Chris Coffee Service Vetrano Manual del usuario - Página 7
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Steaming Milk - Basics
First, let's talk about some of the things you need to learn in order to become 'barista-like' in your
techniques.
Milk
– Whole milk works best to steam, both in technique and in flavor! Lower fat milks contain
mostly water which will not foam well and will be almost tasteless when steamed. After all your hard
work you will be left with a less than desirable tasting beverage.
Milk
– Your whole milk needs to be as cold as possible to ensure the creamiest, sweetest, and best
tasting micro-foam. Once the milk has reached a temperature between 150-160 degrees, you must
stop the process. The longer amount of time you have with the cold milk gives you that extra time to
continue making the milk creamy and sweet tasting. Milk heated above 160 degrees will be burnt
and taste terrible.
Frothing Pitcher
– Keeping your stainless steel pitcher in the freezer is another tip which helps keep
the milk its' coldest. The size of your pitcher is relative to the size and number of drinks you will be
preparing at the time. Our recommendation on pitcher choices would be our own
"Pro Barista
Steaming Pitcher"
which has become the pitcher of choice of the renowned baristas who helped
train Chris' Coffee Service in this frothing technique. These baristas felt the Pro Barista Steaming
Pitcher promoted a user friendly rolling of the milk which made it simple to create thick rich micro-
foam for pouring Latte Art.
Amount of Milk
– Too little milk in your frothing pitcher will cause splashing when you turn on the
steam arm; too much milk will cause overflow and make a huge mess. The pitcher must be filled
between 1/3 to 1/2 full to have the maximum capacity for properly steaming milk. If your pitcher has
a spout, fill it to half an inch below where the spout starts.
Stretching the milk
– Refers to the initial heating of the milk and the forceful introduction of air into
the milk (using the steam wand pressure) – stretching the consistency of the milk. Stretching
continues until the milk reaches an approximate temperature of 100 degrees (body temperature).
Texturizing the milk
– Refers to the next phase of frothing whereby the steam wand is submerged
in the milk and the pressure continues to roll the milk. The process breaks down the large air
bubbles into tiny air bubbles which then creates the smooth and creamy texture that is most
desirable.
Chris' Coffee Service Inc.
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