In the world of coffee, details make all the difference. A good cup of coffee is not just about the coffee; it's about the foam, the temperature, the look, the feel. Franke has designed technologies that elevate the level of foaming and the customer experience — introducing Foam Solutions, which includes technologies such as FoamMaster™, IndividualMilk, and Indivi dualMilk.

What Foam Solutions technology offers

1. FoamMaster™

• FoamMaster™ technology produces a creamy, smooth, “barista-style” foam that blends beautifully with the coffee, without detracting from the coffee’s aroma.
• This foam is designed to have just the right texture — not too rich to overpower, but dense enough to give body and create the luxury often associated with a good cappuccino or latte.

2. IndividualMilk Technology

• IndividualMilk technology allows the user to define a separate foaming/use profile for each type of milk or alternative (e.g. plant-based), storing and processing each variety separately.
• This means there is no “mixing” between different types of milk and dairy. Each type is stored and processed separately, from storage to serving.

3. Indivi dualMilk Technology

• With Indivi dualMilk, Franke allows the use of two different types of milk or alternatives in a single machine, without requiring additional space.
• This design allows more choices for the customer — for example, coffee with regular milk, lactose-free, or with plant-based milk — without the need for a separate unit.

Why it matters

• Adaptability to customer requirements: Different customers have different preferences: with a lot of foam, with less foam, with hot or iced milk, with plant-based milk. These technologies allow everyone to be served consistently.
• Quality & consistency: Always having foam with the same feel and the same result regardless of the conditions or milk type means high customer confidence.
• Space and operational efficiency: With the ability to use more milk types without additional machines or separate systems, space, cost and complexity in the operation are reduced.
• Market trend: The demand for lactose-free and plant-based milk options is increasing. At the same time, customers want a “barista-like” experience without visiting specialized stores — technology that offers good foam with plant-based milk makes the business more competitive.

Practical application: what to look out for

• Defining frothing profiles: Set preferences in advance for each type of drink (e.g. cappuccino, latte, flat white), so that the machine knows how much froth to produce.
• Staff training: Understand when to use the profiles, how to adjust the temperature, how to clean the frothing components so that there is no residual taste or microbes.
• Suitable type of milk / alternatives: Different milks have different fat, protein, sugar content; these affect the froth. Choosing good quality milk or an alternative (e.g. almond, soy) helps achieve a better result.
• Maintenance: Cleaning the pipes and parts that come into contact with milk or foam is crucial for taste and hygiene.