hi
I'm Victoria from Clive coffee and today
we're going to be discussing milk
steaming the key to making beautifully
textured milk is good steam one position
the best position is based on two things
the depths of the steam wand tip and its
location in the pitcher
depth refers to the relationship between
the steam one tip and the surface of the
milk the tip can either be completely
above the surface of the milk completely
submerged or partially submerged the
depth of the tip controls the amount and
quality of the foam created location
refers to how close the steam one tip is
to the side of the pitcher the location
of the steam wand controls how
integrated the foam and milk will be in
this video we'll teach you how to make
amazing milk just by adjusting these two
factors let's get started
steaming grape milk involves two stages
introducing air and integrating the air
this is because milk doesn't like to
make small creamy bubbles once it's too
hot so we have to make all of our best
levels before the milk passes 100
degrees Fahrenheit or a little over body
temperature this is also why it's a good
idea to start with cold milk in a clean
pitcher cold milk will give you more
time to make small adjustments fill your
steaming pitcher with your cold milk
just under halfway soul in most pitchers
this is just below the spout of your
pitcher you should avoid using milk that
has been frozen freezing messes with
milk chemistry and makes it a lot more
difficult to make good film
make sure to purge the steam wand before
steaming this will clear any water that
has built up in the one between uses and
took the steam wand into your pitcher
avoid tilting the pitcher dramatic tilts
will be dramatically more difficult to
steam before we get to seeming let's get
into perfect position first we'll check
our depth to introduce the right amount
of air and make good film you want your
seam tip to be partially submerged if
it's too deep no air will be introduced
you don't hear a loudest fishing noise
like this which will result in since
burnt milk if it's too exposed too much
air will to introduce you know either
hear long gurgling sounds like these or
you'll end up getting splashed with milk
if this happens you'll end up with too
much this film
if the tip is out the right depth you'll
hear small chirps that almost resemble
paper tearing now let's check our
location you want this you want to be
close to the side of the pitcher without
touching if it's in the middle any air
introduced until the pitcher will just
sit on top you'll know it's too centered
if it looks like at your Suzy for a
boiling pot of water if it's too close
to the sides the milk may spend too
quickly and you'll have too much air in
your milk if it's in the right location
your multiple spin of the pitcher almost
like a tornado or a vortex
now that we've nailed the position most
of the heavy lifting is done let's turn
on the wand and get seaming again we're
listening for small chirps and we're
watching for the milk to spin in the
pitcher if your milk isn't behaving
try to make small adjustments to correct
when it comes to seeming less is always
more avoid big movements or big shifts
and you'll see the best results in much
less time the more air you introduce
into the milk the more foam there will
be in this case we'll be looking to make
a latte style foam so we'll only
introduce air for a few seconds if
you're looking to make a cappuccino we'd
recommend introducing air until the
pitcher feels close to room temperature
now that we've introduced air and made
lots of excellent film it's time to
integrate it in with the rest of our
milk once the pitcher stops feeling cold
and starts matching your hand
temperature lifts slightly to plunge the
tip just below the surface this isn't a
big change it's just a small shift up
remember less is more if your steam wand
location is about right you'll see a
nice spinning whirlpool this is where
all that lovely foam we made the first
part gets mixed into the milk with the
tip submerged in the whirlpool going all
you have to do is wait for the milk to
get to your desired temperature while
you can use a thermometer to measure
your milk temp we usually use our hands
to detect the temperature think about it
like this if the pitchers way too hot to
hold it's probably way too hot to drink
if the milk does get too hot it will
scald and develop an unpleasant burnt
flavor when you hit your desired temp
simply turn off your steam wand and
remove your picture always make sure to
wipe down your screen wand immediately
after use and give one last quick search
this keeps milk from building up in and
on your steam wand and potentially
damaging your machine if you see any
large bubbles on the surface of your
milk try to give it a couple light taps
against the
counter also you can give the milk with
few little swirls like this to help to
reincorporate the film something Pro
grease is called grooming the milk now
add that beautiful milk into a fresh
espresso and enjoy for more tips on
perfecting your espresso techniques take
a look at our espresso essentials video
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