In an otherwise perfect world it is difficult to understand the methods required to develop the artful skill of latte art. In my last article I ranted with regards to an event at an espresso cart where the barista lacked proper milk steaming technique. In this article I would like to touch on one part of my rant which mentioned saving money by properly steaming milk.

How can you possibly save money steaming milk you ask? Well for the home machine user this will be boring, but for you folks who do this daily, here’s a tip. Milk steaming is part of the trade that can make or break you. Proper technique will add to your preparation and style. It will be the difference between your company and the other guys.

The first part of this tip involves a little time and practice. Now the idea behind steaming milk is not to just simply heat it, but to develop a texture. The texture allows the milk and coffee to emulsify and become one, carrying the flavor of the coffee through the entire cup. Some of the process involved was recently covered in an article by Aaron De Lazzer.

One of the main benefits of steaming / texturing milk is that you stretch the milk to create texture. In stretching the milk you are creating dense foam. This stretching of milk is like stretching the dollars you pay for a gallon of milk. Don’t believe me? Give it a shot, place your steaming pitcher under the steam wand and simply just steam the milk without stretching or attempting to create foam or texture. The end result will be hot milk, just like grandma used to heat on the stove. Now give a try at inserting the steam wand about a ¼ inch into the surface of the milk and as you steam, stretch the milk towards the top of the pitcher. The results should show that you have stretched the milk by about a third. This is where you save the money.

The other benefit of proper milk steaming comes with the lack of screeching associated with improper steaming technique. The noise level is simply reduced by the density of the milk, magic, huh?

The overall benefit of proper milk steaming is more business. Proper drink preparation should be first and foremost in your barista training. Sure attitude, appearance, and quality ingredients will help. But in the long run preparation is the key to your success, and the return of your customers.

Next column, we are going to tackle the E61 group head and do a little maintenance. Sounds like fun you say? Get out your tools and let’s see...