"how YOU can steam milk foam as good as a World Barista Champion with your Home espresso machine."

Ever wished you could froth milk foam as creamy and silky as a Barista with your own espresso machine?

Because you know it is the ingredient that makes your morning cappuccino or latte truly delicious.  

But it is kind of hard to get your milk foam truly smooth and only the best machines will do right?

Wrong. We will show you one simple trick you can use to make Barista Quality milk foam with your own machine right away.

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Drink delicious
Cappuccinos & Lattes every day

Steam milk as good as the Worlds Best Baristas, within 5 minutes

3 tips you can start with today

1: Check your steam function

To make perfect milk foam, your steam wand needs to function properly. 
First you need a steam pressure of minimal 0,8 Bar. A bit more pressure makes your job easier. 

Second, make sure you have the correct/original steam tip for your machine installed so that your machine is able to keep pressure high while steaming.  

And third, check if your steam wand isn't clogged as this will take your power away. 

Here you can see how to recognize if your steam wand is clogged or still performing at 100%
(Turn on your sound)

steam wand from an espresso machine

2: Don't move your pitcher while steaming

Perfect milk foam contains just enough air to make a creamy texture. If you look at it, it doesn't contain any bubbles at all. 

One of the secrets to  making foam like this, is not to add to much air. You can do this by placing the tip of the steam wand right under the surface of the milk and by holding it there until the milk is ready. 

Seriously, you can do it without using your hands and with your eyes closed. 

3: Pour with a constant flow

Right after steaming perfect milk foam, you need to finish your Cappuccino or Latte quickly.
The reason? They turn out best if your milk foam is very well mixed, into a homogeneous mass.

The moment milk foam stops moving, the milk and foam separate again, making it harder to pour and mix.  

Pour right in the middle of the cup, while holding the sprout of the jug on the side of the cup. Hold the tip of the jug as close to the coffee as possible.

Don't be to careful and pour firm and with a constant flow.

About Tjeerd

Tjeerd Schravendeel has helped over 900 hospitality entrepreneurs to serve the most delicious coffee in their business. 

With Foam Locus he aims to help every cafe owner and home barista to make World Class milk foam instantly. 

Why? Because it is absolutely delicious and he likes doing it.

Tjeerd's Experience with Coffee

  • Winner SCA Best New Product 2017
  • Winner Horecava Innovation Award 2017
  • Former Barista Championship Finalist
  • Head of Marketing & Sales at the Best Artisan Coffee Roastery of Europe 2015 , Bocca Coffee
  • Trained over 4000 people in making perfect coffees - Trained with multiple World Latte Art Champions - Started working with coffee in 2001

Foam Locus is based in Amsterdam, The Netherlands. If you have any questions, please contact us directly by sending an email to our info@ address. 

| All rights reserved 2018 | Patent Pending |