{"id":10496,"date":"2022-11-24T08:11:27","date_gmt":"2022-11-24T07:11:27","guid":{"rendered":"https:\/\/lamarzocco-fr-update.testsuite.it\/how-to-steam-milk\/"},"modified":"2025-12-15T10:56:31","modified_gmt":"2025-12-15T09:56:31","slug":"how-to-steam-milk","status":"publish","type":"post","link":"https:\/\/lamarzocco-fr-update.testsuite.it\/fr\/how-to-steam-milk\/","title":{"rendered":"comment mousser le lait"},"content":{"rendered":"<div class=\"flex flex-col text-sm @w-xl\/main:pt-header-height pb-25\">\n<article class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" tabindex=\"-1\" data-turn-id=\"request-693adda1-5e24-8327-9bef-9197f83a6efa-6\" data-testid=\"conversation-turn-32\" data-scroll-anchor=\"true\" data-turn=\"assistant\">\n<div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\">\n<div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\">\n<div class=\"flex max-w-full flex-col grow\">\n<div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&amp;]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"9ca7caf8-a0d2-485e-b2d9-a87b754c2674\" data-message-model-slug=\"gpt-5-mini\">\n<div class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n<div class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n<h1 style=\"text-align: center;\" data-start=\"48\" data-end=\"120\"><strong data-start=\"48\" data-end=\"120\" data-is-last-node=\"\">L\u2019espresso et le lait forment l\u2019un des plus beaux accords de la vie.<\/strong><\/h1>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n<p>&nbsp;<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/DE8QQMzd7og\" width=\"1074\" height=\"671\" frameborder=\"0\"><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p data-start=\"68\" data-end=\"661\"><strong data-start=\"68\" data-end=\"140\">L\u2019espresso et le lait forment l\u2019un des plus beaux accords de la vie.<\/strong> Apprendre \u00e0 ma\u00eetriser l\u2019extraction d\u2019un espresso n\u2019est qu\u2019une partie du travail : savoir texturer le lait est tout aussi essentiel pour pr\u00e9parer des boissons \u00e0 base d\u2019espresso. Comme toutes les machines La Marzocco, la Linea Micra dispose d\u2019une vapeur puissante et d\u2019une buse capable de chauffer un petit pichet en seulement quelques secondes. Au d\u00e9but, cela peut surprendre, mais avec quelques r\u00e9glages rapides, un bon positionnement et de la pratique, la texturation du lait sur la Micra atteint son meilleur niveau.<\/p>\n<p data-start=\"663\" data-end=\"954\">Comme pour l\u2019espresso, de petits ajustements font de grandes diff\u00e9rences, et la texturation du lait ne fait pas exception. Beaucoup d\u2019\u00e9tapes deviennent plus logiques et plus faciles une fois que vous avez pris le temps de d\u00e9velopper votre m\u00e9moire musculaire et votre r\u00e9p\u00e9tition des gestes.<\/p>\n<p data-start=\"956\" data-end=\"1162\">Ci-dessous, nous revenons sur les bases de la texturation du lait et expliquons comment cr\u00e9er deux types de mousse populaires : <strong data-start=\"1084\" data-end=\"1115\">une mousse \u00e9paisse et dense<\/strong> et <strong data-start=\"1119\" data-end=\"1147\">une micro-mousse soyeuse<\/strong>. Commen\u00e7ons.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-62231\" src=\"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2023\/09\/Micra-Screen-Grab-8K-41-scaled-1024x576-1-1.jpg\" alt=\"\" width=\"1024\" height=\"576\" \/><\/p>\n<p>&nbsp;<\/p>\n<div class=\"flex flex-col text-sm @w-xl\/main:pt-header-height pb-25\">\n<article class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [&amp;:has([data-writing-block])&gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" tabindex=\"-1\" data-turn-id=\"request-693adda1-5e24-8327-9bef-9197f83a6efa-10\" data-testid=\"conversation-turn-40\" data-scroll-anchor=\"true\" data-turn=\"assistant\">\n<div class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\">\n<div class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\">\n<div class=\"flex max-w-full flex-col grow\">\n<div class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+&amp;]:mt-1\" dir=\"auto\" data-message-author-role=\"assistant\" data-message-id=\"6878e3f9-9cb7-4c9a-bd25-92f1aba2f5e9\" data-message-model-slug=\"gpt-5-mini\">\n<div class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\">\n<div class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\">\n<blockquote>\n<p style=\"text-align: center;\" data-start=\"37\" data-end=\"185\" data-is-last-node=\"\" data-is-only-node=\"\"><strong data-start=\"37\" data-end=\"185\" data-is-last-node=\"\">Le son doit rester ma\u00eetris\u00e9 et assez discret, afin que les bulles d\u2019air se forment et se lient au lait pour cr\u00e9er une texture dense et homog\u00e8ne.