Today, I'm going to teach you how to stretch, steam, froth,
whatever you want to call it, your milk so that it is
beautiful and silky, ready to pour amazing latte art.
Alright so firstly it doesn't matter what machine you want
all of the fundamentals that I'm about to teach you we'll
apply it whether you're on a domestic home machine or a big
commercial machine we just want to make sure we've got
enough steam pressure so we can move the milk around there is
definitely some cheaper smaller machines that just don't have
the steam pressure to push the milk around the jug and that
makes it more challenging for you but you can give it a go
with these techniques the other thing is good quality high full
cream milk now you can use skim you can use alternative milks
and obviously apply the same reasoning and techniques but if
you want to produce that silky smooth milk that we're talking
about for latte art that full cream milk's going to be the
best option for you. We also need to make sure that we've
got a great pitcher jug whatever you want to call it
that you can put your milk in so that it moves the milk
around the jug well. This is a 600 mil Rhino jug and I'm
going to use it to spin milk. I'll probably have a bit of
excess milk when I'm going into a up this small but it is
going to allow me enough time to heat the milk nicely. It's
going to give me enough time to add the air that I want and add
the heat that I want. So that 600 mil jug is a really
good starting point for any home barista or even cafe
barista. So get yourself something like that. Something
bigger than that. It's really challenging and hard. Something
small that's going to go really quick and that's the best way
to get started. So first things first let's make sure we have
purged our steam wand. All of condensation that comes out of
a steam on before you use it if you're adding that condensation
to your jug of milk before you even start you're automatically
watering down your milk and actually making it harder for
yourself the other thing is you want to get your milk levels
right inside this milk jug if I start with not enough milk I'll
be forced to have the steam wand go too far down the bottom and
I'm not going to be able to get a good angle. If I fill it up
too much I'm going to be hesitant to let the milk spin
and add air because it's going to overflow. So on a jug
like this if we're about at the spout just underneath that's a
safe amount. But there is other videos that we've done on how
to put the correct amount of milk in your jug because you
gotta think about the air that you're adding. Check out the
video put in the description below. There's lots of other
videos on this and I will say, we are, we have a handy little
thing for you. So, stick around to the end of this video. I'll
tell you more about that at the end and there's plenty of other
videos that you can watch like Luke's masterclass on spinning
milk. This is just a quick guide for you. Cool. So, we've
got our milk. Now, let's break it down. What are the main
components that are going to happen right now. So, if I get
started, happens a bit quick so it's hard to talk through. What
we want to do, first and foremost, we need the milk to
spin. Don't want the milk to be stagnant in the cup while
you're heating it. You need it to spin. You want it to move
because that movement is what's actually going to pop the
bubbles as you add them. They'll get smaller and that's
where you get those nice microfoam bubbles. If you're
not getting that spin, you're not folding the bubbles back
through on itself and actually popping them and that's going
to create bubbles throughout your milk. So, we wanted to
make sure that we get that spin and the only way you can get
that spin was with the right angle. So, So, a 45degree angle
of your steam wand to your jug is going to give you the best
result. Now like I said you gotta make sure you've got a
steam wand that can can do that. But if I'm angling that
on this machine's all the way up that's going to give me the
best position for that steam wand to push around. Now be
mindful if you're putting it down you're shooting at the
bottom and you're going to just create a bounce back of milk.
And you're going to get just the not going to move around
the jug as it should. If your steam wand can go really high
and you're finding yourself angling it too much, you're
going to have a hard time as well. Another quick tip is to
use the steam wand spout. That'll give you a bit more
control. You don't run the risk of moving and everything
shuffling. You don't have to stand still. Lock your steam
wand into the spout of your jug there and I also tell people
keep your jug flat. That means you can spin all the way to the
top. You could fit a couple of cups in if you need to but it
also means that your not looking over the top of it and
doing all these weird angles. So let's lock out the steam
wand into the spout. Let's make sure that our cup is flat. Then
we're trying then the next thing we're looking for is
where the actual steam wand is in the milk. So the milk needs
to be you need to be just off centre. We actually don't want
to be against the wall. If you're against the wall you're
going to run the risk of it spinning in an awkward flat way
and it won't actually spin the bubbles down. The closer you
get to the centre without actually being straight you'll
create a vortex and you'll actually create more of a
whirlpool and a vortex will actually suck the bubbles down.
