Mastering the process of preparing milk for espresso beverages is the next step to becoming a good barista. Getting the milk just right can take a lot of practice. Master the basics first then keep practicing until you can produce perfect milk every time.

There are four techniques to learn when preparing milk:

Aerating

Aerating milk means creating small bubbles in the milk so that the milk expands into light foam. This is sometimes called stretching, foaming or texturing the milk. If too many bubbles are created while aerating, the milk will be too frothy and unmanageable.

Heating

The milk is heated by contact with steam from the steam wand. Never allow the milk to reach 70°C. Above this temperature the milk proteins and sugars change and the milk may taste burnt and sour.

Swirling

Swirling involves mixing the foam and the heated milk together so it becomes a consistent texture.

Pouring

The speed and height you pour the milk into the cup controls where it sits in the cup and the appearance of the of the beverage.

Aerating and heating the milk

Preparing

• Use fresh and well chilled milk. Milk becomes harder to aerate as it heats up so the colder it is to begin with, the more time you have to produce good foam and texture.

• Clear the steam wand by opening the valve for a second or two and closing it again. This gets rid of any water still in the nozzle.

• Choose the right size jug for the amount of milk you need. Using too large a jug may result in wastage, while too small a jug may delay service while you prepare more milk.

• Rinse the jug with cold water if it is still warm from a previous order.

• Make sure the jug is no more than ⅓ full, remembering that it will need to double in size.

• Place the steam nozzle just under the surface of the milk at an angle. Make sure the nozzle is pointed toward the round sides of the jug and away from the flat surface at the bottom. The milk will follow the sides of the jug and begin to swirl around the jug in a whirlpool.

• If the nozzle is too deep and pointing directly down, the steam will rebound off the flat surface and cause a screeching noise.

Heating

• When you have enough foam, keep the jug still and allow the milk to expand on its own. The noise changes from a hiss to a lower pitch.

• The ideal temperature to reach is 68°C; turn off the steam wand just before it gets to 68°C. Once you have stopped the steam, the temperature will continue to rise slightly.

• You can check you have reached the right temperature with a thermometer attached to the side of the jug, or by feeling the upper part of the jug with your hand. When it is too hot to hold your hand against the jug, the milk is about the right temperature. With experience, you will be able to judge the right temperature consistently.

• Once the milk has reached the right temperature, no more foam can be created so the aerating and heating is finished.

• Turn off the steam control. Only remove the steam wand once the steam has stopped and wipe it down with a damp cloth straight away.

Activity 7: Aerating and heating milk

Choose at least two different sized jugs.

Practice aerating and heating milk in each jug size. Pour the milk into a latte glass so you can see the different layers of foam and milk.

Use a thermometer to compare your ability to judge the milks temperature using your hand on the jug. Get used to how your hand feels on the jug when the thermometer reads 67°C (allowing for a slight rise to 68°C once the wand is removed).

Remember:

• If you hear a screeching sound the nozzle is too deep so lower the jug or adjust the angle until it stops.

• Tilt the jug side to side to get a whirlpool effect. If you have a good whirlpool going, the milk will be well textured.

• When the jug is too hot to touch, close the steam control, then remove the jug.

• Use slow smooth movements and listen to the milk.

Swirling and pouring

The milk begins to separate as soon as it stops moving. The lighter foam floats on the top and the heavier milk sinks to the bottom. Swirling the milk in the jug keeps it from separating too quickly and keeps a consistent texture.

Swirling

• • Scoop off any large bubbles or excess foam with a spoon.

  • Rotate the jug in small circles so the milk swirls around the jug and climbs the jug walls.

  • Use enough force to get the milk moving but not so much that it splashes around.

  • The surface of the milk will become glossy and smooth.

  • When you have a nice smooth surface, you are ready to pour.

Activity 8: Practice swirling

You can practice your swirling technique by using a cup with a handle and a coin.

1. Place the coin in the cup.

2. Take the cup by the handle and begin to make small circles.

3. Use enough force so the coin begins to roll around the inside of the cup.

4. The coin should always be in contact with the sides of the cup.

Once you have mastered swirling the coin, try with a jug of water.

When you are confident that you have good control over the liquid in the jug, try it with your aerated milk.

Pouring

• • Remember the lighter foam floats to the back of the jug when you tip it and the heavier milk will come out first. Higher angles favour milk, lower angles favour foam.

  • For a cappuccino, try pouring out the side of the jug. When you bypass the spout the milk cannot separate so you get equal parts of foam and milk. The key is to do it quickly in one smooth controlled motion.

  • Keeping the spout of the jug close to the liquid in the cup gives consistent results when pouring a flat white. Remember to swirl the milk so it doesn’t separate. If you don’t swirl, you might find there is too much foam.

  • For a latte, try starting with the spout close to the cup and then tilt it up a bit. The more you tilt the jug, the more milk comes out since it is heavier than the foam.

  • If you need to pour a cappuccino and a flat white from the same jug, pour the cappuccino first then give the remaining milk a swirl and pour the flat white. Most of the foam will have gone into the cappuccino leaving you with the heavier silky milk for the flat white.

  • For flat whites and lattes, you should pour into one spot so the milk can fall through the crema layer. As the foam floats up from underneath the crema it also pushes the crema up. If the surface of your flat white or latte has no crema you may have poured too quickly or the milk may not be swirled enough.

Activity 9: Pouring

Practice pouring a jug of aerated milk.

1. Pour the milk into a latte glass so you can see the different layers.

2. Pour a cappuccino – The glass should be about half full of foam and milk.

3. Pour a latte – There should be about a thumbnail deep layer of glossy foam on top.

4. Pour a flat white – There should be about half as much foam as a latte.

5. Try pouring more than one style from the same jug and try different combinations until you are comfortable and confident with the different requirements.