Apparently there is a 'coffee society' registered in the UK.
I happened upon their site while browsing for new and unusual latte art designs (not that I'm even close to that level yet, but it's still fun to look).
There was a particular tab which caught my attention entitled 'Barista tips and techniques', which can be found at http://www.caffesociety.co.uk/blog/barista-tips/.
The link in question refers to the proper foaming method required to create latte art - While this method may come naturally to some, I unfortunately am not one of those people and while my boyfriend has tried to show me multiple times it just never seemed to make much sense.
It is for this reason that I was so happy to have stumbled across this tutorial which not only lists the method but also the sounds and textures to look out for when frothing milk.
Hopefully this will be as helpful to you as it was to me. xx
Foaming Milk
- Put FRESH COLD milk in a straight sided or belly jug. Use a minimum of a third and a maximum of half a jug of milk.
- Purge the steam wand by turning it on for 5 seconds, this also helps build pressure in the wand.
- Position the tip of the steam wand just under the surface of the milk and turn the steam wand on to full power.
Listen for a high pitched chirping sound. If the wand is too high you will hear a splattering sound and if the wand is too low the sound will go silent. - As the milk froths lower the jug to keep the tip of the wand just under the surface and maintain the chirping sound.
- When the temperature reaches 40-45°c switch to texturing the milk. When you first start learning to froth milk you should use a milk thermometer to measure the temperature. With practice you should be able to judge the temperature by touch alone.
6. Lower the steam wand a couple of centimetres under the surface of the milk, position it onto the
side of the jug and angle the jug slightly. This will cause a whirlpool effect in the jug, which
will break down and bubbles and create a dense smooth foam.
7. When the temperature reaches 60°c fully turn the steam wand off. The thermometer will have a
slight delay in registering the heat so the final temperature will be around 65-70°c.
8. Give the base of the jug a firm tap on your counter top to break any surface bubbles. At this
point make sure you clean the steam wand with a damp cloth to stop the milk drying on the
wand. Don’t touch the wand with your hand as it will be very hot.
9. Now go and make your espresso, the base of all Italian specialty coffee drinks, which will give
your milk a minute to settle.
10. Once your ready to add the milk to the espresso, start by swirling the milk in the jug. The
foamed milk should have formed a ‘dry’ lump in the middle of the jug, keep swirling until this is
all mixed back in and the milk flows like thick shiny cream.
11. Before pouring, give the milk a final swirl to stop any foam from sticking to the jug.
12. Get the jug close to the cup with your espresso in, pour with a slight wiggle side to side to help
the foam pour from the jug. Pour off centre to retain a clean white foam centre with a halo of
crema. When the cup is a third full of foam, stop the wiggle, lift the jug slightly higher and pour
through the liquid milk.
If you're still having trouble check out their video tutorial at http://www.caffesociety.co.uk/blog/id400/how-to-froth-milk-video-barista-tips/
