Milk Frothing on Classic 2019pro

How do I get a good milk froth on a Gaggia Classic 2019 Pro?
​
It is a question I get asked many times. I think some of you are finding it harder than the previous models of the Classic which had the pannerello frothers. The Pannerello Frothers have a simple sleeve that allow air to always go into the milk, when you insert it into the jug. As you probably know, that air is main ingredient in stretching the milk. If you are a person who wants a flat white or a more controlled micro foaming, then the sleeve on a pannerello frother [the one you find on all the other models we do] can be a non starter. I usually take the sleeve off [on a panneello frother]  and foam the milk using, just the tip of the wand and get great results. When you do this, you will find that 'you' have to add the air. This will come with practice. I tend to put the tip of the wand [without the sleeve] about an inch into the milk and open the wand fully by rotating the knob fully.  The force of the steam will create a depression and a vortex in the milk and the milk should start to go round.

The Classic 2019 has the professional steam wand. This means that there is no air added by the frother. It just has the 2 holes on the nipple of the wand and therefore you have to control the air intake. It is therefore similar to foaming without the sleeve on a pannerello frother. If you use the right jug and practice a bit with the directing of the tip and adding of air, you can produce some great results. When I say, using the right jug, I think a lot of users who are used to the pannerello frother find it difficult to change to the Classic 2019 wand because they are trying to use the same jug that they had before and doing it the same way as before.

Tips

1. I wait till the the steam temperature is reached before starting. However, I always make sure that the the machine has been primed before use. If you do not have the right pressure in the boiler, you are going to struggle to get the steam build up.
2. ​Make sure you purge the wand to get some of the condensation of water out.
3. insert the tip into the milk, about an inch under the surface.
4. Open the knob fully quickly to a get a blast of steam into the milk, to create a vortex and keep it in if you want the milk to be creamy but not frothy. If you want it to be frothy, you need to carefully lower the jug to add more air almost below the surface of the milk.

​​
​Milk Jugs
Remember, different jugs can give different results. I quite like the straight jugs that we do, as they keep the swirling and gives more control by pushing the milk to the bottom. If you are using a V shaped jug, you will find a different result. There are obviously different sizes available. If you are wanting milk for a one or two cups, the 12oz [350cc] jug is ideal. Once you get used to this, you should be able to get a good micro foamed milk for flat white and latte art. If you add more air you can stretch it to about double the quantity in the jug. If you want a better pour for latte art, then have a look at the Motta Jugs.
Let us know how you are getting on. 

---