Basics of Milk Steaming and Frothing for Latte Art
39.1 هزار بار بازدید -
2 سال پیش
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Steaming Milk for Latte art,
Steaming Milk for Latte art, when done correctly, will create a vicious 'paint-like' texture that allows the milk to pour & mix evenly with the espresso. Steam wand placement and holding the milk jug still (once in the correct position) are critical to achieving the right consistency. In this video we explore the three steps you can follow to achieve the correct position, prior to turning the steam tap on, - and then by holding still - will assist you greatly in this barrier between okay and great milk for great latte art.
The three steps to remember are:
1) Placing the steam wand in the bottom right hand corner of the jug.
2) Adding just the steam tip to the milk
3) Having the wand pass through the spout of the milk jug.
By placing the steam wand in the bottom right hand (or left hand) corner of the jug - and aiming the steam wand at the bottom right and at an angle so it is aiming towards the bottom right of the jug; once you turn the steam on - it will begin the circular motion - following the outline of the milk jug
to create the vortex in the milk that wraps/sucks/draws air into the milk - adding bubbles/volume/thick consistency to the milk.
Add just the steam tip to the milk - will allow the velocity of the steam escaping from the wand to wrap/suck/draw air into the milk at the correct amount. With the steam tip too far in the milk - no air will be wrapped/sucked/drawn in - and you'll end up with flat milk. Having the steam wand too far out of the milk - will create too many bubbles - adding too much volume, and you'll have a very airy, thick consistency.
Having the wand pass through the spout of the milk jug assists with the stability of the wand during steaming. It will anchor the wand in the correct position, whilst you reach up to turn the steam tap on/off and allow for an uninterrupted position of the steam wand and milk jug during steaming. This is often the hardest part of steaming - that is holding still throughout the process. Any small changes to the angle or height of the milk jug or wand during the steaming process - will change the course of the spinning of the milk and alter the effectiveness of the good position. The good position is capable of steadily adding the correct amount of air in to the milk, and incorporating it, in such a way, that the milk is one consistent viscosity of micro-bubbles - that resembles wet paint.
Key throughout the steaming process is listening to the audible cues of the little 'kisses' that determine that the correct amount of air is being wrapped/sucked/drawn into the milk. If there is no audible cues, lower the milk jug ever so slightly, by millimetres, until the air is once again sucked into the milk. And if the milk is too loud, making large bubbles, they immediately raise the jug up the steam wand by millimetres until the noises stop.
Occasionally, troubleshooting poor position in the steam wand and milk jug can be corrected mid-steaming. Though it is more common - that a poor position will create too much of an issue with not enough or too many bubbles in the milk.
SUBSCRIBE to the OFFICIAL Alternative Brewing YouTube channel 👉 https://bit.ly/2MnmLOl
LAUNCH Alternative Brewing store online now 👉 https://alternativebrewing.com.au/
#alternativebrewing #milksteaming #latteart
The three steps to remember are:
1) Placing the steam wand in the bottom right hand corner of the jug.
2) Adding just the steam tip to the milk
3) Having the wand pass through the spout of the milk jug.
By placing the steam wand in the bottom right hand (or left hand) corner of the jug - and aiming the steam wand at the bottom right and at an angle so it is aiming towards the bottom right of the jug; once you turn the steam on - it will begin the circular motion - following the outline of the milk jug
to create the vortex in the milk that wraps/sucks/draws air into the milk - adding bubbles/volume/thick consistency to the milk.
Add just the steam tip to the milk - will allow the velocity of the steam escaping from the wand to wrap/suck/draw air into the milk at the correct amount. With the steam tip too far in the milk - no air will be wrapped/sucked/drawn in - and you'll end up with flat milk. Having the steam wand too far out of the milk - will create too many bubbles - adding too much volume, and you'll have a very airy, thick consistency.
Having the wand pass through the spout of the milk jug assists with the stability of the wand during steaming. It will anchor the wand in the correct position, whilst you reach up to turn the steam tap on/off and allow for an uninterrupted position of the steam wand and milk jug during steaming. This is often the hardest part of steaming - that is holding still throughout the process. Any small changes to the angle or height of the milk jug or wand during the steaming process - will change the course of the spinning of the milk and alter the effectiveness of the good position. The good position is capable of steadily adding the correct amount of air in to the milk, and incorporating it, in such a way, that the milk is one consistent viscosity of micro-bubbles - that resembles wet paint.
Key throughout the steaming process is listening to the audible cues of the little 'kisses' that determine that the correct amount of air is being wrapped/sucked/drawn into the milk. If there is no audible cues, lower the milk jug ever so slightly, by millimetres, until the air is once again sucked into the milk. And if the milk is too loud, making large bubbles, they immediately raise the jug up the steam wand by millimetres until the noises stop.
Occasionally, troubleshooting poor position in the steam wand and milk jug can be corrected mid-steaming. Though it is more common - that a poor position will create too much of an issue with not enough or too many bubbles in the milk.
SUBSCRIBE to the OFFICIAL Alternative Brewing YouTube channel 👉 https://bit.ly/2MnmLOl
LAUNCH Alternative Brewing store online now 👉 https://alternativebrewing.com.au/
#alternativebrewing #milksteaming #latteart
2 سال پیش
در تاریخ 1401/04/18 منتشر شده
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