Milk hygiene and storage
Best practices for milk hygiene, safe storage, and handling in a café or home barista setting.
- Coffee Basics Nerds
- 2 min read
Article 9 of 12 in Milk Science, Steaming & Latte Art/
Why Milk Hygiene Matters
- Milk is highly perishable and an excellent medium for bacterial growth.
- Poor handling leads to spoilage, off-flavors, and food safety risks.
- Maintaining hygiene ensures both safety and consistent drink quality.
Storage Guidelines
- Refrigeration: Store milk at ≤4 °C (39 °F). Keep containers sealed to prevent contamination.
- Rotation: Follow FIFO (First In, First Out). Use older stock first.
- Expiration Dates: Always check before use; never serve expired milk.
- Pitchers: Store only clean, dry pitchers in refrigeration—never keep leftover steamed milk for reuse.
Steaming Hygiene
- Wand Purge: Purge steam wand before and after each use to remove condensation and milk residue.
- Wand Wipe: Wipe with clean, damp cloth immediately after steaming to prevent buildup.
- No Re-Steaming: Do not re-steam milk that has already been frothed; quality and safety degrade.
Cross-Contamination Prevention
- Use separate pitchers for dairy and plant-based milks.
- Keep utensils and steaming cloths clean and dedicated.
- Avoid dipping dirty tools into fresh milk containers.
Shelf Life Awareness
- Unopened Milk: Lasts up to a week past printed date if refrigerated properly.
- Opened Milk: Use within 3–5 days.
- Alternative Milks: Similar rules apply, though some shelf-stable options last longer unopened.
Practical Tips
- Train staff to always purge and wipe wands.
- Replace steaming cloths throughout the day.
- Never top up fresh milk on top of old milk in a pitcher.
Summary
Milk hygiene and storage are critical for food safety and drink quality. Proper refrigeration, single-use steaming practices, and strict cleanliness of wands and pitchers protect customers and maintain the sweet, clean flavor essential for coffee drinks.