Milk

• The first step to preparing the milk for your coffee is to firstly purge the steam wand to get rid of any excess water that may have formed in the piping due to condensation. Make sure you have a cloth to catch the water and to wipe the wand clean before you prepare the milk.
• Always use the appropriate size jug for the number of coffees you are making. When filling the milk jug, I like to use the bottom of the pouring spout as a gauge to where to fill to, about half way up the jug.
• Place your steam wand into the milk just under the surface and turn it on full blast.
• Keep the wand just under the surface to allow the milk to be increase in volume, which is stretching. Please don't allow the wand to scream or you will annoy your friends, family and neighbours.
• While you are stretching the milk allow the milk to create an "eddy" or whirlpool in the jug buy moving the wand to the edge. This will promote a smoother texture expelling the large bubbles.
• Finally don't forget to heat the milk to 70 degrees Celsius and no more or you will ruin the coffee and the lining of your mouth. This can be tested by using a thermometer or by holding you hand against the jug until you can no longer keep it there for more than 2 seconds depending on how much feeling you have in your hands.
• Now that you have stretched and heated the milk turn off the wand and remove the jug. Give it a tap on the bench and a little swish to blend the textures before pouring a delicious Kupenda coffee.