Koffeeone are Australia’s leading Cafe Coffee Machine importer
In this article the team at Koffeeone share important Barista tips and advice.
Foaming the milk
In a belly or straight sided jug, pour in anywhere between a third to a half a jug of cold fresh milk.
Purge the steam wand by switching it on for maximum of five-seconds. This will also help to build pressure in the steam wand.
Position the steam wands tip a little under the surface of the milk before turning the steam wand onto full power. Keep your ears peeled for a high pitched chirping sound in this process. If the wand isn’t in the milk enough, you will hear splattering noises, but if the wand is too deep, you won’t hear anything.
As the milk is frothing, lower the jug to ensure the tip of the steam wand is still under the surface of the milk and maintain the high pitched chirping sound.
Once the temperature reaches between 40º-45ºC, shift to texturing the milk. Beginners should use a milk thermometer when learning to froth milk, but with practice, one should be able to judge the temperature of the milk by touch.
Lower the steam wand further under the surface of the frothed milk, positioning it onto the side of the jug whilst also slightly angling the jug. This should create a whirlpool effect in the milk, which will create a smooth, dense foam.
Once the temperature reaches 60ºC, turn the steam wand completely off. There will be a slight time delay in the milk thermometers registering the heat, so the final temperature may be anywhere around 65º to 70ºC.
Firmly tap the base of the jug on your counter top to break apart any bubbles on the surface of the milk. Using a damp cloth, stop the milk from drying on the steam wand by cleaning it off, but be careful not to touch the wand with your hand, it will still be very hot!
At this point you should be making the base of all Italian specialty coffee beverages, the espresso, giving your milk a little time to settle.
When the espresso is ready for the milk, swirl the milk in the jug. It is important to keep on swirling the milk until the ‘dry lump’ in the middle of the jug is mixed in and the milk flows like shiny, thick cream.
Just before you pour the milk in, give it a final swirl to ensure no foam will stick to the jug.
Pouring your milk into the espresso cup, make sure the jug is close to the cup, and slightly wiggle the milk in, side to side, to help the foam fall out of the jug nicely. Pour off the centre of the cup to keep a clean, white foam centre and create a halo of crema.
Once the cup is full of around a third full of foam, stop wiggling the jug and slightly lift it up higher to pour through the liquid milk.