Aerating/stretching

One of the tasks that people find the most challenging is steaming the milk for the ideal cup of coffee. Aerating or stretching is a crucial phase in this procedure. In this essay, we shall explain what this actually implies.

Who doesn’t enjoy their cappuccino with some foamy milk on top? It’s crucial to correctly aerate the milk in order to steam it in order to do this.

Aerating/stretching 

The milk is steamed in stages, starting with aeration. To give the milk additional volume at this point, air will be introduced. The milk grows by 50% of its initial volume during this phase.

Texturing vs stretching 

Steaming milk is something that some people take for granted, but there is more to it than you would realize. The stretching and texturing phases of steaming are the first thing you need to comprehend. For milk to be smooth and creamy with proper substance, both processes are necessary. You add air and stretch the milk to produce foam. The steam wand’s tip is lowered farther into the pitcher once the milk has doubled in volume, causing a milk vortex to form in the jug.