How To Heat/Texture Milk With Your Home Espresso Machine

http://www.scottiecallaghan.com
http://www.belaromacoffee.com.au/barista-1.asp

You want to achieve silky smooth, creamy milk.
You achieve this by:
A. stretching
B. creating a whirlpool like motion and
C. heating the milk to no hotter than 65 degrees.

Stretching the milk is the noise you here at the beginning of the vid and is caused by the steam tip (end of the steam arm/steam wand) sitting just below the surface of the milk and thus breaks the surface of the milk when you turn the steam wand on introducing air/steam into the milk. Allow this to happen for 1 - 10 seconds at the very beginning of the heating process, the exact amount of seconds you stretch for will depend on the pressure of your machine and the size of your jugs (milk jugs that is). (how long you stretch for will determine how thick the milk ends up, or in laymen's terms how much froth you create. Once you have stretched your desired amount then 'lift the jug' immersing the tip further beneath the surface, far enough so that you will not break the surface again. (do not break the surface of the milk (stretching) after it is warm, this will cause big bubbles that you can't get rid of) During the whole process hold the steam wand at an angle that causes the milk to spin in a whirlpool/vortex. Finally bring the milk to 65 degrees. And remember to purge the steam wand of excess water before heating your milk and then purge the steam wand of excess milk after you have heated your milk.

Category:

Howto & Style

Tags:

• Scottie Callaghan
• latte art
• coffee art
• barista champion
• barista training
• barista art
• professional barista
• steam milk
• how to
• belaroma
• barista training sydney

[arabiccola]

Based on the results, I know of no one who can do the milk better than you do, and yes I have always wanted to see how you do it. Thank you very much for taking the time to share this.

[rodentia]

Scottie that was really informative.

[mangowarmespresso]

if you like warm espresso visit mangosandwarmespresso.webs.com­

[sidewayss11]

Hi there Scottie and all. I have a San Marino commercial machine with a 8 mm steam wand with 5 holes at .9mm each. Having problems texturing milk, even full cream, for artwork. Dont think it,s my technique as i have done my training and working in restaurants. Will stepping up to a 10 mm arm with 4 smaller holes make a difference? The current one makes coarse rather than silky textured full cream milk froth. Your help is appreciated.

[nanrmz]

thanks Scottie!!! was really helpful!!!

[freezingheat27]

Hey bro. Ive been trying to do some reserch. Do you think that a clockwise or anticlockwise swirl would make a difference. Ive noticed that a lot of really good latte artists use a clockwise motion. Ive just started back behind the machine (used to do the comps) and Ive lost my touch with the milk. Still quite good but not like thick paint. Could be better ... Any ideas?

[baconmeister]

I can't post weblink in the comment section. It's from Chirs coffee in the US. The parts you want are the "New" Isomac 2 Hole Steam Tip and Adaptor converts 8 mm female to 10 mm male, should be pretty easy to find. But do remember it will take twice to three times as long to steam the same amount of milk.

[panhead88]

dryer steam.

[panhead88]

i finally got a Giotto, can I ask what part your talking about? for the steam wand?

thanks.

[panhead88]

Im pretty sure this is a ECM Giotto. not really a domestic. more like a semi commercial.

[ozzirt]

Thanks Scottie, we beginners need detailed explanations like this.

Nicely done.

[fw23q]

Is it better to have wetter steam or dryer steam to texture milk?