This is the BEST milk frothing technique I have ever seen. You made it so easy for me and I could make consistent milk froth every single time now. Thank you so much!
i guess Im randomly asking but does someone know a trick to get back into an Instagram account? I somehow lost my login password. I love any tips you can give me.
@Jonah Brian Thanks for your reply. I found the site on google and I'm trying it out now. Seems to take a while so I will get back to you later with my results.
Almost a year post uploading this video but....Best milk frothing explanation on YT. Thank you. As far as congenial, friendly and bubbly sweet, no contest, you are, number 1! :)
I notice you kept the steam tip pretty much static - not moving it up or down. If you needed to make a cappuccino, would you keep on raising the tip to create more bubbles for more froth? That is what i read somewhere - to make a cappuccino, the amount in the pitcher should double because there is more froth? Or, how much froth do you need for cappuccino? I only ask because I am working in a cafe, and trying to learn....
What we show in the video is basically the process for making a cappuccino. If you're steaming correctly, there shouldn't be much up and down. As your introducing air, you're creating more foam, so the longer you whip air into the milk, the more foam you should have
Interesting. All other techniques I've seen involve a slight dip to start frothing, then after the milk gets warm to the touch the tip goes further down and you swirl. Looking at the picture you don't really see any bubbles, not even small ones (which is what I see when I froth). I'll try again.
Hi 😊 theres a difference between steamed and frothed milk. What you're talking about is frothed milk. Tbh there's 3 types of milk used when making coffee: steamed, textured and frothed. What she is actually making is textured milk used for flat whites. Steamed milk you usually have the wand lower down as you don't want much froth. (Its used for lattes and hot chocolates.) And then frothed milk is used for cappuccinos and mochachinos. Where you do bring the wand a bit higher up to make bubbles (you want to double the height of the milk, tap the jug down to pop the bubbles amd swirl the milk to polish it and make it shiny.) I hope this helps 😊
I REALLY LOVE super thick foam. I am not very into the latte art kind of milk frothing. Every time when I tried to do that, the temperature will become too high, and my pitcher would be too hot. Is there any way to make the foam very thick with the coffee machine? Thank you.
Dave A Yes! Aerate your milk longer for cappuccinos, this will create more foam. Cappuccinos are roughly a 50/50 ratio of foam to steamed milk, whereas lattes are 25/75 foam to steamed milk. I could be wrong, but that’s how I was trained. A wet cappuccino has less foam, a dry cappuccino has more foam. Hope this helps!
1st-line Equipment how about regular whipping cream since it’s not as thick as the heavy cream? The flavor is there but I would love to do latte art even if one time lol
we haven't tried it ourselves, but we have steamed non-dairy milks with a thicker consistency than whole milk. you do have to slightly adjust the time you're steaming for but it does work! let us know if you try it with cream!
Cream (I know it as half and half, but it can apply to heavy cream as well) naturally foams easily, so be very careful not to aerate too much. You may need to make some adjustments to your steaming routine, but it’s basically the same thing as steaming regular milk.
So I’m working at a café-ish place, where we make espresso based drinks, aaaand I’m having trouble cuz I can’t steam my milk nicely. First off I’m just bad at steaming milk. But there are some things which makes it more difficult, and if someone could give me some tips, that’d be nice. We use kinda big pitchers, so there’s always quite a lot milk&foam left when I’m making the next cup. I don’t have time, nor am I allowed (kinda), to pour out the old milk and pour in cold milk. And the hot milk gives me lots of problems. I feel like don’t have time enough to develop nice foam & circulate the milk, before it starts growling and foaming even with the wand submerged. And when i start steaming, I can’t really see how much I’ve submerged the wand, because of the old foam. Which causes me to waste a couple of seconds getting the correct height. So basically I’m wondering about how to steam milk in a warm pitcher, that’s filled halfway with warm milk and foam. I want to place the warm pitcher w/warm milk in the fridge, to cool it down as much as possible before re-steaming it. But one of my bosses doesn’t want me to, because she means it‘ll make the milk go bad 🤔 is that correct..? And uh does anyone have any other tips that might help me in this situation..?
