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13
Tips for Milk Texturing
Milk texturing is the steaming of milk.
Key Elements to Textured Milk
The steam only heats the milk. The milk
also needs to be aerated (add air) to create
the micro-foam, and needs to be blended
well together. Milk that has been textured
correctly has been heated to between
60-65°C, and has a thick, rich micro-
foam with a silky sheen. It’s all about the
temperature, positioning of the Steam
Wand and when you move the Milk Jug.
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 every time,
ensure steam has warmed up before
texturing milk.
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. Keep the Steam Wand Tip just
under the surface of the milk. This will
create a whirlpool action.
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 micro-
foam.
Pro Tip:
Milk Texturing Sounds
• Screeching - Tip too deep, lower Jug.
• Smooth Hissing - Just right for latte.
• Gurgling - Tip not deep enough, raise Jug.
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.
12
O’CLOCK
3
O’CLOCK
MAX
FILL
FINISHED
MAX
Note:
The volume of milk will increase
or ’stretch’ during texturing, so don’t
overfill the Jug.