Hey guys and welcome back to the Wolff Weekly Vlog. Today we're going to be
starting an exciting new series on milk texturing and latte art, but before we
get to the fun stuff, the latte art, we have to cover the fundamentals and
that's getting a good milk texture. Latte art simply doesn't happen without
excellent milk. So today what we're going to be doing is showing you how to create
really tightly texted micro-foam glossy silky milk which has a wet paint like
look to it. So everyone goes about this in slightly
different ways and it really doesn't matter how you get there as long as the
end result is good. I'm going to show you my technique but it is a bit of a
personal thing. To be honest milk texturing was the thing which as a
beginner barista I struggled with the most it was my Achilles heel; so the way
I'm going to explain it to you is the way I found I could overcome that the best.
What you do need to do though every time is make sure you just look after your
machine by purging before and after you steam the milk and making sure you wipe
down your steam wand. Alrighty so let's get started. So what we're going to do is
hold the milk jug in our dominant hand, for me that's my left hand but for
probably 90% of you that's your right hand. What I'm going to do there is make
sure that I can keep the milk jug still and that's why I'm using my dominant
hand and then with my non-dominant hand I'm going to reach up and turn the steam
wand on and off. So to find my position there's a few things I do. Firstly I
have my steam wand extended, not all the way, and straight towards myself. Then I'm
going to use the lip of the jug to create a point of stability so I will
insert the steam wand into my jug, and what I'm going to do, if you look from
above, is have the point of the tip of the steam wand directly in the center of
the jug. Now if we look from the side here I can see that I'm going to kick
under the base of my jug and I'm finding half the radius with a point of my steam
wand. Now the depth itself will vary and I
usually adjust that a little bit based on sound but a good indicator is you can
see that little line above the layer of milk. Next up things happen very
quickly. So what's going to happen is I'm going to reach up with my non-dominant
hand turn on the steam nozzle and that's going to push out jets of air which are
going to spin the milk around in a circle. So we're going to add air and
we're going to incorporate it as it gets sucked into that whirlpool. Afterwards
I'm going to switch off the milk and I do this based on temperature with my
hand. You can do it with a thermometer especially when you're starting up.
Ideally it's 60 degrees plus or minus five degrees and that's quite a wide
range. Alrighty let's give it a go. So I'm finding the centre of the jug -
kicking under for half the radius -
spinning the milk in a lovely whirlpool - correct temperature.
Now the key bit; purging, wipe every time, and what we're left with is nice
silky glossy wet paint! Alrighty so next week when you join us back on the vlog
we're going to go over the some of the common errors we see, so a bit of milk
troubleshooting. Alrighty I will see you then.