In many cases milk is 70% to 80% of the coffee beverage itself, so it’s so important we get this right. We want to take you through step by step, from how to steam your milk, to pouring that beautiful latte art on top of your finished coffee. This guide is sure not to be missed.
- Choose an appropriately sized milk jug and fill halfway with your milk of choice. Make sure the milk is very cold.
- Purge steam wand.
- Submerge the tip of the steam wand so it is about 10mm below the surface of the milk. Make sure the steam wand is in the upper right-hand corner of the surface of the milk. Tilt the jug slightly to the right.
- Turn the steam on to full pressure. Your milk should now be spinning clockwise, to the right in a “vortex”. If it isn’t, try angling your jug more.
- Incrementally introduce air into your milk by ever so slightly lowering the jug. The volume of milk will increase (or stretch) as you create foam.
- Once you have stretched the milk enough, and you can see the milk reaching approx. ¾ of the way up the inside of the jug, slightly submerge the steam tip to prevent more foam being created. The milk should spin in silence until desired temperature.
- Once milk has reached desired temperature (65 to 68 degrees), turn the steam off.
- Purge and wipe the steam wand.
- If there are any visibly large bubbles, firmly tap the jug on the counter.
- Prior to pouring, swirl/wiggle your milk jug to mix the foam with the milk. Milk should be glossy.
- Hold cup with Espresso shot in one hand and milk jug in the other.
- Tilt your cup to allow the milk jug to be close as possible to the shot.
- Gently pour your milk directly into the surface (crema) of the coffee. Hold pour still. The crema colour should raise to the surface.
- Then, while pouring, move the pour around the surface of the crema, keeping to the middle of the cup, not the edges. The top should become viscous (loosened up) now.
- Once your cup is ¾ full, land the cup upright, keep your jug low and slightly wiggle the jug left and right to create a pattern.
- Preheat your cups/ glasses for every coffee. If you pour hot milk into a cold glass, you will lose up to 15 degrees in the final product.
- Use high quality milk.
- Maintain a steady stream while pouring the coffee.
- Transfer the freshly stretched milk into a larger jug for best results in your latte art.
- Listen to the sounds your milk is making. The ideal sound you should hear is a “pip-pip”.
- Try to use a fresh espresso shot and pour the milk as soon as possible after stretching for best results.
- You can practice milk steaming by using cold water. Even add a touch of dishwashing liquid to the water to resemble the froth.