How to Froth and Steam Milk for Latte Art, Cappuccino and More
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- Опубликовано: 29 сен 2024
- Todd from wholelattelove.com shows you how to froth and steam milk for popular milk-based espresso drinks. He also shows you how to pour basic latte art including a heart, rosetta and a tulip.
He breaks down how to froth and make drinks into four parts: taste, drink definition, texturing milk and presentation. Learn the definitions for a latte, flat white, cappuccino and a cafe macchiato as he guides you on how to prepare them.
Todd used the Expobar Brewtus IV-R with Rotary Pump: www.wholelatte...
Shop frothing pitchers: www.wholelatte...
Talk to our experts: www.wholelatte...
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Take a deeper dive into latte art with our video: How to Create Latte Art ruclips.net/video/ZIPyN-Hsb7g/видео.html
Thanks for the reply. I saw that one but I wished you had one from Todd showing manual frothing.
What kind of coffee machine is this? Model etc..
I don't know why the froth doesn't come thick on mine. I guess I put the wand in too deep and for far too long.
@@shoaib1029 Expobar Office Leva.
@@toulcaz31 0 scored ⁹ the only way
I was a barista a few years back and this is much more informative and thorough than the “training” I got.😂
Hi S, Thanks a whole latte for your comment!
HAHAHAHAHA I'm currently a beginner barista and same
Some baristas are snobs
No kidding, I just got a home machine and this is far more information than when I'd worked at a shop years ago.
Hell yeah. These are master baristas.
3:00 for Frothing and Steaming
Thankyou!
Lmao
Not all heroes wear a cape😂
Holy shot this guy is fantastic at presenting! And this is his HOBBY?! Wth does he do professionally??
Hi Brad, Thanks for the comment. Todd heads up espresso machine technology here at Whole Latte Love.
he sells and reviews the machines xD
often times you present better something you love than something you do for money.
I think he often opens some machines with his wrench and explains what the component is.When he's finished, he puts it all back. He knows every single thing inside espreso machines.
This is the best vid I've seen & I have seen so many. I'm winning at the taste & crema, but failing at the art. I thank you sir for your no nonsense approach. Coffee is life !! :)
Hi Bob, Thanks for the kind comment!
Todd, THANK YOU ! This is the Type of "Cultural Enrichment" that Adds a Nice Little Spice to LIFE ! AND it Really Impresses Our Friends and Family ! ! !
Hi DH, You are welcome and THANK YOU for the comment!
Thanks for the helpful video! Very well filmed and informative!
+Maya Pettigrew Hi Maya, thanks for your comment. Happy to hear you found the video informative!
Thanks for the great advice on how to Froth milk
Hi Bill, You are welcome. Thanks for the comment!
It's a lower end home coffee machine. Definitely nothing like the machines on this channel, but I hope to get one once school finishes. I think it's a manual wand. Is that what they call the wands that are on the side of the machine?
Many lower end machines use an autofrothing wand which automatically injects air when frothing. These typically have an air intake somewhere on the wand. Any obstruction to the air intake (common to have these plugged with dried milk) will reduce frothing performance. I'll put a link to some videos at the end of comment that explain autofrothing and how wand position effects frothing performance.
If by chance your lower end machine has a manual wand then it's all about how you position the tip when you start frothing. Tip should be very near the surface but just slightly below. This position creates a venturi effect which sips in small amounts of air from above the surface of the milk. As air is added the milk expands/stretches in the pitcher. As that happens, you lower the pitcher to maintain the tip in a position which sips in small amounts of air. Continue maintaining that position until your milk has expanded to your desired amount. For a latte, you'd stop adding air as the outside of the pitcher starts to feel warm. For a cappuccino you'd add air longer to create an airier froth. When done adding air, lower the wand slightly deepr into the milk and position it to create a swirl which breaks up larger air bubbles and continue heating the milk to 140 - 150F. That's were milk is its sweetest and about the point the pitcher is just starting to get uncomfortable to hold due to heat.
Here are some helpful links to videos with more information:
Autofrothing Wands: How to Test and Use: ruclips.net/video/gXr7ohKkcBE/видео.html
Six Common Milk Frothing Mistakes: ruclips.net/video/i0Q6Tl-V_uc/видео.html
Thanks a lot! very helpful video!
Keep up the good work :-)
מיכאל סיצ'נקו You are welcome!
I love your video, do you know what age can we learn about this??
