Steaming Milk
Step 1: Start with a clean, cold pitcher and fill with milk one-third to one-half full. Do not fill the pitcher more than half full because the milk will rise during the steaming process. Always use whole milk unless otherwise requested.
TIP : Mark pitcher handles so you can differentiate between nonfat, lowfat and wholemilk. A good method is to use electrical tape that matches the color of the milk carton.
Step 2: Immerse the steam wand completely in the pitcher to prevent the milk from splashing everywhere. Turn the steam wand on.
Step 3: Gradually lower the pitcher so the tip of the steam wand skims the top of the milk, creating a whirling action as the milk foams and begins to rise. You will hear a difference in pitch from a high hiss to a low growl.
TIP : Do not bounce the steaming pitcher up and down to create foam.
Step 4: Once the foam has risen to the top, you may raise the pitcher so that the steam wand is closer to the bottom of the milk pitcher. Turn off the steam wand when the thermometer reaches 155 degrees fareinheight to 160 degrees farenheight. It is okay if the thermometer drifts upward a few degrees after the steam wand has been turned off.
Step 5:Remove the pitcher from the steam wand and immediately wipe the wand thoroughly with a clean, damp towel. Always use caution when handling the steam wands as they are VERY hot!
Step 6: Point the steam wand towards the espresso machine and cover the tip with your towel. Briefly open and then close the steam knob to "bleed" or "purge" the wand clean. You must do this after every use to prevent milk buildup inside the wand.
TIP : The longer the milk pitcher sits, the harder the foam on the top will become as it separates from the milk.
Steaming Rules
- NEVER steam milk above the scalding point of 180 degrees Farenheight. If you should accidently steam milk above this point, THROW IT OUT and then thoroughly wash the pitcher with cold water.
Milk may be resteamed once, but never refoamed. For example, you may take a pitcher of milk at 140 degrees Fareinhieght and submerge the steam wand until it reaches 160 degrees fareinheight , but you will be unable to make foam out of this milk.
To make foam out of milk that has already been steamed you must add fresh cold milk to the pitcher first. For example, if you have a pitcher of milk that is 120 degrees farenheight and you need to make foam, you must first add fresh cold milk to the pitcher to get the temprature back to 100 degrees farenheight before making new foam.
One of the most important steps in the milk steaming process is to use a CLEAN , damp towel to wipe off the steam wand. Never wipe up coffee grinds or countertops with the same towel you use to wipe the steam wands. If you do, coffee grinds will stick to the wand and eventually end up in a guest's drink. It is important to keep the steam wand towel separate from the other bar towels and to make sure everyone knows the proper use of the bar towels. If necessary, keep the steam wand towel on a saucer to keep it clean.
When pouring milk, especially for CafÈ Lattes and CafÈ au Laits, use your spoon as a "dam" to hold back the milk foam. The faster you pour the milk, the less foam will go around the spoon.
Always rotate the milk in the refrigerator, using the oldest date first.
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