Five Tips For Steaming Milk
#1 BEFORE STEAMING…
Your milk needs to be cold, and ensure that the pitcher is thoroughly rinsed from any previously steamed milk.
Chill your milk to optimize steaming time and facilitate easier foam creation. Milk produces silkier foam when steamed under 37 degrees celsius, avoiding small bubbles that become difficult to eliminate after reaching this temperature. Additionally, reheating steamed milk may compromise the foam’s structure as the milk cannot withstand a second steaming.
#2 CREATE FOAM /AERATE
As mentioned earlier, the goal is to generate foam at the beginning of the process. After activating the steam wand, the first step is to lower the pitcher and introduce foam into the milk. When the steam wand’s tip reaches the milk’s surface, foaming begins. The amount of foam produced depends on how long you remain close to the surface. For a cafe latte style milk, a brief moment (1-2 seconds) near the surface is enough, while cappuccino style milk requires 2-5 seconds.
#3 CREATE WHIRLPOOL
After achieving the desired amount of foam, return below to the milk’s surface and focus on heating the milk for the remainder of the process. At this stage, aim to create a whirlpool effect in the pitcher. This will result in a smooth and sky texture as the larger bubbles are drawn into the whirlpool. Refer to step #1 for instructions on creating a whirlpool in the pitcher.
#4 THE PERFECT TEMPERATURE
The final step before turning off the steam wand is achieving the correct temperature of steamed milk, ideally ranging from 55-65 degrees celsius. Pay careful attention to this temperature, as it’s the first and most significant thing customers will notice. We find 55-65 degrees to be sufficiently hot; when the pitcher begins to feel uncomfortable warm, promptly turn off the steam wand.
#5 MIX MILK & POUR ASAP
After turning off the steam wand, you need to act fast! Delays before starting the pour can lead to milk separation, resulting in only foam on top. To achieve best results, its important to keep the milk and foam together. If there’s a brief wait before pouring, maintain movement by rotating the pitcher. This technique helps prevent the unwanted separation of milk and foam.
And, one more thing! It’s essential to clean the steaming wand after completing the pour! This will prevent the milk from businging onto the wand. Otherwise, the milk will burn to the want and it will get a disgusting, unpleasant-looking brown layer.
By following these tips, you can achieve a silky, smooth, microfoam setting the stage for impressive latte art.