Everyone likes making the creation, but no ones like the clean up after. To make things easier, ensure you are using the right equipment for what you are making. Got the equipment? Now it’s time to stretch your milk.
Stretching the milk is essentially heating the milk so it expands. Once it’s expanded you can start to give the milk texture: a creamy, glossy appearance. Just make sure you don’t heat your milk too much! No one likes burnt milk in their coffee.
In this lesson, learn what ‘stretching’ and ‘texturing’ milk mean, how to select the correct jug size, how much milk to use and how to heat milk using a steam wand
This course is perfect for budding baristas or someone wanting to improve their skills and knowledge behind an espresso machine.
Hugh Kelly runs the research and development side of ONA Coffee, Canberra’s largest specialty roaster, and supplier.