If you are a barista at a café or you like to make coffee with a coffee maker at home, you can get a new experience when drinking coffee by learning how to steam milk. The type of milk used can affect the evaporation of milk. Good evaporation of milk, whether derived from animals or plants, can produce a shiny and soft impression when mixed with coffee.
Step
Method 1 of 4: Basic Things You Need When Steaming Milk
Here's how to steam different types of milk:
Step 1. Use fresh cold milk
Cold milk can give the best results.
Step 2. Pay attention to the correct temperature when steaming
The usual temperature is between 65-70ºC, depending on the type of milk. If the temperature used is too high it can cause the milk to overcook.
Method 2 of 4: High Fat Milk
High-fat milk is a type of milk that is easy to evaporate. The time used to evaporate is longer and the milk particles do not break down as quickly as in low-fat milk.
Step 1. Pour milk up to half a pot
Step 2. Turn on the steam wand first
Allow the steam to condense before evaporating the milk.
Step 3. Thicken the milk
This process requires three stages, namely stretching, stirring and heating, which will be explained as follows.
Step 4. Strain the milk
- Place the steamer under the surface of the cold milk that has been placed in the pan.
- Turn on the steam wand to release the high pressure. Then, place the stick over the surface of the milk, so that the milk can still be stretched.
- When the milk has started to rise, the steamer can be put back under the surface of the milk.
Step 5. Stir in the milk
Move the steam wand to one side of the pan. In this way, the milk can be stirred and reduce air bubbles that may arise.
Step 6. Heat the milk
Turn off the steam wand when the milk reaches 70ºC. Hit the pan on the countertop if there are large air bubbles to pop it. If this doesn't work, remove the top of the milk with a spoon.
Step 7. Pour the milk into the glass
Method 3 of 4: Low Fat Milk
Milk that has low fat and sugar content can be categorized as low-fat milk. Evaporation time required is much less than high-fat milk and this type of milk particles break faster (foams quickly, then decreases). If evaporation is done properly, low-fat milk will look shinier than high-fat milk.
Step 1. Use the same steaming method as described above for high-fat milk
However, keep in mind that it takes much less time to evaporate, so pay attention to changes in the milk and work faster.
Step 2. Pour the milk quickly
Continue to stir the milk in the saucepan and pour in as soon as possible while the milk is still evaporating (low-fat milk should not sit too long after evaporation).
Method 4 of 4: Soy Milk
Although it looks difficult, soy milk can also be steamed. Before being used and mixed into espresso, soy milk needs to be allowed to stand for a while. The thickness of the soy milk will increase the amount of time the bubbles will rise to the surface and disappear.
Step 1. Use chilled soy milk
Be careful with the sugar contained in milk because it can speed up the evaporation process.
Step 2. Use the same steaming method as described for high-fat milk
Again you need to pay attention to the differences in texture and consistency of each type of milk and do not need to be rushed.
Tips
Although each type of milk has a different way of processing, you can learn more about the types of milk slowly. Rushed work can result in poor quality coffee or hot chocolate
Warning
- Overcooked milk has the same bad taste as stale milk. If this happens, discard the milk, rinse the milk pan with warm water and repeat the evaporation process from the beginning.
- If you are using a commercial espresso machine, stop steaming at 55-60°C. Like meat, milk also contains protein and has a temperature that will continue to rise until the final temperature is between 65-70°C. Milk has a water-based ingredient, so the high temperature it contains does not last long so it needs to be kept in mind. If in doubt, measure the temperature of the milk again. If you are using a lower power engine, stop the evaporation process at 60°C.
- Use of leftover milk should be avoided. Leftover milk can spoil the taste of coffee or hot chocolate for those who drink it later. Always use fresh milk or if using a little leftover milk, the amount of fresh milk should be increased more.