The way I explain that as you go further in towards the
center, you'll actually create more of a V shape and the
vortex will spin the bubbles down and that's a technique as
you refine this, you'll notice that as you bring your steam on
closer to the center and that vortex happens, you can
actually watch the bubbles get pulled down with the milk. So,
that's how you refine the craft there. So, once we've got our
position, we want to make sure the is under the milk. If you
turn on the tips above the milk, you're going to get
surprised bubbles and we don't want to do that. We want to
hit, turn that on, we get our full pressure and we spin the
milk around the jug. Once that jug is spinning, we want to get
the air in as early as possible. So straight away,
we're just going to slide down the steam wand and get the tip
to the surface of the milk and just add small ripping sounds
of air adding to the milk. Now, if I'm doing that flat white,
I'm only adding for a second and then I'll bury the steam
on. Latte, I'll do two three to 4 seconds again depending on
the steam one pressure and the amount of milk I'm using and
I'll add that air for longer for a cappuccino and then when
I'm happy I've added air for the right amount of time I'll
lift back up and I'll let the milk spin and I'll pop any
bubbles that I have created and I'll let that texture just fold
that milk back to and that's helping us get that shiny milk
I'm going to keep my hand on the side the whole time so I
can feel it go all the way from cold to hot and then at the
very once I can't hold that anymore I can turn that off.
Again, if you've got a slow steam pressure, once you can't
hold that, it might be a couple of second count before you turn
it off or a high-pressure commercial machine. Once you
get some heat through, you can turn that straight off. That
optimal temperature that we're looking for is 65 °. Now if you
want obviously get yourself a thermometer buy the thermometer
from our store and you can measure the temperature. You
probably turn that off around 50-55 degrees and that will
continue to heat up until 65 degrees. 65 is optimal milk
temperature not only for the for your benefit just the the
heat in your mouth but also for the silky smooth milk. If
you're overheating or even underheating milk you might
also get a difference in that silkiness. So let's all of
those elements elements together and let's spin some
milk alright flat top locked in tips under steam on that's my
spin I'm going to slide down to get rid of that screetch I'm
going to add air
Just making sure we keep that milk moving. Have I added
enough air as I'd like so I've got the tip under the milk
starting to heat up. Can't hold that now. And I'll turn that
off.
Always give that a good wipe and a purge. Now, any bubbles
that have floated to surface, I'm going to knock them out but
you can see straight away, I haven't got any bubbles sitting
on top of that. Nice and silky, nice and smooth. So, I'm just
going to get myself a little shot here.
I
beautiful rich Champion blend grab yourself some of that so
when you pour your beautiful latte up it tastes delicious
too so this is my milk it's the milk I just spun on that
domestic machine silky smooth now it is important if you
want to get that good latte up that you are doing this this
spin you can knock out any bubbles but that's always the
last step is make sure you've spun so that when you go to
pour you've got this shiny, silky,
smooth milk. And that is all the steps you need in your cafe
or in your home to make beautiful, silky, smooth milk.
If you've learned something today, let me know in the
comments below. Actually, before you go, I have a
downloadable PDF that's going to explain all of these
steps and you can head to the link below to download that
PDF. It demonstrates with with imagery and descriptions, all
of the steps that I just outlined. It's something that
we walked our cafe partners through and we make sure that
we've got this guide to ensure that all baristas are
consistent. Everyone's making great milk so you can reproduce
great coffee every day. So, head the link in the
description. You can download that PDF from our website. If
you like the PDF, if you like the video, if you have any
other tips, put them in the comments below. We'd love to
read them and reply to them and if you haven't already,
subscribe to the channel, heaps more videos to watch and we're
building a great community of baristas that want to learn how
to make great coffee, steam beautiful milk, and also
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Cheers. Bye.