What is steamed milk?
Steamed milk, as used in coffee shops, is any type of milk that has been warmed and barely mixed by an espresso machine's steam wand. Importantly, this step modifies the texture of the milk: Little bubbles are released into the milk by the heated steam, making it smooth and creamy. This tiny layer of milk foam gives hot chocolate and other espresso drinks, such as the flat white, cortado, latte, and cappuccino, a subtle, velvety texture.
How to Use a Steam Wand to Steam Milk
- Fill the Mug with Milk: While milk expands while absorbing more air during the steaming process, using the proper amount is crucial. Add cold milk until the jug is one-third full, and if desired, attach an espresso thermometer to the rim to keep an eye on the temperature.
- Clean the Steam Wand: Cover the tip of the wand with a clean dish towel and briefly turn it on and off to clear any leftover milk or water from the pipe before inserting it into the milk.
- Put Steam Wand into milk mug: Raise the pitcher so that the wand is just visible above the milk's surface. To make the milk spin, tilt the pitcher just a little bit to the left.
- Begin to Steam: Switch the steam wand to ON. Lower the wand all the way into the pitcher so that the milk is halfway up the wand as the milk spins. Too much air can be incorporated into milk if the steam wand tip is kept too near the surface, creating a stiff froth that resembles meringue. The steamer is taking in too much air if its kissing noises get too loud or last too long.
- Smooth the Milk: Raise the pitcher to its starting position after the rim temperature reaches about 120° Fahrenheit to stop any further air from infecting the milk. The steam wand should be turned off once the temperature reaches approximately 130 degrees Fahrenheit. To clean the wand, clear it once more.
- Rotate, then Pour: Pour the creamy milk carefully over a shot of espresso after gently tapping or rotating the milk pitcher to remove any last bubbles.
3 Ways to Steam Milk without Steam Wand
To steam milk, an espresso machine is not necessary. Start by warming the necessary amount of milk on the burner just until steam begins to rise from the surface in order to achieve similar results without a steam wand. then select from one of these choices:
- French Press: Place the hot milk in the French press's reservoir and close it with the plunger and lid. The milk should then be quickly pumped up and down until it achieves the desired consistency.
- Milk Frother: Use a handheld or motorized milk frother similar to how you use a steamer wand to transfer the warmed milk to a heatproof, stainless steel milk pitcher or jug: Tilt the pitcher and start drawing in some air just below the surface. When the milk has reached the desired consistency, turn down the frother to produce a tornado.
- Whisk: To give steaming milk some texture, use a simple handheld whisk. To achieve this, heat a small saucepan on the stovetop and stir the milk. The milk will resemble a light, loose foam until it reaches the proper temperature, which is about 125°F. Pour the milk into the pan after turning off the heat.
Steamed vs Frothed Milk
- Steamed: By placing a steam wand just below the milk's surface, steamed milk is heated. It may be a little foamy, and it's always hot.
- Frothed: The foam on top of a cappuccino is made from aerated milk, which is created by holding the steam wand just over the milk's surface.
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