that panic at the recap when turning the knob in the opposite direction, so many times I have done that in the middle of the shift and spilling steamed milk everywhere lol...
Great 👍🏼 It really worked for me. I never thought that the detailed verbal explanation can be that important but it absolutely is. It makes the difference. Thanks a lot 🙏🏼
Just followed along with the video and had a blast. I do need to add that if you’re steaming milk make sure your cats don’t try and attack you. I ended up with some very big bubbles and had to start over :p That being said, this video is awesome!! The bit about multiple injections of air is something I’ve never really considered, so I’m gonna try messing around with that and see if I can’t squeeze some consistency into my soy milk steaming :)
@@EmileeBryant if only, then I could just give him a bowl of it. But he likes the warmth of the espresso machine and likes to transition from there to my shoulders and back again at random intervals. He’s very cute but makes pulling shots and steaming milk a touch difficult from time to time :p
First, as everyone has said, you have an amazing presence are a great speaker - and clearly very bright. This is hands down the best video anywhere on steaming milk (together with your 10 common mistakes). There is no reason to watch any other videos. The espresso world is better for it. I hope that your career continues to grow, in coffee or otherwise, with your great talents. That now said, I have a question. I feel I need a better understanding of what is physically going on with the air. Clearly, the steamer is pushing air into the milk. But that happens no matter how low the wand is. So I'm assuming that there is some way that the flow of the steam is pulling more air with it, and that's why it has to be near the surface to pull more air in with it. And I guess if the tip is above the milk, it doesn't create that pull. Do you have more details on this?
First, I am so honored to receive such kind compliments. Thank you I will continue for sure! Second, my biggest not on milk is the submerge the tip about half an inch to an inch below the surface prior to steaming and move it down to find the chirps of air. If you are able to find a position that automatically created the spurts of air as soon as it turns on (gentle spurts not aggressive). If you start with the steam tip above the surface it will splatter up in your face. Cheers!
Thank you Emilee. Your instructions are the first that have worked for me. I watched the 10 mistakes video first, then this one. I made gorgeous silky milk this morning. 😘
Have watched a few similar and this was the first that went into detail about the noises, which is very helpful. Many refer to paper tearing, but that’s not very specific and to me isn’t what it sounds like. Thank you, love your other videos too, you have a very gentle, relaxed teaching manner.
Glad this helped! Sometimes I like to joke and say it sounds like $100 bill tearing. Really it’s a subtle chirp like sound. Crisp. Thanks for the support! My videos are a biiiiit less relaxed but still very straight forward :)
This video is amazing! You have significantly improved my ability to steam milk for lattes. Thank you so much! Not to pitch too much, but do you think you could make a video specifically for steaming milk to create foam for cappuccinos? Going over the differences between the two methods? I would love you forever!
Best video ever! I sooo wish I discovered your channel earlier. Really appreciate you sharing legit methods and pointers on how to steam milk ie. Gentle, multiple chirps of air.... I also followed your advice and bought a big tapered pitcher for latte art and i can see the improvement in my pours.
For at least eight years we’ve had a Barista machine from Breville ….and all this time Im ashamed to say I’ve been doing it all wrong…so last night after watching your video twice I made a latte… the milk was amazing..so smooth and shinny and the taste was so different……thank you thank you thank you.. I just made one with oat milk with the same results ….its like night and day different… See you can teach and old dog new tricks.. Now Im going to watch the rest of your videos and see if I can pick up any tips…. I know…comment was too long …Im Canadian ..sorry LOL
Thank you so much for your helpful videos, they break things down in an easy to understand manner for newbies like me :-) Can you please do a video on making different drinks like flat white, latte, cappuccino etc..
Thank you soooo much..., this is the best tutorial video in the entire youtube, so clear and detail with logical explanation, liked and subscribed, you deserve million subscriber and more.
