I'm a certified barista. I took a course at Wake Tech Community College in North Carolina, and I am also certified to serve customers and prepare food.
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
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(?))
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.
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.
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, 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.
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!
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
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
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.
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.
Would love to hear your take on the delonghi all in one machine! The steam wand is problematic in my experience and would love to watch and learn how you deal with it and how I could improve
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. 😂😂
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.
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 😊
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
Great video! Is it possible to steam milk at home on the stove top without any fancy equipment? Can you please make a video about steaming milk on the stove top? Thank you I look forward to it
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.
Great vid and details thanks so very much! What is the least amount of milk that can be done? As I am the only one drinking it and I dont want to waist any. God bless
Secret of making a NICE ESPRESSO. (I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee) When making a espresso, you must notice the coffee dripping out of the filter. They (coffee dripping) have summarily 3 distinct colors of changing stages. They (coffee dripping) are: (1) Black dark color .... VERY BITTER (2) Golden color ..... NO BITTER (3) Light yellow color ..... WATERY If you like BITTER, then get (1) and (2) above. If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING! DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good. Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY.
Something to definitely look into! I'd say though the principles to texturised milk, no matter the process, would result in the same principles when it comes to pouring and thereby latte art :) Though 'making texturised milk' with a French Press would definitely be a fun and doable challenge!
So pressure pushes things away from it! Wow! Okay got it! I was so lost wondering why it splashes all over! I have an interview tomorrow and didn’t want to give a bad impression.
@@SevenMilesCoffeeRoasters still a work in progress! I can vortex the milk fine but when I pour it I'm going straight through the top and into the coffee.
as in no latte art? If that's the case then getting closer and pouring slower -> gently will let the milk art form on the top, pouring higher/faster will cause it to plunge beneath the surface of your canvas/crema. If you're taking too long between steaming to the pour, then the error is that milk has often split :) quick mix between two jugs nice and fast will remix all the milk texture and you'll be able to have another go with the same milk :)
Can you please explain the differences in coffee latte frothing to the differences of cappuccino frothing? Also in some seminars that I watched they told us that in coffee latte you put first your milk in the cup and then the coffee, is that correct?
I'm no coffee expert, but from what I understand, and correct me if I'm wrong, a cappuccino just has more air/a thick layer of foam compared to a latte. With steaming, there are 2 stages. First, incorporating air by having the tip just below the surface, and second, mixing it throughout the milk by burying the nozzle deeper in the milk. A cappuccino just has the first stage longer I believe. Here's another good video on milk steaming by James Hoffmann ruclips.net/video/oaKRBBpA4fw/видео.html. Also, having the milk before the coffee makes it a latte macchiato.
You nailed it! :) As the earlier comment goes, that first stage is just a longer process, producing more texture over time. Milk before coffee tends to be the latte macchiato, but is not a drink you will commonly find in Australian Cafe's. But that is also to say if that's what you asked for, then that's definitely what I would make! :D
@@SevenMilesCoffeeRoasters Thanks a lot for the answer. I live in Greece and i noticed that some recipes are pretty different to Australia or USA not to mention Italy where everything is so strict :p Its quite confusing to be honest
It definitely can be!! Interpretations of recipes change via the culture and time, so my best tip for that is find what your customer wants and then make it! In this case it's you!! :D
Latte art is partially about presentation and partially a way of showing that the foam is still going to be foam down to the last sip. You can't make latte art if the bubbles are too large. The amount of air in the foam is what makes the difference between those two drinks.
oof! That's actually difficult from the outset as the steam pressure tends to overwhelm the milk volume. If you're intending to make a Piccolo or Macchiato where milk is minimal, then usually you would pour still the amount if making a small Latte and then the remaining Milk is wasted unfortunately.
Oh man I'm so bad at this, the bad thing is I'm working at a café and whenever my coworker aren't available who usually do majority of the coffee work while I'm just handling food and cashier, I can't steam the milk properly. Sometimes I wonder wether I gave my poor customers a latte or a cappuccino (they can't see the art as we only make take away coffee). Sometimes the steam is excellent, sometimes it's not, it's so frustrating
I used to work at coffee shop in nyc, I recently got a job on the other side of the country at hotel lobby bar… and they scoop the foam on when making a latte! Ahhhhh
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.
🤔 there’s an arduino project in building an automated steamer process in there somewhere… The best cappuccino I ever had was in Italy 🇮🇹 itself, the lad steamed the milk in the cup, the texture 🤩 was genuinely nothing like I’ve ever been served in 🇬🇧, it both enlightened me to what a cappuccino should be but also ruined it for me, knowing I’d not get the same experience from my coffee ☕️ again 😔
Those singular moments in coffee are always the best memories!!! I'm actually super curious how that would of worked!! I'd be initially worried the milk would spin out of the cup!!
I'm a certified barista. I took a course at Wake Tech Community College in North Carolina, and I am also certified to serve customers and prepare food.
