Guide to milk texturing
Milk texturing is the steaming of milk. The steam does two things, firstly it heats the milk and secondly 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 café style drinks and the milk is the variable.
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 ½ to ²/³ full.
Tip: Store the stainless steel jug in the fridge so that it is well chilled. Also be sure not to rinse the jug with warm water before use.
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 to the 
setting (27). Once any water has been purged close the steam by turning the steam and hot water control dial to the 
(28).
4.Swing the steam wand to the side of the espresso machine (29).
5.Place the steam wand into the milk so that the nozzle is about a centimetre below the surface and activate the steam function by turning the steam and hot water control dial to the 
setting (30).
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. This will start to create a whirlpool action in the milk (31).
Note: Do not allow the steam to spurt unevenly or it will create aerated froth/large bubbles. If this is happening raise the jug so that the steam nozzle is lowered deeper into the milk. Remember the ideal consistency is a silky velvet texture.
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.
8.Once the foam is created raise the jug until the steam nozzle is in the centre of the milk (32).
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.
9.Close the steam immediately when the milk is heated to between 
setting (33).
Tip: If you don’t have a thermometer a good indication that the correct temperature has been reached is when you are unable to leave the palm of your hand against the side of the jug for more than 3 seconds.
Important: Do not boil the milk.
10.Remove the jug, immediately wipe the steam nozzle and wand with a clean damp cloth (34) and purge a small amount of steam.
11.With the jug in hand tap the jug on the bench top to release the trapped air bubbles and then swirl the jug in a circular motion until the milk becomes shiny and no bubbles remain, this helps the milk and froth combine for an even consistency. By swirling the milk you can see the foam in the jug swirling with your movement this will enable you to judge the thickness of your foam.
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