A good tip for feeling when temp hits the right two temps (100 degrees max for aeration, and between 155-160 for final) is to gently hold the bottom of your milk pitcher and when you feel it go from cold/cool to just warm by touch you have hit the 100 degree temp and you can now dip the wand into the milk and bring up the temp to desired range. When it's too hot to touch immediately bring the wand out. You don't have a lot of time to make that determination but you rather get it out soon as the temp can be over quickly. You'll roughly spend no more than 1/3 time in aeration and 2/3 time in emulsifying
Steaming has always been my issue. Thank you for the video. I am not consistent. The moment I do get it right I never paid attention to what I did lol.
Thanks for this. I recently got my first job at a highway-side coffee shop and the milk always screams for dear life when I steam it. ESPECIALLY with the non-dairy milks! I know there’s a trick to doing it right but I guess I missed that part of training lol
I’ve been trying to make latte art for a few years now, and this was the single best video I’ve seen. I love explaining what to expect when you mess up at different steps. Reminds be of something you’d see in “The Food Lab”
I enjoyed these helpful and unique tips that I have not seen on other sites. She is so fun to watch especially when she is cracking up. I feel like I am in the audience laughing too! Thanks.
Absolutely fantastic video. Deadly intro. You guys are clearly just deadly peeps. The most massive takeaway for me in this video is turning the pitcher so the handle is perpendicular to your body. I have struggled with not wanting to turn my machine or position my body awkwardly in order to use my steam wand. My machine with the wand straight out towards me does not come up at an angle high enough to make it easy to get a good swirl going. I cannot for the life of me realize why I didn't just turn my pitcher to match the steam wand when I put the steam wand to the side of the machine. It literally makes so much sense with a wand that can't come up enough straight off the front. Not only that you're then tilting the pitcher towards you making it easier to see what you're doing. Love from canada :) xoxo
That is by far the best steaming video out there - I challenge anyone to find better. Like a golf pro showing you how to hit a golf ball - it's all the stuff one doesn't get right which contributes to the final outcome. Well done. A brilliant educational video. Thanks.
Ahhhh thank you I did experience milk explosion. Milk was everywhere. Was scared to repeat that experience. Cause I am too lazy to get a bucket and mop out. ; )
Watched this video then had to come back to comment. Your tips are the most useful I've ever seen and have lead to the best (although still very much beginner) art I've managed. Cheers!
“If you do not aerate enough, the milk will let you know.” That is exactly why I started searching RUclips for videos, it was screaming loud and did not result in a good milk product. Thanks for calling this out!
do you think you could make a video on showing what it looks like when you add too much air while steaming and not enough air and just the right amount if you can even tell? Thanks!
I am having trouble at steaming as it gets too hot to touch before even being foam enough, thank you saying that I need more milk❤ my father is getting some.
Hi there, great video! Just wondering if you could help.. I am using Oat Milk Figure Minor and 2 times out of 3, I get a nice silky surface but when I swirl for grooming, I can see the milk is separated. What do I do wrong? Aeration or the submergation part at the end? I've been watching lots of videos, practicing a lot as well but can't tell what I do right when I get this perfect milk or what I do wrong when it separated. Hope you can help. Cheers ! :)
Awesome video…thanks…but one question I’ve never seen answered is about how many steam holes in the wand are ideal? My machine has options of two holes or four holes. Any comments? Thanks
It's definitely a personal preference thing but I think it's easier to steam with more pressure. Having more holes in the steam tip allows for a greater flow of steam which can help tear pockets of air into the milk more quickly and be more effective in incorporating your foam into the milk.
Thank you for the advice! I bought a Breville half a year ago and only succeeded in pouring art once by accident. I know I am not steaming milk correctly and thus no latte art. I think I may not be aerating the soy milk enough and thus not enough foam to draw. I seem to get only enough foam to start the art and then nothing more would come out. I am actually either going to pay for a class in latte art or forget about it. I am leaning towards the latter.
I have a two-hole steam wand and have yet to figure out the correct position, angle, and orientation of the holes to make good foam. Should one hole be pointing "up" and the other down? Should the holes be in the same direction (parallel) to the closest edge of the steam cup? Any advice would be much appreciated.
