The protein content of the milk determines the quality of the froth: a high content produces a more dense and stable froth.
The amount of fat is important to secure the aromas:
Low content: a more solid froth.
High content: more creamy froth.
Fresh milk produces a tastier froth, but spoils quicker.
Long-life milk produces a long-lasting froth but a “cooked” taste can often be detected.
The HPF Cappuccino maker technology and the Autosteamer optimise the parameters according to the milk that is used so that the best results can always be obtained.
Temperature of the jet of steam: high temperature for milk with a high fat content.
If the pressure is too high, the milk tends to heat up quickly; when the pressure is too low, it tends to remain liquid.
Air flow rate: the higher it is, the more voluminous the froth will be, but it will not last long.
