View source for Troubleshooting-Frothing

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|column_1 = As with brewing, technique is critical to frothing well. Frothing is very sensitive to technique, which has a steep learning curve. If the machine is producing steam then an adjustment to technique may need to be made. The video on the right shows proper frothing technique.
|column_2 = [[File:Wiki-YT-HowtoFrothSteamMilkLatteArtCappuccino.jpg|center|link=https://www.youtube.com/watch?v=0vD--H7poxU]]
|media_caption = How to Froth and Steam Milk for Latte Art, Cappuccino and More
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{{Content-Columns
|column_1 = Many frothing mistakes are common missteps that result in poor or no froth. The video on the right identifies these mistakes and shows how to correct them.
|column_2 = [[File:Wiki-YT-6CommonMilkFrothingMistakes.jpg|center|link=https://www.youtube.com/watch?v=i0Q6Tl-V_uc]]
|media_caption = 6 Common Milk Frothing Mistakes
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{{Content-Columns
|column_1 = It is also important not to overheat your milk. The milk will have the sweetest and most velvety texture between 140-150 F°. As you froth past this point the milk will lose its sweetness, the froth will take on a gummier texture, and eventually the milk will scald and begin to taste burnt. The video on the right explains how to use a frothing thermometer so that the milk is kept within the ideal range.
|column_2 = [[File:Wiki-YT-HowToUseAThermometer.jpg|center|link=https://www.youtube.com/watch?v=Es35GWx80Rw]]
|media_caption =  How To Use a Thermometer to Froth Milk
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