Starbucks Baristas: The daily grind
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Milk aerating + steaming tips (self.starbucksbaristas)
submitted by Newbarista-nerd
Hey everyone! I’m in my 2nd week of training & I am struggling with the milk steaming process. I am not consistent with it at all and sometimes my milk starts splashing everywhere in the aeration process. Any tiparooos / advice? ❤️
OrangeOctopusHair 7 points 8m ago
The aeration time differs between the Mastrena 1 and the Mastrena 2, the Mastrena 2 being the more agressive steamer of the pair. On a M1 a latte is closer to the 2-3 seconds while a M2 is closer to 1-2 seconds.
I like to place my steam wand against the divit/pour spout of the steaming pitcher, tilting my hand so the left side of the pitcher is lower then the right. This helps me control my aeration a lot better (less angry milk spitting, more lovely paper tearing)!
After aerating my milk, I set the steamwand closer to the left side of my pitcher, push my pitcher towards the machine fully, and press the wand all the way back (towards the machine), this helps get that deep whirlpool effect that reduces the large, non-microfoam bubbles.
Groom that milk like you have a firm grudge against it.
It also comes with time and practice, learning the depth and angle that works best for you
I like to place my steam wand against the divit/pour spout of the steaming pitcher, tilting my hand so the left side of the pitcher is lower then the right. This helps me control my aeration a lot better (less angry milk spitting, more lovely paper tearing)!
After aerating my milk, I set the steamwand closer to the left side of my pitcher, push my pitcher towards the machine fully, and press the wand all the way back (towards the machine), this helps get that deep whirlpool effect that reduces the large, non-microfoam bubbles.
Groom that milk like you have a firm grudge against it.
It also comes with time and practice, learning the depth and angle that works best for you
Newbarista-nerd [OP] 3 points 8m ago
Forever grateful for this reply. You seem to have a great foundation of knowledge aswell, I love to hear it! We use a M2 at my work and I find myself aerating for too long most times and then when complete my milk looks all bubbly and “loose”. Once again thank you so much
OrangeOctopusHair 2 points 8m ago
The Mastrena 2 machines do the job a little too well sometimes
Not that I said anything but if you groom the heck out of your milk and there are still big bubbles...you can scrape off that top layer to get to the microfoam with the bar spoon 😉
Good luck learning!
Not that I said anything but if you groom the heck out of your milk and there are still big bubbles...you can scrape off that top layer to get to the microfoam with the bar spoon 😉
Good luck learning!
testingaurora 2 points 8m ago
Is the foam premade or is it made to order? And is it made with the same milk the drink has or is it just a standard whole milk?
OrangeOctopusHair 5 points 8m ago
The foam on drinks like hot lattes or cappuccinos comes from steaming and aerating (think of it like infusing the milk with a bunch of tiny air bubbles) the milk it is made from. Latte art is that carefully laid and poured foam resting on top of the drink after the rest has been poured and combined with the espresso.
If you are speaking of cold foams, those are made from blending sweet cream in a special foam pitcher. It's a similar idea to aerating hot milk though with the micro air bubbles
If you are speaking of cold foams, those are made from blending sweet cream in a special foam pitcher. It's a similar idea to aerating hot milk though with the micro air bubbles
testingaurora 1 points 8m ago
Ah yes I am speaking of cold foam my mistake. Wasn't sure if it was dairy if you added cold foam to a mocha w oat milk. Thank you so much
OrangeOctopusHair 3 points 8m ago
Unless specifically stated (ie. Chocolate /Almondmilk foam that was discontinued) all starbucks cold foams contain dairy. Vanilla, pumpkin, chocolate, and salted caramel cream cold foams are made of vanilla syrup, heavy cream, and 2% milk.
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