- Half fill your stainless milk jug with fresh cold milk. Use a 250ml jug if you are preparing milk for one milk coffee. Use the 500ml jug if preparing two milk coffees.
- Purge the steam wand of condensation by quickly releasing steam into the atmosphere for a few seconds
- Place the steam wand nozzle just under the surface of the milk and to the side. Turn the steam pressure on fully. You should hear a sipping type sound which is the sound of the milk increasing in volume. The milk should also be swirling in a whirlpool motion which folds out the air bubbles and improves the texture of the heated milk.
- Keep the jug steady so that large bubbles do not develop.
- You are aiming to stretch the half a jug of milk to three-quarters full and to have a dense and satisfying microfoam texture
- Turn off the steam pressure when the milk is about 65° or the milk jug is just too hot to touch.
- Remove the milk jug, clean the steam wand with a wet cloth and purge the wand of any milk residue.
- If there are any large surface bubbles, give the jug a heavy knock on the bench. Swirl the milk jug in a circular motion to reveal a gloss-like appearance. The milk is now ready to pour. Do not delay or the texture will separate in the jug.
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