Great video, Em! - do you have some wisdom to share regarding: how to quickly adapt to a certain steaming setup? - like 1-hole/2-hole/3-hole/4-hole/6-hole steam nozzles, different sizes of holes, different steam boiler pressures and sizes, wet vs dry steam, going from a big gastro machine to a smaller home machine and vice versa? - from my experience you always kinda adapt to the machine you're using and figure out the wand position relative to the vortex you create. But with some machines I struggle more compared to others.... like pretty much every machine from LM steams absolute great, I have an easy time no matter the amount of milk I steam - or if you consider steaming on a Slayer Steam: that thing is so smooth to operate, I think best steam I ever had. And on the other side of the spectrum you have something like a commercial machine from Unic, which has a larger powerful steam boiler, but for some reason they put a 6-hole nozzle as their standard nozzle (with a 4-hole nozzle being an upgradable option) and the hole size is pretty big too - so I had a really tough time adjusting to that one, especially when steaming less than 200ml of milk. It was just too powerful and super wet steam. At home I have cute little Gaggia Evolution with it's tiny 200ml single boiler and I modified it with the old Silva 1-hole steam wand and also bridged the steam temperature sensor so it would continue to heat up during the steam process in order to maintain the pressure. I'm really in tune with it and I don't struggle to produce silky microfoam (although consistency is bad, since I basically have to guess the time when steam pressure is good enough). Then I switch to something like a Bezzera Magica with it's more powerful boiler and a 4-hole nozzle and I fuck up, haha..... how can I adapt quicker to new setups?
😄 Great vid, now onto more practice. I'm almost there, but I think I leave it sitting too long. Kinda have a foam blob in the middle after swirling, which is not pourable. Hoping to create some art more intricate than a snowball
Nice channel and content. A lot of machines come with multi hole steam tips. Would that impact the wand placement, particularly in the stretching phase?
Awesome video once again! Big fan of your channel as newly self taught "barista" ;-) - One question remains open to me, how can I overcome the "scream" while steaming? Sometimes it suddenly appears and the only thing I typically do is to stop steaming. It often ends up in too liquid hot milk which cannot be really used well for latte art...
Hello Emilee! First of all, you are very beautiful when you are in the middle of explanation : ) Thank you for putting so much effort. I have watched multiple milk steaming tutorials. Funny thing, that other well known and respected barista recommended to set the milk aside and let it rest after steaming it while you recommend completely opposite. My question is the following - is it possible to steam milk by the rules with the wand of mass market automated espresso machines ? The ones that common mortals use at home. I have Philips 4300 or is it pointless even try to replicate what pro baristas do with their pro wands? Did actually any barista make such an experiment testing different mass market automated espresso machine trying to reach same quality of milk foam? Thank you in advance for your attention! Best regards!
I went from a breville Dual boiler to the EVM synchronica and now I only can make stiff foam! The steam is so strong on the machine it stresses me out 😖
I have a Profitec Pro 400 and I’m not sure how many turns I would do in the knobs for the steam… For some reason during my steaming there’s a sudden big injection of air/water that happens. What do you think I’m doing wrong?
great video!! i just got my gf a cheaper latte machine for xmas and i was wondering if anyone could answer my question. since its a cheaper chefman machine, the steam wand is pretty short. when i put it into the milk and turn it on, it makes a VERY HIGH PITCHED squealing sound for quite a while so much it actually rings my ears. obviously i havent been doing it properly since i didnt know there was techniques like this but does it make that sound because im doing something wrong or is it just the cheaper brand?
I practice but I got to much foamed milk where i can not make forms like a heart and my milk is getting to hot to fast (its heating really fast to 70 degree celcius
How do you give little spurts of steam rather than one big dose? Do you move the tip of the steam wand between above & below the milk surface, or does the machine automatically give the steam in spurts? Loved your video! Thank you!
Neither. You move the wand to the depth in the milk that the steady stream of steam is JUST the right place where you hold it there and the vortex creates waves of milk that makes it do that.
Good question! For almond and Oat treat them the same as normal milk but add just a tiny bit more air. Then groom it a TON by tapping out bubbles and swirling.
do you have any suggestions on steaming heavy whipping cream? i have a regular that comes in and orders a flat white with it and the sound is hectic and it would really help if you had any!!
