give the best results. It is also important which milk you use for the milk foam. It works best with whole milk. It has a fat content of 3.3 to 4.0 percent and contains 3.3 to 3.5 percent protein. The proteins ensure stable foam pores, while the fat content provides the flavor. Read our tips for making the perfect milk foam.

IN ITALIA / ALL'ITALIANA

In Italy, stiff foam and coarse bubbles are frowned upon. Rather, the texture of milk foam resembles a very fine-pored and almost liquid cream. Therefore, when Italian baristi make milk foam, you won't hear any bubbling sounds. Instead, the fine draw characterizes the soundscape of espresso bars.

TIPP

Instead of UHT milk, use fresh whole milk to make your milk foam. This is because processing it into long-life milk changes its protein structure. UHT milk foams up well, but does not become as creamy as whole milk.