Here are some tips and tricks to Master the Art of Milk Texturing...
You don’t have to be a coffee snob to appreciate a good flat white. And even if you are not a coffee drinker at all, there is something so satisfying about watching a silky stream of milk swirl into a deep espresso base bloom into a perfect heart or tulip. It is the art that fascinates us as well.
When it comes to milk texturing, our barista Lewis is nothing short of a genius. Whether he is whipping up a latte for a regular or teaching someone how to steam oat milk without turning it into bubble bath, he makes it look and taste effortless.
Lewis has taken time to break down the steps in mastering the fine craft of milk texturing. These are practical tips that will have you pouring like a pro in no time. Whether you are a seasoned barista or someone who just likes a nice cuppa, you will want to read this.
What is Milk Texturing?
Texturisation refers to the process of aerating and heating the milk using a steam wand. The goal here is to create a microfoam, which is smooth and velvety so that it mixes perfectly with the espresso.
Why Does Texture Matter?
Flavour Enhancement
Properly textured milk highlights the natural sweetness of milk through the Maillard reaction, a browning process that occurs when milk sugars and proteins are heated gently. This complements the complex flavours of espresso without overpowering them.
Mouthfeel
The right texture creates a luxurious, velvety mouthfeel. It enhances the body of the drink and allows the espresso and milk to blend harmoniously.
Latte Art
Without well-textured milk, you can't pour clean, defined patterns. Microfoam is essential for those beautiful hearts, rosettas, and tulips that define the aesthetics of a speciality coffee.
Key Steps:
-
Choose the Right Milk
-
Whole milk is the easiest to work due to its fat content and produces the best flavour.
-
Oat milk is a great alternative but is a bit trickier to get right and can’t be heated up as much as dairy milk.
-
Use the correct amount of Milk
-
Always use the right size jug for the drink you are making. Using too much milk will cause the jug to overflow before the correct temperature has been reached. Using too little milk will cause the milk to heat up too quickly and produce an undesirable texture.
-
Position the Steam Wand
-
Position the steam wand resting against the side of the jug with the tip of the wand dipped just under the surface of the milk.
-
Keep the tip near the surface during the initial few seconds to introduce air—this is called stretching.
-
Stretching the milk
-
The longer the milk is stretched at the beginning, the more foam will be created. Stretch the milk to the appropriate consistency for the specific espresso drink being made.
-
Creating the Whirlpool
-
Move the steam wand 1 cm away from the side of the jug and submerge it. This will cause the steam to hit the side of the jug, spinning the milk around and creating a whirlpool.
-
The whirlpool draws the bubbles down, blending them back into the milk, resulting in a velvety texture.
-
Temperature Control
-
Aim for 60- 65°C or until you can no longer hold your hand on the jug
-
Finish and Pour
-
Give the jug a solid tap on a work surface to remove any bubbles from the top.
-
Swirl the milk around the jug, this should turn the milk into a glossy, thick, velvety texture.
-
Pour the milk into the espresso and make your best latte art!
Common Problems
-
Large Bubbles: Steam wand was too far above the milk.
-
Screeching Sound: Wand too deep, no air being introduced.
-
Flat Milk: Didn’t introduce enough air or overheated the milk.
-
Separation: Milk sat too long before pouring or wasn’t swirled properly.
There’s more to a good coffee than beans and brewing. The way you texture your milk is very important. If you are able to get it right, you will taste the difference. Next time you fire up your steam wand, remember Lewis golden rules: be patient, aim for that whirlpool, and make sure you don’t overheat it.
If all else fails, pop by Maison Dieu, we will have a flat white waiting just for you.