Wonderful video! Thank you very much!
I've got a question to anyone who wants to answer and has some experience with this art; I find it hard to steam my milk because I always create too much bubbles at the top when it's steaming - any queues?
Thanks everyone -
Vincent
Hi Vincent, Thanks for the question. If getting too many bubbles I advise starting with the tip of you wand a bit lower into the milk. Then slowly bring it closer to the surface so you're sipping in small amounts of air. Just want to hear the occasional rip of air into the milk. Once the outside of pitcher starts to warm go lower into milk with tip and find an angle which causes the milk to roll. The roll will help break up any larger bubbles.
Whole Latte Love I’ll try that out now!! Thank you so much for the help it’s much appreciated 🌊
Remarkable Video :) Thank you!
Hi MM, You are welcome and thanks a whole latte for the comment!
Cool. Thank you for posting !
Hi Joshua, You are welcome. Thank you for the comment!
I'm a software engineer and I'm tired of this world, I want to save as much money as I can and go for a sabbatical year, and during that time I wish to work as barista and learn everything about coffee!
A hobbyist explains wayyyyyy better than many other baristas 👏
Yes!
difference is baristas do is cos they HAVE to for work, hobbyists do it cos they LOVE it, it does come through
@@IxiaClover and that's the true definisjon of professional and amateur 👍
Guy: "I'm not gonna make a fancy design for this one" *makes a nice design*. Me: fuck
Lmao!
HAHAH...exactly what I thought....
Haha yeah... consistency in the hard bit... I've done some epic looking latte art, but repeating it is a whole different ball game. I've had to whisk away some designs... the symmetry makes it far too easy to draw dicks and vaginas with striking realism. Mushroom clouds are also pretty easy, although my manager at work had an epic sense of humor failure over the best one I ever did. To be fair, it was the day after one of the North Korean missile tests, but it looked amazing, reminded me of the colour photos of the Castle Romeo nuclear test.
+1 for a fellow nuke test geek. I think Upshot-Knothole Grable would have been better latte art material than Castle Romeo, though.
Currently playing: IM NOT A PERFEEECT PEEERSOOONN!! 😂😂😂😂
"When it starts to get warm, I'll bury the tip. Always wipe your wand when you're done." - Todd, 2015
A great tip for when a woman invites you in for coffee after a night out
Imagine the disappointment when you're actually going to make her an espresso
That's what he said.
We were always told to bury the wand. That went down equally well
Blizzbee R. i believe that was the joke
It‘s 2 am and i‘m lear to do latte art.
Tip: swirl your espresso before pouring your milk for the cappuccino
This creates a better and more visible coffee ring around the foam
Thanks for the tip!
why have many people dislike? cant understand. this is really helpful, thanks alot
Hi Gemini, Thanks for your comment - happy to hear you found the video helpful. 1,800 vs. 50... think you're in the majority :)
@ huuuu ço
Probably people with really crappy machines that can't steam milk properly. Not to judge or anything, we've all been there (I think), I remember my first espresso machine cost $50 and yes it was a crappy waste of money.
XXX
Perhaps they found his art not in alignment with the direction of the cuppa
now all I need is the espresso machine..lol
You probably don't need an expensive one. Any will do the job just fine.
so what tools could froth the milk beside the espresso machine?
Stefanus Sutedyy I have a frother it's a little container that looks like a French press. You heat the milk then pour into it and after pumping should get nice frothy milk.
heyyy... how about if i didn't heat the milk first?? does it gives any effect to its foam?
let say i just froth a room temperature/cold milk with double mesh/frenchpress/milk frother....
Cheap ones do fine but won't extract coffee well. But you won't notice the difference with milk and sugar.
This is the clearest, simplest and most helpful video I've found so far. I've been struggling for ages. Straight after watching this I made perfect foam! Thank you!
Hey c, You're welcome and thanks for the comment!
This video is 5 years old so you probably won’t read my comment but omg this is EXACTLY the video I needed. I just started a job at a cafe and I usually work the register but sometimes I need to make drinks too & I have so much trouble getting the milk texture right!!! Can’t wait to start my shift today & test it out
Hi mpc, We read all original comments even on old videos! Glad the video helped and good luck!
I'm in the same situation and that's why I'm here too 😂 I always burn cappuccino milk
for a self-confessed hobbyist yourself, this is incredibly informative and so well presented. really impressive, love your work!
Hi Danny, Thank you for the comment. It is appreciated!
