WMF Presto Milk Foam Tips

Hello each other,
I have 2 WMF Presto here, both machines make the milk foam, let's say medium coarse porous. The consistency is good, it's on the spoon and sugar stays on it. Compared to a Siemens EQ 9, the porosity is a joke.

The milk foam has already been tried with 3.5 %, 1.5 % and 3.8 % fat. Fresh and long-life milk was also used.
The milk frother was cleaned and soaked. The green milk nozzle is used for chilled milk. Milk foam quality is already 45.

The bubbles in the foam are simply bigger than expected on such a machine. How do I get the foam as fine-pored as possible ?

Best regards and thanks for replies

maximilian500

Try to change the nozzles in the hose so that another flow can occur.

MfG Chris

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I've already tried that,
I have 10 different nozzles here:



>The flow is different, but I still don't like the milk foam very much. He's still way too rough. The question is, when is this perfect? He's okay with the green one, he's too cold with the white one. Everything that comes after white is bigger, so the milk would become even colder.

This is the result, by the way. Not exactly exhilarating:



img src='https://picload.org/thumbnail/drridcca/img_2316.jpg' alt='user posted image' />

Let's go to the source.
Steam heating, how to decalcify du?
Amidosulfonic acid.
If the steam heating does not produce enough steam it will not be able to produce enough vacuum (Venturi principle), even the milk foam cannot become beautiful.

MfG Chris

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The machine was descaled with amidosulfonic acid a week ago. However, I just looked at the milk froth from a WMF bistro and I think I have to be satisfied with the result. He wasn't that great now. However, I was able to produce a satisfactory foam with the blue nozzle. I'll try that again tomorrow morning to see if the result stays the same.

Try it with grey.
Thanks for the information flow.

MfG Chris

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I've tried that with the grey nozzle too. However, too little milk is drawn so that the milk foam becomes coarser. But with the blue nozzle the result can be seen:

milk foam quality value reduce fine pored milk cold value increase coarse pored and hotter