Milk Frothing Jugs

At least two: a small one for single drinks and a larger one for two or three cups at a time. Texturing a single cup in a large jug gives you too little milk to spin properly.

Match the jug to the drinks you sell most; check the capacities listed on each product.

The spout sets how fast and how narrow the milk pours, which is what makes latte art possible and what stops a flat white arriving half foam. A sharp, narrow spout gives the most control.

A rounded spout is more forgiving for general service and easier for new staff.

Yes. 304 stainless steel is the food-safety grade used across Australian commercial kitchens, it conducts heat so the barista can feel the milk temperature through the wall, and it survives constant washing.

That tactile feedback is the main argument against coated jugs. See our stainless steel equipment range for the same grade elsewhere.

More than you think. Each jug should be rinsed between drinks and washed properly through the shift, so a busy bar runs four or more rather than two.

A jug rinser plumbed into the bench makes that practical.

It can be washed between them, but venues with a lot of alternative milk usually keep separate jugs and mark them, both for allergen control and because the textures behave differently.

Colour-marked or labelled jugs are the simplest system; keep spares with your barista accessories.

Rinse immediately after each use, wash with detergent during the shift and do not let milk dry inside. Dried milk residue taints the next drink and is a hygiene issue.

Products are in commercial kitchen cleaning supplies.

Cold milk within reach, a rinser, a cloth for the wand and somewhere to put a full jug down.

An under bench fridge keeps the milk cold, and espresso cups finish the service.