Milk Texture - How to get beautifully silky steamed milk

It's not just milk , it's silky smooth steamed milk .

Perfect for pouring latte art and Chris here is gonna show you how to get it just right today , I'm gonna be doing the talking Chris is gonna be showing you how to get beautifully silky steamed milk .

Now , in our last video , Paul went through the six most common mistakes that people make when they're trying to pour latte out .

And what we found is that the one that trips up new baristas the most is getting the texture of the milk , right ?

So that's what we're gonna focus on today .

We're gonna give you a step by step guide and point out some of the things you need to know to get really silky milk texture .

Now , before we get into the process , let's take a look at our ingredient milk and starting out it's best to use full cream milk for best results .

It's a lot more stable to work with , you know , and it tastes good too .

Of course , you can use light or nonfat milk .

It's just less forgiving .

If you inject a little bit too much air , you're gonna end up with a mountain of foam at the end .

So , what about milk alternatives like almond soy or oat milk ?

Yes , you can get great results .

But it's worth noting that it really depends on the brand .

Some brands just aren't designed to work with coffee .

They either produce big bubbles , they don't produce any foam at all or they just completely curdle when you add them to coffee .

Don't take it personally .

It's probably not .

You just pick a different brand and try again .

Now we're working on a comparison of which milk alternatives work best for coffee .

So stay tuned for that one .

Next is the milk jug .

Now , for best results , you wanna pick a milk jug that's around 2 to 3 times the size of the cup or the cups that you're pouring into .

So for a classic 1 60 mil flat white or cappuccino , you wanna pick a 400 mil jug while for an eight ounce takeaway cup , a 600 mil jug is gonna be a better fit .

Now , the size is important because we need enough room for the milk to expand .

On the other hand , if the milk is sitting too low in the jug , you won't be able to get a good whirl port , which is essential to get a great texture .

It also helps to pick a milk jug with a nice defined spout .

This will really help if you want to pour a nice tight pattern on your coffee .

Ok ?

So let's get down to business .

We'll go through each step in detail and then we'll run through the whole process again at the end .

So first up , you wanna clear the steam on with a quick blast of steam .

Next , we wanna submerge the tip of the steaming wand into the milk position , the steaming wand off to one side of the jug on a slight angle .

This is gonna help create a whirlpool .

I find it helps to rest the wand in the spout of the jug just like this .

Next .

We're gonna crank the steaming wand on full .

It's a classic trainee mistake to turn the steaming wand on just a little bit and then it sounds like a plane's landing .

Not fun .

Now , once the milk is spinning around , we want to lower the jug down a little bit to start injecting the air into the milk .

You'll know you've hit the right spot .

When you hear a steady kissing sound .

Next , when the milk has expanded around 20% we wanna raise the jug just a little to stop the kissing sound and let that milk continue to whirlpool .

Now , when the bottom of the jug is too hot to touch , we wanna turn off the steam .

If you like a more measured approach to temperature , then you can use a thermometer like this .

Well , my pick is to use a temperature sticker that changes color when the milk hits 65 degrees .

Of course , you can heat it a little more or less , but it tastes and it works best at around 65 °C .

Now , before you get too excited about your creamy creamy milk , it's time to wipe and purge that steamer every time .

No excuses .

Now , we're gonna give the jug a tap on the bench and a little swirl just to make that milk even creamier .

Ok .

Now we're all ready to pour .

Let's just recap that whole process in real time .

First , we're gonna purge the steamer .

Then we're gonna position the steaming wan so that it creates a whirlpool .

Within the joke , we're gonna crack the steam on full .

We're gonna lower the jargon till we hear a steady kissing sound .

When the milk's expanded by around 20% we're gonna raise the jag a little and continue to spin that milk .

When the jug it's too hot to touch , we're gonna stop the steamer .

We're gonna wipe and spray the steamer to clean it off and then we're gonna tap and spin that jug on the bench .

So that's the whole process .

It's tricky to bring it all together at first .

But after you've done it a few times , all those movements become really natural and fluid .

So just keep practicing .

So here's a tip for practicing without wasting heaps of milk , pour some water into your jug and then add a couple of drops of washing up detergent .

Now start to steam that mixture on the steaming wand and you'll notice that it creates a foam , just like regular milk .

You can even use this mix for practicing latte art .

If you've got some old coffee lying around , just don't drink it .

Ok .

That's all we've got for today .

Why don't you hit the like button ?

If this video has helped you out at all ?

If you've got any questions , pop them down below , we'll do our best to answer them .

But until next time , see ya .

See ya .