The jug is half the technique.
304 stainless steel interior — food-grade, no coatings, no flavour transfer
The interior is 304 food-grade stainless steel — no paint, no teflon, no plastic lining that degrades over time. Stainless steel doesn't absorb milk proteins or oils between uses, which means no residual off-flavours in your next pour. It's also the only material that gives you accurate heat feedback through the jug wall — you can feel exactly when the milk hits steaming temperature without a thermometer.
Precision pour spout — sharp tip for latte art control
The spout on the Gik Frothing Jug narrows to a sharp tip — the geometry that allows you to control the flow rate and direction during a latte art pour. A wide blunt spout dumps milk. A sharp precision spout lets you place the milk exactly where you need it, at the flow rate you control. The difference is visible in the cup.
Angular geometric handle — stable grip under pour pressure
The handle is geometric and angular — not a round loop. The flat inner surface gives your thumb and index finger a stable contact point during the tipping motion of a latte art pour. A round handle shifts in your grip when you tilt forward. The angular handle doesn't.
From cold milkto microfoam.
The four stages of steaming milk correctly — in the right order, with the right technique. This is what the 350ml jug is sized for.
01
Fill and position
Fill the jug to just below the spout base — approximately 150–180ml of cold milk for a 350ml jug. Position the steam wand just below the milk surface, slightly off-centre. Cold milk from the fridge gives you more time to texture before it overheats.
02
Aerate
Open the steam wand and lower the jug slightly — you should hear a consistent hissing or tearing sound as air is introduced. This is the aeration phase. Keep it brief: 2–3 seconds for a flat white, longer for a cappuccino. The milk level will rise as foam forms.
03
Steam and texture
Raise the jug to submerge the wand tip and create a rolling vortex in the milk. This is the texturing phase — the rolling motion folds the large bubbles into microfoam. Hold until the jug bottom is too hot to touch comfortably (approximately 60–65°C). Stop before it scalds.
04
Tap, swirl, pour
Tap the jug on the counter to pop any large bubbles on the surface. Swirl firmly to keep the milk and foam integrated. Pour immediately — microfoam separates quickly. Hold the spout close to the espresso surface and tilt the jug forward, controlling flow with your wrist.
304 stainless. 350ml. Precision spout.
Built for daily steaming. The material and geometry that serious home baristas and café setups rely on.
Answered.
What's the right amount of milk for a 350ml jug?
150–180ml of cold milk. This fills the jug roughly halfway — enough milk for the steam wand to create the rolling vortex needed for microfoam, but not so much that it overflows when the milk expands. For a flat white, 150ml is the starting point. For a latte with more foam, 180ml.
Why does jug size matter for microfoam?
Microfoam requires a rolling vortex created by the steam wand below the milk surface. Fill the 350ml jug to 150–180ml of cold milk — enough for the wand to create the vortex, not so much that it overflows when the milk expands. That ratio is what makes consistent microfoam achievable every session.
How do I know when the milk is at the right temperature?
With a 304 stainless steel jug, you can feel the temperature through the wall with your palm. When the jug bottom becomes too hot to hold comfortably for more than a second, you're at approximately 60–65°C — the correct steaming temperature. Above 70°C milk proteins break down and you get a scalded, flat taste. A thermometer clip is the most accurate method for beginners.
Can I use this jug with any espresso machine?
Yes — the Gik Frothing Jug works with any espresso machine that has a steam wand. Home machines (Breville, De'Longhi, Gaggia) and commercial machines all use the same steaming technique. The jug size and spout geometry are the same regardless of which machine you're using.
How do I clean it?
Rinse immediately after steaming — milk proteins stick quickly when they cool. Wipe the steam wand immediately after use as well. For a deeper clean, fill with hot water and a small amount of milk cleaner or cafiza, soak for a few minutes, rinse. The 304 stainless interior won't stain or absorb odours from regular use.
Is there Philippine after-sales support?
Yes — available on gikcoffeelab.com, and Shopee with full Philippine-based after-sales support. Contact us at gikcoffeelab@gmail.com.