Steaming Milk
Milk is made up of water, sugar, fat, protein, and minerals, with fat giving milk its creamy texture. When milk is steamed, the milk is heated and air is introduced, which creates micro foam. The proteins in milk are responsible for creating and stabilizing the foam. However, if the milk gets too hot, the proteins will break down, and the foam will be ruined.
Quick Tips:
- Use cold milk and a clean milk pitcher.
- Use a thermometer to gauge the temperature of your milk.
- Purge the steam wand before and after steaming.
- Tap and swirl the milk to polish before pouring.
- Never re-heat steamed milk and ensure your pitcher is clean to prevent cross-contamination.
- Do not leave steamed milk standing for too long, pour immediately to avoid separation.
Milk Steaming Step-by-Step Guide
1. Start with cold milk in your pitcher.
Using cold milk will give you more time to introduce air into your milk, creating a smoother micro foam.
2. Purge the steam wand.
Pull the steam lever on the espresso machine to ensure any residual water from the steam wand doesn’t get into your milk.
3. Insert steam wand into the pitcher.
Before turning the steam wand on, start by placing the steam wand below the surface of the milk, using the spout as a guide into the center of the pitcher. Turn the steam wand on.
4. Introduce air by stretching the milk.
Gently bring the tip of the steam wand to the surface of the milk to start incorporating air, you should hear a “tss, tss” sound, similar to the tearing of paper. This step should be completed before the milk reaches room temperature (20-22°C) and take no more than 5 seconds.
5. Submerge the steam wand.
Plunge the steam wand below the surface of the milk, then tilt the pitcher to one side so the steam is being pushed towards the side of the pitcher. This will create a vortex (or whirlpool) which is needed to evenly distribute the air just added throughout the milk to create smooth micro foam.
6. Heat the milk.
Continue the milk vortex until the milk reaches a temperature of 55-65°C, or 75°C max if the drink is ordered extra hot. If the milk goes beyond this temperature, it will be scalded and the texture will be affected. *Always use a thermometer when steaming extra hot drinks.
7. Purge the steam wand.
Remove the steam wand from the pitcher and place on the counter. Purge and wipe the steam wand to keep it clean once finished steaming.
8. Tap out any bubbles and swirl.
Tap your pitcher on the counter to release any air bubbles that may be trapped in the milk. Swirl the milk around the pitcher to polish the milk. If the milk was steamed correctly with micro foam, it should have a smooth, glossy finish like wet paint.
9. Pour the milk.
Keep your milk moving in the pitcher until you are ready to pour to avoid having the foam separate from the milk. Pour the milk into the cup to finish the drink.
Standard Milk Steaming Temperatures
Kids' Temperature
Kids’ temperature drinks should be served at 55°C, just warm enough to drink.
*Always use a thermometer when steaming liquid for a drink ordered at kids’ temperature.
Standard Temperature
The standard recommended temperature is 65ºC – which strikes a good balance between flavour/texture and drinking temperature.
Extra Hot Temperature
The recommended temperature for extra hot drinks is 80ºC or 175ºF. Milk will begin to scald, affecting the taste and texture of the milk.
*Always use a thermometer when steaming milk for a drink ordered extra hot.
Want to learn more?
Check out Keys to the Shop’s episode on milk steaming and learn about the science behind milk steaming, or watch Emilee Bryant’s beginner’s guide to steaming milk to see the step-by-step process in real time!
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