Here are a few tricks that seasoned baristas use to get the best milk foam every time. These 5 tips will help you get the best froth for your milk-based espresso beverages.
1. Always start with fresh milk
The best way to guarantee great froth is fresh milk. Full Cream Milk works best.
While some people prefer alternative milks, Full Cream Dairy Milk froth the best, Lactaid milk also performs well. For those who like non dairy macadarnia milk is worth a try. Other types of non diary milks include cashew, oat, coconut. Goats milk also froths well, but can you handle the taste?
Always start with milk that is cold as possible, as it takes air better, and gives you an opportunity to work it, a cold milk jug will also help.
2. Purging your wand immediately before steaming
Before steaming, make sure your machine is up to steam temperature. While it's warming up clean the wand, with your micro cloth. Purging your wand immediately before steaming will eliminate any water that's in the steaming circuit. You don't want that additional water in your milk.
3. Start with the tip of the wand just below the surface.
Frothing strategy is all about finding the proper steam tip position relative to the surface of the milk. Too low in the milk and you won't get sufficient air in. Too high and you'll get too much air in or make a big mess. So the idea is to start with your wand just below the surface of the milk. Then adjust the depth so you hear the intermittent rips, which indicates small amounts of air being sucked into the milk.
4. Adjust wand tip position to hear occasional rips of air into the milk.
If you're wanting a super fine microfoam for a latte or an airier frother for a traditional cappuccino, the beginning of the process is the same. A fine microfoam for a latte, all air should be in the time the outside of the pitcher starts to heat up.
At that point, you position the wand a little somewhat deeper into the milk and find a tip position and angle which causes the milk to roll. That roll helps break up any larger bubbles and mixes the milk to create a uniform texture through the pitcher.
For airier cappuccino froth you can continue sucking in the rips of air a little longer and judge froth by the expansion in the milk frothing jug. At the point when you get the ideal, lower the wand a little and continue rolling. When you've reached your desired temperature, shut the steam off with the wand in the milk.
5. Wipe & purge the wand again immediately after steaming.
At that point when you're done frothing, use your micro cloth to wipe your wand before the milk has an opportunity to bake on. Cleanse once more, by doing another purge. The final purge is vital. When you finish steaming the tip is still in the milk. As the wand quickly cools, milk is drawn up into the wand but that final purge gets the milk out.
Now its time to use your latte art pen to unleash your creativity upon your coffee.
Dont forget to clean you milk jug.
Follow these practices to ensure your milk frothing jug stays clean all the time.
Only steam what you need, never re-steaming milk for a second drink, to add heat or milk that sits for too long.
- Don’t over-steam and scald milk.
- Rinse out the pitcher as soon as the you have made your coffee. Those steamed milk particles can dry onto the sides of the jug, which results in the buildup of gunk over time.
- Steamed milk is physically different from cold milk. It doesn’t just slide out whenever you tip the milk jug over. Because of the incorporated air, the milk clings to the sides of the milk jug. Naturally, this clinging gets more and more severe as time goes on.
- Use some soapy water with your micro cloth and wipe out your milk jug immediately after use.
The Barista House Milk Frothing Jugs will add some colour to your barista espresso accessories