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What it is and what sets it apart: Hygiene + quality: initial water cools/dilutes. Differs from wiping only the outside.
At the bar: Short purge → steam → wipe exterior → purge again → clean cloth.
Impact on the drink: Impact: less contamination, better texture and fewer smells in the next milk.
Technical notes: Never leave dried milk on the tip. SCA exams watch this.
Common mistakes: Skipping purge. Milk cloth on food surfaces. Dipping a dirty wand.
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Purge steam wand changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.