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HOW TO TEXTURE MILK
1. Half fill your stainless milk jug with fresh cold milk. Use a 250ml jug
if you are preparing milk for one milk coffee. Use the 500ml jug if
preparing two milk coffees.
2. Purge the steam wand of condensation by quickly releasing
steam into the atmosphere for a few seconds
3. Place the steam wand nozzle just under the surface of the milk
and to the side. Turn the steam pressure on fully. You should hear
a sipping type sound which is the sound of the milk increasing
in volume. The milk should also be swirling in a whirlpool motion
which folds out the air bubbles and improves the texture of the
heated milk.
4. Keep the jug steady so that large bubbles do not develop.
5. You are aiming to stretch the half a jug of milk to three-quarters
full and to have a dense and satisfying microfoam texture
6. Turn off the steam pressure when the milk is about 65° or the milk
jug is just too hot to touch.
7. Remove the milk jug, clean the steam wand with a wet cloth and
purge the wand of any milk residue.
8. If there are any large surface bubbles, give the jug a heavy knock
on the bench. Swirl the milk jug in a circular motion to reveal a
gloss-like appearance. The milk is now ready to pour. Do not
delay or the texture will separate in the jug.
MILK TEXTURING
There are three parts to texturing milk.
They should be done simultaneously:
stretch, swirl and heat.
STRETCH
The air must be folded into the milk to
stretch it. Place the nozzle just below
the surface of the cold milk and turn
the steam wand on, releasing its full
pressure. As the milk warms and grows,
the nozzle should be kept at the top of
the milk surface to continue the stretch.
When the volume of the milk has
increased by half, the nozzle can remain
below the surface of the milk.
1/2 full
HEAT
Turn off the steam wand when the milk
has reached 60-65ºC. You should be
able to touch the bottom of the jug, but
not hold for any longer than a couple of
seconds. If there are any large bubbles,
give the jug a heavy knock on the bench
to remove them. If there are still a few
bubbles, skim off the top couple of
millimetres with a spoon.
Swirl the jug to reveal a glossy sheen.
Now the milk is ready to pour.
3/4 full
SWIRL
Place the steam wand to the side of the
jug. This creates a swirling motion in the
milk, which keeps the milk nicely blended
and smoothes out any bubbles.
