Steaming Milk
The quest for any barista is to create the velvety foam that is made when milk is properly steamed. This “mircrofoam” is a thick chiffon of tiny bubbles held in the milk that creates the feel of satin on the tongue. This ultra-fine foam varies in density from very hard for lattes (where minimum air is injected) to velvety soft for a cappuccino. The tight velvet foam offers not only the perfect feel but also the optimum flavor of the milk and espresso combination. Big foam bubbles (known as “sea foam”) are not only unattractive, but they also disrupt the flavor marriage of milk and espresso by causing the tongue to taste mostly air.
Store the stainless steel milk pitcher in the fridge or on ice
The cold pitcher will keep the structure of the milk tight. A hot pitcher promotes loose foam and big bubbles. Be sure to use a large enough pitcher (cold milk should never fill the pitcher more than 1/3).
Fill pitcher with a measured amount of fresh, cold milk
Cappuccinos will need less milk for the same cup size as a latte because you are introducing more air to the foam.
Steam milk
Place the tip below the milk surface. If the tip is to close to the surface, big bubbles will appear immediately. The wand should be close to the bottom of the pitcher.
Turn on steam fully with the wand in the center of the pitcher. Remain motionless, lowering wand very slightly (2-3 millimeters). Listen for the slight hissing that indicates air is being drawn into the milk. There should be no splatter. If there is, raise pitcher slightly. If you do not hear light hissing, lower the pitcher slightly.
Keep the steam wand in the milk until a temperature between 150 and 160° Fahrenheit is reached. Check a thermometer for consistency, but this should not be necessary each time you steam milk. As a general rule, if you hold the pitcher near the bottom, the milk is done once the pitcher is too hot to comfortably hold (CAUTION: both the steam from the wand and steamed milk can be hot enough to cause serious burns).
Once the milk is at the desired consistency and temperature, swirl and tamp the milk pitcher on a flat surface to get rid of any large bubbles.
Combine milk & espresso
Milk should be poured over top of espresso and the two should come together to form liquid, not a separation of milk on the top and espresso on the bottom.
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