The Bellman milk steamer is portable, easy to use and a cost efficient way of professionalizing your daily coffee experience. Milk is one of the most prominent aspects to a creamy coffee. If the process varies in either direction with too much or too little steam it could be detrimental to the milk.
Principles for Steaming Milk
Here are the five main principles to remember when steaming milk for coffee: the temperature of the milk before you begin, the position and cleanliness of the steam nozzle, the temperature of the milk when steaming, what texture of the month is to be added to specific coffee styles, as well as, the positioning and amount of steamed milk to be added.
Milk Temperature Before Steaming
First, be sure you have fresh, chilled milk of 4-7 degrees Celsius. This is an important step to remember as it is the base of this whole process. Once the milk is poured into the jug, to the bottom of the spout, then you are ready to stretch the milk. By placing the nozzle of the steamer slightly below the surface of the milk, while running the steamer, you are stretching the milk. Hold the milk and steamer in this position for about 5 seconds.
Steam Nozzle & Milk Temperature When Steaming
Now you are ready for the actual steaming process. Submerge the steamer nozzle until it is almost at the bottom of the milk jug. Swirl the milk, as you steam, in order to create a small whirlpool. Continue this motion until the milk reaches a temperature between 65-70 degrees Celsius.
When milk is exposed to high pressured steam gradually this encourages the natural fats to expand, thus creating micro foam. Give the milk jug a few solid thumps on the counter to dissipate any large bubbles. The top of the milk should now have a shiny surface. This step is called polishing. Now, the pouring can commence.
Pouring the Milk
In general, the rule of thumb is pouring the milk on the side of the coffee cup. There are different layers in milk created by the steamer. If you are using the steamed milk for multiple drinks it is best to have a specific order of poring. Start with cappuccinos for the foam, hot chocolate next, then lattes and pour the last part of the steamed milk into flat white coffees. To create simple latte art, pour the milk where you decide to make the top of the art.
Continue to pour by moving the steamed milk back and forth until you reach the bottom of the art. After returning back to the top, draw the milk down to the bottom through the center of the cup. Pull up the milk and cease pouring. Your finished product is now ready for consumption.
Cleaning Your Milk Tools
The cleaning process is just as important to the process of a consistently perfect coffee. Be sure to rinse and chill the milk jug, purge the steamer and dry the nozzle. When you are consistent in your coffee making process the quality will be strengthened and the flavor will have better balance. Milk is an essential ingredient to professionally creamy coffee. The Bellman milk steamer is just the tool you need to upgrade your quality coffee experience.
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