For a barista, correctly texturing milk is just as important as pulling a perfect shot. Perfectly textured milk will ensure you have a well-sealed, creamy and balanced coffee, leaving an enjoyable mouthfeel and keeping you wanting more.
So how does one actually create the perfect milk? We asked our Di Bella Coffee experts to get all the tips and tricks.
Step 1: Fill your jug
This may sound simple, but it is actually very important to fill your jug to the right level – ideally, just before the crease of the spout. Filling your jug to the right level is important to successfully complete the later steps.
Step 2: Stretching
Next, you need to insert your steam wand nozzle just below the surface of the milk and about one centimetre from the side of the jug. Turn your steam on and you should hear an intermittent hissing sound which should last about 5 seconds. This sound is the milk stretching by gently letting air into the milk.
TIP: Make sure you purge your steam wand before using it to make milk.
Step 3: Spinning
Once the stretching is over (you should see the milk rise and hear the hissing increase), make sure your nozzle is still off to the side so the milk starts spinning in a whirlpool motion.
Keep spinning the milk until it reaches your desired temperature (normally around 65 degrees) and then turn the steam wand off.
TIP: If you are not getting a whirlpool, you may need to tilt your jug or re-position the nozzle a little.
Step 4: Polish
Here at Di Bella Coffee, we like to describe textured milk as ‘glossy paint’ as this is what you should start seeing in this step.
Once your milk is at your desired temperature, immediately start swirling your jug until you are about to pour your coffee.
TIP: Once you have finished using the steam wand, make sure to give it a wipe down and purge it to clear the spout of any milk build-up.
Step 5: Pour
When your milk has been spun and looks dense, creamy and has that texture of glossy paint, you know you are ready to pour. Make sure to pour your milk at a steady pace.
TIP: If you find you have more foam than you would like, you can always ‘split’ your milk by pouring half into another jug.
Now you have barista quality milk! What are some of your tips and tricks to make the perfect textured milk?