I was watching the video, thinking, "what a great and clear instructional video by a master barista." and it was such a plot twist to hear you say "I'm not a professional or a barista." haha. then how a pro barista would do all that, by using the force or something? well, you may not call your self one, but I think you're quite the pro, mister. thanks for this great video!
You're welcome and thank you for the wonderful comment!
I think this is EXACTLY what I needed. Thank you! 👍
Awesome! Happy to help and thanks for your comment!!!
James J
W
ole Latte Love
Same here!
Here is one of my cappuccinos that turned out better than the last one I posted.
facebook.com/photo.php?fbid=873097529405267&set=a.326272340754458.68440.100001150847055&type=3&theater
I think this video really does a great job at concisely explaining the different espresso:milk ratios for each drink. Also the best explanation I've seen on how to properly use the steam wand, and I was once a barista too! Shame I hadn't seen this back then. Thanks, Todd.
Hi Daniel, You are welcome and thank you for your comment!
"100 coffees were consumed in the making of this video" :P
Hi Dan, Thanks for the comment! 100' in the making of this video and 10,000+ before that!
Whole Latte Love lol now thats to coffee!
Really great video, thank you. Because I'm an immature fool, I also have to mention how great the (unintentional?) sexual innuendos are in this video... "then I like to bury the tip..." "always remember to wipe off your wand..."
+spesialek We assure you any innuendos were totally unintentional! :)
spesialek LMFAO
hahhahahahahaha I cant even, guess I am immature too
You’re crazy 😂😂😂
Thank you for making the order clear re the air first while milk is cold then the raising of temperature with the tip buried. 👏🎓🙏
Hi C A E, you're welcome - thanks for the comment!
The cappuccino almmost look like a latte here. Cappuccino is more foamy on the top. I'm not even talking 'dry' cappuccino which is pretty mmuch just foam. Having said that, I think this is the best video tutorial for basic latte art - heart, rosetta, tulip. A lot of videos I've seen shot have a terrible angle. This one shows pretty clearly how to pour the shots! I really like how he does the 'macchiato'!!! I think as a hobbyist - he is doing alright!!! Thank you. I amm still a new barista and I found this very helpful!
Thanks for your comment! Happy to hear you found it useful. Think the overall trend is for a cappuccino to be a little wetter than they used to be. A lot of people will try a flat white and prefer it to a cappuccino.
I like cappuccino but not sooo dry that it is all foamm! Regular black coffee is my choice but every now & then I choose a latté just to see what kind of art the barista comes up with. =)
can you help me? so the cappuccino is just a longer frothing compared to latte?
@@dannl24 I make cappucino by doing similar to how it's shown here. But ... After the initial start of the wand using the tip, I begin to lower it a bit at a time rather than go all the way down after initial steaming. This way I get a milk that is topped with thicker milk, whilst as it lowers it's filled with micro-bubbles until you reach the desired temperature. What I get, every time, is a Cappucino that is creamy all the way through to the top, leaving the thicker, denser head to sink as you drink; I don't think there is anything worse than a Cappucino that is topped with froth, whilst underneath it's no different to the sensations of drinking the average 'milky coffee'; Cappucinno should be better than that. In very much that way, the ratio is one-third coffee, one-third textured milk and one-third froth.
~F~
I recently did a Barista course and became nationally recognised. But the one thing I had trouble with was getting the perfect froth and I would always end up with milk spilling from the pitcher. This has been a massive help personally, thanks a bunch!
Hi King, You are welcome and thank you for the comment!
Hello Mr Todd. If you get to read my comment I’d like you to know that I learned more from your tutorial in a few minutes than I have from others in years. Most importantly my “designs “ improved in just a few go’s.
Many thanks 🙏 and know each morning it starts off with a “thanks Todd.” Cheers from Australia.
Hi Andrew, That's awesome! Thanks for taking the time to comment!
Todd
I'm not one hundred percent sure but aren't you meant to pull the shot nearly as soon as you put the handle in the machine because otherwise the coffee burns in the machine especially if you leave it for longer than 5 seconds :) Good video
Thanks for your comment. While we wouldn't leave a loaded PF in the group for an extended period, it's rather unlikely it would affect the coffee in any way. Think 5 sec is a little over the top.
+Whole Latte Love Maybe it's just the machine I use then :)
watching this makes me so happy. #coffeeislove
Hi Pamela, We are happy knowing we made you happy. Thanks a whole latte!!!
