Transcripts
1. Milk steaming intro: Hi, my name's Sarah, British, trainer
here for the coffee, Dr. today's class
we're going to learn all about steaming milk
and the varieties of milk, which has all the
precursor to LaTeX.
2. Milk varieties available: In today's market,
there are wide variety of milks out there. Everything from dairy milk,
the plant-based milk. There are milks
for people who are allergic to dairy milk, which is where you would have
something like soy milk. There are people who lead
it to soil, which might, you might have something
like almond milk. In this class, we're going to learn how to steam them out. The different ways of
steaming it in as much as the different
drink perforations. So with or without loose essentially or with
just a little bit. I'm also going to go over how and types of milk
react with coffee, e.g. soy milk is extraordinarily difficult to create latae art. That doesn't mean
that they drink tastes bad and factor
she tastes quite nice. So today I've got
two small selection of milk to show you. Let's start off with the
ones that we all know. So, UHT milk, this is
full-fat, UHT milk, UHT has simply means that it's been treated at
ultra-high temperature, hence the name UHT, which means that you don't
have to keep it in the fridge, wait until the point you
are going to use it, and therefore the
shelf-life As much longer. Whereas the other
end of the scale, you've got fresh dairy milk
from the cow, so to speak. And it would only last 48 to 72 h in the fridge
before it turns. Practicality side, UHT, milk. I certainly prefer to use it in a coffee shop simply for logistics and other,
UHT, semi-skilled. And then we have
some other options. So we have soy milk, we have oat milk. Just for variety. We
have an almond milk. Steaming all of
these, I'm going to show you the basic techniques. We'll see how we go from there.
3. Jugs & steaming techniques: We're going to dismiss steaming, going to use a small joke
today for this exercise. And there's a hack while you're practicing steaming milk without wasting milk is one drop
of washing up liquid. Now obviously this isn't
smoke, don't drink it. But you'll be amazed
at how this acts. Because you can say in hit, fill up with water just
to below the beak. Which is to say just but
I just put it aside here. Good morning. Make sure you can see that. Here we go out a bit to bear. They just let the steam
will do it itself. Just mixing, put anything else. Check the bottom with
your two fingers. And when he gets
almost finished, again to purge that
steam will then say, without burning
ourselves back down. Now look, what's happened
to that milk are what? Give it a swirl. That should look like the
texture of thick paint. We don't want any big
bubbles in there. But that is just water with
a tiny drop of liquid, which has an excellent
way to practice. And the bonuses,
obviously it's going to clean your steam
wand and your truck. So we looked at the steam wand just below the surface
of the liquid, the steam wonder if I can get a nice close-up shot for you. You've got these holes. You see the hallway just
at the bottom here. There are four of these
older on the edge. And the idea is you want
these host just put her the surface of the
liquid you're steaming, which creates bouncing off aside a turbulent and it spins. I'll do a diagram to
better explain that. I'll put it in here for
you to see straightaway. The all-important spot up here. You got the bottom
list out here. And this is your liquid you're
steaming in this instance, milk, you're still coming in. Here, could come closer for you. Drawn the liquid
level with the wand, just put other surface
and you can see the holes here with
the steam comes out. The idea is we want the steam
to bounce off the wall of the jog and then in to the milk. Those creating a
whirlpool effect which heats the whole chunk up. The one important
thing which I've drawn an extra diagram down
here every now and then. Specifically at the beginning
you're going to want to raise the steam, want out of the
liquid every society. So the holes are
just on the surface. We've got the steam
that comes out here. And the idea being you
then to inject some of this air into liquid. Now if you do it just
on the surface in every society and
with great practice, you'll be able to create
what's called microphone. Now it's his microphone with the whirlpool effect or
mixing into the milk. The wall increase as
the temperature rises, the quantity of milk in
your drug will end up with somewhere about
here depending on how much you've expanded it. At the same time, we will create a microphone
which is mixed in. Curtis have a whirlpool effect. And therefore microphone allow
you to do your latte out. Now, in real life,
you got two options. You can have the steam
wand at an angle. It didn't have your stimulus
straight jog at an angle. It doesn't matter
which provided that you have the steam bouncing off the wall of your
jack into your milk. This is very important. If
you do it in the middle, you will heat the
milk obviously, but you won't get you a
lovely whirlpool effect. And thus you won't mix in your hardened microphone into
your milk canal separate. And you'll and
you'll have to spin a jog like to mix it to him, which makes your job in
the end much harder. We're going to start
off with full-fat milk. You'll see it's going to
react in a very similar way. The ferry liquid water. And I'll forget. Show you push the right
buttons sticking. Even when we know what we're
doing, we get it wrong. Focus its normal tiny bit of air injecting into their spin. When it's too hot. Let me go. Remembering distinct before and after the king off your machine,
it will look off to you. We've got a pop that down,
stop burning, right? And there's one jug of
steamed milk full-stack. So it looks exactly the same
as the free liquid water, nice and thick, looks like paint that we'll be
able to work with. Semi-skilled looks
exactly the same way. So we're going to try one of these other milks in here now. How do you do to stop this? So you can see what
I'm doing. Okay? Soy milk. Let's see how this mix is showy. Giving a nice mix, mix, all that lovely milk foam
into their turnarounds. If you can see this, hopefully you can give it a pause and see how it
blends with the coffee. Let's say to the
beginning of the video, soy milk doesn't
mix with coffee. Very well. Impossible to the
last yet, let me go. Soy milk with a short-term
espresso, cappuccino. But as you can see, no
naughty arts, it doesn't mix. It separates the milk because of the foam
at least anyways, sitting on top, but
it's not mixed in. So there are people who've
been able to do soy milk out there with Lottie out.
