Loading ...
Loading ...
Loading ...
17
Milk texturing is the steaming of milk.
Key Elements of Textured Milk
Milk that has been textured correctly has
a thick, rich microfoam with a silky sheen.
Texturing involves both heating and
aerating milk using steam. Vital elements
include positioning of the Steam Wand,
when to adjust the Milk Jug position and
reaching the correct temperature. Use the
below steps to help you create café-style
microfoam.
1. Fill Milk Jug
Add cold milk around 4°C into a chilled
clean Stainless Steel Jug.
Fill to the bottom of the spout.
Note: The volume of milk will increase or
’stretch’ during texturing, so don’t overfill
the Jug.
A larger capacity Milk Jug is available for
purchase from Breville. Details are on the
back page.
2. Steam Warm Up
Turn DIAL to . For best milk texturing
results every time, allow steam to heat up.
Steam is ready when LIGHT is fully ON.
You will also hear the Pump start. Pause
steam by returning DIAL to the vertical
position.
3. Position
Place the Steam Wand Arm in the Jug spout
at the 12 o'clock position, with the Steam
Wand Tip in the milk at the 3 o'clock position,
a finger width away from the edge of the
Jug. Keep Steam Wand Tip just under the
surface of the milk. Turn DIAL back to
position to start texturing. A whirlpool action
should be created in the Jug.
4. Sound
How air is introduced to the milk
determines the consistency of the foam.
If large gulps of air are added to the
milk, the foam will have large bubbles.
Introducing air to the milk in a controlled,
gentle fashion indicated by a gentle hissing
sound, will ensure the milk has fine aerated
microfoam.
Barista Tip: Milk Texturing Sounds
• Gurgling - Tip not deep enough, raise Jug.
• Smooth Hissing - Just right for latte.
• Screeching - Tip too deep, lower Jug.
5. Keeping Steam Tip Position
As the steam heats & textures the milk,
the milk will stretch causing the level of
the milk in the Jug to rise. As this happens
follow the level of the milk by lowering the
Jug, keeping the Steam Wand Tip just
below the surface.
Note: Some adjustments to technique will
be required when using non-dairy milk.
FINGER
WIDTH
12
3
TIPS FOR MILK TEXTURING
FILL
MAX
4°C
FINISHED
MAX
Loading ...
Loading ...
Loading ...