Steamed Milk

STEAMED MILK KNOWLEDGE

Normally we have 2 kind of milk that we used to steamed in your restaurant or Coffee Shop

• Fresh Milk [ Stop Steam 50 to 55 Co take around 60 to 70 Co, It's Fresh]
• UHT Milk [ Stop 30 to 35 Co take 40 to 50 Co Because it's Done product]

What is Steamed Milk?

• Steamed milk is the end result of milk being exposed to high pressured steam from a espresso machine, It's make by introducing steam gradually into milk until the natural fast within is expand to create [micro-foam], which is a layer of very small milk bubbles.

• The end result is a smooth, silkily beverage perfect for espresso based drinks, The idea sounds simple enough but in practice it requires a gentle touch and sound techniques.

HOW TO STEAMED MILK

    Choice of Milk

• The protein within the milk plays as important part during the frothing process, stabilizing the entrapped micro-foam within the frothed milk.

• When milk with high fat content is used, the protein of the milk will more likely to attach to fat than air due to its hydrophobic nature. 

• hence the higher fat content, the less air the milk can hold, leading to less frothy milk.

• We don't also recommend using organic milk or UHT milk as well since the proteins have already been destroyed in the Ultra pasteurized process, Personally, we prefer 2% milk as it provide a slightly more creamy taste to the brew.

• We also recommend using fresh milk within 5 days of purchase to achieve the best foam.

FILL THE JUG WITH MILK

• The first step is to fill your jug with milk, While this may sound like an obvious step, it's actually quite important to get the right amount of milk in your jug, Not only to produce the best steamed milk but for conserving milk

            Fill the milk half way up the jug until the surface of the lower nudge or V of the jug              spout

STRETCH THE MILK

• The second step is called [Stretching] and is when you turn the steamed on and have the nozzle of the steam wand below the surface of the milk to make a hissing sound, This process creates micro-foam by letting air gently into the milk.

• The key is to have the nozzle Just a fraction under the surface of the milk in order to create foam while making the milk spin in a whirlpool motion.

• I found that the milk stretching stage lasts about 5 seconds as you only need to introduce a little bit of air into the milk, Once you create enough foam for your coffee more foam for a cappuccino, less foam for a latte, you move onto the third stage.

SPINNING THE MILK IN A WHIRLPOOL MOTION

• The third stage is called [Spinning] and is when you submerge the steam wand nozzle another fraction below the milk - literally half a centimeter [1/5 of an ich] - and continue to spin the milk with a Whirlpool Motion

• You should hear No Hissing Sound other than the occasional leftover bubble being eaten up by the steam wand.

• This spinning process mixed the micro-foam with milk in order to Polish the milk, The key to spinning the milk to Tilt the jug a little to get the perfect whirlpool.

• You'll need to find the sweet-spot which is a little off-center and try to keep it there from start to finish.

• Keep spinning the milk until the jug becomes too hot to touch or around 60 degrees Celsius [140 Fahrenheit] then turn off the steam want and wipe your steam wand with a wet clothes 

• However i found when steaming milk for making a good latte we should turn off the steam wand around 50 to 55 Celsius [ 122 Fahrenheit] 

KNOCK AND SWIRL 

• This step you should Knock and Swirl the mil around the jug to polish the milk and to make sure the milk and micro-foam is together. The more shiny the milk the better, but don't be to rough otherwise you'll make new bubbles.

• Gently Knock the milk jug against the Bar-Counter and Swirl the milk to achieve a more consistent texture, It should be thick, silky and glossy, something similar to the texture of the paint. 

VIDEO Orientation to the Students