I use Oat and Soy milk for steaming, but what usually happens is very large bubbles form on the surface and they just stay there. I have trouble finding best position to achieve that swirling motion which should assimilate all those bubbles - even though I have successfully done it using soapy water. Now what? Also, can you use oat milk all by itself or is it better to mix with soy or some other alternative milk?
I usually lean full blast unless I’m steaming a very small pint of milk. If the machine is super powerful you can turn it on full blast and just intentionally be gentle with how much air you add. Otherwise I treat most machines the same :)
hi, my machine might having too much steam power, so I wanna try open it halfway whenever I steam. But will it have negative impact on wand lifespan or quality of the milk?
When injecting air and it is stretching to the desired volume, am I supposed to keep lowering the pitcher enough to keep the tip of the steam wand slightly under the milk level? And then when I get my desired volume raise the pitcher? If I don't keep dropping the pitcher during the stretching process then the steam wand tip gets buried before I am done stretching.
What I don't understand is, how you get the foam out of the pitcher. When watching these videos it always looks like everything coming out of the pitcher was foam but when I do it, i always only have 70% milk and 30% foam. So i fill the cup and then I need to give the pitcher some harder push to get the foam out, which removes all form of control and most of the time I overfill because of that. I don't get blobs, I can actually do a somewhat decent tulip, but sometimes I don't have the space for the 4th drop / the head because my first push was too heavy. So out of 10 coffes, 4 are decent, 2 are ok'ish and 4 are well, a catastrophe.
This is probably two things going on( hard to say without seeing it). Starting too late /having to pour heavier because everything is stiff (since it started later and foam stiffened) I would suggest you fill the cup only 40% or so and then start the pour. Your foam will have more liquid in it and will glide around easier with less force. This means you can pour slower and add way more layers as well. (If you start too soon or too far back in the cup you might bust the bottom of the first layer, but just play with it) Give this a try and let me know if that helped!
I'm using a home machine Gatroback Barista Pro, I've followed everything you said and it's almost the same as other youtubers videos and all i get is burning my milk, I'm using a low fat cold milk, the best result I get is a big bubbly foam :( after 4 months of trying I'm totally disappointed and thinking of switching back to instant coffee products, don't know where is the error..
When you say burning you mean it gets way too hot? Milk that goes over 160f will end up super super fluffy as the proteins denature. Perhaps if the milk is going too hot that might causing the issue of the texture. Also low fat milk is by far the hardest to steam as it will create dense foam. You either need more fat content or to inject less air for skim/1% ❤️ please don’t give up!
@@EmileeBryant thank you for the reply, yes it get too hot and no foam at all, I’m doing my best but notice if i put my hand just below the surface nothing happen at all and the milk is just getting hot if I left it a bit to the milk surface I get some big bubbles but I have to point the tip of the wand exactly in the middle.. I will keep trying :)
@@gochandroth The steam is what moves the milk in a circle and heats it up but the air is what makes it foamy. So we need to inject the air. If you didn’t add air then it would still get hot but will have no foam.
Hi Emilee, great video indeed. Need your quick help, does Breville BES870 Coffee Machine able to froth milk for Latte art as good (or maybe close) to your machine shown in this video? (Planning to buy one) Thanks for the help!
It’s a very capable machine! That being said it will steam great foam but will take a long time. You can also add a few more injections of air to the milk when using the machine because it’s so gentle and slow to heat up.
This was incredibly helpful. I definitely would love more coaching videos on steaming milk that help develop timing and intuition around stretching vs. vortex. Also how much to incorporate milk with espresso before attempting latte art. Keep up the great work ya little scum bag : )
When I steam milk with my barista express, I fill the jug upto the bottom of the spout, do exactly this but the bottom 3rd of the milk is always just hot milk, no micro foam incorporated...🤔😭
@@goober-ll1wx the foam floats and over time the milk will be underneath! So you have to swirl the milk A TON to remix it before pouring. It will also separate in your cup over time as wells
This is the best milk steaming tutorial I've seen to date. I practiced a bunch following your instructions and I think I'm finally getting good microfoam! One thing you might want to mention is that people might need to play with the angle of their wand a bit. I have four holes on my wand and the top two were creating big bubbles all the time because I had wand too tilted up. Once I figured out this was the issue, I tilted the wand down a bit more and suddenly no more big bubbles. Now I can start trying actual latte art!