Thank you for all of you. Thank you drink coffee, it is very important for us as coffee farmer
Hi coffee info, you are welcome - happy to support coffee farmers.
if you have time please come to my village in dataran tinggi gayo sumatera Indonesia, So you can see more and more about coffee farmer and everything about us
One day i'll come for sure :)
Bravo gayo.
As a barista we appreciate you for giving us the quality beans to work with and make business with! Thank you ♥️
This Tutorial is really well done. Thank you.
Hi Devin, You're welcome! Thanks for letting us know you liked it :)
3.6million people out here tryna be baristas😂😂
Lol - home baristas!
So happy I saw your video! I was struggling with making perfect milk texture for a long time and thanks to you, I finally learned how to do it. Thanks a lot! :)
Hi DM, That's awesome and thank you for the comment!
The answer to "How to Froth and Steam milk" starts at 3:39
Incredibly helpful, thank you so much. Poured my first latte today and got semi-passable results
Jun Flores Hi, awesomeness! Happy to help!
So far I’m 0-for with getting a pattern, but it will come. My milk just seems to go right through. Darn first-world problems.
This! THANK YOU! I've asked several of my coworkers again and again how to froth the milk and they all gave me different instructions. And they always wanted to have a foam ''top'' on top of the cappuccino, but I never managed. I will try this!
Wonderful!
I’m a new barista and when a customer came in and asked if we knew how to do latte art while I was frothing her milk and my bosses said no. I felt bad that I decided to try it. It obviously didn’t come out perfect but I didn’t tell anyone I was trying it either. She seems to be a regular so after watching these videos I can’t wait to surprise her!!!
Hi BH, Thanks for the comment. Keep practicing and you'll only get better. Plus bigger tips and your bosses might get more business.
This is the first video that’s actually made sense to me. Have been watching barista videos on RUclips for a week and with this video I finally get it! Thank you
You're so welcome!
1:53 this man drinks 24-32 ounces of whole milk a day.......: Feckin legend
Lol, That fat is good for brain development!
thank you so much todd as someone who got finally got his espresso machine i can't wait to use all this info
Wonderful tutorial! I just started work in a café and I spent the morning trying to foam milk for a latte with semi disastrous results! This was super useful, thank you!
Wonderful! Thanks for the comment. Be sure and watch this frothing video as well. Many feel it's the best ever on the subject: ruclips.net/video/4PSCsv7kcKA/видео.html
Thanks for this , I just started working in a cafe also, I will watch this video. Thanks a lot. Great tutorial ☕️👍🏼
Thank you so much for the video, I'll probably watch it another 10 times before I go in to work experience tomorrow and try and make some coffee. 😬
My cappuccino is nothing but a coffee and burned milk all over it... And I work at the bar. Somethimes it's surprisingly good, but usually it's disaster.
Hi MM, Keep practicing!
Great video. Very informative & well presented. I'm sure this makes for a great tutorial. Thank you.
+Gavin D'souza Hi Gavin, Thanks for your comment and glad you enjoyed the video!
Yo so sweet like a Spanish latte. Yo really a good teacher I love u
The steamer pressure of the coffee machine im using is different from the one in the video, so it takes a shorter time to steam the milk. Quite challenging to make different times of drinks sometimes
Hi Sim, What machine are you using? Did not understand if you were saying you have more or less pressure.
Whole Latte Love I think it has greater pressure, so the milk steams pretty quickly.
Sim Melanie
Wow, the Expobar Brewtus Dual boiler used in the video has loads of steam power. Still curious what machine you are using?
Wow! Are you using your car exhaust to steam the milk? JK, but that must be a seriously powerful machine.
Mohab S.
Todd is using the Expobar Brewtus IV. It's a dual boiler machine - so a dedicated boiler just for the steam. It does have some serious steaming power!
Great video but I'm still having trouble frothing milk, I have an espresso machine at home and try a couple times per day. I only drink Americano but don't want to waste too much of my wife's milk for cereal.
You can do it!
Thank you for this very informative video which I found very useful!
I also have a question (for the latte) when I keep my milk in the steam nozzle for the amount of time you did, the can itself gets so hot that i can barely touch it ( and have to grab the handle of it ) - so how can you hold it for so long considering your machine has much more power? I am asking about the temperature because in another video you said that the milk shouldn’t get too hot ?
