The two main reasons for using a barista milk frothing thermometer is consistency and safety. Milk reaches its burning point at 72 degrees celsius, which means it is important to serve milk based espresso coffees at just under this temperature to avoid burning the mouths of consumers. Milk changes its properties dramatically after 72 degrees celsius, losing its natural sweetness, which makes milk temperature crucial.
As we know, there is tonnes of alternative milks on the market now, all with different heating needs. By keeping monitoring milk temperature for coffees you can create the creamiest microfoam for your latte art.
A milk thermometer can be used to check the temperature of the hot water at both the group head and hot water tap. Generally, a common water temperature here is 91 degrees which is considered the optimum water temperature for coffee extraction.
They generally come in three styles: analogue with probe, digital with probe and Milk Jugs thermometer stickers. All have their place within the cafe and barista setup.
Most baristas thermometers have a temperature range of 0 - 100 degrees celsius with marking at 60 degrees celsius as an indicator of the milk frothing temperature where you should start cutting your streaming.
Digital coffee thermometers can be used both as a milk thermometer and to check the hot water at both the group head and hot water tap. A digital thermometer will react faster and tend to have a very accurate readings yet are not dishwasher safe. And they do cost a little more and you will need to replace batteries.
Lastly, stick-on milk jug thermometers also known as milk jug thermometer stickers are a practical and easy way to maintain consistency when frothing and stretching milk, with minimal disruption to the barista. As an advantage these don't require to be calibrated, but will need to be replaced generally every 6-12 months depending on usage. These coffee jug thermometers are a perfect addition for baristas who want reliable steaming gear that’ll wont just last but are also at a great price!
How do I froth the best milk?
Regardless of whether you are a home barista or a professional barista, having tools of the highest quality when preparing your favourite brew will give you the confidence that you are creating the perfect cup. Using a coffee thermometer is a fundamental tool that will allow you to steam glossy and creamy milk every time, whilst maintaining the optimal temperature.
There are two major components when attempting to froth the perfect milk.
Stretching
- Choose an appropriately sized milk jug specific to volume of milk required. Pour in selected milk whilst simultaneously ensuring the milk is cold.
- Purge the steam and remove any moisture from the tip.
- Drop the wand into the milk jug aiming for the upper right corner milk surface (I aim for top left thanks to being left handed but whatever works!) Make sure its submerged around 10mm (1cm) beneath the surface adding a slight tilt to the position of the jug.
- Increase steam that steam to full throttle. Ideally you will be getting a clockwise vortex occurring (depending on what side the steam wand is placed) .
Texturing
- Now we will let some air join the party, incrementally lower the jug (slowly) so that it allows for the ‘stretch’ which creates the foam.
- You will know when you’ve reached your desired stretch as the milk will have a deliciously glossy and slightly viscous look about it. So now bury the wand in the milk almost half depth to prevent over foaming and ruining that amazing milk you’ve textured.
- Usually, we recommend heating anywhere from 65°c-70°c but unfortunately if you don’t have a temperature gauge on your milk jug that’s ok! Rule of thumb is place your hand on the side of the jug, once it becomes hot to touch count to three then turn off the wand and remove.
- Purge and clean wand.
As we know by now, there’s a little more to brewing coffee than just putting a coffee capsule into a machine and hitting a button, well for a quality cup of coffee anyway. All of our accessories are meant to complement and significantly enhance your brewing experience and ability! Usually, you’d begin your espresso process by using a Dosing tool to weigh the appropriate amount of beans with your Coffee Scales before grinding your fresh coffee!
Your coffee grounds will be put back into your dosing cup and transferred into your Portafilter Basket which may be a single, double or triple! The Distribution tool will help you to evenly distribute the grounds within the Filter Basket prior to using a coffee tamper to compress the grounds. By placing your portafilter onto a Tamping Mat you’ll prevent damage to the portafilter handle or bench, simply place 10-30kg of even pressure down on the tamper and twist to polish. Lock the portafilter into your machine, use the scales under the spout with whichever cup, glassware or reusable cup you prefer and commence brewing.
Now when texturing milk it's important to use the correctly sized milk jug for the amount of milk you require. Once you texture the milk, use a milk Thermometer to get the ideal steaming time for whatever milk you’re working with and if in a cafe you might have the option of a Milk Jug Rinser which is incredibly convenient for the post brew clean! A chocolate shaker is a must for those mocha or cappuccino lovers. When the shot is pouring, make sure to use a barista timer or your scales to measure for the perfect extraction, we recommend 23g in and 46g out at an extraction time of 25-30 seconds. Knock the puck out in either a Knock Box at home or a Standing knock tube or in bench shoot if you’re in a cafe!
Now every machine deserves a good clean, check out our range of Blind Filters, cleaning brushes, cleaning products and chemicals! Everyone loves having a few beans up your sleeve so be sure to check out our favourite Coffee Storage units for home or cafe! If you've got a passion for coffee, well there's nothing tastier than some cupping, use some of our coffee Cupping Tools, such as bowls and spoons to bring this professional experience into your own home!
