Steaming milk is one of the hardest things to get perfect but once you’ve conquered it you’ll be showing it off to the world!
To help you conquer milk, Chief Espresso Officer Ryd’s Tips on how to steam perfect milk:
Firstly you need to fill the milk up to just below the notch and then purge the steam wand to get rid of any excess moisture. Hold the jug slightly tilted back away from the machine and position the steam wand in the neck of the milk jug spout to keep it stable.
The milk jug handle should be around about the seven o’clock mark so that the steam wand nozzle is positioned in the right lower corner of the jug. Place the nozzle slightly below the level of the milk so that it spins in a clockwise motion. Once you’re spinning, you can drop the jug ever so slightly until you hear a tss tss sound.
The longer you stretch the milk, the more foam it will create so make sure you stop stretching early otherwise you’ll end up with bubbly milk!
Whist maintaining the spinning, move the nozzle to the centre of the jug – this will help suck up any of the bubbles. Keep spinning it until it’s around touch-hot, but not too hot. Wipe down the steam wand and purge the steam again, give the milk jug on the table a bang to get rid of any bubbles.
Not letting your milk sit for too long, ensure the milk remains mixed and you should have a nice satin gloss-like finish on top. If you want to practice you can always practice with water as this helps you get the circular motion and to get the hang of the stretching technique.
Quick Troubleshooting Tips To Steaming Perfect Milk
- If your milk is squealing it’s probably not stretched enough
- If your milk’s too foamy or bubbly, you’re dropping the nozzle of the steam wand too far out of the milk
- If you’re trying to make a cappuccino but you’re getting more of a flat white then you’re not stretching for long enough.
- If you’re finding you get blobs when you pour your milk, you’ve let the milk sit too long.
- And finally if you’re following these steps but finding your foam is still bubbly, it’s likely because you’re using warm milk – or there is an issue with your steam wand.
Our milk of choice is always unhomogenised but this is for flavour and twice a year you’ll have to put up with bubbly milk because unhomogenised milk is missing an enzyme that helps the milk molecules bond together when there is too much or too little water content in the grass.
MILK OF CHOICE: UNHOMOGENISED
First things first, quality milk. We always recommend unhomogenised milks; unhomogenised milk is often described as cream on the top milk, as it separates due to large fat globules. We describe unhomogenised milk to be as close to fresh milk as you can get, as the milk hasn’t undergone the homogenisation process.
The Homogenisation process is a physical process that involves breaking down the fat molecules so that they integrate rather than separate as cream. Unhomogenised milk separates, hence it’s alternative name for cream on the top milk; as the fat globules rise to the top separating the fat from the milk.
The brands we like are Bodalla Dairies NSW, Schulz Organic Dairy in VIC, Maleny Dairies in QLD and the Margaret Rivers Organic Creameries in WA , to give your coffee a rich and creamy taste, that blends perfectly.
If you’re chasing that cafe quality coffee at home make sure you read our FREE eBook
THE FIVE MISTAKES HOME BARISTAS DON’T KNOW THEY’RE MAKING.
