Optimal milk temperature: Milk heated to 60-65℃ (before simmering) will produce the best foaming results.
Air intake technique: Immerse the whisk 1cm below the surface of the liquid to begin whipping; once foam appears, deepen it to the bottom and refine the bubbles.
Note for plant-based milks: Oat milk and soy milk can be whipped; it is recommended to select a low speed or gentle foaming mode.
Cleaning method: Rinse the whisk immediately after use to prevent milk residue from curdling.
