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Milk texturing is the steaming of milk. The
steam does two things, heats the milk and
also the steam mixes air with the milk to
form an ‘emulsion’ of tiny bubbles that gives
a silky velvet texture. Similar to making an
espresso, perfecting the art of milk texturing
takes time and practice.
Tip: Remember espresso is the foundation for
all espresso-coffee drinks and the milk is the
variable.
Before starting to prepare for milk texturing,
ensure the espresso machine is in steam
mode, so the red light behind the 'POWER'
button and green light behind the 'STEAM'
button are illuminated.
Note: Should the espresso machine not be
in steam mode, simply press the 'STEAM'
button to activate (25).
Tip: It is recommended to use the steam
function after first making espresso or using
the hot water function. Making coffee in
this order will reduce any waiting time or
water usage while the machine adjusts to the
correct temperature.
1. Determine how much milk is needed
based on the number of cups being made
or the size of the texturing jug.
Tip: Keep in mind that the volume of milk
will increase or ’stretch’ during the texturing.
2. Pour cold refrigerated milk into a
stainless steel jug, between
1
/
³
to ²/
³
full.
Tip: Best results will be achieved by using a
clean jug and cold, fresh milk.
3. Purge the steam wand of any water.
With the steam wand positioned over the
drip tray activate the steam function by
turning the steam and hot water control
dial anti-clockwise as far as it will go
(26). Once any water has been purged
close the steam by turning the steam and
hot water control dial clockwise (27).
4. Swing the steam wand to the side of the
espresso machine (28).
5. Place the steam wand into the milk
so that the tip of the steam nozzle is
just below the surface of the milk and
activate the steam function by turning
the steam and hot water control dial anti-
clockwise as far as it will go (29).
6. Angle the jug so that the steam wand is
resting on the spout of the jug and lower
the jug until the tip of the steam nozzle
is just below the surface of the milk. The
nozzle should sit just off centre in the
milk. This will start to create a whirlpool
action in the milk (30).
Note: How we introduce the air to the milk
will determine the consistency of the foam.
If we catch large gulps of air the quality of
the foam will reflect this by having large
bubbles. If we can introduce air to the milk
in a controlled gentle fashion indicated by a
gentle hissing sound the milk will have a fine
aerated bead in the textured foam.
7. As the steam heats and textures the milk,
the level of the milk in the jug will begin
to rise. As this happens follow the level
of the milk by lowering the jug, always
keeping the tip of the steam nozzle just
below the surface. This will create a
slight hissing noise.
Tip: The amount of foam required will vary
depending on the drinks being made, for
example a cappuccino requires more foam
than a flat white.
8. Close the steam immediately when the
milk is heated to between 60-65°C by
turning the steam and hot water control
dial clockwise (31).
Tip: The optimum drinking temperature of
milk is between 60-65°C and we advise
you use a milk thermometer to achieve
Guide to milk texturing
18