Milk Texturing and Pouring

Milk Texturing and Pouring
Thanks to our friends at Rocket Espresso for the use of this article. First prepared for the New Zealand market, so you may encounter some "Kiwi" terminology!
Espressotec Sales & Service
Most coffees produced for customers are milk
coffees. The most desirable warm milk is smooth,
creamy with barely visible bubbles. Good milk
should look silky, like gloss paint.
Cold blue-top milk produces the best results. Trim
milk may be used but has a tendency to froth
quickly then collapse. Soy milk has a high sugar
content and heats very quickly.
The jug should be about half full. If you want
to make smaller quantities of hot milk use a
smaller jug.
Limit the use of residual milk. Texture and flavour
are both compromised by the use of it. If you must
use residual milk, make sure it is only a small
amount, and that it is combined with plenty of
fresh milk.
Turn on the steam wand to release the
condensation before heating the milk.
There are three parts to texturing milk.
They should be done simultaneously:
Turn off the steam wand when the milk has reached 70 degrees or is too hot to touch for more than
an instant.
If there are any large bubbles, give the jug a heavy knock on the bench. Swirl the jug to reveal a glossy
colour. If there are still a few bubbles, skim off the top couple of millimetres. Now the milk is ready to pour.
If you want to use a thermometer be aware that they are slow to register heat change. The steam wand
will probably need to be turned off when it reads about 60 degrees. Note also that thermometers lose
accuracy with age and wear.
The air must be folded into the milk to stretch it.
Place the nozzle just below the surface of the cold
milk and turn on the steam wand, releasing full
pressure. As the milk warms and grows, the nozzle
should be kept at the top of the milk to continue
this stretch. When you have the volume of milk
required, the nozzle can remain below the surface
of the milk.
Place the steam wand to the side of the jug.
This creates a swirling motion in the milk, which
keeps the milk nicely blended and smooths out
any bubbles.
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Thanks to our friends at Rocket Espresso for the use of this article.
Espressotec Sales & Service
Heavily textured
The most important element of pouring milk is to ensure that the milk is
nicely blended, and to develop a technique which controls the texture of
milk that enters the cup.
Lightly textured
Be aware of the texture in the milk jug. Heavily textured milk is at the top
and lighter texture is below. The longer you let the milk sit, the more it
will separate.
There are several methods of controlling texture. A few of them are listed
below. Which method you choose is really up to you and how efficient you
can be with each.
Thin texture
Using a spoon
Holding back
Use the spoon like a dam, so that it holds
back the froth at the top of the jug.
Spooning off
Spoon off some of the froth and throw it
away. Pour from the lighter texture below the
discarded froth.
Do not overuse the spoon. It is to control
texture, not to disguise separated milk.
Free pouring
Partial pour
Pour the heavier textured coffees first, part
way. Now pour a Caffe Latte. Then finish off
your Cappuccinos.
Mixing in
Pour off the first heavy pour of milk to another
jug. Pour from the remaining lighter texture.
Then, gently mix in the heavy milk with the
remaining thin milk. Swirl.
Swirling the milk helps keep the milk blended.
You should swirl every time you are not
pouring, and whenever the milk starts
to separate.
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