Free Delivery On Any Order Over $150 for Perth Metro
  • My Cart
      was successfully added to your cart.
Sign in or Join now
Yahava KoffeeYahava KoffeeYahava KoffeeYahava Koffee
Menu
  • Home
  • Shop
      • 1234567Koffee
      • Shop Yahava's Masala Chai Black Tea online across Australia or in a Perth KoffeeworksTea
      • Shop Yahava's Chokolat Koffee: milk chocolate beans online across Australia or in a Perth KoffeeworksChokolat
      • Yahava's delicious range of Essences and Elixirs are available to shop online or in a one of our Perth KoffeeworksIced Koffee + Flavoured Essences
      • Shop at Yahava for the Bodum Pour Over Coffee Maker online across Australia or at a Koffeeworks in PerthAccessories & Brewing Equipment
      • Gift-card3Gift Cards
    • Close
  • Find a Store
  • Explore Yahava
    • Explore Yahava
    • KoffeeWorks
    • Kwik Koffee
    • Wholesale Koffee
    • Koffee Academy
    • Mobile Koffee
    • Koffee Safari
    • Yahava Franchise
    • Close
  • Blog
  • Contact Us
    • Close

Texturing Silky Milk

    Home Home Blog Klassroom Texturing Silky Milk
    NextPrevious

    Texturing Silky Milk

    By Gary Sawyer | Klassroom | 0 comment | |

    Australia loves milk coffee! Even in our KoffeeWorks – where we attract the most discerning coffee drinkers – Flat Whites, Lattes and Cappuccinos make up 90% of the orders going through our cafe tills. It’s important then when we make our milk coffees, we are able to texture silky milk, if we are going to pour it into 90% of the delicious espresso shots we produce. Is your milk game not quite up to scratch? Never fear. We are here to break it down, step by step.

     

    • Start with fresh, cold milk. It’s going to be easiest to work with full cream milk, but it’s possible to work with skim as well as the many alternative milks too. Just remember when it comes to the alternative milks – try and find ones specifically designed to work with coffee, otherwise they can react with the acidity in the coffee and create a less than pleasant drinking experience.

     

    • Think about the coffees you’re making, and how much milk you’ll need in your jug to make them. Ideally when you finish pouring your coffees, you should have just a little bit of milk left in your jug. This way you can happily rinse that milk out, and start fresh again for the next coffee. If you steam too much milk for the coffees you have to make – you may then be left wanting to reuse the milk, or at the least be worried about the milk you’re wasting. It’s also best to have a couple of different size milk jugs – as you need to fill the jug to the bottom of the jug’s spout to get a nice whirlpool going.

     

    • Next to think about is the type of coffees you’re making. Are you making flat whites? Cappuccinos? Think about the desired amount of microfoam for these coffees, and make a mental note of how much air you’ll need to add to your milk to make these drinks. For example, if you have two flat whites to make, with about 0.5cm of micro foam in each, you’ll need to make sure that your finished textured milk has at least 1-1.5cm of additional volume – otherwise there’s no way you’ll be able to pour the coffees you have to make.

     

    • When it comes to the actual steaming – get the whirlpool going by angling your steam wand on a 45° angle, half way between the centre and edge of the jug. Move the steam wand tip to the top of the milk to add air, and drop back below the surface when the desired foam level is reached.

     

     

     

     

     

     

     

     

     

     

    • In terms of your milk temperature, 65°C is generally accepted as the standard temperature for milk coffees. At this temperature, the coffee can be enjoyed over several minutes without getting too cold, but you can take a sip of the coffee straight away. The easiest way to accurately measure the temperature is with a milk thermometer. However, seasoned baristas may use their fingertips to test the temperature of the bottom of the milk jug. When it feels too hot to touch for more than a second at time, you should be fairly close to your desired 65°C temperature.

     

    Hopefully these tips have helped you get nice, silky textured milk with your coffee machine. Bear in mind that your home machine might not have the same steam capacity as a commercial machine – so it might be a bit harder to get really silky milk. However, if you follow the tips above you will get the best quality milk with your equipment.

     

    If you live near one of our stores – you can book in to our Barista Induction course to get some practical experience texturing milk. Read more about our locations here.

    micro foam, milk frothing, milk texturing, silky milk

    Gary Sawyer

    More posts by Gary Sawyer

    Related Post

    • Kaldi Story graphic of Ethiopian man with goats

      A Very Short (and hilarious) History of Coffee

      By Alastair Ingram | 0 comment

      This is one of our favourite tales to tell over a coffee at Yahava and decided it was time to share it with you! The sun was beating down on a beautiful day in 9thRead more

    • Aeropress Coffee Maker – Origins

      By Alastair Ingram | 0 comment

      The history of the Aeropress is, believe it or not, inextricably tied to the invention of the Frisbee. Back in the 1970’s, an inventor named Alan Adler had an obsession with perfecting any product heRead more

    • Tasting Bench

      By Alastair Ingram | 0 comment

      Welcome to the Tasting Benches What does that coffee taste like? Discovering your favourite coffee shouldn’t be a lottery. If you know what to look for then we will show you exactly how to huntRead more

    • The Roastery

      By Alastair Ingram | 0 comment

      Learn about Dark Arts Watch our roasting wizards transform green beans into the gorgeous chocolate coloured coffees we so love. Roasting is as much an art is it is a science. Each roast is conductedRead more

    • Franchise Yahava Today

      The Koffee Academy

      By Alastair Ingram | 0 comment

      Welcome to the Academy Learn from the best. You need never drink another bad coffee ever! We can teach you exactly how to make a great coffee every time. Our top baristas are real keenRead more

    • A family at Yahava's Koffee Safari in Margaret River

      Koffee Safari: A Margaret River Adventure

      By Yahava Margaret River | 0 comment

      The trip down to Margaret River can be an adventure on its own. The road is long and winds its way through cow fields, country towns and open pastures. Only when you think you’ve goneRead more

    • The Yahava MotoKafe Project

      By Alastair Ingram | 0 comment

      The determination of three men, motivated for different reasons to build an extraordinary espresso July 7th 2014 Steve Andrews had done it once before. Back in July 2009 he donned a motorcycle helmet and setRead more

    • Flowering Coffee Trees in His Plantation Located in Antigua Guatemala

      Flowering Coffees in Guatemala

      By Alastair Ingram | 0 comment

      Coffee grower and close friend of Yahava, Josue Morales has shared images of his flowering coffee trees in his plantation located in Antigua Guatemala. By the look of some of these trees they are going to produceRead more

    Leave a Comment

    Cancel reply

    Your email address will not be published. Required fields are marked *

    NextPrevious
    Yahava Koffeeworks logo with transparent background

    Adventure In A Cup.
    © 2020 Yahava KoffeeWorks.

    Privacy Policy
    Shipping & Delivery
    Contact Us

    Shop Yahava

    View our range of Koffees, Teas, Chokolats and Essences.
     

    Koffee + Subscriptions
    Teas
    Chokolat
    Iced Koffee + Flavoured Essences
    Accessories + Brewing Equipment
    Gift Cards

    About Yahava
    Discover the history of Yahava, and join the movement.

    Yahava Franchise
    Kwik Koffee
    Wholesale Koffee
    Koffee Academy
    Mobile Koffee

    Signup To Our Newsletter
    Keep up to date with all the Koffee news.

    Copyright 2020 | Website by Start Digital