I bougth a Lelit Machine (expresso machine) less than a year. I'm trying latte art since the first day. Probably I've seen more than 300 vídeos, tutorial videos. I saw your video yesterday, this one and another ones, and in a moment of this video I listening how you explain the correct way to inject the air, at the scary part, LESS IS MORE, you have to be GENTLE ... the sound of the air ("tse, tse, tse ...") I've done it today, I have think in all this words while I've been injectiing the air in the milk ... anb for the first time in my live, I've prepared a more or less good cream. Oh Emilee, you are my coffee goddess. Thank's a lot!!
Ohkay Matthew! Now, Emilee literally broke it down to the molecular science (very interesting and informative), so with practice, on your next DIY project, we need to see some progress! 😁 No pressure! Lol.
Amazing Emilee! Great job. I've been a big fan for a while and am thankful that you decided to do full on videos. I look forward to your latte art video.
![State of Play | September 24, 2024 [ENGLISH]](http://i.ytimg.com/vi/fVs0suPHAX8/mqdefault.jpg)
James Hoffmanns sister
Hello world I am Jane Hoffman
hahahhahah 😂 i will leave a sub asap
😂
I would have said Tom Holland's sis
This comment is gold! Made my day lol. Thanks for the video, really helpful and concise:)
that panic at the recap when turning the knob in the opposite direction, so many times I have done that in the middle of the shift and spilling steamed milk everywhere lol...
So happy someone caught that
The moment I realised how glad I am that my machine has a steam lever instead of a dial-style steam knob :D
You're the third steaming tutorial I've watched, and the only one that really felt useful. Thanks !
So best steaming milk video ever 😊 for those watching, pay attention to the steaming sound explanation, it’s the key
Great 👍🏼 It really worked for me. I never thought that the detailed verbal explanation can be that important but it absolutely is.
It makes the difference.
Thanks a lot 🙏🏼
Your channel is just insane! The way you talk, explain and your knowledge is superb! Loving it!!!
Finally a video that explains steaming milk well!!!
Just followed along with the video and had a blast. I do need to add that if you’re steaming milk make sure your cats don’t try and attack you. I ended up with some very big bubbles and had to start over :p
That being said, this video is awesome!! The bit about multiple injections of air is something I’ve never really considered, so I’m gonna try messing around with that and see if I can’t squeeze some consistency into my soy milk steaming :)
Yeeees glad you liked it! maybe the cat just wanted milk?
@@EmileeBryant if only, then I could just give him a bowl of it. But he likes the warmth of the espresso machine and likes to transition from there to my shoulders and back again at random intervals. He’s very cute but makes pulling shots and steaming milk a touch difficult from time to time :p
@@TheFinalMB if I were a cat, the espresso machine would definitely be a bed
I’ve watched a lot of videos in the past couple months on how do steam milk. This is the one I needed to find sooner. Thanks for all the help!
First, as everyone has said, you have an amazing presence are a great speaker - and clearly very bright. This is hands down the best video anywhere on steaming milk (together with your 10 common mistakes). There is no reason to watch any other videos. The espresso world is better for it. I hope that your career continues to grow, in coffee or otherwise, with your great talents.
That now said, I have a question. I feel I need a better understanding of what is physically going on with the air. Clearly, the steamer is pushing air into the milk. But that happens no matter how low the wand is. So I'm assuming that there is some way that the flow of the steam is pulling more air with it, and that's why it has to be near the surface to pull more air in with it. And I guess if the tip is above the milk, it doesn't create that pull. Do you have more details on this?
