Question about Bialetti Mukka Express
I have a Bialetti Mukka espresso pot and am not able to get enough froth. I am following the instructions, and am not getting consistent amounts of foam..... sometimes I get 1" of foam, and other times, using the same milk, I get NO FOAM, JUST HOT MILK!!! What are the factors that create the foam? Is it the type of milk ( % of fat ), how fully packed the coffee is, the grind of coffee, or what? My reason for wanting this product is to able to make frothy cappuccinos. I would really appreciate a solution to this inconsistency. Thank you.
First off, the best milk for foam is skim milk (0% fat). The higher the fat content, the less foamy your foam will be.
The foam is created by the steam/hot coffee from the lower part being forced through the doohickey and into the milk. That means that if the coffee itself isn't "perfect", the foam won't be "perfect". I've found that using different types of coffee (e.g. different grinds) or filling the coffee bin to different levels results in more or less steam/pressure being passed through, so the foam is better/worse. For example, if I put too much ground coffee in the bin or use too fine a grind, it blocks the water/steam that's going through the coffee, resulting in less coffee and weaker coffee, and also resulting in less foam.
Posted on Jun 04, 2009
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Posted on Jan 02, 2017
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