Hi Rudi, You are welcome for the video and thank you for the question. For best flavor, milk gains its most apparent sweetnes due to heating at a temperature of 60-65C or 140-150F. I would pay no attention to the time it takes to froth. Perhaps our milk started colder or we were frothing a larger quantity. In my experience milk has reached about 60C/140F when the outside of the pitcher is just starting to get a little uncomfortable to hold due to heating. You should definitely never go to the point of barely being able to touch unless you like scalded milk. :)
Very nice Sir! You are a master! The machine used extracts like a commercial machine! Does it have a rotary pump? Hard to get shots that look perfect with a vibrating pump! In my opinion!
Hi MD, Thanks for the comment. The Expobar Brewtus IV-R used in the video does have a rotary pump. The machine also comes in a version with a vibration pump. You might find this interesting... Some prefer the vibration pump! Their reasoning is the vibration pump ramps up to full brewing pressure more slowly than the rotary pump resulting in a more gentle transition from pre-infusion. Expobar machines also employ a unique E61 group with an extra chamber milled into the group behind the shower screen. This chamber allows more water to be introduced and at a slower pace during start of extraction/pre-infusion. We have a bunch of videos on Expobar machines. If interested, here's one that compares the rotary and vibration pump models. We discuss the special E61 group at about 2:30 in the video: ruclips.net/video/VoMPuYFMt7s/видео.html
Great video and simply tutorial on how to steam the milk. That's what I've been missing.
Hi CC, Thanks for the comment!
hi TODD awesome job. i just needed a refresher course, you nailed it thankyou, from tracey in newzealand
You are very welcome!
Loved this. One of life's greatest pleasures: a delicious cup of coffee.
TawdryTempest yes it is! Thanks for the comment.
When I pour my creamer it doesn't form the shapes that you have shown and I don't know why.
I steam my milk according to the formula you have demonstrated but still I don't get the creamer on the surface of the espresso.
Hi JW, Sounds like you need a bit more more air in the milk so it's less dense than the espresso.
Great I saw this video cause I’m working in a bakery department and sometimes I have to make lattes but I cant confused when steaming the milk thank you much this video was very much helpful btw. I’m kinda a newbie to this thank you so much again.
Hi SH, Happy to hear the video helped you out and thanks for taking the time to comment!
I'm sorry, my friend, but "macchiato" has no foam at all! The one with foam is called "schiumato".
Hi santo, Thanks for the comment!
Wonderful video thank you
+Melissa; Cooking w Love Hi Melissa, You are welcome! Glad you liked it.
Is Caffe Latte with single shot or double shot of espresso? Becouse same sources are saying that its from 1 shot?
Hi ds, thanks for the question. It can be made with a single or a double shot depending on finished drink size. The typical caffe latte uses 5 parts of finely frothed milk to 1 part espresso. You can adjust that ratio to your preference.
Thank you so much for teaching me how to froth milk now I can froth milk 😊😊😎
Hi Avin, You are most welcome and thank you for the comment!
Kopi adalah minuman hasil seduhan biji kopi yang telah disangrai dan dihaluskan menjadi bubuk.
Translation: Coffee is a drink made from brewed coffee beans that have been roasted and ground into powder
ya itu! - Yes it is!
I'm working on this with my new Brewtus IV right now.
brother854 Let us know how it goes - awesome machine!
Loved your video and I paused back & forth a lot to write down notes so I will be able to duplicate it as much as possible but there's something in the video that doesn't make any sense. I'm a bit crazy with numbers but I like consistency so I've noted down the moment you've started to inject air on top, then the amount of time spent with the tip burried for both your latté and cappucino and while what you say about the capp makes sense, that you need to inject more air and spend less time below, contrary to the latté.... you actually did the opposite! The capp on the video also barrely have any froth at all and looks very similar to the latté. Also how can you reach the 140F sweet spot in both types while there's a huge 14sec difference between both?! Unless you've started with a milk AND pitcher that was much colder for ur latté, it's mathematically impossible.
Time spend on that video:
Latté: 30sec + 20sec = 50sec
Cappucino: 27sec + 9sec = 36sec
Hi P, So you're a detailed oriented person?
@@Wholelattelovepage Yeah not only I'm Asperger but also computer technician since over 15 years and I own a store/business "Vape Shop" since 5 years so I'm a bit crazy with numbers and precision hehe. That's prolly also why I didn't hesitate too long to buy the overpriced (Acai Lunar) scale to improve even further my shots ^^ Two days ago it was the daylight time change, and I always set my clocks to be precise within 1-2 second of margin.
