Zuma Coffee Milk Frother

A milk frother is a utensil for making milk froth, typically to be added to coffee (cappuccino, latte, etc.). It aerates the milk, creating a thick but light foam. Milk frothers were introduced through the use of espresso machines that contained steamed wands that would froth steamed milk.

The tiny bubbles, which are formed during the aeration process of milk frothing, make the milk texture lighter and increase its volume. The air from milk frothers combined with the chemical properties in milk create the foamy texture of frothed milk.

Milks with different protein and fat contents produce different types of foam. There are various types of milk foams based on the type of milk used in the process, and all yield different tastes and textures.
There are three major types of milk frother: manual, handheld electric, and automatic. All devices use the process of adding air bubbles to the chemical properties of milk to create milk froth.

Milk is made up of proteins, fats, and carbohydrates. Contrastingly, frothing skim milk, which has significantly less amounts of fats and protein, will produce a lighter and thinner foam.

The protein properties in milk are what create the foamy texture in frothed milk. Casein molecules (a type of protein) form the molecular structure micelle, which get broken up when air from a milk frother is introduced. The casein molecules gravitate to the air bubbles trapping the air and creating foam.

Full cream milk works best, because it has the highest milk fat. 2% also works. You can also use non-dairy milk like oat milk, but it’s the hardest to froth because it has less fat.

If you want to froth non-dairy milk, it’s best to look for one that is labeled “barista style” which is specially formulated with the proper ratio of fats and proteins to mimic dairy milks for frother