The method for deflated cream frother is as follows:

Preparation

First, ensure the cream frother is filled with at least half a cup of whole milk for whipping. Froth the milk by repeatedly pulling the lever on the lid. This step fills the frother with foam, preparing it for subsequent deflation.

Removing Coarse Foam

After whipping, use a spoon or similar tool to block out the coarse foam on the surface, pouring only the fine foam from the bottom onto the coffee or other beverage requiring foam. This step ensures the final taste and appearance of the drink; coarse foam will affect the overall quality.

Deflating the Cream Froth

Waiting: After pouring out the fine foam, some air bubbles and pressure may still remain inside the cream frother. Wait a while for the fine bubbles to rise evenly, ensuring the pressure gradually releases.

Turning on: When you observe the fine bubbles rising evenly and feel the pressure inside the cream frother decrease, gently turn on the frother. This step allows residual gas to escape through the switch, completing the degassing process.

Precautions:

When degassing, ensure your hands are dry and hold the cream frother firmly to prevent slippage or accidental opening that could cause splashing.

After degassing, clean the cream frother promptly to prevent residue from affecting future use.

Maintenance and care of the cream frother are also important; regular cleaning and inspection can extend its lifespan and maintain its optimal working condition.