Are you resteaming milk, cuz that sounds like a pretty terrible idea to be honest. You could (an probably should) use less milk and smaller pitchers. Your pitchers should always be cold when you start to steam as they will affect the milk. We personally like to keep our empty pitchers in the fridge, which may not be ideal for high-volume cafe settings, but you could run cold water into your pitchers to cool it down as well.
1st-line Equipment Well yeah fair enough, I do switch to a smaller pitcher when I’m working alone, which means I use up all of the milk per cup, and that I actually manage to steam it decently. But the others manage to get nice foam while resteaming the milk in the large pitcher, so they probably won’t bother with switching it out. So maybe I should just fix myself an additional small-size pitcher to have on the side 🤔 it’ll be easier for me, won’t impact the others, and will hopefully lead to tastier coffee
This is the BEST milk frothing technique I have ever seen. You made it so easy for me and I could make consistent milk froth every single time now. Thank you so much!
i guess Im randomly asking but does someone know a trick to get back into an Instagram account?
I somehow lost my login password. I love any tips you can give me.
@Edgar Benson Instablaster ;)
@Jonah Brian Thanks for your reply. I found the site on google and I'm trying it out now.
Seems to take a while so I will get back to you later with my results.
@Jonah Brian it did the trick and I actually got access to my account again. I am so happy!
Thanks so much you saved my account!
@Edgar Benson glad I could help :D
Thanks for what I would consider an excellent tutorial on milk frothing. Entertaining, enlightening and precise.
Almost a year post uploading this video but....Best milk frothing explanation on YT. Thank you.
As far as congenial, friendly and bubbly sweet, no contest, you are, number 1! :)
so glad to hear that! we feel like it's a lot easier than people think it is, so we're happy to know we could help!
One day...one fine day.
Im gonna be as good as this! I will!!
I love how she randomly breaks into song 😂😊
Made me think of Zooey de Chanel in New Girl
Love the little snort at the end of the frothing :)
Great video thanks
Thank you so much! Such a good explanation. My work didnt train me on milk frothing properly so hopefully I get it right now!
How am I just discovering this now? Thank you so much! This video just made my life better.
This was super helpful thank you so much for posting!
Even if you do the same without coffee, milk and a coffee machine ... Everything will be just as great. Your smile and songs are wonderful!
Love to learn and share this technique to my passionate new barista here in Saudi Arabia 🇸🇦 thanks for sharing ❤️
You explain very very well .satisfying thanks 👊👊👊
Thank you so much, i am a new Batista and this really helped me!
About the glossy look to the milk: it should look like latex paint after steaming.
Amazing, I nailed it first time after watching this! This vid is fab 😊
How many times I failed and now I try this one it's work woow thank you for tips
Beautiful teacher 🙏🙏🙏🙏🎓
This video help for us
great tutorial
What beautiful pitchers you have. Very nice video, I commit some mistakes doing it, I'll try to fix them all.
What do you think of the standalone milk frothers?
This was great! Could you please make a tutorial for frothing milk using a handheld milk frother too?
Who had a machine like that at home? Regardless of frothing, cheap machine vs expensive, frothing will be different.
I notice you kept the steam tip pretty much static - not moving it up or down. If you needed to make a cappuccino, would you keep on raising the tip to create more bubbles for more froth? That is what i read somewhere - to make a cappuccino, the amount in the pitcher should double because there is more froth? Or, how much froth do you need for cappuccino? I only ask because I am working in a cafe, and trying to learn....
What we show in the video is basically the process for making a cappuccino. If you're steaming correctly, there shouldn't be much up and down. As your introducing air, you're creating more foam, so the longer you whip air into the milk, the more foam you should have
Thanks for the tips
Should the pitcher face me, face away from me? Tilt to the side? And does it matter?
