Our Valued Sponsor
OpinionsConsumer ReviewsGuides and How TosCoffeeGeek ReviewsResourcesForums
guides & how tos
The Milk Frothing Guide - The Guide
Milk Frothing Guide - Tools of the Trade
Introduction | Tools of the Trade | Drink Building | Hello Milk | Milk Steaming Guide | Steam Like a Pro | Latte Art Guide | Art Examples

Let's get right into this. No preamble, no rigamole, no flowery words.

What You're Going to Need

Before undertaking the quest for perfectly steamed and foamed milk we’ll need to assemble a handful of tools and accessories to assist us in our pursuit of steamed/foamed/frothed milk perfection.

Milk Pitcher

Click for larger image
Pitchers
There's a gazillion styles out there - but we like the 20oz, 'needle nose' style the best.

Sure, you could use a plastic cup, but then again, you could take coffee advice from a Safeway clerk. Let's do it right. If you aspire to pour latte art it will need to have a sharply defined spout like the one in the picture. If you're just steaming milk, any shaped pitcher will do, taking care to keep the size of the pitcher in proportion to the steaming capacity of your espresso machine. You shouldn’t need anything larger than a 20 oz pitcher in any circumstances and if you think you do I would rather see you steam two small pitchers than one big one. It allows for more control and in turn a better drink at the other end.

Thermometer

Unless your name is Sammy Piccolo, do use a thermometer when you steam your milk. It will allow you to be consistently great. Get a nice one too, with an easily readable dial. Not one of those cheap things they always sell home users with the dial face the size of a dime. A cheap thermometer will make you hate life, so find a good one. We will discuss the burning question of what temperature to steam the milk to a little further on.

Damp Cloth

This is for wiping off the residual milk left on the steamwand after steaming. Keep it clean and moist. Do not fall into the temptation of wiping anything else with this cloth.

Spoon or Spatula

To spoon or not to spoon that is the question. I generally aim to steam the milk in a way that I do not need a spoon. Ideally we want the milk to separate IN the cup, not in the pitcher after which you have to scoop the foam, or hold back the foam etc. Have a spoon around when you are learning. They can be especially helpful for building cappuccinos or when divvying up foam for multiple drinks.

Of Course, Milk

Click for larger image
Milk Everywhere!
Lots to choose from; I wonder how buttermilk froths...

Lots of choice. There is no right or wrong way to go although there are some preferences that I would like to suggest. Put out of your mind that some milk has more fat than others. We worried about that sort of thing in the late ‘80s and those days are over. Going back to our manifesto, coffee is a sensory experience and we want to have the finest one we can muster. A little fat in our milk gives us a running head start to a special coffee experience.

I would like to suggest that you make whole milk your default milk of choice. If you absolutely can’t bring yourself to do it or if you are Canadian you can use 2%. If you must use non-fat milk you may, just don’t tell me about it. If you’ve been really good and are going for a special treat I highly endorse the use of Creamo/10% table cream to soften and round out an espresso macchiato a la Seattle style. There are of course some alternative forms of milk (Any volunteers to milk the buffalo? “Hey there girrrrl, steady, steady…my wife needs a cappuccino this morning…”) but our focus will be on regular ol’ cow milk. The different properties of milk and how they influence the steaming and foaming process will be attended to further on.

Well that is pretty much the meat and potatoes of what is required. Beautifully simple. I assume that you have proper sized cups warmed and at the ready as well as the multitude of other obvious things that you require to make coffee (fresh roasted coffee, tamper etc.).

Next Page...

Introduction | Tools of the Trade | Drink Building | Hello Milk | Milk Steaming Guide | Steam Like a Pro | Latte Art Guide | Art Examples
This guide and all its components are owned by CoffeeGeek.com and are covered by the Creative Commons license.

For information on reproducing any part of this article (or any images) or if you would like to purchase a printed version of this article for commercial or private use, please contact us at info@coffeegeek.com for further details.

Creative Commons License
Interactive
Search
Login Password
forgot pw | signup
quickNav
Guide Sections
Arrow 1. Introduction
Arrow 2. Tools of the Trade
Aarow 3. Drink Building
Aarow 4. Hello Milk
Aarow 5. Milk Steaming Guide
Aarow 6. Steam Like a Pro
Aarow 7. Latte Art Guide
Aarow 8. Art Examples
advertisement
sponsorad
Stefano's Espresso Care
Repair - Parts - Sales
Factory Authorized &
Trained Technician
www.espressocare.com
sponsorad
Coffee Kids
Help folks who help folks in coffee producing nations.
coffeekids.org
sponsorad
Craft Roasted Coffee
Some days you make the coffee. Other days the coffee makes you.
bit.ly/craftroasting-ks
Home | Opinions | Consumer Reviews | Guides & How Tos | CoffeeGeek Reviews | Resources | Forums | Contact Us
CoffeeGeek.com, CoffeeGeek, and Coffee Geek, along with all associated content & images are copyright ©2000-2014 by Mark Prince, all rights reserved, unless otherwise indicated. Content, code, and images may not be reused without permission. Usage of this website signifies agreement with our Terms and Conditions. (0.18047118187)
Privacy Policy | Copyright Info | Terms and Conditions | CoffeeGeek Advertisers | RSS | Find us on Google+