Cappucino Froth Problem in December and January

Ernest

I don't know if anybody else experiences this problem but for some years now I have found that in mid winter (e.g. December and January) it is difficult or nearly impossible to get milk to froth properly on my Gaggia Classic espresso/cappucino machine using the normal semi-skimmed milk; I have no problem with the rest of the year.
This can only be explained by something in the milk or perhaps something not in the milk at this time of year - less calcium, perhaps ?. Are cows fed indoors on dry feeds in these winter months (as against being "free range" the rest of the year) or is it something else? Whatever the reason it is very frustrating and makes we wonder about the quality of Irish dairy milk when such a visible change can be allowed. Clearly the composition of the milk must be different but are there no standards to which milk should adhere?

Arciphel

Yes a barista told me before its due to the enzymes in the milk being different as cows are being fed on silage at this time of the year. Ill try find a source for it.

jdburkedjburke

I had the same problem but had to use avonmore all the time and problem solved.

Ernest

jdburkedjburke wrote: »

I had the same problem but had to use avonmore all the time and problem solved.

Avonmore? Which type? I use Avonmore all the time - the red pack (low fat with enhanced calcium). Would full-fat be better or pure skimmed? If the problem is related to animal inputs the same problem may apply across all types of milk.
I would be surprised if Avonmore is better or worse than any other Irish dairy milk in this respect.

munchkin_utd

Arciphel wrote: »

Yes a barista told me before its due to the enzymes in the milk being different as cows are being fed on silage at this time of the year. Ill try find a source for it.

the sister (working in coffee shops for about 15 years now) mentioned something along those lines.
Solution was to go semi skimmed rather than full fat IIRC (or the other way round?), at least to add a bit of cosmetic fluff on the drink.

Jet Black

I had this problem too but used superquinns own brand milk and it was always consistent.

Ernest

Perhaps I have discovered a kind of possible solution:
Last weekend I bought some "semi-skimmed Irish milk" at Marks & Spencer's food hall. This turns out to be from Northern Ireland and in this case "semi-skimmed" is defined as having 1.7% fat content. This contrasts with Avonmore Light Milk or (my usual) Avonmore "Low Fat Super Milk" which has 1% fat.

Anyway this M&S "semi-skimmed" milk gave reasonably satisfactory froth for making cappucino using the steam nozzle of my Gaggia Classic coffee maker. Does that imply that UK milk has more consistent year-round standard than Irish milk?
The other question that arises is: What if full-fat milk is used instead of reduced fat milks - would that improve froth consistency?

Gran Hermano

I've had my best frothing results over the last 2 months using M&S' full fat milk.

Arciphel

Found this info on the web courtesy of the Dairy Board of Australia (!!!)

Frothing the Milk
Due to a number of factors, cappuccino makers can experience difficulties frothing milk. Milk is most difficult to froth during the Autumn and Winter months. This may be caused by lipolysis (a breakdown of the milk fat by natural milk enzymes), or the cows may have reached the end of their lactation cycle. During these months, talk to suppliers about purchasing "modified milks" which guarantee frothing all year round.

Here are a few frothing tips for you:

- use a stainless steel jug, either conical or straight sided
- make sure the milk is cold
- never fill the jug more than half full to allow the milk to expand as it froths
- place the steam wand just under the surface, and then turn on steam. As the milk expands always keep the wand just below the milk’s surface
- don’t jiggle the jug
- be careful not to overheat or boil milk as it affects the taste – if so discard and start again.

So there you go. Don't jiggle your jugs too much!

jdburkedjburke

Ernest wrote: »

Avonmore? Which type? I use Avonmore all the time - the red pack (low fat with enhanced calcium). Would full-fat be better or pure skimmed? If the problem is related to animal inputs the same problem may apply across all types of milk.
I would be surprised if Avonmore is better or worse than any other Irish dairy milk in this respect.

Avonmore full fat. I have tryed alot of the others during the winter months but can't get consistency where as in the summer time it is different.