Very informative, and you are adorable
great video, easy to follow and very informative. Thanks for taking the time to make it.😁😁😁😁
Interesting. All other techniques I've seen involve a slight dip to start frothing, then after the milk gets warm to the touch the tip goes further down and you swirl. Looking at the picture you don't really see any bubbles, not even small ones (which is what I see when I froth). I'll try again.
Hi 😊 theres a difference between steamed and frothed milk. What you're talking about is frothed milk. Tbh there's 3 types of milk used when making coffee: steamed, textured and frothed. What she is actually making is textured milk used for flat whites. Steamed milk you usually have the wand lower down as you don't want much froth. (Its used for lattes and hot chocolates.) And then frothed milk is used for cappuccinos and mochachinos. Where you do bring the wand a bit higher up to make bubbles (you want to double the height of the milk, tap the jug down to pop the bubbles amd swirl the milk to polish it and make it shiny.) I hope this helps 😊
always had a problem with steaming!
Thnx that was very helpful.
Wow, it's awesome tips👌👌💯
really cool, simple and easy!post more please
Got to love a good pitcher.
Best video so far
How to do a perfect foam in the ascaso dream machine ? 😥
Damn thanks a lot, the method works wonders.
Do I warm it up first before frotting
i love your pitcher what brand is it?
What milk do you prefer to use?
We do prefer to use whole milk since it is easier to froth, but you're welcome to use any milk or milk alternatives of your choice!
nice work
Amazing video! Thank you 😊
I like your training
Thanks so much
What about coconut milk? What do you recommend for frothing it? It has a different texture that regular milk, thank you!
check out this video we made a while back about it!
ruclips.net/video/QNU_BwLBwQo/видео.html
Carlos Salazar why??
Hi,what was the brand of that sp machine?
Thanks good tips for brista
Which milk used by you please tell me Ayush many types of milk but not creamy silky texture why
Thanks for your tips. ❤️
it works with a cheap french press too, just in case you need some practice with the latte art :)
Thanks! Seriously! That helped, and I feel like I'm a little bit less of a dork now.
Thanks
how many minute do take to frost the milk
Nice content 👏👏
No frothing but I love you ❤️❤️❤️
😲 wow good job
Is something portátil for the job?
May I ask What brand of machine
I REALLY LOVE super thick foam. I am not very into the latte art kind of milk frothing. Every time when I tried to do that, the temperature will become too high, and my pitcher would be too hot. Is there any way to make the foam very thick with the coffee machine? Thank you.
Somehow you will need to slow down the flow of steam, or use more milk, and/or be quicker on your technique.
@@1st-lineequipment Thank you!
How many milliliters of milk should be added to a cappuccino?
Thank you soo much for your tips. It’s life saving.
Is that a two hole or 4 hole tip? Thanks!
thank you for sharing the knowledge 🙏☕❤️
Do you take hot milk or cold milk?
Hi; please the T’ of milk is hot cold or warm ?
Tnx u
What machine are you using?
Excellent 😍😊🤗
What kind of milk to use in frothing?
Which milk to use?
The amount of fat in milk to get that froth !?
Thanks so much!
I like just the tip
She's so cute and Smart teaching damn 😂
I suck at frothing lol. But the coffee is so good still with a personal machine =)
Thank you
Do you steam it differently depending on whether it is a Latte or Cappuccino? If so, what is the difference?
Dave A Yes! Aerate your milk longer for cappuccinos, this will create more foam. Cappuccinos are roughly a 50/50 ratio of foam to steamed milk, whereas lattes are 25/75 foam to steamed milk. I could be wrong, but that’s how I was trained. A wet cappuccino has less foam, a dry cappuccino has more foam. Hope this helps!
@@sarahalleyne2538 Thank you!