And that's tough to them. I have to say, Let me go. Let's have a go with
the almond milk. Let's see how this force,
that's very bubbly. Can you pretty hard to do something but we might be
able to get it to work. I don't know. Yes. Betty. Best as most soy milk. There we go. So let's get this right. Almond milk and soy milk. So for me, the soy milk
is a much nicer texture, the almond milk
because it's bubbly. So maybe with a bit of practice, we won't be able to get
those bubbles smaller. Ultimately, visually
anyway, it's not much better than the soy milk. So let's put the tastes like It's nice actually. It's very creamy. Amazing that it's not dairy based actually it says
crashy, quite pleasant. I'm a big fan of milk, so I
don't think I would choose a soya based drink over
a dairy base drink. But if somebody offered me that, I certainly wouldn't
say no, it's very nice. Texture is lovely and
creamy and thick. Almond milk. Let's see
what this is like. Okay? If you milk intolerant. So great alternative for me
is a very, very strong tetra. It grabs your tongue
around a bit. This is a very strong texture, very straight, very
strong flavor. That's not for me,
but as a brief story, it's our job to try these things so we know what we're
offering people. Think now, we'll give it
a go with the oat milk. Before we do so, I'd
like to talk quickly about coffee recipes
all over the world. They vary. A cappuccino, e.g. from one country and one cafe or coffee shop can vary greatly to one that's
10 m down the road. You know, it really depends what by-and-large a cappuccino
is a shot of milk. If you come by standards anyway, this size won't be
more than 6 oz with a nice thick one to one to two centimeter
bed of moose on top, which is what these are like. So a lot is anything bigger. So it can be enormous,
it can just be 8 oz. This is 10 oz by comparison. And otherwise the
recipes are same. So it's always one
shot of espresso with milk and the
milk foss on top. The difference being
of course it's going to take more
milk to fill the cup, whether it's an eight
ounce or ten or so on. So you'll taste the
coffee far less. You can obviously as
though he's talking, you're doing a
double shot latte. Actually have some new family who loves a double shot latte. That's the definition.
The other end of the scale is you have
one shot of espresso. So this is a three ounce cup which should bring
it in halfway. So fillets the top with milk. And that is actually
called a macchiato. So essentially
macchiato, cappuccino. And then you have
eruptions, other options. So you have a flat white, which is steamed milk. Traditionally when it's creating new Zealand is just in milk. So once we've finished having a go with these other
two milks, we can garnish. I have to do that. Just heats up. And this is the fourth attempt at trying to get it to go. And
it just doesn't. I'm tapping it, try and break some of the bubbles
that are in there. Show you that in a moment. Let's see what it was
like with the latte. Cappuccino. Yeah. So as expected, It's just making a flat
white and milky coffee. Milk itself is a little
bit of an odd color. It's slightly creamy and color. By-and-large item that you face, but I don't find that coffee particularly visually appealing. However, once again,
it's useful if you're on a special diet or if you're dairy or even
Sawyer and tolerant, that would be, let's try be
brave and try this out based. Cappuccino may not look much where it's actually
really quite nice. I fall prefer that to the
soil or the almond run. So even visually is no good. And it hasn't got a moose
on tops of technique. It's more of a flat wave. That's actually quite nice. However, my favorite,
clearly, there we go. Nice. Semi skimmed, UHT,
milk, cappuccino.
