Milk texturing is the steaming of milk.
Key elements of textured milk
Milk that has been textured correctly has
a thick, rich microfoam with a silky sheen.
Texturing involves both heating and aerating
milk using steam. Vital elements include
positioning of the steam wand, when to
adjust the milk jug position and reaching the
correct temperature. Use the below steps to
help you create café-style microfoam.
1. Fill milk jug
Add cold milk around 4°C
into a chilled
clean stainless steel jug.
Fill to the bottom of the spout.
2. Steam warm up
For best milk texturing results, allow steam
pressure to build up before milk texturing.
Rotate the steam lever to ON position and
allow steam to run for a few seconds. Return
lever to OFF position before inserting the
milk jug.
3. Position
Place the steam wand arm in the jug spout
at the 12 o'clock position, with the steam
wand tip in the milk at the 3 o'clock position,
a finger width away from the edge of the Jug.
Keep steam wand tip just under the surface
of the milk. Rotate steam dial to ON position
to start texturing. A whirlpool action should
be created in the jug.
4. Sound
How air is introduced to the milk
determines the consistency of the foam. If
large gulps of air are added to the milk, the
foam will have large bubbles. Introducing
air to the milk in a controlled, gentle fashion
indicated by a gentle hissing sound, will
ensure the milk has fine aerated microfoam.
5. Keeping steam tip position
As the steam heats and textures the milk,
the milk will stretch causing the level of
the milk in the jug to rise. As this happens
follow the level of the milk by lowering the
jug, keeping the steam wand tip just below
the surface.
FILL
MAX
4°C
HOT
WATER
RETURN
FINISHED
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
FILL
MAX
4°C
HOT
WATER
RETURN
FINISHED
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
16
Tips for milk texturing
FILL
MAX
4°C
HOT
WATER
RETURN
FINISHED
MAX
STEAM
PAUSE
FINGER
WIDTH
12
3
Note:
The volume of milk will increase or
’stretch’ during texturing, so don’t overfill
the Jug.
Note:
Some adjustments to technique will
be required when using non-dairy milk.
Barista Tip:
milk texturing sounds
• Gurgling - tip not deep enough, raise jug.
• Smooth Hissing - just right for latte.
• Screeching - tip too deep, lower jug
.
