The Key to Silky Smooth Steamed Milk
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- Опубликовано: 1 май 2024
- Why do so many people struggle to get silky smooth steamed milk? Is it the machine? is it the jug? is it the cows?
Today, Josh shows us how to stop blaming lactating mammals for our dry, fluffy milk - and how to master the vortex - your secret weapon to getting silky smooth steamed milk, perfect for making delicious coffee, pouring latte art & generally winning at life.
Our previous milk steaming tutorial: • Milk Texture: How to g...
Sections in this video:
0:00 The Vortex
0:47 Positioning the Jug
2:11 The Steaming Process
3:22 What about home machines?
4:58 Troubleshooting Tips
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This is a great video. Not only about coffee and latte art but how to coach someone in a new skill and in a short amount of time. Excellent process, guidance, support and feedback! Great work Josh! (and Freya(?))
Thanks, great advice, I've now discovered as a beginner because I'm taking too long in getting the wand and everything else positioned, I end up foaming hot milk. and this now explains the dry and bubbly foam I'm creating.
Thank you, out of the thousands on 'how to steam' videos on YT you're the only person to explain this important step, thank you for your expertise, appreciated.
These are exactly the tips I needed to clear the confusion.
Thank you so much!!!
This has been the most helpful tutorial I've seen! Thanks so much, it's greatly appreciated!🙂
Your videos are always the best, thank you for another great tutorial!
This was the most thorough and detailed video that I’ve seen, thank you!
i dont know anything about coffee or being a barista, I find it to be an art form on itself and its beautiful. Im here to learn. Thanks So Much
This is fascinating. Can’t wait to try this tomorrow morning, thank you.
These tips really made steaming milk click for me after many months of attempts 🤟
Top advice mate- comprehensive and shows your knowledge and attention to detail
This is all for beginners. Thank you so much
Took a while to find someone who actually knows what they are talking about! Thanks.
Wow, thank you! I've seen so many videos already, this is the one that helped me! Subscribed!
This is pretty good!
I've been getting much better at my art but still inconsistent between jugs, particularly as I alternate between milk and almond in my house.
Quickly picked up that I am rushing to inject air and creating large bubbles early. a few moments to establish the spin before injecting air is all the tip that I needed.
Your comment perfectly encapsulated the meat of my problem as well! Thank you! Lightbulb moment 😮🎉
This is a very concise and clear video and very well done, 😊
Thanks so much! 😊
your explanation are simple and very good for a beginner. short and compact with all important info. would like to see more video from you to guide me becoming a full total professional barista.
Great description and sample....big thanks
Always helpful tips.
Exactly what I needed to know, thanks!❤
You saved my life. THANK YOU SO MUCH FROM THE BOTTOM OF MY HEART!
Best latte help out there 👏 thank you 😊
Great video! Specially the tips for a smaller machine were very useful! Thanks.
After watching 2/3 of this video, I just made the best steamed milk I've ever made. By far. Thanks!!!!
Really good points. Thank you
Youre too good to explain,it’s easy to learn from your video❤
Wow this is what I needed. Could not get thw right texture till this vid. Cheers!!!
your scene of entire process of steam milk will help me much more than anything else i saw in the internet... i mean, people told how to do each part of process, but not show without cuts from beginning to ending the entire process, I already gor each step in my mind, but i really though that i should do it in a way that is totally more complex... because they tell first make air comes into the milk then start the vortex, but both steps are actually one in your case, and not a separeted step, what makes a huge difference, for sure is clear when each part acts on your video, but not in the others due to cuts that make it looks as a whole different timming for each step... i will try with water make the steamming process when i not want some milk a head, but for sure i will use milk because hot milk into coffee is better than cold milk... and mostly important i have a home machine that shred beans into pownder and has steam wand all in one, but is not good as comercial ones, anyway the machine is fine to do really tasty coffee, i could make really nice expresso, the tip i mostly undersmate is the fresh roasted beans, i bought i single package of to thest against one sit for some weeks and makes my mind blow, how different both are, now i just pick beans and use the amount i need to use in a few days, each week buy a new pack will be much more tasty than get a big one, or a bunch of the shelfs and get all into a good expresso coffee but without the max potential LOL Still learning and loving the expresso art
Helpful video! I was doing pretty well with my Capresso EC Pro and then I decided to clean the tip. I didn't realize how restricted it became over time. Restoration of much steam power turned me into a steaming newbie again and the milk has been too bubbly. I'll try to put the tip further into the milk from the start and I'm confident I'll get better results.
Me who drinks tea everyday : Hmmm Interesting... You never know when you have to steam a milk
It works!! Thank you so much, huge improvement even after first attempt following your tips! (though definitely still not there yet). Cheers!
Amazing tutorial.
I just got my first machine today, and after watching a few other videos I found you have extra tips that are useful, especially the one about practising with dish soap! When I saw your other videos pop up at the end I decided to subscribe as I think I will really benefit from them and get the most out of my machine; thank you 😊
Great video! I would like to have heard the actual steaming noises as the the nozzle tip moves…. may be a good indicator of what’s happening. Just a thought.
