I cannot get my Aeroccino frother to make thick foam. I recently bought this one because the one I got with my machine stopped making thick foam and only made warm bubbles. My new one started making only warm bubbles today. I am preparing my milk the same way I always have. What am I doing wrong?
by you_dontknow_mylife
42 Comments
What milk are u using?
Does the middle thing have the spring on it?
Thinking back to my old Nespresso employee days…Are you using the coil attachment on the frother? also the fat content and freshness of milk can impact the amount of froth.
Needs more milk fats to thicken it
use whole milk
Skim milk makes the biggest froth. Whole milk makes the densest froth. What you have there isn’t froth at all.
If the milk is not within a few days of being opened it doesn’t froth the same if you want warm froth. You can try cold frothing it and should still get a decent texture.
Higher fat content creates a better foam and a higher protein content stabilizes the milk. This is likely why your milk is not frothing the way you’d like it to.
I don’t get a good froth if the milk isn’t super fresh.
Most creamers don’t froth for me.
Use lactose free/ultra filtered milk (2% is fine).
Sometimes normal milk doesn’t work.
Does your milk feel heated? Probably the heating component is broken?
I used to have frothing problems and I HIGHLY recommend not using the lid. Since I stopped using the lid, I’ve had zero issues with 2%.
Are you foaming it with the creamer? The sugar might be causing issues! Also try whole milk!
Just pointing out that I use 2% milk fat and I do not have this issue, so it’s definitely not the milk.
Is the coil clean? I give it a good brushing every so often
More fat
Honestly I think it’s hit or miss with the milk. For some reason Trader Joe’s and Whole Foods organic 2% ends up like this for me. Other organic 2% milk brands have worked perfectly (ShopRite / Stop and Shop / Stew Leonard’s). Can’t figure out why.
International Delight always does something super weird to my milk and it ends up flat. I wouldn’t use it at all.
Is there heat? If there is heat then Try it with no creamer. 2 percent was always has great froth for me.
Take cold water and run it over inside machine to chill it then try
The answers you have gotten so far are typical of reddit: mutually exclusive, polarized, and generally based on experience instead of science. Fat content doesn’t matter when foaming milk Higher fat gives you more luxurious mouthfeel but does not affect the foam. Much.
For a liquid to display a froth requires agitation (air injection from a rapidly moving coil or from a high velocity source like steam). The ability to hold injected air as a lattice of bubbles is determined more by the protein content, not exclusively fats, which act as surfactants. Finally, the liquid’s ability to sustain a froth requires emulsifiers that prevent the foam from draining and collapsing.
If you were whipping egg whites, traces of fat prevent the protein from stabilizing into a dry foam. If you’re whipping cream, it is the cold fat globules that form small bubbles and sustain the matrix. Hence the general confusion that higher fat milks are required for good foam. Fact is, there’s not quite enough fat in milk to do the job that the fat in cream accomplishes easily.
Why your Aeroccino is misbehaving and creating large bubbles could be a combination of several factors, missing elements, or the interaction of others. One thing that collapses milk foam is contamination from the tiniest amount of soap.
For the fascinating science behind everythign that is foamy, see : “Universal Foam, from Cappuccino to the Cosmos” by Sidney Perkowsky.
I’m lack toes tolerant, so I started using an oat milk that is “barista” style: has flax seed also (Can’t remember the name) and I’ve used two frothers. One is a regular wand which is very quick and the other is a Bialetti. The latter takes longer than the wand, but creates a beautiful foam.
I’ve tried different “milks” and this special oat one is probably the best.
Half and half works great for me!
Fresh dairy froths better.
That creamer doesn’t whip in my experience. I don’t want to say it’s because it’s mostly plastics and oils but……
Make sure your frother is clean on the inside.
Could be the oil based creamer being added. Some oils prevent milk from foaming. Not sure if I’m remembering right, but once I tried making peanut butter whipped cream (I think) from scratch, and it simply wouldn’t thicken.
You need half n half or heavy cream in that mix…
Try fresh, cold whole milk. Nutpods also froth pretty well, especially the French vanilla and the hazelnut. I’ve had poor frothing results with everything else.
Personally I use almond milk and only get weak foam when it’s not fresh. I’d recommend getting a fresh thing of milk. if that doesn’t work try a different brand or drop the creamer and just add it to your coffee after
It only froth well with fresh milk. Your milk is almost done. I get little froth when I’m using the last bits of milk. Try it with freshly opened jug of milk.
Try running a hot cycle with warm water and a drop of dish soap. This will verify that the wisk spring is actually spinning and will clean everything out in case there are oils or something inhibiting the foam from forming.
Plant-Based milk rarely froths the way I want it to in my aeroccino and anything less than 2% does pretty pitiful as well. It’s half and half, whole milk or 2% at the lowest that performs the best.
This happens to me when my milk isn’t fresh. I went down a rabbit hole once of milk fat content, creamer, etc. and no matter what combo I tried, it was always the freshness of the milk. I typically use whole or 2% with Chobani creamer and get great foam—unless the milk is on its way out. Skim and 1% give a dryer, airier foam, which I don’t like. But it’s not the milk fat content.
interesting. I have not explored the Nespresso frother option yet. I’m currently using the milk creamer with the least amount of ingredients I could find (milk, cream, sugar, “natural flavor?”). I heat the creamer then use one of those cheap wands to froth it. I get thick, rich froth every time.
Now I’m curious. What is the actual frothing mechanism of the OP’s device?
Old dairy product. I find if I am close to expiration the dairy doesn’t foam as well.
I will say – I get less froth if I’ve added creamer to my milk (unless it’s something like Chobani) or a really good dairy based creamer.
I used to work at Nespresso (french Canada) , for serving our clients we used 2% Le Grand Pré milk. We recommended our clients to use 2% milk
This happened to our Nespresso frother at work. My boss was about to throw it away, but I decided to really scrub and clean the shit out of the wire coil as a last-ditch effort. That did the trick.
I say it’s worth a shot if you haven’t done it already.
I have the older version of aeroccino and I noticed that using the minimum amount of milk generally makes a thicker foam (it also depends on the type of milk as others mentioned). I use 1% / semi-skimmed milk.
I only use almond milk and I find one brand I use always comes out like this but another doesn’t.
Also, if you use collagen powder in your milk you get a really nice thick foam. Idk if it will work in the oil creamer, but it makes my almond milk super frothy and thick
Omg this happened to me. I had the frother for like 2 years and used the same combo of milk (almond milk plus a bit of creamer) and it would always froth nicely. Then randomly it started doing this. It would spin for like half the normal time. It is def a machine error. If you email them about it they will send a new one!