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Milk Frothing and Steaming Instruction Guides

Milk Frothing and Steaming Instruction Guides
Category: Barista Skills and Techniques
Comments: 1 [Read/Post]

Learn how to steam milk to achieve great tasting Cappuccinos and Lattes. A step by step guide.

If you traveled in Italy, you probably experienced the true taste of Cappuccino and Latte. Now back home, you can't seem to find a coffee shop offering you the same experience.
You may not realize that it takes a trained Barista with lots of experience to prepare such silky and creamy beverages. This is a profession.
You are thinking to buy an espresso machine and make your own at home. Well, not so fast. You will need to learn and train to become a Barista and this is not something you'll achieve overnight.
So, we are helping you to find the resources you need to acquire this talent. This article focuses on steaming and frothing milk. The milk is as important as the espresso.


Frothing and Steaming Milk Guide
In order to create thick milk foam for Cappuccino or velvet milk for Latte, air needs to be mixed with milk. This is achieved by "pulling" air into the milk using the steam velocity exiting the steam nozzle on the steam wand. To control the amount of air pulled into the milk, surf the surface of the milk with the steam nozzle tip. Listen to the sound. A hissing sound indicates air mixing. Don't go too far away from the surface, otherwise large bubbles will form.

Note that each steam nozzle tip design will deliver different results. Don't get frustrated as this takes a lot of practice.

Pulling Air

Submerge the steam wand all the way into the milk and then open the steam valve. Now, slowly lower the pitcher until the steam nozzle tip is just even with the surface of the milk. A hissing sound indicates air being pulled into the milk. If you want to create thick foam for Cappuccino, maintain the pulling of the air. If you attempt to create Latte Art, do not pull too much air into the milk as you need a velvety milk texture (Micro Foam). Alternate between pulling and rolling of the milk.

Once the milk temperature has reached 36 ?C we go to the mixing step:

Mixing Air

Now that we have foam floating on top of the milk, we need to mix the foam with the milk below. Also referred to as "pulling". Raise the pitcher a bit higher and offset the steam wand from the center of the pitcher. This allows the milk to roll.

Rolling Milk

Continue to roll the milk and do not steam beyond 70 ?C otherwise the milk gets scalded. The rolling process causes the larger milk bubbles to flatten out. This is very important when attempting to create Latte Art.

Source: Schaerer Latte Art Book 
You are now ready for the next step:
 How To Create Latte Art
If you never steamed milk before, check the "Stupid Steam" video and don't do this:
Some other great resources and reading:

Comments on Milk Frothing and Steaming Instruction Guides

cheska pia 23/07/2014 00:23
Im cheska pia I've been working in Caribou Coffee Juffair Bahrain for three years... Steaming milk is simply the process of heating the while frothing milk is the act of adding air to the milk by using the steam pressure to pull and forcefully add air into the milk... After steaming and frothing don't forget to tap and swirl because it helps to break up the large bubbles on the top of the milk and keep the froth and steamed milk from sepating.

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