A break down of the different milk textures needed to create Lattes, Flat whites, Cappuccinos and many more brilliantly frothy drinks.
The Ultimate Guide to Milk Texturing: Mastering Silky and Frothy Milk for Perfect Coffee
Welcome to this comprehensive guide on milk texturing! Whether you're a budding barista or an experienced coffee enthusiast, understanding how to texture milk properly is essential for poring delicious lattes, cappuccinos, and flat whites. In this guide, we’ll cover:
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How much milk to use for different drinks
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Different types of milk and how they react to texturing
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Techniques for steaming silky versus frothy milk
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Pouring techniques for flat whites, lattes, and cappuccinos
Understanding Milk Fat Content
One of the most common requests in coffee shops is a “skinny” version of a drink. This typically means using a milk type with lower fat content. Different types of milk (whole, semi-skimmed, skimmed) react differently to texturing due to their varying fat and protein content.
It’s also important to consider plant-based alternatives, such as oat, almond, and soy milk, as they each froth differently compared to cow’s milk. Some plant-based milks are specifically designed for barista use and produce better foam.
Choosing the Right Amount of Milk
Each drink requires a specific amount of milk, which corresponds to the cup and jug size used. For example:
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Flat whites: Typically served in an 8oz cup with a smaller milk jug.
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Lattes and cappuccinos: Served in a 10oz cup with a slightly larger jug.
When filling the milk jug, aim to pour just enough milk to cover the bottom line of the spout inside the jug. This ensures optimal texturing without wasting milk.
Steaming Silky Milk
For drinks like flat whites and lattes, we aim for silky, smooth milk with minimal foam. Follow these steps:
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Purge the steam wand to remove any residual water.
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Pull the steam wand out at a 40-degree angle.
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Position the jug so that the steam wand’s tip is about 1cm below the milk’s surface and centered in the jug.
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Tilt the jug slightly to one side for better circulation.
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Turn the steam wand fully on and ensure the milk forms a vortex.
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Adjust the jug until you hear a gentle hissing sound, which indicates air is being incorporated.
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Stop introducing air once the milk has risen about 1cm.
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Raise the jug back up and let the milk spin until it reaches a temperature just before the jug becomes too hot to touch.
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Turn off the steam wand, wipe it clean, and purge it again to remove any milk residue.
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Let the milk rest for 5 seconds before pouring.
Pouring a Flat White
Once your milk is ready and your double shot of espresso is in the cup:
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Swirl the espresso to mix the crema evenly.
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Tap the milk jug to remove any large bubbles and swirl it until the milk looks glossy.
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Tilt the espresso cup to 45 degrees.
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Start pouring from about 1 inch above the cup rim in a steady circular motion.
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Near the end, lower the jug closer to the cup to layer the foam and create latte art.
Steaming Frothy Milk for Cappuccinos
Frothy milk, used for cappuccinos, requires more air incorporation to create a light, airy texture. Here’s how:
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Use slightly less milk than for silky milk.
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Follow the same initial steps as steaming silky milk but keep the hissing sound going longer to double the milk volume.
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Once the milk reaches temperature, turn off the steam wand and let the milk stop swirling.
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Clean and purge the steam wand.
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Let the milk rest for 5 seconds, then tap out bubbles and swirl until glossy.
Pouring a Cappuccino
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Swirl the espresso to raise the crema up the cup walls.
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Tilt the cup so the espresso almost spills out.
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Pour the milk as close as possible to the cup’s surface in the center.
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Continue pouring until the milk forms a slight dome over the top of the cup.
Conclusion
Now that you understand the difference between silky and frothy milk, as well as how to steam and pour each type, you can start perfecting your latte art and crafting consistently delicious coffee drinks. Happy steaming!