Milk Texturing is the second most important step in making a rich, smooth delightful milk based coffee, the frist is grind control. It is does take time in practicing to master, however once you are comfortable with the process, you will have really positive results in making your favorite milk based coffee.
Here is a fail-safe way to steam silky, smooth cow, almond, soy or oat milks.
Note the varied finish temperatures for cow to plant-based milks; it is worth purchasing a milk thermometer if you do not want to touch the side of the milk jug.
Step 1. Choose your stainless-steel milk pitcher according to the drink you will be making. I.e., 360ml for one standard latte or cappuccino or if you are making two, choose the 600ml pitcher.
Step 2. Fill the pitcher with the amount of desired milk you want to heat. Use the lines inside the pitcher as a guide. If there are none, fill it halfway. Before steaming, purge your steam wand.
Step 3. Lift the steam wand so that it's slightly tilted. It might help if you lean the pitcher to the steam wand from the pitcher's pouring spout.
Step 4. Place steam wand tip to the centre of the pitcher and tilt the pitcher to either side. At start, push the steam wand's tip underneath milk's surface to avoid making large bubbles by drawing in too much air.
Step 5. Turn on the steam wand. To create dense foam in the milk, lower the pitcher right away in the start so that the steam wand's tip comes to the surface again.
Step 6. When you have created enough textured foam, lift the pitcher again so that the steam wand tip goes underneath milk's surface, but the milk is still moving in a circle like motion. By dropping the steam tip in, stops air drawing into the milk creating textured foam.
Remember, you control the amount of foam by checking how much the milk's level rises in the pitcher.
Step 7. Heat the milk by staying right underneath the milk's surface. Heat the milk to 66c, plant-based milks to 60c – 63c
Step 8. Turn off the steam wand when the pitcher is starting to "burn" the palm of your hand (~55-66c). Check the milk's temperature with thermometer and learn how hot 55-66c feels in your fingers.
Step 9. Wipe and purge the steam wand right after every use.
Knock the pitcher onto the table to break any small bubbles in the milk, this is not best practice, as eventually you want to be making milk that is so super silky, you don’t need to do that.
Step 10. Mix the milk to ensure that the foam is evenly distributed in the pitcher, then pour into your cup or latte glass. Try this for a richer, sweet cappuccino; dust the shot of espresso then pour your textured milk on top of the slightly melted drinking chocolate powder.