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I was just wondering if there is a way to adjust the amount of froth in the milk. It seems like there should be since it froths really heavily; but the manual doesn't address this issue
Also, try different manoevres when you steam/froth the milk. I swirl mine around quickly and keep the rod near the bottom of the cup - that seems to keep it more steamed (latte) than frothed (cappucino).
Different types of milk will produce different froth. Skim or 1% milk will produce a lot of froth but it won't last very long, whereas 2% or **** milk will produce less, but the froth will last much longer. I suggest you experiment with the different types of milk until you find your preference.
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Ummn - something in your Q. seems not right. The milk is not heated directly - its only heated by the steam as it passes by (and picks up) by the milk using a venturi effect - same as a spray bottle attached to a garden hose. You say you have froth - but you can only get that if you have steam... (it does not just blow air thru to create bubbles). So froth = steam & steam = heat... so milk must be hot.
Suggest you check manual for the 'heat' settings for your expresso as this may have been changed. While this is adjustable, the milk is not.
Also always heat your cups before using them - the silver cup 'holder' at the top does a reasonable job but boiling water does far better.
Cheers Mike
The steam wand to froth milk, you need a certain amount of milk in the cup first, then if you tilt the cup a little towards you, push the steam button and "it should froth your milk right up", but if that doesn't work then I don't know.
Brand of milk definitely matters... Here in Canada I used Sealtest 1% when I first used it and the froth was thick light and luxurious. Then one week picked up Neilsen 1% and found it produced absolutely ZERO froth. Back to Sealtest...back to froth. Milk brand matters....but don't know why.
Hi. Have you removed the white wheel and tried to clean it? Check the O-rings on the frothing part for damages.
Sometimes cleaning it hasnt helped at all, The solution for it that might sound crazy =) that fixed it for me at that time was to block the 2 holes with you fingers(be carefull its hot) where the milk comes out from when you make coffee, you get a little backpressure in the milk circuit when doing it. Try 2 or more times. It helpt me.
Our aeroccino worked fine for 2 years and suddenly it didn't made foam anymore. We tried the "inverting trick" without much success. We contacted Nespresso and they suggested switching from regular fresh milk (we used 2%) to UHT milk (harder to find in US) and to use it cold and freshly opened. So we tried that and it works. Hope this solution works for you too
As a Nespresso demonstrator I've had this question many times- use the black plastic wand for light foam- can use to max line. Using the wire whisk wand for heavy, cappacino foam and fill only to bottom line. This wand uses more aeration to achieve foam density- causing more pressure and your leaks. The wand stored inside the lid doesn't have anything to do with function of the aerrocino.
It doesn't froth because the air hole in the frother has become plugged with dried milk (cream). There are two types of frother - old one was a black rubber nipple with a stainless 2-3inch air tube rising above the milk. The plastic insert has a pin hole (really about the size of a straight pin!) that clogs. Use a sewing needle or straight pin to clear it.
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