Great vid, thank you! One question. I typically for two drinks will steam 8 oz on my Profitec 500. I find that I can make decent latte art with the first cup, but for the second cup its a bit thicker and not as neat. I use Oatly barista edition. Any thoughts? Thanks
Because the foam doesn't come out evenly, try pouring 70% in the first cup, pour 100% in the 2nd cup then going back to the 1st cup. Not sure if you'll get latte art but I usually do this while working so the calm is split evenly. You can also split the milk into a 2nd pitcher if you have one
Look for videos on "milk sharing" and it will show the technique used for several milk drink from one pitcher. It is basically as Jason says - with two pitchers, one with steamed milk and one empty, pour 70% into of the milk into the empty pitcher and then pour 20% back again leaving you with 50% in each.
I actually cover this in our next video on latte art mistakes (it will be out next month!). As you pour, the thick of the foam is the last to come out, as you've noticed. So you'll always have variance between two cups when using one pitcher. I agree with the comment about looking into milk sharing... If you must steam one pitcher for two drinks, your best bet is to quickly transfer half the contents from one pitcher to a second and groom both pitchers to try and get them to a similar consistency. But if you have two pitchers to do this, I recommend steaming two different pitchers because that is the sure way to guarantee the best latte art for each cup.
Im using an inexpensive espresso machine and the steam wand is rather short and although my frothing technique is okay when I’m making a drink with higher volume of milk like a latte, I struggle with frothing milk for cappuccinos because I'm using less milk. I switched to a smaller pitcher, which has helped but im still not getting consistent results. Any suggestions?
I have Philips 2200 Series with Classic Milk Frother and when i use the steam wand to steam my milk it creates too many bubbles and microfoam so i can't do any latte art. Any suggestions?
We don't stock those machines so we can't speak to their efficacy for steaming milk. However, it doesn't really look like a machine that has capability for milk steaming for latte art.
Just failed my first milk froth and came here 😂 u were right, I heated it way to much before aerate it tasted like sugar at the end its just coffee and milk😂
The part I never get is how they do that motion that means "ok, I'm now drawing and not just pouring milk". I get that the foam will stay on the top and the liquid milk will sink, but it feels like they get to choose when to start pouring foam, and that makes no sense in my brain.
Keep your cup at an angle and once the espresso/milk begins to reach the edge of your cup, drop your pitcher low until it hits the rim and begin tilting the pitcher until foam starts to appear on top. You'll need a proper latte or cappuccino cup to have the most success!
@@clivecoffee I have seen when milk stays perfectly smooth long after its been poured...or just small bubbles. Mine seems to be large bubbles quite soon after pouring.
@@Fuzigish8 Milk tends to begin separating immediately after you steam it, that's why it's optimal to pour latte art as quickly as possible. So, this tracks. Not sure about the large bubbles though Could be the kind of milk yr using. Not sure. Life is a mystery.
Make sure to use a "creamy" oat milk or ideally, a barista blend. If it's too thin, make sure you're adding enough air in the beginning of the steaming process by getting the steam tip right at the surface of the milk.
You have to introduce a lot more air when first beginning to steam a pitcher of heavy cream. Much more during the beginning of steaming that whole milk.
That doesn't sound right and is contrary to our experience. This can 100% be done with a 4 hole steam tip if you have the technique down. Milk steaming takes practice and muscle memory and constant repetition to be truly great.
3:14 "while the milk is still cold" how does this work with a frothing wand? I see many videos of people warming the milk first between 50 and 65 degrees, and have great success with the final art.
The key is introducing air before all sugars and proteins are completely broken down by heat. This is why you introduce air right away before you're in the heating stage, which is the majority of the milk steaming process.
That seems weird; half and half (what we call semi skimmed) has to be aerated *longer* than full fat, but non-fat ("skimmed") has to be aerated least of all....?
Almost every cafe I go to virtually all of them do a hands free steam of the milk locking the steamwond and jug in on an angle. Never had bad milk yet 👌. Position may not be as important.
Some super-auto machines are able to add air to milk without needing to lower the pitcher. Otherwise, that step is absolutely crucial for creating microfoam!
It really depends on how foamy you want your end product to be. The more air you introduce into the milk, the more foam you produce. 1% and 2% milk has almost no milk fat, so the liquid separates extremely easily from the foam you produce...it's incredibly difficult, and you almost have to murder the milk to get anything from skim.
@@priyadharshinipalanivel3674 Any time! I would do some expirimenting. It depends on how much milk you're steaming and what kind of volume you're looking for.
