Everyone wants their milk to be perfectly steamed, right? But how exactly is milk steamed to get the ideal microfoam in steamed milk? Let’s go over the five simple procedures for steaming milk!
1 turn on the steamer.
Several things need to be checked before steaming;
Your milk must be chilled.
You must wash your pitcher to remove the steamed milk residue.
Your milk must be cold in order to manufacture foam more easily and with more time since cold milk produces silkier foam at temperatures below 37 °C. The foam will start to develop some tiny bubbles about 37 °C, which will be quite challenging to remove after steaming. The result of steaming milk a second time is the same: the milk cannot withstand the second steaming, and the froth loses its structure.
Before activating the steam wand, you should also check the alignment of your pitcher and steam wand. The position of the wand will be crucial in achieving our goal of creating the largest vortex possible in the pitcher (we will return to this in step 3). Make sure the wand’s tip is horizontally on the side of the pitcher and vertically in the middle (it doesn’t matter to the left or the right). You only need to move the pitcher up and down while the milk is steaming in order to make it swirl.
Create foam or aerate in step 2
As I said before, we want to produce the foam at the beginning of the process, therefore the first thing you should do after turning on the steam wand is to lower your pitcher and stir the milk while creating the foam. The milk will begin to foam as soon as the steam wand’s tip touches the milk’s surface. The question then simply becomes how long will you remain at the surface; the longer you remain nearer the milk’s surface, the more foam you will produce. It takes only a few seconds to manufacture milk in the manner of a caffe latte, while it takes two to five seconds to make milk in the style of a cappuccino.
Create Whirlpool in Step 3
Once you have produced sufficient foam, you should return beneath the milk’s surface and continue the procedure by simply heating the milk. During this step of the procedure, you want to produce a whirlpool in the pitcher because as large bubbles are drawn into the whirlpool, the milk will become silky and smooth. To make a whirlpool in the pitcher, follow Step 1.
THE RIGHT TEMPERATURE IN STEP 4
The final step before turning off the steam wand is to get the milk to the proper temperature. Steamed milk should be served between 55 and 65 °C. The first and most important thing that customers will notice is the temperature, so pay attention to it. Milk that is too hot or too cold is detested by all. For me, the range of temperatures between 55 and 65 degrees is so hot that the steaming pitcher “burns” (it doesn’t literally burn my hand, but I don’t want to contact it for any longer than required), therefore I turn off the steam wand as soon as the pitcher begins to burn my hand.
Why 55-65 °C? The milk is quite lukewarm below 55 degrees, especially if the client doesn’t drink it soon away. After 65 degrees, the proteins in milk begin to denature, affecting the milk’s structure and giving it a slightly “burned” flavour.
QUICKLY MIX THE MILK AND POUR
You must move quickly when the steam wand has been turned off. The milk and foam will separate if you start the pour too slowly, leaving only the foam on top. For best outcomes, we want to keep the milk and foam combined. Keep the milk moving by rotating the pitcher if you need to wait a few seconds before you can begin to pour; this will assist you prevent the separation.
One more item, please! Remember to always wipe the steam wand clean after steaming, regardless of the quality of your microfoam! Otherwise, the milk will burn to the wand and develop an ugly brown film that is really revolting.
You can make that silky smooth microfoam using a few pointers, and then you’ll be all set for latte art. If you want to learn more, read my latte art blogs from the past.