Thank you!! As I was watching you I wondered how I was going to port this on my breville bambino. And then bam! You actually tested it on a bambino! Thanks!
ty for a tutorial on home machines!
Brilliantly done thank you
thank you ill try it out today and i will bring back the result
Next level Josh has been unlocked. 👍
Thanks for the video! I love coffee with milk, but I found it extremely difficult to make. I will do my best to practice... 😍
I have a Bambino AND use alternative milk, it's been a struggle but this helped a lot! Thanks for the tips!
Glad it helped!
Really helpful video. Thanks guys ❤
thank you so much!!! this is really helpful!
If you do have a smaller unit like the Bambino but it has adequate pressure that you won't reduce its Effectiveness by adding more holes, I've seen a lot of people using the Bambino plus steam tip that has four holes to replace the one whole Bambino steam tip, reporting good results. One of the reasons I ended up getting a Bambino plus was because it was supposed to be quite a bit better at steaming so the cost to replace the tip kind of helped reduce the price differential along with the solenoid valve that makes for less wet pucks and the larger water tank for Convenience... Also prettier colors haha
thank you very much this is the first real tip that helped me
Thank you for sharing!
4:30 this was a good tip. I've been doing this with my Bambino Plus and it's improved my consistency with texturing
I've just bought a Bambino Plus - after 5 years with a Barista Express (which died). But I find the steam power WAY too much to silk up about 125-130ml of milk for a flat white (or my version of one...). Have you been successful at that kind of milk volume? I've been successful with 160-170ml - but that's too milky for me
Excellent video.
Wow your video & explanation & quality is Perfect😘
Ur method helped me on steaming milk today, thnx.
Just wonderful
Thanks a lot, your video really helped me!
Thank you for this!
I appreciate the info about the plant milk!
Just too good in details
i have sage barista express and i am using this coffee machine for the last 3 years without any defect. My coffee machine milk frothing pipe work fast and gives us a unique flavour for tasty coffee.
Thanks for Sharing
Wow I've been a barista for 4 years n this is the best technique y have I been told different lol
Thank you so much. I learned a lot from this video.
Thank you so much
These tips are really helpful
Most welcome 😊
Super helpful, thanks!
Perfect way of reducing foam
Thanks for the tips! They were very helpful😘😀👍
Really helpful video
Thank you! To practice with detergent water is a great tip! Not only is the whole process transparent and easier to observe, now I don't have to end up drinking a big jug of foamy milk! However, the viscosity is a little bit different between the two liquids, so it's not really exactly the same in terms of the timing and swirling depth, but at least it got me up to speed. Like I said, not having to drink so much foamy milk is a big YES. 😂😂
dude is pro!
I saw many videos but yours are the best ever .. greetings from africa brother ❤
Thanks Josh for another great video, my team love watching and learning from you.
Glad to hear it!
I'm stoked I can be of help!! :D
Let us know if there's anything else you may want to see from us!! :D
Thanks for the video. Lots of practice needed. At this stage, I end up with a massive foam, like if I had added too much detergent to the washing machine. The family still likes the coffees, though.
Just 1-2 seconds or air should be all!!
Raise your jug the moment that has happened and stop stretching the milk and concentrate on having a really nice smooth spin all the way to temperature should limit how much foam you're making :D
Funny, cause my problem is on the opposite side. I seem to only warm a bit the milk and not create any foam.
@@mp3311 Lower the jug slowly until air gets pulled under. You have the wand too far in the milk.
@@SevenMilesCoffeeRoasters just a couple of seconds even on a lower powered machine like the Bambino?
#hmy
Great video
Thanks !
Thanks for such a helpful video. You showed a consumer grade coffee machine with a steam wand but what about one having a panarello wand? Do you think we can achieve results with a panarello wand too? I have the Philips 3200 series in case you're curious.
what a coffee replacement for learn latte art btw? thank you for the sharing session!
Pour a small amount of steamed milk in a mug then sprinkle some chocolate, give it a swirl and it’s basically the same as a coffee shot
4:05 greatest tip ever! thank you.
Glad it was helpful!
Really nice ecplained friend
Great effort put in the video, thanks, unfortunately I still an't make it work after a million tries. Should wait until next life maybe?
Hahahahahhaha me too
Same!!!! So frustrating I’m not giving up tho
Buy a cow
How could you possibly have a problem with this?
@@oggyoggy1299 lol
i m french i m not very well in english but i understand what yousay and now i steam milk correctly with my delonghi thx
Another thing to consider is the holes in the steam wand tip. After changing from a 4 hole tip to one with 3 holes we had way more success.
Very nice video
Thnx !
Very well explained!! Thank you!!!
Love your video's
immeditly i subscribed ur channel❤️❤️ really amazing explanation and easy way. thank u😊 my greetings from Palestine🇵🇸
Does this work for a 4 hole steam tip too? I have a Rancilio Silvia Pro X.