<\/strong><\/p>\n<\/blockquote>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"z-0 flex min-h-[46px] justify-start\"><\/div>\n<div class=\"mt-3 w-full empty:hidden\">\n<div class=\"text-center\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n<\/div>\n<h2 class=\"is-style-trade-gothic-header\"><strong data-start=\"46\" data-end=\"64\">Pichets \u00e0 lait<\/strong><\/h2>\n<p data-start=\"68\" data-end=\"228\">Les pichets de <strong data-start=\"83\" data-end=\"92\">12 oz<\/strong> sont les plus petits et conviennent parfaitement aux boissons \u00e0 base de lait de moins de 8 oz, comme les cortados et les cappuccinos.<\/p>\n<p data-start=\"230\" data-end=\"371\" data-is-last-node=\"\" data-is-only-node=\"\">Les pichets de <strong data-start=\"245\" data-end=\"254\">20 oz<\/strong> sont recommand\u00e9s pour les boissons entre 8 et 12 oz, comme les lattes, ou pour texturer deux boissons en m\u00eame temps.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-62233\" src=\"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2023\/09\/Micra-Screen-Grab-8K-44-1024x576-1-1.jpg\" alt=\"\" width=\"1024\" height=\"576\" \/><\/p>\n<h2 class=\"is-style-trade-gothic-header\"><strong data-start=\"46\" data-end=\"85\">Les bases de la texturation du lait<\/strong><\/h2>\n<p data-start=\"89\" data-end=\"525\" data-is-last-node=\"\" data-is-only-node=\"\">Pour commencer, remplissez le pichet jusqu\u2019\u00e0 environ un doigt sous le d\u00e9but du bec, soit \u00e0 peu pr\u00e8s \u00e0 moiti\u00e9. Si le pichet est trop peu rempli, il sera plus difficile \u00e0 contr\u00f4ler et chauffera trop rapidement. S\u2019il est trop rempli, il risque de d\u00e9border et de provoquer des \u00e9claboussures pendant la texturation.<br data-start=\"399\" data-end=\"402\" \/>Gardez un chiffon humide \u00e0 port\u00e9e de main pour nettoyer la buse et purgez la buse vapeur avant et apr\u00e8s chaque utilisation.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-62235\" src=\"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2023\/09\/Micra-Screen-Grab-8K-43-1024x576-1-1.jpg\" alt=\"\" width=\"1024\" height=\"576\" \/><\/p>\n<p data-start=\"84\" data-end=\"265\">Tenez le pichet par la poign\u00e9e pour ne pas vous br\u00fbler lorsque le lait chauffe. Utilisez l\u2019autre main pour ouvrir le bouton vapeur et sentir la temp\u00e9rature sur la paroi du pichet.<\/p>\n<p data-start=\"267\" data-end=\"491\">Placez la pointe de la buse l\u00e9g\u00e8rement d\u00e9centr\u00e9e dans le lait. L\u2019objectif est de cr\u00e9er un tourbillon pendant la texturation, comme si vous faisiez tourner le lait en cercle, plut\u00f4t que de le laisser simplement bouillonner.<\/p>\n<p data-start=\"493\" data-end=\"817\">Plus la pointe de la buse est proche de la surface du lait, plus l\u2019air s\u2019incorpore. Tournez compl\u00e8tement le bouton pour d\u00e9marrer la vapeur. Vous entendrez alors l\u2019air s\u2019ajouter au lait ; si le positionnement est correct, cela se manifestera par de petits sifflements ou un bruit proche de celui du papier que l\u2019on d\u00e9chire.<\/p>\n<p data-start=\"819\" data-end=\"1076\">Le son doit rester contr\u00f4l\u00e9 et assez discret pour que les bulles d\u2019air se forment et se lient au lait, cr\u00e9ant une texture dense et homog\u00e8ne. L\u2019air ajout\u00e9 doit \u00e9galement faire tourner le lait en vortex, permettant une structure uniforme sur toute la masse.<\/p>\n<p data-start=\"1078\" data-end=\"1240\">Lorsque le pichet devient presque trop chaud pour \u00eatre touch\u00e9, arr\u00eatez la vapeur. La temp\u00e9rature id\u00e9ale pour servir se situe entre <strong data-start=\"1209\" data-end=\"1224\">55 et 60 \u00b0C<\/strong> (130\u2013140 \u00b0F).