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What about milk temperature? Or is it up to personal preference?
I can only get UHT MILK here and find it very inconsistent in forming the foam. I do everything you demonstrate but from one cup to another the foam can be non existent. Is it the UHT milk
Just don't go over the 140degree temp
Check out the milk temperature tips in Step 5 above. Let us know if you think that's helpful or not, or what other information you'd like to see. We wanted to make this step as helpful as we could, so we'd love your feedback. Thanks for your question!!
Yes, I believe it's the UHT milk that has added stabilizers to help keep the milk emulsified during the ultra high temperature processing. Those extra ingredients will resist your efforts to use steam to foam the milk.
With regards to overheating milk, it's impossible to denature lactose (contrary to what you claim), however, milk proteins will denature, preventing formation of foam.
Oooh! Good eye! I will fix this right away!
Is there a temperature in your hand when you know to switch from aerating to emulsifying?
There are two cues that I use to switch to emulsifying or texturing the milk. First, since your hand is around 98º F, the moment you start to feel the warmth of the pitcher on your hand is a pretty good indication it is nearing 100º F and it is time to raise the pitcher and create the "silent whirlpool". You don't want to keep stretching the milk beyond that point because it will be very difficult to get rid of all the big bubbles and completely incorporate the micro foam throughout the pitcher. Second, I am watching for expansion of the milk up the sides of the pitcher of around 40% - 50% depending on your preference. Ideally you can stretch the milk in the first couple seconds and then switch to texturing. Honestly this is one of the trickier things to learn and it comes from lots of practice and mistakes.
hi
can i use a milk frother to produce the milk?
Out of curiosity, why 140F? Milk doesn't scald until 180F.
When home machines became popular many articles told people that fat-free milk was the easiest to steam. ICK! If you want the typical "bath water" you get at the mega-chain, that will work. But more fat actually makes better micro foam. Personally my addiction is half and half. And it makes the softest, silkiest, micro foam.
How big are the milk pitcher used here?
Is there any difference in steaming technique to make the microfoam for a flat white compared to the foam for a cappuccino?
No matter how many videos I watch on frothing milk and how correctly I'm matching them, I still cannot get my milk right. When I pour my milk, instead, I get warm milk and the froth stays in the pitcher. I'm using whole milk, I'm frothing it correctly (I think) and to the correct temperature, I'm tapping it to get rid of the big bubbles, and I'm swirling it around to incorporate the froth right before I pour...all to no avail. Have no idea why I can't get it right and my "art" always consists of "I have made a 'blob' for you on your coffee...enjoy!"??
I don't have coffee machine. I use a frothier. I use microwave to steam 200ml milk in 1 minute. However I never have a good steam n foam to latte art. I made it this morning
I have heard anecdotally that non-dairy milk alternatives scald at a lower temperature than cow's milk so should not be heated to as high a temperature. Is this true? If so, what temperature do you recommend steaming milks such as soy and almond to?
" the handle of the pitcher running parallel to the wand "
What do you mean exactly by this sentence?
in the movie the pitcher handle wasn't parallel with the steaming wand !?
You are putting too much air into the coffee. You are aerating or “stretching” for too long and need to move to the emulsifying or “texturing” stage sooner. It is a tricky bit of business, but well worth it. Properly steamed milk just tastes so much better.
Yes, to make milk for a cappuccino you need to stay on the aerating or stretching stage for longer and incorporate a greater amount of air than you would for a flat white before you move on to the emulsification. To my knowledge flat whites are made with microfoam, that velvety smooth milk. As opposed to cappuccinos that have stiff foam with lots of air that almost feel like you are drinking bubbles. I also believe that flat whites are served with less milk as well.
Hi everyone! Is it better to use whole milk or half skimmed to create a nice heart/flower/... on the top?
"Steaming milk is remarkably difficult to do well." No, quantum physics is remarkably difficult to do well, steaming milk is comparatively easy....
it tastes sweetest at this temp!
Hey Nick! Classically, whole milk is used for the fat content to give good 'denser' microfoam. Lower fat contents such as in skim milk tend to give a harsher super bubbly foam that's not pleasant. This is also why its hard to steam good milk and do latte art with non-dairy milks