Very useful love how perfect you splained it
Good tips
Beautiful 👍👍
I love your song 🙂🙂🙂
Great video! Thanks for the good advice :D
I dont drink milk, can i use heavy cream instead?
Carlos Rodriguez I have done it, but the results weren’t great. Baristas actually recommend two percent milk
Yes you technically can but because of the fat content in heavy cream it won't froth as well.
1st-line Equipment how about regular whipping cream since it’s not as thick as the heavy cream? The flavor is there but I would love to do latte art even if one time lol
We have not had any success with regular whipping cream either.
Yay you can’t do that with a nespresso milk ..froster 🤩
but looks so good ad caramel drizzle 🤤
Super helpful. Now i hope i can get it right, after 10 years :))
Try 3.5 % fat milk! Nice video!
thank you,,❤
Good tips and you’re so charming
I simply love you!!
Finally got it right after 1 watch 👍
awesome!
I'm just subscribing because she's so cute
Perfect
So basically when I was a kid and people told me to stop blowing bubbles with my straw were just hampering my steam wand techniques....
pretty much!
thanks for the tips! don't suppose steaming cream would work similarly?
we haven't tried it ourselves, but we have steamed non-dairy milks with a thicker consistency than whole milk. you do have to slightly adjust the time you're steaming for but it does work! let us know if you try it with cream!
Cream (I know it as half and half, but it can apply to heavy cream as well) naturally foams easily, so be very careful not to aerate too much. You may need to make some adjustments to your steaming routine, but it’s basically the same thing as steaming regular milk.
Just got an espresso machine and I think I have been doing every single thing wrong you listed! Will have another try this morning.
good luck! let us know how it goes! if your positioning is right, the wand should pretty much do the work for you!
So I’m working at a café-ish place, where we make espresso based drinks, aaaand I’m having trouble cuz I can’t steam my milk nicely. First off I’m just bad at steaming milk. But there are some things which makes it more difficult, and if someone could give me some tips, that’d be nice.
We use kinda big pitchers, so there’s always quite a lot milk&foam left when I’m making the next cup. I don’t have time, nor am I allowed (kinda), to pour out the old milk and pour in cold milk.
And the hot milk gives me lots of problems. I feel like don’t have time enough to develop nice foam & circulate the milk, before it starts growling and foaming even with the wand submerged.
And when i start steaming, I can’t really see how much I’ve submerged the wand, because of the old foam. Which causes me to waste a couple of seconds getting the correct height.
So basically I’m wondering about how to steam milk in a warm pitcher, that’s filled halfway with warm milk and foam.
I want to place the warm pitcher w/warm milk in the fridge, to cool it down as much as possible before re-steaming it. But one of my bosses doesn’t want me to, because she means it‘ll make the milk go bad 🤔 is that correct..?
And uh does anyone have any other tips that might help me in this situation..?
Are you resteaming milk, cuz that sounds like a pretty terrible idea to be honest. You could (an probably should) use less milk and smaller pitchers. Your pitchers should always be cold when you start to steam as they will affect the milk. We personally like to keep our empty pitchers in the fridge, which may not be ideal for high-volume cafe settings, but you could run cold water into your pitchers to cool it down as well.
1st-line Equipment Well yeah fair enough, I do switch to a smaller pitcher when I’m working alone, which means I use up all of the milk per cup, and that I actually manage to steam it decently.
But the others manage to get nice foam while resteaming the milk in the large pitcher, so they probably won’t bother with switching it out. So maybe I should just fix myself an additional small-size pitcher to have on the side 🤔 it’ll be easier for me, won’t impact the others, and will hopefully lead to tastier coffee
Fuck off
Wow so beautiful
Awesome work, you're incredibly brilliant and so beautiful ♥
Thanks👍
Can we make a coffee shop in my country
Thanks very much.. Miss... I have seen that.. 😉
Thank u
Oh my God it was my best trainer