I wish I could practice more often with milk than just once a day but unless I make one for myself, I ain't gonna throw down the sink 1-2 gallon of milk just for testing purpose lol. By the way, is it still possible to make latte art with 1% or you really need at least 3.25% for that? Lower fat store more air and it might be why I struggle so much to have as less froth as possible so I can get to make a design rather than have a large white froth that covers almost the whole surface as if it was a "flat white".
Omg thank you so much!! 😭 I keep making mistakes at work & everyone explains it differently but I think at the end of the day it's their preferences but this makes sense (as to what to look for and remember)
You're so welcome!
Nice video! How do I get the milk hotter without it doubling? Finding it hard to warm milk
Hey bib, Thanks for the comment. Once you have the amount of air (stretch) you want position the wand tip a little deeper into the milk and find a position that cause the milk to swirl.
Top quality vid
What is exact make/model of the coffee machine that was used in the video, it's perfect size for our kitchen.
Hi, Todd used an Expobar Brewtus IV-R. See link below. It's a dual boiler, rotary pump PID machine with E61 group. One of the best values in prosumer level machines. It's available in a few different configurations: www.wholelattelove.com/espresso-machines/semi-automatic-espresso-machines?brand=Expobar&sort=featured
People using ounces as a measure should be given a several--weeks vacation to the nearest gulag.
Hi R, Thanks for the comment. We're in the US so lot's of people here are more familiar with oz than ml. I'm with you, I'd much prefer if we got with the times and when full metric. In most of our videos we do include metric measurements as well.
what a nice answer :D
im always watching this tutorial since im working in a bar
make me want to buy the whole machine
I have 1 for sale
@@peterr3748 aw much appreciated. but i bought a basic one ^^
the latte art is so blurry ... frothing isnt done as well as it could (6.40), as per the person doing this mention this is his hobby, so its pretty decent for a hobby
you are amazing. thank you very much
Hi Shady, You are welcome and thanks so much for your comment!
"Put the tip just below the surface" "Open the knob all the way" "Bury the tip" "Wipe your wand and give a little purge". C'mon, I can't be the only laughing right now 😂 surely not
thank you! i just made a cappuccino and for the first time i'm satisfied!
Hi CA, You are welcome! Thanks for the comment.
I do lyke that of kind of coffee l usually mke cupcccino and late
I have experience of making coffee shall l join u to yr company plz?
Which is better (easier) for expobar machine, 3 holes milk steam or 1 hole?
Hi AT, Personally I prefer the single hole tip.
anytime! you guys are GREAT.
It’s easy when I see it on the video but in real life it’s getting massively hard and annoying 😢
Hi a, Keep practicing once you get it down it's like riding a bike!
As a new barista, this was the video I needed
Hi JJ, Glad you found it and thank you for taking the time to comment!
I am also a new barista!
Am also a new barista
Very nice video I loved how detailed your video was. I learned a lot more than from other videos on the same topic.
Great to hear!
you watch these videos when your mom doesn't let you in Starbucks .-.
Recently got my espresso machine and failing miserably so far :)
My big problems are judging the temperature of the milk (my pitcher feels very hot, but when I go to drink it it's not hot enough) and having too much foam in my milk (which means you have to drink through an inch of foam before getting any coffee and makes it impossible to do any nice design).
Any tips on those?
Hi Jeremy, Don't give up with a little practice you'll get the hang of it. Too much foam = too much air in the milk. I'll assume you're frothing with a manual wand. For those, start with the wand tip just below the surface of the milk. When steaming you want a position which initially causes occasional "rips" of air into the milk from the surface due to venturi effect. As air gets added to the milk the milk will expand in the pitcher causing the tip to deeper in the milk and no more air will be ripped in. From there, find a tip angle which causes the milk to roll in the pitcher. The roll helps break up any larger bubbles and give uniform consistency top to bottom. Stop steaming just before the pitcher gets uncomfortable to hold due to heating. That'll put you in a 140-150F range which is where milk has best flavor. Some newbies seem to want a latte that's as hot as a regular drip coffee but that'll make a terrible tasting beverage! Milk would be scalded at drip serving temps. For a warmer beverage pre-heat heavy ceramic cups on the machines cup warming surface or with hot water from the machine.
