BMR Posts / How to make textured milk for coffee

How to make textured milk for coffee

Textured milk is a key ingredient in many coffee drinks including cappuccinos and lattes. When making coffee, it's not just about that quality shot of coffee. You can do a lot with milk: frothing it, steaming it and creating microfoam. The goal with milk frothing is to thicken the milk, making it deliciously foamy throughout. You’ll need an espresso machine that has a steam wand built for this purpose. Most commercial machines used in modern cafés have a steam wand and, though these will vary a little in how they’re operated, the basic principle behind their use in milk is the same. You’re also looking at a steel milk jug and, for extra precision, a thermometer. You can texture any kind of milk but they won’t all produce the same results. Skim milk is recommended, especially for beginners, as the added proteins make it more able to hold the texture of the foam.

How to spin milk

Fill your milk jug about half way and, if you have one, add a thermometer at this point. Run your steam wand briefly to let the water drip out of the tip; this will result in a drier steam that won’t add water to your milk.
The aim when positioning your steam wand in the milk is to create a whirlpool, adding a little bit of air and letting it disperse into smaller and smaller bubbles to form what’s referred to as microfoam. Turn the steam wand on when the tip is already in the milk. You want it near the surface for about five seconds to add air before dipping lower to power that whirlpool effect. The milk will expand as you do this because air is being added; this is called stretching and is the reason you don’t want more than half a jug of milk initially.
You’re done with the steam wand when the milk up to temperature. This is about 60°C, when the jug is too hot to touch.
Turn off the wand, remove the jug and give it a firm tap on the counter to get rid of any excessively large bubbles. Swirl the milk in the jug to ensure your microfoam and milk are blended properly and “polish” your textured milk.
Use your textured milk immediately, pouring it into a latte, cappuccino or flat white.

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