Baristas and coffee lovers agree: A perfect cappuccino or latte depends crucially on milk with just the right texture and temperature. The taste and creaminess of the milk foam are greatly influenced by the condition of the milk frother or steamer.
Milk circuits, steam nozzles, and milk frothers must therefore be cleaned regularly and thoroughly. Milk proteins and fats can accumulate in and around these components, leading to blockages, unpleasant odors, and milk residue. Old milk can contain bacteria that are potentially harmful to health. This is an important aspect of preparing milk-based drinks, both in professional catering establishments and at home.
Kamareta offers baristas and coffee lovers professional solutions for cleaning and maintaining steam wands, milk frothers, and other milk-related equipment.
The range includes two specialized milk system cleaners:
•
• Kamareta Milk Cleaner Acid Blue (non-alkaline/acidic) – pH 2.65
• Kamareta Milk Cleaner Alkaline 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 systems and milk-related equipment.
In principle, both Kamareta milk cleaners can be used with all milk-related appliances. However, we recommend always following the appliance manufacturer's guidelines whenever possible. If you are unsure, please feel free to contact us for personal advice.
Coffee machines and milk systems that use hot water and/or steam to froth milk generally require an acidic (non-alkaline) milk system cleaner. This is especially true if the machine is not descaled separately. These systems are sensitive to limescale deposits and the build-up of milk proteins. A typical example is a commercial espresso machine with a steam wand and milk components.
Machines that froth milk without water or steam coming into contact with the milk system require an alkaline cleaner. This is primarily for removing milk proteins, fats, and oils. Since no water or steam is used, no limescale deposits form, and an acidic cleaner is unnecessary.
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 scavengers, water softeners)
• pH-regulating substances (builders)