When it comes to creating the best latte or cappuccino, the way the milk is steamed and frothed is vital. It can take time and practice to perfect this skill, so following on from our ‘What are the most common coffees made up of?’ blog, we thought we’d provide a reference guide explaining exactly how to steam milk too – with videos!
So share this post with any new team members you have at your hotel and they’ll be experts in no time!
How to prepare milk for a caffé latte
A latte consists of an espresso shot with steamed milk and milk froth on top. It’s important to get just the right amount of froth and to heat the milk to the correct temperature, without it burning.
1. Fill the milk jug up to the bottom of the spout.
2. Place the steam wand just below the surface of the milk and turn the steam on fully.
3. Stretch the milk: Keep the wand just below the surface and move to increase the volume of milk. Be careful not to incorporate too much air.
4. After approximately 5 seconds, move the wand deeper into the jug (about halfway) and slightly to the side to create a whirlpool effect. This incorporates the foamed milk with the steamed milk. When the temperature reaches 65oC (140oF), it’s ready.
5. Polish the milk: Next, you will need to remove the air bubbles so tap the jug on a hard surface to disperse them. Swirl the jug until the milk turns shiny.
6. Pouring: Start pouring from the spout slowly at a height of 2 inches and lower your jug as you reach the second half of the cup.
How to prepare milk for a cappuccino
A cappuccino contains more milk froth than the latte. One third of the cappuccino is steamed milk, one third is froth and the rest is espresso. As such, a different technique is required to get the right texture.
1. Fill the milk jug up to the bottom of the spout.
2. Place the steam wand just below the surface of the milk and turn the steam on fully.
3. Stretch the milk: Keep the wand just below the surface and move to increase the volume of milk. You will need to slowly move the jug down as the milk takes in more air. Allow the milk to almost gain another third in volume.
4. Stop when the temperature reaches 65oC (140oF).
5. Tap the jug on a hard surface to disperse the larger bubbles in the foam, and swirl until the milk turns shiny.
6. Pouring: Tilt your cup so the espresso reaches the edge and pour directly into the cup from the side of the jug.
Troubleshooting
Q: My milk is screaming! What am I doing wrong?
A: The steam wand is positioned too deep in the jug and unable to create froth. Move your wand closer to the milk surface.
Q: Why does my cappuccino have too many big air bubbles?
A: The tip of the steam wand is placed too high when frothing and incorporating too much air. Try moving your wand just below the milk surface.
Q: Frothing the milk takes too long and the texture is just not right. What could be the problem?
A: Not enough pressure in the steam arm. Make sure that the steam is fully turned on when frothing and that all the holes are clear from blockages. To prevent clogging up, remember to wipe and purge the steam wand after every use.
If you have new baristas in your business, Tchibo Coffee Service Trainers will be able to show them all these techniques face-to-face so that they can make a mean cappuccino or a perfect latte.
To find out more about how Tchibo Coffee Service can support your hotel, please get in touch!
Are there other milk steaming questions you’d like us to answer? Let us know in the comments!
Tagged with: barista • beginner • coffee • hotel • office • Tchibo
