In this online barista training class we will talk about milk steaming.
A good steaming pitcher should have straight sides and be made of stainless steel. It should also have a handle. Its spout should be prominent. While it needs to be “big enough” it needs to really be big enough to hold about twice the amount of milk you are steaming.
Simply pour your milk into your steaming pitcher to a point of about an inch above the base of the indention of the spout. Whichever point you choose this should be your point that you use every time so that you remain consistent.
Right after you want to purge your steam valve. This simply means opening and closing the valve to let out a spurt of hot water. You always want to do this before and after steaming your milk. Of course, you want to care for your machine which means wiping it down with a moist cloth so that none of milk sticks or get backed on.
Barista training tips: clean your steam wand every time you steam milk
My heart breaks every time I walk into a cafe and the wand has a gross crust from the milk baked on the wand. Know, this is a true sign of a below average cafe. Spinning the milk is the primary skill here. Hold your steel pitcher in a manner that allows you to feel and be sensitive to the temperature. Gently slip the tip of your wand below the surface of the chilled milk about 3/4 of an inch or so. With your other hand, open the steam valve, allowing the steam to push out the milk. This process allows bubbles to be pushed into the milk. When the steel pitcher becomes a bit too uncomfortable to touch because it's so hot, it’s time to turn off of the steam.
Your goal here is to create silky smooth milk. It is easy to swallow and creates a taste of sweet sophistication.
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