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Thread: Difficulties frothing milk with Mokita.

  1. #1
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Warwick, QLD

    Difficulties frothing milk with Mokita.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hello All,

    Just wondering if anyone who owns a Mokita/Nemox/Quaha/Junior II machine has found a way to make acceptable micro-frothed milk with the Mokitas Steam Wand.

    Basically, Ive found that when I use the provided Froth Enhancer the milk froth ends up very coarse and stiff with very little evidence of micro-froth. I then try using without the Enhancer but this makes the Wand so short that it is all but impossible to use a frothing jug larger than 450ml. This basically translates into a single latte at a time.

    Also, without the Enhancer the milk takes a lot longer to develop froth and by the time theres enough froth in the jug for a reasonably presentable latte, the milk is too hot and bitter to use.

    Does anyone have any suggestions at all of what I might be doing wrong? Its become such a problem that Ive reverted to using the microwave to heat up the milk sans foam but at least the end product is sweet and drinkable. Any and all advice will be appreciated and considered. Thanks in advance,


  2. #2
    Senior Member
    Join Date
    Aug 2004

    Re: Difficulties frothing milk with Mokita.

    Hi Mal,

    I used to own a Mokita. Youre doing the right thing turfing the turbo-frother its a little brutal at best. All it creates is very coarse dishwasher soap. :-/

    What you said seems a bit odd. I used to be easily able to froth enough milk for two lattes with just the wand using a 600ml jug. Youre not pushing too deep or over-stretching your milk are you? All I did was stretch until about 37-38c. Then just push the wand a little deeper until 65c.

    In other words start with your tip just touching the surface of the milk. You should be hearing psssshht, pssssht type of noise be careful not to pull the wand from the surface otherwise youll end up with large bubbles that dont break up. Once you hit 37-38c (you do have a milk thermometer dont you?) drop the tip further into the surface of the milk. Once you hit about 65c or so close the steam valve. Dont pull the tip from the milk until you do this.

    Then when youre cooling your boiler whack the jug a couple of times on the bench to break up some of the remaining large bubbles then swirl your pitcher on the counter creating a whirlpool of sorts to smooth out the milk.

    If youre new to all of this which I presume you are I cant understate the importance of a good milk thermometer (about $10). Makes life far easier and avoids a lot of mistaken temperatures. You should be able to steam enough milk for two cappas or lattes on a Mokita in about a minute or so.

    You can make pretty acceptable microfoam with a Mokita like all machines it just takes a lilttle practice. :)

    Warren -

  3. #3
    Senior Member
    Join Date
    Nov 2004
    Augustine Heights QLD

    Re: Difficulties frothing milk with Mokita.

    I dont have Mokita so I cant comment on the machine but I did have alot of trouble frothing milk. On the course I did, I learnt the three Ss . Swirl, Screech and Stretch. Firstly to get develop the knack, fill the jug no more than half way with milk. As Warren said, tip of the wand just on the surface, if it screeches, its too deep. Just on the surface produces the noises Warren said. Dont worry about the big bubbles to start with, the swirl will knock them down. Slightly angle the jug to get the milk rolling around the jug.

    This is where I would deviate from Warrens process. Focus on the sound, and the swirl. The pssssst noise is jetting steam into the milk, heating it and swirling it. Stretching happens when you slowly lower the jug. You need to be holding the jug so you can control the decent. Maybe 15 to 20-25mm. Around this point look at the thermometer, and stop at 60ish, itll continue to get hotter for a bit.

    You should be able to feel this point, be careful not to burn youself. :-* This is the milk volumetrically expanding (The quicker you lower the jug, the courser the bubbles). No need to bang it up and down while steaming like 90% of cafes. IMHO I cant see what lowering the tip right at the end achieves other than getting the the wand all scaley.
    Definitely tap and swirl on the bench to reduce any big bubbles, but if you got it right, you shouldnt need to.

    Hope this doesnt add to the confusion and good luck.



  4. #4
    Senior Member
    Join Date
    Dec 2004

    Re: Difficulties frothing milk with Mokita.


    I am currently using an Quaha II and initially I did find the wand too short, but now that I am frothing the milk successfully, I dont believe that is the case. You need lots of practice and trust me, you will get it in the end.

    I am able to froth milk in a 600 ml jug and usually do enough just for a double, which is about a third of the jug.

    Initially, you will have to maybe tilt the jug slightly. Once the milk expands a little you can level out the jug. You must listen out for that pssst....pssst sound and the wand is still touching the milk. I continue lowering the jug as the milk expands and at around 30-35C, I plunge the wand and tilt the jug so that the milk continue to fold and turn off at aroung 65C. I continue to swirl the milk until I pour into my cup. At the point the consistancy is like paint and the milk is thick, pouring into the coffee.

    The coffee should taste frothy all the way through to the end, not just foam floating at the top.

    Good luck, keep practising.


  5. #5
    Mal Dimal's Avatar
    Join Date
    Oct 2004
    Warwick, QLD

    Re: Difficulties frothing milk with Mokita.

    Behmor Brazen - $249 - Free Freight
    Thank you All,

    What you have recommended sounds like extremely good advice. Will see what I can do with it tomorrow morning with the first coffee of the day.

    I have got into the habit when friends or rellies drop in, to fire up my old T/block machine as well and use it solely for the purpose of frothing milk. It has a much longer wand and seems capable of producing really good quality and quantity of stretched milk with plenty of smooth micro-foam and with a minimum of fuss. I have gravitated to using the microwave when making a latte just for myself.

    Its only when I try to use the Mokita that I run into trouble. Maybe there is such a difference between the two machines that what works successfully with one can not be translated over to the other. Ill persevere with the Mokita using your procedures in turn and see if I can come up with something that works for me. Hate wasting perfectly good milk though.
    And no, I do not own a Milk Thermometer, just got used to judging the temperature by feeling the side of the jug with my thumb. If it makes as much of a difference as you say then perhaps I should get one.

    Thanks very much for all your help, much appreciated. All the best for now,


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