If your milk foam collapses, or comes out as large soapy bubbles instead of a fine cream, the cause is almost always the milk – not the machine.

Cold milk, every time

Milk foams properly at around 4 °C. Take it out of the fridge, use it, put it back. Milk that has stood on the counter for twenty minutes will not foam the same way, and no setting on the machine compensates for it.

This is the whole reason the Cool Control exists: it keeps the milk at 4 °C beside the machine, so the temperature is right whether it's the first cup of the day or the fortieth.

Which milk works best

• Whole milk, 3.5% – the most forgiving, and gives the richest foam
• Semi-skimmed – foams well, lighter result
• Oat – choose a barista version; the ordinary kind rarely holds
• Soy and almond – workable, but the foam falls faster

The part people skip

A milk system that hasn't been rinsed will ruin good milk. Dried milk inside the tube narrows the channel and changes how air is drawn in, so the foam gets worse gradually and you don't notice until it's bad.

Rinse daily when the machine asks, and run a proper milk system clean with JURA milk cleaner regularly. Replace the milk tubes when they stiffen – they're a wear part, not a fitting.

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