First, I am so honored to receive such kind compliments. Thank you I will continue for sure!
Second, my biggest not on milk is the submerge the tip about half an inch to an inch below the surface prior to steaming and move it down to find the chirps of air. If you are able to find a position that automatically created the spurts of air as soon as it turns on (gentle spurts not aggressive). If you start with the steam tip above the surface it will splatter up in your face.
Cheers!
You are awesome. Can't believe you are under a million subscribers 😮. Such a good teacher. Hope people come to their senses soon.😅
Thank you Emilee. Your instructions are the first that have worked for me. I watched the 10 mistakes video first, then this one. I made gorgeous silky milk this morning. 😘
Far out... I almost want to be bored but I'm not. You do such a good job of explaining the science and the technique. Love your videos 🙏
Have watched a few similar and this was the first that went into detail about the noises, which is very helpful. Many refer to paper tearing, but that’s not very specific and to me isn’t what it sounds like.
Thank you, love your other videos too, you have a very gentle, relaxed teaching manner.
Glad this helped!
Sometimes I like to joke and say it sounds like $100 bill tearing. Really it’s a subtle chirp like sound. Crisp.
Thanks for the support! My videos are a biiiiit less relaxed but still very straight forward :)
You are the most fun and educative coffee-youtuber I know of!
Thank you so much! 🥲
This video is amazing! You have significantly improved my ability to steam milk for lattes. Thank you so much! Not to pitch too much, but do you think you could make a video specifically for steaming milk to create foam for cappuccinos? Going over the differences between the two methods? I would love you forever!
You explain everything so well Emilee! Thank you. This is so helpful!
This is the best milk steaming tutorial I've seen!
Excellent work, cheers from Birkenhead UK. Great quality all round and music is a nice touch too. Sub.
Best video ever! I sooo wish I discovered your channel earlier. Really appreciate you sharing legit methods and pointers on how to steam milk ie. Gentle, multiple chirps of air....
I also followed your advice and bought a big tapered pitcher for latte art and i can see the improvement in my pours.
Yeeeees thank you for the love and I’m so happy it’s helpful.
Less is more with milk for sure.
I’ll be sure to post more videos soon?
This is the best video! Now that I understand why I’m doing what I’m doing, I’m getting much better and now I’m more consistent at steaming my milk.
I like oat milk best for alternative milk too. 65% of adults can’t properly absorb lactose, so I think oat milk is the way to go, mostly.
For at least eight years we’ve had a Barista machine from Breville ….and all this time Im ashamed to say I’ve been doing it all wrong…so last night after watching your video twice I made a latte… the milk was amazing..so smooth and shinny and the taste was so different……thank you thank you thank you..
I just made one with oat milk with the same results ….its like night and day different…
See you can teach and old dog new tricks..
Now Im going to watch the rest of your videos and see if I can pick up any tips….
I know…comment was too long …Im Canadian ..sorry LOL
This video is great - after watching (and following obviously) your tips I made my first perfectly smooth and silky microfoam ever!
Thanks! Just realised that I have been adding too much air into the milk. First try after your Video, perfect milk!!! Thanks
Thank you so much for your helpful videos, they break things down in an easy to understand manner for newbies like me :-) Can you please do a video on making different drinks like flat white, latte, cappuccino etc..
Thank you soooo much..., this is the best tutorial video in the entire youtube, so clear and detail with logical explanation, liked and subscribed, you deserve million subscriber and more.
