Baristas and coffee lovers agree: a perfect cappuccino or latte stands or falls with milk that has exactly the right texture and temperature . The taste and creaminess of milk foam are strongly influenced by the condition of the milk frother or steamer.
Milk circuits, steam wands, and milk frothers must therefore be cleaned regularly and thoroughly. Milk proteins and fats can accumulate in and around these parts, leading to blockages, unpleasant odors, and residual milk. Old milk can contain bacteria that may be harmful to health. This is an important consideration when preparing milk drinks, both in a professional hospitality setting and at home.
Solute Barista Support offers baristas and coffee lovers professional solutions for cleaning and maintaining steam wands, milk frothers, and other dairy-related equipment. The range consists of two specialized milk system cleaners:
•
• Solute Milk Cleaner BLUE (non-alkaline / acidic) – pH 2.65
• Solute Milk Cleaner RED (alkaline) – pH 11.30
The difference lies in the pH value. The alkaline cleaner has a high pH value and is particularly effective against fats and milk proteins. The acidic cleaner has a low pH value and is suitable for removing limescale and mineral deposits. Both cleaning agents have a disinfecting effect and ensure hygienic cleaning of milk circuits and dairy equipment.
In principle, both Solute milk cleaners can be used on all dairy equipment . Our advice is to always follow the machine manufacturer's guidelines where possible. Do you have any doubts? Then feel free to email us for personal advice.
Coffee machines and milk systems that use hot water and/or steam to froth milk typically require an acidic (non-alkaline) milk system cleaner . This is especially true when the machine is not descaled separately. These systems are susceptible to both limescale and the buildup of milk proteins. A typical example is a commercial espresso machine with a steam wand and dairy components.
Machines that froth milk without water or steam coming into contact with the milk circuit actually require an alkaline cleaner. This primarily involves removing milk proteins, fats, and oils. Because no water or steam is used, no limescale forms, and an acidic cleaner is not necessary.
The pH value indicates the acidity of a
liquid and ranges from 0 to 14:
• pH 0–6.9: acidic
• pH 7.0: neutral
• pH 7.1–14: alkaline
• Alkaline: pH > 7
• Non-alkaline (acidic): pH < 7
A water-based cleaning agent
typically consists of:
• Water
• Surfactants (surface-active substances / detergents)
• Complexing agents (limescale traps, softeners)
• pH-regulating agents (builders)