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
After watching 2/3 of this video, I just made the best steamed milk I've ever made. By far. Thanks!!!!
That is good to hear.
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
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
Took a while to find someone who actually knows what they are talking about! Thanks.
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(?))
These tips really made steaming milk click for me after many months of attempts 🤟
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.
Not sure if you've heard them already since this comment is 2 years old but the sound is LOUD. If the sound is unbearably loud, then it's wrong.
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 😮🎉
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, 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.
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!
Wow I've been a barista for 4 years n this is the best technique y have I been told different lol
thank you ill try it out today and i will bring back the result
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
Thanks for the video! I love coffee with milk, but I found it extremely difficult to make. I will do my best to practice... 😍
4:05 greatest tip ever! thank you.
Glad it was 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
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.
I saw many videos but yours are the best ever .. greetings from africa brother ❤
Wow this is what I needed. Could not get thw right texture till this vid. Cheers!!!
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
By far the best tutorial on the subject. Thanks so much!
These are exactly the tips I needed to clear the confusion.
Thank you so much!!!
This is fascinating. Can’t wait to try this tomorrow morning, thank you.
This has been the most helpful tutorial I've seen! Thanks so much, it's greatly appreciated!🙂
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.
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.
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
This is a very concise and clear video and very well done, 😊
Thanks so much! 😊
Ur method helped me on steaming milk today, thnx.
Really nice ecplained friend
Would love to hear your take on the delonghi all in one machine! The steam wand is problematic in my experience and would love to watch and learn how you deal with it and how I could improve
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. 😂😂
Perfect way of reducing foam
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!
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.
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 😊
Top advice mate- comprehensive and shows your knowledge and attention to detail
Great video! Specially the tips for a smaller machine were very useful! Thanks.
This is all for beginners. Thank you so much
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
Great video! How long can the milk sit before separating?
This was the most thorough and detailed video that I’ve seen, thank you!
Great description and sample....big thanks
Youre too good to explain,it’s easy to learn from your video❤
Wow, thank you! I've seen so many videos already, this is the one that helped me! Subscribed!
Your videos are always the best, thank you for another great tutorial!
Great video! Is it possible to steam milk at home on the stove top without any fancy equipment? Can you please make a video about steaming milk on the stove top? Thank you I look forward to it
Microwave milk and froth it using a french press. That's what I while I don't have an espresso machine yet. There are many video tutorials here.
I appreciate the info about the plant milk!
Thanks for Sharing
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?
Wow your video & explanation & quality is Perfect😘
Me who drinks tea everyday : Hmmm Interesting... You never know when you have to steam a milk
Great vid and details thanks so very much! What is the least amount of milk that can be done? As I am the only one drinking it and I dont want to waist any. God bless
Secret of making a NICE ESPRESSO.
(I am having a Breville - The Barista Pro Coffee Machine. I am using a DOUBLE FILTER for one cup coffee. Hence I hope you will experience the same effect when making a cup of coffee)
When making a espresso, you must notice the coffee dripping out of the filter. They (coffee dripping) have summarily 3 distinct colors of changing stages. They (coffee dripping) are:
(1) Black dark color .... VERY BITTER
(2) Golden color ..... NO BITTER
(3) Light yellow color ..... WATERY
If you like BITTER, then get (1) and (2) above.
If you want NO BITTER at all, try to get (2) ONLY.... This is the BEST TASTE at all. So, when you see this LIGHT YELLOW COLOR ==> PRESS "TURN OFF" YOUR COFFEE DRIPPING!
DON'T EVER GET (3), because it is too WATERY, meaning too much water added to your coffee is no good.
Hence, too much milk into your ESPRESSO also give you not a nice taste, as you also feel TOO WATERY.
I find that although many barristers get the silky smooth foam right. They too often then not serve up cold milk!
It works!! Thank you so much, huge improvement even after first attempt following your tips! (though definitely still not there yet). Cheers!
Really appreciate you making all these mess to show us the No Nos of steaming milk
It's always fun to fumble it!! :D
Dang! I've been getting that dry foamy milk, I think this will definitely help, thanks so much!!!
Thank you for the tips and tricks. Wld you pls Share how to do latte art by French press?
Something to definitely look into! I'd say though the principles to texturised milk, no matter the process, would result in the same principles when it comes to pouring and thereby latte art :)
Though 'making texturised milk' with a French Press would definitely be a fun and doable challenge!
How can you do this vid without showing the sound of the steaming.
I can’t agree more
Right it could have been perfect
So pressure pushes things away from it! Wow! Okay got it! I was so lost wondering why it splashes all over! I have an interview tomorrow and didn’t want to give a bad impression.
I've got a Breville (well, Sage in the UK) Barista Express, so seeing this done on a Bambino was perfect, thank you!
Glad it helped!
@@SevenMilesCoffeeRoasters still a work in progress! I can vortex the milk fine but when I pour it I'm going straight through the top and into the coffee.
as in no latte art?
