Frothing Milk
Objectives When Steaming Milk
To create silky smooth milk, with very fine micro bubbles to give it density and body. The more viscous, smooth and sensuous the milk is, enhances the coffee taste.
To heat the milk to the correct temperature, this allows the customer to enjoy their coffee without burning their mouth in the process!
How To Steam Your Milk
There are 2 main phases to milk production: stretching the milk to aerate it and swirling the milk to make it silky and smooth.
- Fill the jug to just under the halfway mark with cold fresh milk.
- Purge the steam wand, by turning it on & off quickly, to remove any trapped water condensed in it.
- Place the tip of the wand just underneath the surface of the milk, in the centre
- Hold the handle of the jug with one hand, and with your free hand, turn on the steam wand fully, bringing that hand down to support the milk jug and monitor the temperature of the milk. A gentle ‘ch ch’ hissing sound indicates good wand position.
- As the milk rises, continue to lower the jug so the tip always stays barely beneath the surface of the milk. When the milk is lukewarm, submerge the tip deeper into the milk to stop the ‘ch ch’ sound and start the heating stage.
- Lightly tilt the hand that is holding the jug, to move the steam wand off centre and create a spinning motion in the milk.
- Touch the side of the jug with your fingertips. When the jug becomes too hot to touch, continue to steam momentarily then turn off steam wand while it is still immersed in the jug.
- Remove the jug and purge the steam wand. Wipe the wand with a clean designated steam wand cloth.
- Bang the jug off the counter, to remove large bubbles. Give the jug a vigorous swirl to spin the mik around the inside of the jug until you get a glossy, glassy look from the milk. Continue to swirl until all milk is blended and shiny.
- Pour milk without delay. If you don’t, the milk will begin to separate and you will get an uneven consistency inside the jug.
