Espresso Machine with Milk Steamer is popular worldwide for baristas who want to make an incredible “Art latte”. And in order to make those interesting shapes, the main factor besides coffee is milk foam.
In this article, we will show you how to create standard and perfect milk foam for espressos, using a coffee maker with milk steamer. Let’s kick right in!
How Does Espresso Machine with Milk Steamer Work
When steaming milk, you are basically doing two things: create foam by bringing air into the milk and heating it.
Applying a little bit of chemical knowledge, you will have a quick look at how to steam milk before embarking on researching the “sinking part” of this massive knowledge block related to this foam.
Cow’s milk is a nutritional supplement full of water, sugar, protein, fats, and minerals. In which water accounts for the majority of the milk component, about 87%. The second most common compound in milk is sugar, which accounts for about 4.8%. This is the main source of protein inside of milk.
Steamed milk is the key point to a great cup of coffee
When hot water is compressed by pressure through the steam head holes, they create a stir on the surface of the milk with “squishy” noises. The air on the surface is quickly brought into the milk by this movement.
While the steam creates microscopic air bubbles into the milk to flutter the structure, it also heats the milk. In cold milk, milk proteins exist as folded molecular blocks. Therefore, as the milk warms, the proteins begin to expand to form a foam texture.
How to make coffee with espresso machine with milk steamer
Making milk foam with a coffee machine with steamer is a popular practice in professional cafes. Large capacity is capable of meeting the needs of customers during peak times.
Owning a milk foam machine, you don’t have to be a skillful barista. Instead, just follow these steps below to completely get a cup of cappuccino with a soft, creamy foam layer.
Step 1: Preparing
You will need to have 7 – 9 grams of raw coffee beans and about 600ml of milk for a cup of coffee.
For coffee, put in a grinder, choose the medium level for best taste. The taste of coffee is determined by the acids and organic structures in the coffee. When you grind coffee the wrong way, you will inadvertently disintegrate these organic structures or make all the essences in the beans soak in each drop of coffee.
It is best to use pasteurized milk at about 1-3°C. The right ratio of milk is 250ml for a 600ml shift and 200ml for a 450ml shift.
You need to start the machine 20-30 minutes before steam milk to boil the water in the boiler. The standard temperature should be around 85 – 92 degrees C, while the pressure is about 8.3 – 9.3 bar.
Step 2: Steaming the milk
First, use a clean towel to clean the steam head to remove any remaining milk or water in the tap. When pouring the milk into the whisk cup, keep the milk cup upright. A useful tip to steam milk is the chopsticks should be slightly lying about 1cm deep (just flooding the head).
Tilt the steam hose at an angle of about 30 ° from the surface of the milk. It is better to use the metal whisk with the measuring line. Metal gives off heat well, making it easy to heat the milk directly.
Next comes the time to start the steam hose. When the milk starts to spin, lower the cup to allow more air to get in, create more foam. Place the wand slightly off the center of the milk cup to form a spiral flow when steaming.
You have to stop foaming before 37 ° C (100 ° F). You can see the amount of foam in the shift has nearly doubled compared to the original milk level. At this point, your hand will feel warm.
The whole process should take you about 1 minute. After that, gently remove the wand of the milk. Stir the milk to remove large bubbles
Step 3: Finishing your coffee:
Prepare one shot of espresso using the same machine.
Hold the coffee pot slightly tilted, leaning it against the side of the cup. Then pour the hot milk foam into the center of the cup. Keep in mind to pour as carefully and slowly as possible.
As there is less and less milk in the bottle, you must gradually lift the milk foam cup to ensure the even flow. Then, slowly shaking the milk foam pot back and forth while continuing to pour. This will help you to create shapes such as swan or heart shape or anything you like.
A perfect cup of coffee created with milk foam
Now all you have to do is enjoy or serve it to your customers.
3. Tips on Making the Perfect Milk Foam:
The temperature and the whisking time will determine the taste and texture of your milk foam.
Remember not to dip the steam hose too deep into the milk. Because the tip is completely submerged in the milk, the milk’s surface will not have enough contact to air, meaning there is no foam.
One more notice is that if the milk is too hot, proteins inside will be broken down or completely denatured. This will release all the air, meaning there is no foam as well.
Fresh milk completely turns brown because the lactose in the milk changes and develops into an unpleasant odor. Also, overheating also causes the milk to loosen and makes the pouring of latte art very difficult.
The standard milk foam must be small in size, soft, and stable in structure. The secret of this lies in the material and tools: especially the dedicated Espresso Machine with Milk Steamer. Milk foam is created by using hot, specialized, completely different from using a normal whisk using the vertical movement.
Thank you for reading, and we hope that you can create the perfect milk foam using a coffee maker with steamer to enjoy your espresso through this article.