Steaming Milk for a Latte or Flat White
You are aiming to produce milk that has a small amount of foam, and still retains a shiny and smooth finish.
- Pour sufficient milk (rule of thumb 1/3 of a jug) into the ‘latte jug’.
- Briefly open and close the steam valve to release any unwanted liquid – make sure that the wand is pointing away from anyone when you do this.
- Place the steam wand under the surface of the milk. Fully open the steam valve, and move the nozzle towards the top of the milk - this gets air into the milk to make it expand. Only introduce air into the milk for a couple of seconds.
- Submerge the wand so no more air is pulled in; position the nozzle to the side of the jug so the steam from the wand hits the side, moving the milk in a whirlpool motion. Heat until the 60°C (140F)
- Immediately wipe the steam wand firmly with a clean damp cloth.
- Bang the jug on a work surface several times to burst any large bubbles.
- Swirl the jug in a circular motion on the counter, to 'polish' the milk. This ensures the foam and milk stays mixed leaving a shiny and smooth finish.
- It’s now ready to pour. You must pour confidently so the creamy consistency milk mixes with your espresso.