STEAMING & POURING MILK

STEAMING MILK AND POURING

DO: 

Always keep milk in fridge

Throw away expired milk

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Clean pitcher after each use

Use fresh milk for each drink 

Be careful of hot liquids! You could burn someone 

Keep your workplace clean so that you don’t cause more chaos.

Clean up all spillages as you go so that people don’t SLIP or hurt themselves.

DON’T: 

Use expired milk

Re-steam milk

Heat milk past 70^C

Don’t touch the lip of the jug or cup. 

MILK STEAMING: 

You will need to steam and froth milk to pour into an espresso to create the base. The foam texture should be velvety. The milk should be steamed and foamed to 60^C, unless you are creating a babyccino, when it should be no hotter than 50^C. 

Any hotter than 70^C and the milk will denature and start to smell like rotten egg, not great for your customers to taste either. 

Empty and clean pitcher before use

Purge steam wand before foaming

Wipe steam wand immediately after use 

Purge steam wand after wiping

Keep Milk waste under 60ml

When steaming our milk, we want to make sure that we don’t make bubbles. It should look like wet paint. Shiny, very small bubbles, soft, smooth, correct temperature.

Insert the steam wand into the milk at a 45degree angle near the surface. 

Switch the steam wand on full and begin to heat the milk. You want the milk to start to make light kissing noises and to swirl like a whirl pool. This is evenly heating and texturing the milk.

a. For cappuccino, leave the steam wand near the top and as the milk stretches (increases in volume in the jug) have your steam wand follow and stay near the top to ensure maximum foam. b. For a flat white and latte, once the milk stretches a cm or so, lower the steam wand into the jug until the milk is heated until it is hot to the touch.  

TIPS:

If the milk starts screaming, (you know that sound!) you need to bring your steam wand closer to the top to let some air into milk (that kissing noise) and it should stop.

Never leave the milk unattended on the side with the steam wand in it. 

Always wipe and purge your steam wand before and after steaming milk for maximum cleanliness and hygiene. 

POURING: 

Once the espresso is in the cup, hold the cup with the handle facing your body and the cup tilted at 45 degrees. Pour the steamed milk into the middle of the coffee from a height (ab 8cm). The milk will go into the espresso, but the crema will stay on top to create a layer of soft foam. 

Pour in a consistent stream and zigzag across the cup- left and right (still at 8cm above the cup). 

Then as you reach the top of the cup, lower the jug closer to pour and create your design. 

For a basic heart, drop the jug closer to the cup and pour into the side closest to you, this will begin to create the heart shape as a white circle will form on the surface, getting larger as you pour. 

Once the cup is almost full and you have a large white circle, raise your jug and draw a line through the middle of the circle with the milk pouring to create the heart shape (the higher you pour, the faster it pours and cuts through the shape you have drawn).