Guide to milk texturing

Milk texturing is the steaming of milk. The steam does two things, heats the milk and also the steam mixes air with the milk to form an ‘emulsion’ of tiny bubbles that gives a silky velvet texture. Similar to making an espresso, perfecting the art of milk texturing takes time and practice.

Tip: Remember espresso is the foundation for all espresso-coffee drinks and the milk is the variable.

Before starting to prepare for milk texturing, ensure the espresso machine is in steam mode, so the red light behind the 'POWER' button and green light behind the 'STEAM' button are illuminated.

Note: Should the espresso machine not be in steam mode, simply press the 'STEAM' button to activate (25).

Tip: It is recommended to use the steam function after first making espresso or using the hot water function. Making coffee in this order will reduce any waiting time or water usage while the machine adjusts to the correct temperature.

1.Determine how much milk is needed based on the number of cups being made or the size of the texturing jug.

Tip: Keep in mind that the volume of milk will increase or ’stretch’ during the texturing.

2.Pour cold refrigerated milk into a stainless steel jug, between 1/³ to ²/³ full.

Tip: Best results will be achieved by using a clean jug and cold, fresh milk.

3.Purge the steam wand of any water. With the steam wand positioned over the drip tray activate the steam function by turning the steam and hot water control dial anti-clockwise as far as it will go

(26). Once any water has been purged close the steam by turning the steam and hot water control dial clockwise (27).

4.Swing the steam wand to the side of the espresso machine (28).

5.Place the steam wand into the milk so that the tip of the steam nozzle is just below the surface of the milk and activate the steam function by turning the steam and hot water control dial anti- clockwise as far as it will go (29).

6.Angle the jug so that the steam wand is resting on the spout of the jug and lower the jug until the tip of the steam nozzle is just below the surface of the milk. The nozzle should sit just off centre in the milk. This will start to create a whirlpool action in the milk (30).

Note: How we introduce the air to the milk will determine the consistency of the foam. If we catch large gulps of air the quality of the foam will reflect this by having large bubbles. If we can introduce air to the milk in a controlled gentle fashion indicated by a gentle hissing sound the milk will have a fine aerated bead in the textured foam.

7.As the steam heats and textures the milk, the level of the milk in the jug will begin to rise. As this happens follow the level of the milk by lowering the jug, always keeping the tip of the steam nozzle just below the surface. This will create a slight hissing noise.

Tip: The amount of foam required will vary depending on the drinks being made, for example a cappuccino requires more foam than a flat white.

8.Close the steam immediately when the milk is heated to between 60-65°C by turning the steam and hot water control dial clockwise (31).

Tip: The optimum drinking temperature of milk is between 60-65°C and we advise you use a milk thermometer to achieve