<\/p>\n<p data-start=\"1242\" data-end=\"1520\" data-is-last-node=\"\" data-is-only-node=\"\">Avec la Linea Micra, le processus de texturation est tr\u00e8s rapide : chaque petit ajustement de la position de la buse influence la consistance et la densit\u00e9 du lait. La texture du lait d\u00e9pend principalement de la position de la pointe de la buse par rapport \u00e0 la surface du lait.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-62237\" src=\"https:\/\/lamarzocco-fr-update.testsuite.it\/wp-content\/uploads\/2023\/09\/Micra-Screen-Grab-8K-49-1024x576-1-2.jpg\" alt=\"\" width=\"1024\" height=\"576\" \/><\/p>\n<p>&nbsp;<\/p>\n<div class=\"is-layout-flow wp-block-group\">\n<h3 data-start=\"92\" data-end=\"114\"><strong data-start=\"96\" data-end=\"112\">Micro-mousse<\/strong><\/h3>\n<p data-start=\"116\" data-end=\"319\">Pour r\u00e9aliser une micro-mousse avec la Linea Micra, gardez la ligne de la pointe de la buse <strong data-start=\"208\" data-end=\"241\">juste sous la surface du lait<\/strong>, en chauffant et en cr\u00e9ant un tourbillon jusqu\u2019\u00e0 ce que le lait soit chaud.<\/p>\n<p data-start=\"321\" data-end=\"707\">Toutes les machines La Marzocco, qu\u2019elles soient destin\u00e9es aux caf\u00e9s professionnels ou aux particuliers, sont fabriqu\u00e9es <strong data-start=\"442\" data-end=\"455\">\u00e0 la main<\/strong> dans notre usine situ\u00e9e \u00e0 Scarperia, une petite ville surplombant les collines toscanes pr\u00e8s de Florence, en Italie. Une fois assembl\u00e9es par notre \u00e9quipe d\u2019artisans, elles sont exp\u00e9di\u00e9es dans le monde entier, aux caf\u00e9s comme aux baristas \u00e0 domicile.<\/p>\n<h3 data-start=\"714\" data-end=\"736\"><strong data-start=\"718\" data-end=\"734\">Mousse dense<\/strong><\/h3>\n<p data-start=\"738\" data-end=\"962\">Pour obtenir une mousse \u00e9paisse et dense sur la Linea Micra, placez la ligne sup\u00e9rieure de la pointe <strong data-start=\"839\" data-end=\"880\">juste au-dessus de la surface du lait<\/strong>, en chauffant et en maintenant le tourbillon jusqu\u2019\u00e0 ce que le lait soit chaud.<\/p>\n<p data-start=\"964\" data-end=\"1258\">Pour les deux styles de mousse, l\u2019incorporation de l\u2019air doit rester <strong data-start=\"1033\" data-end=\"1056\">petite et contr\u00f4l\u00e9e<\/strong>. Chaque mouvement de la pointe de la buse doit \u00eatre intentionnel. Les sons que vous entendrez ressemblent \u00e0 un l\u00e9ger sifflement ou au bruit du papier que l\u2019on d\u00e9chire, jamais \u00e0 un \u00e9clatement violent.<\/p>\n<p data-start=\"1260\" data-end=\"1388\">Essayez de r\u00e9aliser et de go\u00fbter les deux types de mousse ! Avec de la pratique, un barista bien entra\u00een\u00e9 ma\u00eetrisera les deux.<\/p>\n<p data-start=\"1260\" data-end=\"1388\">Que l\u2019aventure commence !<\/p>\n<p data-start=\"1260\" data-end=\"1388\"><strong data-start=\"4187\" data-end=\"4206\">Des questions ?<\/strong><br data-start=\"4206\" data-end=\"4209\" \/>R\u00e9servez une consultation avec l\u2019\u00e9quipe La Marzocco.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019espresso et le lait forment l\u2019un des plus beaux accords de la vie. &nbsp; &nbsp; L\u2019espresso et le lait forment l\u2019un des plus beaux accords [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9563,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[305,375,294],"tags":[],"class_list":["post-10496","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-educational-fr","category-journeys-with-linea-micra-fr","category-la-marzocco-home-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>comment mousser le lait - La Marzocco<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lamarzocco-fr-update.testsuite.it\/how-to-steam-milk\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"comment mousser le lait - La Marzocco\" \/>\n<meta property=\"og:description\" content=\"L\u2019espresso et le lait forment l\u2019un des plus beaux accords de la vie. &nbsp; 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