Steaming milk properly takes a ton of muscle memory, repetition, and finesse. I recommend checking out our class: clivecoffee.com/products/intro-to-milk-steaming-and-latte-art-online-class?ref=coffee-school
A good tip for feeling when temp hits the right two temps (100 degrees max for aeration, and between 155-160 for final) is to gently hold the bottom of your milk pitcher and when you feel it go from cold/cool to just warm by touch you have hit the 100 degree temp and you can now dip the wand into the milk and bring up the temp to desired range. When it's too hot to touch immediately bring the wand out. You don't have a lot of time to make that determination but you rather get it out soon as the temp can be over quickly. You'll roughly spend no more than 1/3 time in aeration and 2/3 time in emulsifying
Steaming has always been my issue. Thank you for the video. I am not consistent. The moment I do get it right I never paid attention to what I did lol.
Keep at it! Let us know how it goes.
Thanks for this. I recently got my first job at a highway-side coffee shop and the milk always screams for dear life when I steam it. ESPECIALLY with the non-dairy milks! I know there’s a trick to doing it right but I guess I missed that part of training lol
I’ve been trying to make latte art for a few years now, and this was the single best video I’ve seen. I love explaining what to expect when you mess up at different steps. Reminds be of something you’d see in “The Food Lab”
Thank you for doing this! I especially appreciate that you even filmed those messy scenes with milk overflowing or flying everywhere
SO FAR BEST I EVER HEARD. 🙏WELL DONE THANKS
Such a great video. best instructions ive found so far.
THANK YOU! I just got a barista pro and this helped me before I FINISHED the video!
I enjoyed these helpful and unique tips that I have not seen on other sites. She is so fun to watch especially when she is cracking up. I feel like I am in the audience laughing too! Thanks.
Thanks for the info. It was very informative..
You guys are amazing teachers, no fluff just the technics and simple terminologies.
Thank you! Glad our videos have been helpful for you.
Absolutely fantastic video. Deadly intro. You guys are clearly just deadly peeps.
The most massive takeaway for me in this video is turning the pitcher so the handle is perpendicular to your body. I have struggled with not wanting to turn my machine or position my body awkwardly in order to use my steam wand. My machine with the wand straight out towards me does not come up at an angle high enough to make it easy to get a good swirl going. I cannot for the life of me realize why I didn't just turn my pitcher to match the steam wand when I put the steam wand to the side of the machine. It literally makes so much sense with a wand that can't come up enough straight off the front. Not only that you're then tilting the pitcher towards you making it easier to see what you're doing.
Love from canada :)
xoxo
Great description!! Thanks, Sam!
Glad it was helpful!
Brilliant!! Thank you
Essential information admirably presented.
Thank you!
That is by far the best steaming video out there - I challenge anyone to find better. Like a golf pro showing you how to hit a golf ball - it's all the stuff one doesn't get right which contributes to the final outcome. Well done. A brilliant educational video. Thanks.
Wow! Thanks so much!
Ahhhh thank you I did experience milk explosion. Milk was everywhere. Was scared to repeat that experience. Cause I am too lazy to get a bucket and mop out. ; )
Watched this video then had to come back to comment. Your tips are the most useful I've ever seen and have lead to the best (although still very much beginner) art I've managed. Cheers!
Keep at it! You got this.
“If you do not aerate enough, the milk will let you know.” That is exactly why I started searching RUclips for videos, it was screaming loud and did not result in a good milk product. Thanks for calling this out!
Glad it was helpful!
Thank you! 😊
Very helpful, thank you.
Glad it was helpful!
Great stuff as always. Thanks a bunch 🌹🌷🌹
You are so welcome!
do you think you could make a video on showing what it looks like when you add too much air while steaming and not enough air and just the right amount if you can even tell? Thanks!
good tips here.
What helped me was changing milk brands. Then I got great foam
I am having trouble at steaming as it gets too hot to touch before even being foam enough, thank you saying that I need more milk❤ my father is getting some.
Thanks
I learned some good tips.
And shes adorable.
Glad it was helpful!
Great video!
Glad you enjoyed it
Milksplosion… *giggle😊
This was exactly what I needed to see. Just got a espresso machine for Christmas and I had no idea how to steam milk properly.
amazing! great job!
Thanks for this. I suck so bad at steaming milk!
You got this!
Great video. Who makes the blue cup you’re using? Really like it!