4. Milk steaming outro: So quick recap. We've tested five milks. We've tried almond milk, which we found to be possible, but still little
hard work that out. Um, oat milk, which tastes fine. It's very impossible. I find typically impossible to expand and make any moves
to work with your latte. Soy milk, which we know
makes it beautiful. Sit, carry me miss. But it doesn't look
mixed with a coffee. So latae arts, unless you practice, practice,
practice, practice. I have seen it done,
but for my part, that's beyond my skills, I have to say and then
you've got your dairy milk, we've got full fat and we
have our Semi skimmed, which we know as
we've just seen, but work absolutely fine. An important tip to know, when you're steaming
or milk don't go above 70 degrees centigrade. Or when you can actually buy some moment it goes on
the inside of your drug. That clips on the edge.
When you say it hits 65, stops steaming because the
temperature will continue to rise slightly once
you stopped steaming, if you go by 70 years grew,
burning, Look apologies. You're responding and
milk and changing flavor. And essentially if you don't, if you have a smoke birth milk, but it's very sour,
very unpleasant. It starts to change color. And it will definitely
change the coffee flavor of your coffee or making. One last thing I'd
like to go over with you is different milks. For your three essentially
three different size coffees. We talked about
macchiato espresso with just a tiny bit of
milk and foam on top. We talked about
cappuccino and the latte. Same recipe but more milk
and the latte default because we touch very
briefly on flat whites. And we said that flat
white essentially is just invoke with no moose. There. Obviously
coffee shops out there that selects
change the recipe. Have a little bit of moose
on top to be able to just not up to make it
look visually appealing. But essentially most
places, particularly Zener, do you go to or find a flat white is simply
that it's flat. It's a flat white coffee
with no missile on top. So to show you how to steam these three different
types of milk, flat white southerners had a cappuccino and
then your loyalty, which should have slightly
less foam. Give it a go. However, we're going to
cheat and we're going to use little fairy
liquid water. It's got my jug of
water in Shopify liquid that we're going to start off by doing
your flat white. The technique for steaming
is vastly different. The cappuccino, which
you've already seen me do it again for you. Here we go. So
steaming flat white. You're just hitting them OK. No more technical than that. So it's going to
hold it in there. It's going to be
noisy. So here we go. Leisurely jog, leaving
your steam would happen. The Boston. We're going to keep checking
your temperature. As you can see, the technique is vastly different
from cappuccino. Most teens steam in there. It's just hot water. You see there's no lovely thick moose that
we had on before. It's nice thick, lovely myths
that we had them before. It's just hot water. Now it makes that noise
simply because we're not injecting air into the milk or in this case into the water. Therefore, when the
steam under sitting at the bottom is just spinning
around and heating it up. No moose. And so it's not
screaming at you. Doesn't mean to say we don't
check it the same way. Low temperature where the
fingers at the bottom. By all means while
you're learning, have a thermometer on
the side clipped on, stop at 65 and you'll see it all still climbed two
or three degrees. So that's how you do your
flat white milk. Cappuccino. You see me do, we'll do it
again as the other extreme, struggle for phone
screens that steam clean, that steam on again, shall we? So this time cappuccino. Again to inject lots
and lots of air to make a lovely thick
microphone in there. And we go with that.
And away we go. That's your air going in there. When it starts expanding, we're going to level a dog
and just keep it mixing, taking it on, taking the
temperature, keeping on it. When it gets hot enough
to stop. Like that. Membrane to clean your steam on before and after catching it. Now is a vast difference
in that milk. And you think like
thick paint them, that is a cappuccino milk. Hope you found this lesson
of use. I invite you to. If you are just starting out to as much steam easy life with your watch or
repairing it quit. You're washing up liquid.
Double advantage. You clean and jerk in
your opinion machine at same time or
when you're ready, start off with a variety of
milks for intolerant others, you'll be instantly leaning
towards the vegetable that's already the non dairy
dairy products, range of milks,
plant-based milks. Otherwise, see
what you've gotten fresh and give it a
go and have a play. And I would love for
your project in this, in this class to upload a
photo of your chosen milk and y with a lovely photo of
you drinking your coffee. Thank you for watching and
see you saying goodbye.
Sarah Rose, Certified Barista Trainer