Loving the milk science! Such great videos please keep them coming :)
Oh my god im was having trouble steaming my milk your videos helped me so much. Thank you.! 💖
Great video, Em! - do you have some wisdom to share regarding: how to quickly adapt to a certain steaming setup? - like 1-hole/2-hole/3-hole/4-hole/6-hole steam nozzles, different sizes of holes, different steam boiler pressures and sizes, wet vs dry steam, going from a big gastro machine to a smaller home machine and vice versa? - from my experience you always kinda adapt to the machine you're using and figure out the wand position relative to the vortex you create. But with some machines I struggle more compared to others.... like pretty much every machine from LM steams absolute great, I have an easy time no matter the amount of milk I steam - or if you consider steaming on a Slayer Steam: that thing is so smooth to operate, I think best steam I ever had. And on the other side of the spectrum you have something like a commercial machine from Unic, which has a larger powerful steam boiler, but for some reason they put a 6-hole nozzle as their standard nozzle (with a 4-hole nozzle being an upgradable option) and the hole size is pretty big too - so I had a really tough time adjusting to that one, especially when steaming less than 200ml of milk. It was just too powerful and super wet steam. At home I have cute little Gaggia Evolution with it's tiny 200ml single boiler and I modified it with the old Silva 1-hole steam wand and also bridged the steam temperature sensor so it would continue to heat up during the steam process in order to maintain the pressure. I'm really in tune with it and I don't struggle to produce silky microfoam (although consistency is bad, since I basically have to guess the time when steam pressure is good enough). Then I switch to something like a Bezzera Magica with it's more powerful boiler and a 4-hole nozzle and I fuck up, haha..... how can I adapt quicker to new setups?
Whole milk! Thank you! Been using 2%. Latte art ok but foam usually too thick. Emilee TU!
5:12 lol your awosome and thank you well explained , but I think its better if we wait a second before we add air please correct me if im wrong .
Really helpful, specially the info about injecting air. Also, where can I get that AWESOME neon sign!? I'm in love.
You are awesome.
😄 Great vid, now onto more practice. I'm almost there, but I think I leave it sitting too long. Kinda have a foam blob in the middle after swirling, which is not pourable. Hoping to create some art more intricate than a snowball
Nice channel and content. A lot of machines come with multi hole steam tips. Would that impact the wand placement, particularly in the stretching phase?
Thanks, Emi you are rally help me
Thanks for your reply Em. I have a new Vetrano 2B Evo so I don't think pressure is the problem. I'll try my 4 hole tip. While milk or 2%.
Mike
This was so helpful! Thank you!
Really enjoy your videos. Very, helpful.
Your exploitation is better than anyone i have watch can we get more other small detail about coffee? Please don't stop contain.
Awesome video once again! Big fan of your channel as newly self taught "barista" ;-) - One question remains open to me, how can I overcome the "scream" while steaming? Sometimes it suddenly appears and the only thing I typically do is to stop steaming. It often ends up in too liquid hot milk which cannot be really used well for latte art...
Welcome!
Sounds like you need to add more air in the beginning! I also have another video on milk steaming mistakes that might help!
ufffff that 💡 is 🔥 🙌🏽
This was super useful!
Thank you so much. This is so helpful.
Super helpful. Thanks!
Amazing channel
thanks
Thanks for this cant wait to apply this :]
Hello Emilee! First of all, you are very beautiful when you are in the middle of explanation : ) Thank you for putting so much effort. I have watched multiple milk steaming tutorials. Funny thing, that other well known and respected barista recommended to set the milk aside and let it rest after steaming it while you recommend completely opposite. My question is the following - is it possible to steam milk by the rules with the wand of mass market automated espresso machines ? The ones that common mortals use at home. I have Philips 4300 or is it pointless even try to replicate what pro baristas do with their pro wands? Did actually any barista make such an experiment testing different mass market automated espresso machine trying to reach same quality of milk foam? Thank you in advance for your attention! Best regards!
Thanks for the video what steam temperatures are good ? (Not the milk) my machine / steam nozzle …
I went from a breville Dual boiler to the EVM synchronica and now I only can make stiff foam! The steam is so strong on the machine it stresses me out 😖
Brilliant explanation… thank u!
This was a brilliant video… new sub incoming.
I use the Bellman steamer and as soon as I turn the steam on just a little bit, large bubbles burst through the top of the milk. How can I avoid that?
