COFFEE FACTS
 The coffee plant has become a major source of oxygen in much of the
world. Each hectare of coffee produces 86 lbs of oxygen per day, which is
about half the production of the same area in a rain forest (source:
Anacafe).
 The roots of the coffee tree can extend 20-25 km in total length
 The term "espresso" is derived from the Italian word for express since
espresso is made for and served immediately to the customer.
 The definition of coffee sustainability, however, is logical. Sustainable
coffee is coffee grown in a manner that is kind to the environment and its
people.
 The coffee market and its various elements are what drive the coffee
industry.
 Remember it started with dancing goats – and energy balls! 
What Is Steamed Milk?
Steamed milk is the end result of milk being exposed to high pressured steam
from an espresso machine. It is made by introducing steam gradually into milk until
the natural fats within it expand to create 'micro-foam', a layer of very small milk
bubbles. The end result is a smooth, silkily beverage perfect for espresso based
drinks. The idea sounds simple enough, but in practise it requires a gentle touch and
sound technique.
How To Steam Milk:
(1) Fill The Jug With Milk:
The first step is filling your jug with milk. This may sound like a obvious step, but it's
actually quite important to get the right amount of milk in your jug, not only to
produce the best steamed milk but also for milk conservation. Fill the milk half way
up the jug until it the surface of the milk hits the lower nudge or 'v' of the jug
spout.
(2) Milk Stretching:
The second step is called ‘stretching’ and is when you turn the steam on and have
the nozzle of the steam wand near the surface of the milk to make a hissing
sound.This processes creates micro-foam by letting air gently into the milk.
The key is to have the nozzle just a fraction under the surface of the milk in order to
create foam while making the milk spin in a whirlpool motion. I find that the milk
stretching stage lasts about 5 seconds as you only need to introduce a little bit of air
into the milk. Once you create enough foam for your coffee -- more for
a cappuccino less for a latte -- you move onto the third stage.
(3) Milk Spinning/Whirlpool:
The third stage is called ‘spinning’ and is when you submerge the steam wand
nozzle another fraction down the milk -- literally half a centimeter (1/5th of an inch) - andcontinue to spin the milk in a whirlpool motion. You should hear no hissing
sound, other than the occasional leftover bubble being eaten up by the steam wand.
This spinning process mixes the micro foam with the milk in order to 'polish' the milk.
The key to spinning the milk is to tilt the jug a little to get the perfect whirlpool.
You’ll need to find the sweet-spot which is a little off-centre the jug and try to keep it
there from start to finish.
Keep spinning the milk until the jug becomes too hot to touch or around 60 degrees
celsius (140 fahrenheit) then turn off the steam and wipe your steam want with a wet,
clean cloth. However I find for latte art it's best to have the milk a little cooler around
50 degrees celsius (122 fahrenheit).
(4) Rest and Polish:
Once the milk is made give the jug one solid THUMP on the counter to disperse any
big bubbles and then leave it to sit whilst you put the espresso shots on. Then,
before pouring, swirl the milk around the jug to polish the milk and to make sure
the milk and micro-foam is together. The more shiny the milk the better, but don’t be
too rough otherwise you’ll make new bubbles. You want the milk to look like wet
paint.
(5) Pour:
When the milk is well-spun, the foam will pour out of the jug first because it sits near
the top. You want to pour the milk into the coffee at a steady pace. The key is to
pour the milk along side your cup by resting the spout of the jug on the top of
your cup.
If you used a big jug you will want to distribute the foam between the different
coffees. The general rule is to pour cappuccinos first, hot chocolates second, lattes
third and flat whites last. Another handy tip is to 'spilt' your milk by pouring half of
your milk into a smaller jug, this lets you have more control of how much foam you
add to your milk-based espresso drinks.