If that's the case then getting closer and pouring slower -> gently will let the milk art form on the top, pouring higher/faster will cause it to plunge beneath the surface of your canvas/crema.
If you're taking too long between steaming to the pour, then the error is that milk has often split :)
quick mix between two jugs nice and fast will remix all the milk texture and you'll be able to have another go with the same milk :)
Really helpful video. Thanks guys ❤
Can you please explain the differences in coffee latte frothing to the differences of cappuccino frothing? Also in some seminars that I watched they told us that in coffee latte you put first your milk in the cup and then the coffee, is that correct?
I'm no coffee expert, but from what I understand, and correct me if I'm wrong, a cappuccino just has more air/a thick layer of foam compared to a latte. With steaming, there are 2 stages. First, incorporating air by having the tip just below the surface, and second, mixing it throughout the milk by burying the nozzle deeper in the milk. A cappuccino just has the first stage longer I believe. Here's another good video on milk steaming by James Hoffmann ruclips.net/video/oaKRBBpA4fw/видео.html. Also, having the milk before the coffee makes it a latte macchiato.
You nailed it! :)
As the earlier comment goes, that first stage is just a longer process, producing more texture over time.
Milk before coffee tends to be the latte macchiato, but is not a drink you will commonly find in Australian Cafe's. But that is also to say if that's what you asked for, then that's definitely what I would make! :D
@@SevenMilesCoffeeRoasters Thanks a lot for the answer. I live in Greece and i noticed that some recipes are pretty different to Australia or USA not to mention Italy where everything is so strict :p Its quite confusing to be honest
It definitely can be!! Interpretations of recipes change via the culture and time, so my best tip for that is find what your customer wants and then make it!
In this case it's you!! :D
Latte art is partially about presentation and partially a way of showing that the foam is still going to be foam down to the last sip. You can't make latte art if the bubbles are too large. The amount of air in the foam is what makes the difference between those two drinks.
Thanks for the tips! They were very helpful😘😀👍
thank you very much this is the first real tip that helped me
Best latte help out there 👏 thank you 😊
Thank you so much. I learned a lot from this video.
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
Really helpful video
Super helpful, thanks!
immeditly i subscribed ur channel❤️❤️ really amazing explanation and easy way. thank u😊 my greetings from Palestine🇵🇸
Just too good in details
Next level Josh has been unlocked. 👍
thank you so much!!! this is really helpful!
I shared it with my new Batista's thank you
Pleasure!
Can you do a guide, how to steam with a small amount of milk.
oof! That's actually difficult from the outset as the steam pressure tends to overwhelm the milk volume. If you're intending to make a Piccolo or Macchiato where milk is minimal, then usually you would pour still the amount if making a small Latte and then the remaining Milk is wasted unfortunately.
Really good points. Thank you
Great video
Excellent video.
Thank you so much
These tips are really helpful
Most welcome 😊
Amazing tutorial.
Always helpful tips.
Oh man I'm so bad at this, the bad thing is I'm working at a café and whenever my coworker aren't available who usually do majority of the coffee work while I'm just handling food and cashier, I can't steam the milk properly. Sometimes I wonder wether I gave my poor customers a latte or a cappuccino (they can't see the art as we only make take away coffee). Sometimes the steam is excellent, sometimes it's not, it's so frustrating
Will latte art be easier adding milk to espresso brewed straight into the latte cup or one transferred from the espresso shot glass?
Exactly what I needed to know, thanks!❤
I used to work at coffee shop in nyc, I recently got a job on the other side of the country at hotel lobby bar… and they scoop the foam on when making a latte! Ahhhhh
Ahhhhh not the scoop….back to 2001!
You saved my life. THANK YOU SO MUCH FROM THE BOTTOM OF MY HEART!
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.
I've been struggling with this for what feels like ages, all I get with my Gaggia Classic Pro is a limp useless foam. 😅
🤔 there’s an arduino project in building an automated steamer process in there somewhere…
The best cappuccino I ever had was in Italy 🇮🇹 itself, the lad steamed the milk in the cup, the texture 🤩 was genuinely nothing like I’ve ever been served in 🇬🇧, it both enlightened me to what a cappuccino should be but also ruined it for me, knowing I’d not get the same experience from my coffee ☕️ again 😔
Those singular moments in coffee are always the best memories!!!
I'm actually super curious how that would of worked!! I'd be initially worried the milk would spin out of the cup!!
This has already been created: ruclips.net/video/QSVuBlNEmLE/видео.html
Brilliantly done thank you
The thing is which small machines have good enough pressure so you can steam your milk properly??
Definitely worth the research, reviews or hopefully and in store recommendation from an attendant? :D
Not seen the whole video..but how good are the Barista plant "milks" for steaming?
Great video...thank you so much
can you steam heavy whipping cream?
Thanks!
I’m going to try that.
Thank you for sharing!