Can you please tell me how to properly steam milk to get a smooth, creamy texture for latte art? I've been trying so hard, but it's just not working. Machine pressure is 0.7-1, milk is 2.8 protein and 3.2 fat
Does anyone have a guide?
by Aggravating_Kiwi_487
11 Comments
Emilee Bryant youtube video how to steam milk is 10/10. She has way more videos that talk about milk texturing in great detail
Have you tried pushing the Latte Art button on the top? Ask your butler where it is.
You’ve already done the hardest part: finding and circling the steam wand on a digital image of an espresso machine.
You’re more than halfway there!
When steaming milk you are doing two things, firstly, adding air to the milk and secondly, texturing the milk to make it smooth.
Place the tip of the wand just below (1 or 2mm?) the surface of the milk about half way between the centre and the edge of the jug. Gently but quickly add air to the milk as you start spinning the milk in the jug. The quicker you add the air the more time you will have to texture the milk (too quick and you’ll get milk in your face).
Once the milk is above body temp (feel with hand, if it’s warm it’s above body temp) you have run out of time to add air and you should just be spinning the milk to break down the bubbles and make it smooth.
Once the jug is too hot to touch give it another 1 to 5 seconds. I wait about two and I’m aiming for 60 to 65 degrees Celsius.
I’m old school and Aussie so I think milk for a cappuccino is half foam (fight me) late is a third foam (go on) and flat white is 1/4 foam. You’re adding this to 20-60ml of coffee so ratios differ a bit after the cup is poured. This means for a cap the milk will double in volume, and so on for other drinks.
Good luck, that’s a lot of detail lol
Go to YouTube. Not Reddit.
Man there are dozens of videos on YouTube, did you watch any?
Watch a video or go to a class
YouTube? TikTok? There’s a billion resources.
Hi! If your technique is on point, but the milk is still too airy, try switching the steam wand head to a one with holes of a smaller diameter. My ex-coworker and I nearly had a mental breakdown and existential crisis once because of the steam wand head.
Though I’d go for a bit of higher pressure first (after getting the technique right, of course).
Who trained you if anyone?
It’s far easier to show how to do this than to tell – go on YouTube, TikTok etc or even ask your local shop politely if you can watch a barista work up close to see their technique.