Coffee Tips

Milk Tips

Milk-based coffees taste based with correctly textured milk served at the correct temperature The perfectly textured milk should enhance the natural sugars in the milk and in the coffee
Using the steam wand:
Purge the steam wand of any moisture build up inside the steam wand by turning it on and off briefly
Position the steam wand so the tip is sitting under the surface of the milk
Turn the steam valve on at full pressure, causing it to spin in a whirlpool like motion
Once the milk is spinning, lower the jug until the tip of the wand is just on the milk surface and creates small bubbles and a "kissing" sound
We call it stretching because this procedure causes the milk to become thicker in texture because you are adding air and almost double in volume
Only stretch enough for the coffees you are making
Stretch longer for a cappuccino in order to achieve a thicker texture
Stretch shorter for a flat white to achieve a thinner texture
Once you have achieved the correct thickness for the coffees you are making, deep the tip of the steam wand below the surface and continue heating and spinning the milk
Heat milk until it has reached 65 degrees, from 70 degrees up the milk begins to burn
After stretching, rest the jug while you clean your steam wand and then "work" the milk by swirling it in the jug. It will go from matt to shiny and any small bubbles will desappear
Milk should turn into 'liquid silk' and should be poured straight away after stretching. It becomes pliable, workable, bubble free, creamy, sweet and foamy
Use a good stainless steel jug
Clean steam wand and its tip every time before and after using it
Use fresh cold milk
Never re-heat milk
Stretching milk can be done with all kinds of milk, even soy milk