Hey coffee enthusiasts! You’ve nailed the perfect espresso shot, but what about the milk? If your steamed milk is falling flat with bubbles on top and a split of hot milk and foam, we’ve got some tips to elevate your milk game. Follow these steps to achieve café-quality milk at home and enjoy a rich, creamy texture every time.
The Problem: Lacklustre Steamed Milk
So, you’ve got your espresso dialled in perfectly, but when it comes to the milk, things aren’t quite right. You end up with a thin-bodied coffee that, while tasty, is a bit unpleasant due to the foamy top layer and separate hot milk. But don't worry—getting great milk only requires a few tweaks.
Getting Prepped
-
Fill the Jug: Start by filling your milk steaming jug to the bottom of the spout. The bottom of the spout is generally where the jug is designed to be frothed from.
-
Prepare the Steam Wand: Ensure your steam wand is ready by running a test. Turn it on and let it purge until you see a strong, steady jet of steam. If it’s struggling, check the water level. You may have to look up how to clear any blockages on your machine.
Steaming the Milk: Step-by-Step Guide
Step 1: Position the Steam Wand
Place your milk jug under the steam wand, tilting it slightly towards yourself and to the side. Insert the steam wand tip just below the surface of the milk.
Step 2: Start Steaming
Turn on the steam. The milk should start swirling in the jug. Slowly lower the jug to raise the steam wand tip slightly, allowing a small amount of air to be sucked into the milk. This will help integrate the bubbles into the milk rather than leaving them on top.
Step 3: Increase Volume
Watch the milk level in the jug. You want to increase the volume to at least halfway up the spout. Once you reach the desired level, lower the steam wand a bit further to stop adding air. This will mix the milk and air together, creating that perfect creamy texture.
Step 4: Heat to Perfection
As the milk heats, keep your hand on the jug. When it becomes too hot to touch for more than a second, your milk is at the correct temperature, around 55-65 degrees Celsius. For accuracy, consider using a milk jug with temperature markings or a milk thermometer.
Step 5: Finish Up
Turn off the steam, wait until it stops, then remove the wand from the milk. Give it a quick wipe and turn the steam back on to purge any remaining milk. This keeps your steam wand clean and ready for next time.
The Final Touch
- Banish the Bubbles: Give your jug a couple of firm taps on the counter to pop any surface bubbles.
- Swirl and Pour: Swirl both your coffee cup and the milk jug to integrate the textures. Then, pour your milk into the espresso.
If you’re making multiple coffees with the same milk, the first ones poured will have the most foam, so plan accordingly.
Enjoy Your Café-Quality Coffee
With these tips, you’ll be steaming milk like a pro in no time. Enjoy your creamy, delicious coffee that rivals your favourite café. Cheers to perfecting your home barista skills! ☕️
Here is a great video from Golden Brown Coffee to use a reference: How to steam milk (no cuts)