"I'll bury the tip"
I don't understand how this doesn't just fill the milk with water?
Hi SM, The steam is relatively dry.
Flat whites originated in Australia. you're welcome :)
Now go tell that to the Kiwis. lol
As I understand, it was in Aus that the cappuccino moved beyond being a breakfast drink. A lot of modern cafe culture comes from 'stra'ya.
Typical wanker Aussie attitude
Do you only add sugar at the end, customer side? I always thought the sugar went into the coffee before the milk. I have even seen old school Cubans put the sugar in the boiler with the water. Thanks!
i always had a hard time making foam :(
Hi Kalash, What kind of machine are you using?
Not the MOST beautiful art work on a cup - however probably THE MOST informative video on the subject and process in general - thank you.
Hi Spam Mouse, You are welcome and thanks for the comment!
The problem with doing this, it really hurts my ears due to the very high pitched sound. Suppose I could always wear ear muffs?
Sure.
fro0tyl0opy87 If the streamer is creating a high-pitched sound, you are doing it wrong! Make the milk-can tilt a bit, and make the milk spinn. Don't place the steamer to close to the can. ;)
fro0tyl0opy87 If the streamer is creating a high-pitched sound, you are doing it wrong! Make the milk-can tilt a bit, and make the milk spinn. Don't place the steamer to close to the can. ;)
It worked! Thanks :) My ears can now finally rest :)
this was too cute lol!
Yea, a Cappucino should have more froth on, the one you showed as a Cappucino looked more like a slightly frothier Latte.
Hi BB, Thanks for the comment. Agreed for a traditional style cappuccino. Trend in some areas is a wetter froth to the point of pouring art on top of a double espresso.
Marc
Correction: A flat white is the same quantity as a cappuccino, but with no froth. If you can make latte art on your flat white, then there's too much froth. Use a spoon to make sure you get just milk and no micro-foam with your flat white.
Anet McClintock No one does flat whites with no froth at all.
A flat white should have a very thin foam cap (only a few mm thick) so that it can be easily carried while full (otherwise it will spill everywhere).
The truth is many latte artists froth milk with the froth somewhere between a latte and a flatwhite to make a good texture and the arts come out more clean and good contrast.
And I always froth my flat white to the point that I could still draw something simple like tulip or rosetta
Flat needs or should have shiny micro foam,not froath,the moment you touch the rim of the cup you suppose to meet the taste of the coffee and milk asap..
The cappuccino made is actually a flat white. Cappuccino has a separation between the espresso and milk foam
Awesome video :) I make many drinks a day working at a place called Sheetz. I can never seem to separate the steamed milk (is this actually called froth?) from the foam. When I pour like you do, too much foam goes in at once. I can successfully hold back the foam from the milk if I use a spoon, not freehand. Any advice?
Hi Mac, Thanks for the comment and question! Sounds like too much air is getting into your milk when frothing and/or it's not getting mixed enough to break up larger air bubbles. A lot depends on the type of machine you are using. Do you know if it is a manual or autofrothing steam wand you are working with? Respond with machine/wand type and I'll be happy to give more specific advice!
Whole Latte Love it's manual. Is it possible that it's just something that will take time? I feel like it may be my pouring technique but I'm honestly not sure
Hi Mac, Could be pouring technique. That takes some practice to master. But you do need to start with milk frothed right. There should be no larger bubbles on the surface of the milk. Shouldn't have to use a spoon to hold anything back when pouring. What you want is milk that has a shiny surface - like wet latex paint when done frothing. It should be a uniform consistency thru the pitcher. Getting there is all about tip position relative to the surface of the milk when frothing. And that is based on the steam power of your particular machine. If getting large bubbles your tip probably needs to be a little lower into the milk when frothing. Also find a position for the wand that causes the milk to roll in the pitcher. That'll help break up any larger bubbles and create a uniform density top to bottom.
Hi there. Well I usually use 15-20 sec to make a perfect frothing. It doesn't use espresso machine. I use the manual froth. The milk is just silk and if you shake it a lil bit, the texture looks heavy and like a wall-paint. Hope it's helpful.
do tap the container how he tapped at 4:51
I came here after my customer complained to me about the latte I just made which was so milky,I was about to cry but now I won’t...
Hi PICS, Thanks for the comment! I prefer milk drinks which feature the espresso and not the milk like wet cappa, flat white, cortado, etc
Whole Latte Love Thank you so much for the tips..your videos are really helpful!