How To Heat/Texture Milk With Your Home Espresso Machine

www.scottiecallaghan.com http You want to achieve silky smooth, creamy milk. You achieve this by: A. stretching B. creating a whirlpool like motion and C. heating the milk to no hotter than 65 degrees. Stretching the milk is the noise you here at the beginning of the vid and is caused by the steam tip (end of the steam arm/steam wand) sitting just below the surface of the milk and thus breaks the surface of the milk when you turn the steam wand on introducing air/steam into the milk. Allow this to happen for 1 - 10 seconds at the very beginning of the heating process, the exact amount of seconds you stretch for will depend on the pressure of your machine and the size of your jugs (milk jugs that is). (how long you stretch for will determine how thick the milk ends up, or in laymen's terms how much froth you create. Once you have stretched your desired amount then 'lift the jug' immersing the tip further beneath the surface, far enough so that you will not break the surface again. (do not break the surface of the milk (stretching) after it is warm, this will cause big bubbles that you can't get rid of) During the whole process hold the steam wand at an angle that causes the milk to spin in a whirlpool/vortex. Finally bring the milk to 65 degrees. And remember to purge the steam wand of excess water before heating your milk and then purge the steam wand of excess milk after you have heated your milk.
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