This is dope
two questions please how i can get more cream to do art latte? and second if the steam have so many bublues what means need more time doing steaming? or is so much time steaming?
Here in Quebec Canada, there are two major players in commercial dairies. One of them os Lactalis. The milk from this brand is almost impossible to get the correct texture. The equal in Natrel is working fine. But i prefer some smaller dairies that have tastier products.
Noted, so Natrel will be better?
I found that the bambino is better for beginners. The whole process being slower allows for easy and gentle air incorporation. Not only that, but it allows more room for error since the folding process is inherently longer so you can smooth out stray air bubbles. My profitec is MUCH faster at frothing milk, but it's much less forgiving.
Few questions: how does lactose free milk compare?
When you put the tip below the surface, do you lower the jug as the milk rises to keep it just below the surface or leave at the original position?
It shouldn't matter if it's lactose free, foam and texture is based on proteins and fat, not sugar as far as I'm aware.
Thanks for this video! I have a question though... For a Latte Macchiato for example, how do we know that we've reach a 50/50 milk / foam?
Good question!
I'd first determine what my shot volume is, then assess how much milk I have in the jug (COLD).
Whilst I'm steaming, then I'd begin stretching the milk and watching the volume increase, it's here that I can judge how much foam I've created.
Beyond that the spinning is just 'folding' the milk to make it more creamy in texture.
How about showing I with a la marzocco how to steam only 120ml at a tiMe for a single cap. Thanks!
How do we do it with 4 hole tip?
I find that although many barristers get the silky smooth foam right. They too often then not serve up cold milk!
TFS love the video 😍new subbie - quick question My hubby likes his coffee HOT so I find I’m going beyond the ‘ouch it’s hot’ stage…does this stuff up the milk foam? Love to hear back ty 😉
Yes a bit longer will ‘up the foam’, but it’s all relative to how much air you added at the start. So it won’t usually increase by too much ☺️
I've been struggling with this for what feels like ages, all I get with my Gaggia Classic Pro is a limp useless foam. 😅
Question - I have the Lelit Anna. Do I turn the steam knob all the way before I start working, or are there degrees that vary as I make the foam?
As it is said in the video, go for the maximum but adjust your milk carrier accordingly.
Thanks for the video. I have a Rancilio Silvia so it's a single boiler. Do you recommend doing the coffee first, and the steam after, or should I do steam first, cool down the temperature and then do the coffee? Reason I'm asking is I'm thinking it may be faster to cool down to coffee temperature by running the water, then waiting for the temperature to come up to steam mode.
Definitely do the coffee first. Your espresso can sit for quite a while without changing the flavour. Milk works against you the moment it leaves the wand, you need to keep it moving so the air doesn't rise out of it.
Awesome Vid!!!!
I have a Nuova simonelli Appia life2 and it's steam wand is 4 hole by default. My steam pressure is at 1.1 - 1.2 and i found it very vigorous and the milk gets hot quickly before I even begin to texture it. my theory is if I were to use steam tip that is less hole like 2 only, then it might be easier to steam the milk?
Please correct me if I'm wrong😁🙏🙏
It maaaay slow it down, but then again it may also increase the power from the single hole. It'd be a test scenario I think.
However, even with four holes and high pressure, as soon as you begin to see that surface spin you can add air and begin texturing.
Provided you have enough milk, you should have quite a bit of time to correct.
If your milk is on that extreme angle you'll be getting a very 'vigourous' spin, but if you straighten up towards the centre more, it'll slow down :)
The solution here is to just keep practicing. Get that stretch in quickly, then move on to increasing the temperature to the appropriate one for the milk product you're using. I've used home and commercial machines, and if you get the nozzle placement correct, it shouldn't be too hard.
The way I was taught to do it, was to take the steam wand and lay it from one side of the pour spout at the top to the opposite one on the bottom and position that just a bit below the top of the milk. You should almost immediately get that vortex going. With a more powerful machine, you'll sink the spout more when you finish streching due to the extra power. But, with a less powerful one, you'd keep it closer to the top.
If you really need to slow it down while you learn, you can place the pitcher and the milk into the freezer for a few minutes before you start steaming, that should slow the process down a bit, without changing any of the skills that you'll need to properly steam milk.
I've got a bezzera magica with great steam power and i was wondering, can the quantity of milk (i usually steam 200 ml in a smaller jug) actually be too little? The steaming process/vortex is usually really agressive and the resulting milk quality not so great..
Sometimes it can be that. Ideally you want a little milk left over after pouring your cup.
If your wand is too deep with shallow milk it'll cause an aggressive spin, and / or your tilt is too extreme that'll really whip the milk around. Try straightening the wand up and you should see the swirl slow down a bit... just not tooooo straight on ;)
@@SevenMilesCoffeeRoasters thanks! Hopefully this will flatten the learning curve
I shared it with my new Batista's thank you
Pleasure!
I have a question regarding almond milk. I use whatever barista almond I can find, but it just doesn't seam to develop a froth at the top before overheating. I am trying to follow the directions on every video as much as possible but still cannot seem to get it right.