NotNeutral
Hi there, great video! Just wondering if you could help.. I am using Oat Milk Figure Minor and 2 times out of 3, I get a nice silky surface but when I swirl for grooming, I can see the milk is separated. What do I do wrong? Aeration or the submergation part at the end? I've been watching lots of videos, practicing a lot as well but can't tell what I do right when I get this perfect milk or what I do wrong when it separated. Hope you can help. Cheers ! :)
Sounds like you're adding to much air in the beginning.
Awesome video…thanks…but one question I’ve never seen answered is about how many steam holes in the wand are ideal? My machine has options of two holes or four holes. Any comments? Thanks
It's definitely a personal preference thing but I think it's easier to steam with more pressure. Having more holes in the steam tip allows for a greater flow of steam which can help tear pockets of air into the milk more quickly and be more effective in incorporating your foam into the milk.
Thank you for the advice! I bought a Breville half a year ago and only succeeded in pouring art once by accident. I know I am not steaming milk correctly and thus no latte art. I think I may not be aerating the soy milk enough and thus not enough foam to draw. I seem to get only enough foam to start the art and then nothing more would come out. I am actually either going to pay for a class in latte art or forget about it. I am leaning towards the latter.
You should! Soy milk is very hard to pour latte art with so you're kind of starting at a disadvantage there.
any advice of best ways of using 4-hole steaming-wand-tip ? Verus 2-hole? Thanks.
ruclips.net/video/ZBj9ejasCiI/видео.html
which milk pitcher are you primarily using in these videos? cant find my ideal one around just yet. thanks!
ALWAYS whole milk: clivecoffee.com/blogs/learn/does-the-type-of-milk-you-use-matter
@@clivecoffee sorry I meant which steaming pitcher? Agreed whole milk is the only way!
I have a two-hole steam wand and have yet to figure out the correct position, angle, and orientation of the holes to make good foam. Should one hole be pointing "up" and the other down? Should the holes be in the same direction (parallel) to the closest edge of the steam cup? Any advice would be much appreciated.
Hey there! I'd recommend taking our Intro to milk steaming course: clivecoffee.com/products/intro-to-milk-steaming-and-latte-art-online-class?ref=coffee-school
Great vid, thank you! One question. I typically for two drinks will steam 8 oz on my Profitec 500. I find that I can make decent latte art with the first cup, but for the second cup its a bit thicker and not as neat. I use Oatly barista edition. Any thoughts? Thanks
Because the foam doesn't come out evenly, try pouring 70% in the first cup, pour 100% in the 2nd cup then going back to the 1st cup. Not sure if you'll get latte art but I usually do this while working so the calm is split evenly. You can also split the milk into a 2nd pitcher if you have one
Look for videos on "milk sharing" and it will show the technique used for several milk drink from one pitcher. It is basically as Jason says - with two pitchers, one with steamed milk and one empty, pour 70% into of the milk into the empty pitcher and then pour 20% back again leaving you with 50% in each.
I actually cover this in our next video on latte art mistakes (it will be out next month!). As you pour, the thick of the foam is the last to come out, as you've noticed. So you'll always have variance between two cups when using one pitcher. I agree with the comment about looking into milk sharing... If you must steam one pitcher for two drinks, your best bet is to quickly transfer half the contents from one pitcher to a second and groom both pitchers to try and get them to a similar consistency. But if you have two pitchers to do this, I recommend steaming two different pitchers because that is the sure way to guarantee the best latte art for each cup.
Exactly as Martin said, check out Lance Hedricks video on it
I was on my shift and suddenly forgot how to steam milk 💀 this helped a lot so thanks 😂😂😂
Glad we were able to come through for you!
Does this apply to plant-based milks as well? As I have a family history of Cancer and need to avoid the estrogen and BLV in dairy. Thanks for sharing
yes, it does apply!
Can u use this technique for the espresso personal machine?
you sure can!
Im using an inexpensive espresso machine and the steam wand is rather short and although my frothing technique is okay when I’m making a drink with higher volume of milk like a latte, I struggle with frothing milk for cappuccinos because I'm using less milk. I switched to a smaller pitcher, which has helped but im still not getting consistent results. Any suggestions?
It's difficult to steam smaller amounts of milk in general, and it takes muscle memory and repetition to improve technique.
What can you do with the milk left in the pitcher after pouring? Use again? Throw out?
Whatever you want. Just don't re-steam it.
I have Philips 2200 Series with Classic Milk Frother and when i use the steam wand to steam my milk it creates too many bubbles and microfoam so i can't do any latte art. Any suggestions?
