How to Make the Perfect Espresso | Part Three
Tips for Texturing Milk
A Professional Barista's Guide
TIPS FOR TEXTURING MILK
Contains <4% fat, pasteurised and homogenised, it has a creamy rich consistency.
Contains <0.15% fat. Milk solids and calcium are generally added to help breakdown the lactose for people with a lactose intolerance.
Contains <1.5% fat, usually with added calcium and or proteins
Contains <2% fat, usually has proteins and or calcium added
A modified milk, made from dry soy beans, generally contains <3% of fat.
A plant milk manufactured from almonds with a creamy texture and nutty flavor, containing <2% fat.
How to Texture Milk Correctly
Temperature is key
Use only cold milk taken straight from the fridge. Pour into the jug that you are using to heat it.
Open the tap of the steam wand to get rid of any residual water.
Position the tip of the steamer wand in the spout of the jug. Incline the jug at 45 degrees, so that the tip is aiming to the centre of the jug.
Make sure that the tip of the steam wand is maintained just below the surface of the milk. Open the steam and check that the milk forms a vortex. Once the vortex is formed, gently raise the tip of the wand at the same time as the milk foam is produced. When the milk foam reaches the top of the jug, plunge the tip of the steamer wand to heat the base of the jug.
The right temperature
Turn off the steamer when the milk has reached a temperature of 65 degrees. Clean the steam wand nozzle well with a clean cloth, which is dedicated for this purpose.
Tap the jug on the counter so that it makes all the bubbles shift to the surface. Swirl in circles to mix the foam with the milk until the foam becomes glossy. If you are not using your frothy milk immediately, remember to do this again to mix the milk with the foam.
Making the perfect espresso requires you getting your hands dirty! For a more practical lesson, we'd love for you to join us at King Carlos HQ for a 2.5 hour workshop covering Barista Basics. You will be trained by our certified facilitator, barista and genuine coffee lover to take you through an experience like no other using our multi-award winning coffee beans.
COFFEE BARISTA COURSE COMPONENTS
- Coffee Background
- Coffee Culture
- The Perfect Grind
- Coffee Extractions
- Coffee Machine Basics
- Milk Texturing
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