INFORMATION SHEET 2.

1-1
Prepare Milk and Equipment

Learning Objectives:
After reading this Information Sheet, you should be able to:

1. Prepare Milk and Equipment

STEP 1: SELECT AND MEASURE MILK

Before you can learn how to texture milk, you need to select your milk. However, you should
know that different types of milk will react differently to heat. Hopefully, your coffee shop has
invested in good milk for texturing and latte art. Bear in mind that, with some alternative milks,
the following steps may become more difficult. Just make sure you’re using the milk type your
customer has ordered.

Next, pour the correct volume of milk for the drink you’re creating into your (clean) jug.

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 Pour your desired amount of milk. Credit: Methodical Coffee

STEP 2: CLEAN THE STEAM WAND

Never forget the importance of cleanliness! Purge your steam wand and wipe it with a clean,
damp cloth that’s dedicated solely to the steam wand. This will get rid of any condensation
buildup that was inside the wand and that could affect the milk you’re about to texture.
Purging the steam wand, something that should be done before and after texturing milk. Credit:
Methodical Coffee

STEP 3: ANGLE THE STEAM WAND

Position the steam wand approximately 20–30 degrees towards you. Make sure it’s also directly
in front of you and that you won’t be working at an awkward angle.

STEP 4: POSITION THE MILK JUG

Keeping the pitcher parallel to the counter, lift it straight up to the wand. Make sure the tip of the
wand – and no more – sits in the milk. Finally, tilt the jug to the side.

Check out How to Select The Best Milk Jug for Steaming & Latte Art
 Lifting the milk jug to the steam wand. Credit: Angga Adi

STEP 5: START STEAMING

Pressure is key to steaming, so make sure you have enough as you start steaming and aerating the
milk. You’ll likely want to do two full turns of the steam tap or pull down the lever twice.
STEP 6: BE AWARE OF TEMPERATURE
Hold the side of the jug so you can feel it heating up.

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STEP 7: KEEP CHECKING FOR AERATION & TEXTURING

Perfectly textured milk will be well-aerated (stretched) and textured. Aerating/stretching is the
process of adding air into the milk. It will increase the volume of milk in the pitcher. Texturing,
on the other hand, is what happens when you create a milk vortex in the jug. Your goal is to
create both, although you will only see aeration at the beginning.
 Checking for aeration and texturing. Credit: Angga Adi

STEP 8: ADJUST THE JUG POSITION

When the jug reaches 37°C/99°F (approximately your body temperature), it’s time to move from
aerating to texturing. Lift the jug up about 1 cm so that the wand sits deeper in the milk. This will
create the vortex you need.

If you struggle to understand what temperature the milk is, some trainee baristas like to attach a
thermometer to their milk jug. With practice, they then understand what 37°C/99°F feels like.

STEP 9: PAY ATTENTION TO THE TEMPERATURE

The milk will continue to heat up. I recommend starting to tap the side of the jug rather than just
holding it. This will make sure you’re aware of the temperature but also prevent you from
burning your fingers.

STEP 10: STOP STEAMING

When the jug is too hot to tap (this should be at approximately 55–60°C/130–140°F), turn the
steam wand off immediately. You don’t want your milk to exceed 65–70°C/150–160°F.

Some customers may ask for extra hot milk. However, be aware that going above these
temperatures will negatively affect the quality, texture and consistency of the final coffee – in
both appearance and taste. Never do this unless it’s a customer request.

STEP 11: PUT THE MILK JUG DOWN

Place your milk jug back on the counter – don’t try to do the next few steps one-handed. That’s
how you end up dropping the milk or doing a poor job of cleaning.

STEP 12: CLEAN THE STEAM WAND

Using your dedicated cloth, hold the steam wand by the rubber section and then wipe it clean. Be
careful, though: it will be hot.
 Always keep your espresso machine clean and ready for use. Credit: David Walstra, Third
Space ZA

STEP 13: SWIRL

Go back to your milk jug. Tap it and swirl the milk: this will remove any overly large air
bubbles. Your milk should be smooth and have a sheen to it, much like wet paint.
 Perfectly textured milk: silky, polished, and smooth. Credit: Dany Affolter

STEP 14: POUR

Now, you are finally ready to pour the milk and craft your milk-based beverage. But this is
something easier said than done! Fortunately, we will be devoting an entire article to milk
pouring techniques, so keep an eye out for it.