We don't stock those machines so we can't speak to their efficacy for steaming milk. However, it doesn't really look like a machine that has capability for milk steaming for latte art.
Thank you for these tips, I noticed that I'm doing some steps incorrectly.
Any time! You got this.
Why my skim milk latter art sinks after a few seconds of pouring? 😢 not enough swirl after steaming?
Skim milk is hard to texture properly becuase it lacks fat content. It can be done, but it is a bit more difficult.
The pipe makes a lot of noise. Do you have a solution? Thank you!
Introduce air into the milk right away.
Just failed my first milk froth and came here 😂 u were right, I heated it way to much before aerate it tasted like sugar at the end its just coffee and milk😂
Glad you found us!!
The part I never get is how they do that motion that means "ok, I'm now drawing and not just pouring milk". I get that the foam will stay on the top and the liquid milk will sink, but it feels like they get to choose when to start pouring foam, and that makes no sense in my brain.
Keep your cup at an angle and once the espresso/milk begins to reach the edge of your cup, drop your pitcher low until it hits the rim and begin tilting the pitcher until foam starts to appear on top. You'll need a proper latte or cappuccino cup to have the most success!
I can get nice smooth texture but bubbles tend to appear a few minutes after it's been poured. Any ideas why that happens?
After you already poured the drink? That's normal.
@@clivecoffee I have seen when milk stays perfectly smooth long after its been poured...or just small bubbles. Mine seems to be large bubbles quite soon after pouring.
@@Fuzigish8 Milk tends to begin separating immediately after you steam it, that's why it's optimal to pour latte art as quickly as possible. So, this tracks. Not sure about the large bubbles though Could be the kind of milk yr using. Not sure. Life is a mystery.
@@clivecoffee Indeed it is Clive. But atleast we have delicious coffee 😀
I feel like I use the correct technique but when I try to pour the art it’s just too thin. I use oat milk so maybe that’s why
Make sure to use a "creamy" oat milk or ideally, a barista blend. If it's too thin, make sure you're adding enough air in the beginning of the steaming process by getting the steam tip right at the surface of the milk.
How do I use Heavy Cream instead of Whole Milk? Can you do a video using Heavy Cream....please !!
You have to introduce a lot more air when first beginning to steam a pitcher of heavy cream. Much more during the beginning of steaming that whole milk.
the wand position depends on how many holes your steam wand has try this method with a 4 hole steam wand and its not going to work well
That doesn't sound right and is contrary to our experience. This can 100% be done with a 4 hole steam tip if you have the technique down. Milk steaming takes practice and muscle memory and constant repetition to be truly great.
3:14 "while the milk is still cold" how does this work with a frothing wand? I see many videos of people warming the milk first between 50 and 65 degrees, and have great success with the final art.
The key is introducing air before all sugars and proteins are completely broken down by heat. This is why you introduce air right away before you're in the heating stage, which is the majority of the milk steaming process.
ok thanks. I'll try with the milk at lower temps.
That seems weird; half and half (what we call semi skimmed) has to be aerated *longer* than full fat, but non-fat ("skimmed") has to be aerated least of all....?
Yep! That tracks.
How many seconds should I hear kissing sound before raising it up
Almost every cafe I go to virtually all of them do a hands free steam of the milk locking the steamwond and jug in on an angle. Never had bad milk yet 👌. Position may not be as important.
Some super-auto machines are able to add air to milk without needing to lower the pitcher. Otherwise, that step is absolutely crucial for creating microfoam!
@@clivecoffee no these are just super big commercial 4 head coffee machines doing there thing.
Only one thing which can't understand.."more fat milk.more need to aeration".then why 6 seconds for full fat milk and 8 seconds for semi skimmed milk
It really depends on how foamy you want your end product to be. The more air you introduce into the milk, the more foam you produce. 1% and 2% milk has almost no milk fat, so the liquid separates extremely easily from the foam you produce...it's incredibly difficult, and you almost have to murder the milk to get anything from skim.
Thank u..So do I have to aerate much for skimmed milk?
This is the great video i have seen..thank u
@@priyadharshinipalanivel3674 Any time! I would do some expirimenting. It depends on how much milk you're steaming and what kind of volume you're looking for.
@@clivecoffee thank u
This is frustrating
Steaming milk properly takes a ton of muscle memory, repetition, and finesse. I recommend checking out our class: clivecoffee.com/products/intro-to-milk-steaming-and-latte-art-online-class?ref=coffee-school
She’s cute. Nice fingers.