Amazing tutorial 😀 thank you
I have a Profitec Pro 400 and I’m not sure how many turns I would do in the knobs for the steam… For some reason during my steaming there’s a sudden big injection of air/water that happens. What do you think I’m doing wrong?
great video!! i just got my gf a cheaper latte machine for xmas and i was wondering if anyone could answer my question. since its a cheaper chefman machine, the steam wand is pretty short. when i put it into the milk and turn it on, it makes a VERY HIGH PITCHED squealing sound for quite a while so much it actually rings my ears. obviously i havent been doing it properly since i didnt know there was techniques like this but does it make that sound because im doing something wrong or is it just the cheaper brand?
What else we can steam other than milk? Can we steam soya milk instead for those who can't take milk. Thanks.
Is half and half okay? Or doable for latte art? I have to be careful on the sugars.
I practice but I got to much foamed milk where i can not make forms like a heart and my milk is getting to hot to fast (its heating really fast to 70 degree celcius
How do you give little spurts of steam rather than one big dose? Do you move the tip of the steam wand between above & below the milk surface, or does the machine automatically give the steam in spurts? Loved your video! Thank you!
Neither. You move the wand to the depth in the milk that the steady stream of steam is JUST the right place where you hold it there and the vortex creates waves of milk that makes it do that.
Hey champ, do you have set your Miss steam temp set at 257?
Hi Emillee!
What about almond/oat milks or the ones with lower fat? Do you have to inject more air ?
Good question! For almond and Oat treat them the same as normal milk but add just a tiny bit more air. Then groom it a TON by tapping out bubbles and swirling.
@@EmileeBryant great thanks!!
Time to steam some milk.
Heyy :) thanks for the video! I wanted to ask you if you know if Delonghi Dedica Arte has enough steam power to create good microfoam
do you have any suggestions on steaming heavy whipping cream? i have a regular that comes in and orders a flat white with it and the sound is hectic and it would really help if you had any!!
I use Oat and Soy milk for steaming, but what usually happens is very large bubbles form on the surface and they just stay there.
I have trouble finding best position to achieve that swirling motion which should assimilate all those bubbles - even though I have successfully done it using soapy water. Now what?
Also, can you use oat milk all by itself or is it better to mix with soy or some other alternative milk?
Hey, can you make a video how to steam milk for cappuccinos, flat whites, etc? Thanks! :)
Genius
Great explanation! Does the initial temperature of the milk matter? Can it start out at fridge temperature?
Cold is better … you have more time … ;)
Thanks a lot!
How come pouring latte art on chocolate drinks like mochas is so much easier than on just the espresso shot?
Probably has to do with density of the liquid with chocolate in it. It’s also more contrast.
Should you turn on the steam pressure full blast or should you feather it?
I usually lean full blast unless I’m steaming a very small pint of milk.
If the machine is super powerful you can turn it on full blast and just intentionally be gentle with how much air you add. Otherwise I treat most machines the same :)
Great video! What pitcher do you recommend for pouring latte art?
Youre awesome
Thank you so much for the nice reviews. I think they are really well made. I just wish you would beatbox more.
Thank you! See I leave the beatboxing to Lance and the Human sacrifices to me lol
@@EmileeBryant I just really hope you wouldn't sacrifice any of your subscribers!
hi, my machine might having too much steam power, so I wanna try open it halfway whenever I steam. But will it have negative impact on wand lifespan or quality of the milk?
When injecting air and it is stretching to the desired volume, am I supposed to keep lowering the pitcher enough to keep the tip of the steam wand slightly under the milk level? And then when I get my desired volume raise the pitcher?
If I don't keep dropping the pitcher during the stretching process then the steam wand tip gets buried before I am done stretching.
Yes
What I don't understand is, how you get the foam out of the pitcher. When watching these videos it always looks like everything coming out of the pitcher was foam but when I do it, i always only have 70% milk and 30% foam. So i fill the cup and then I need to give the pitcher some harder push to get the foam out, which removes all form of control and most of the time I overfill because of that.
I don't get blobs, I can actually do a somewhat decent tulip, but sometimes I don't have the space for the 4th drop / the head because my first push was too heavy.
So out of 10 coffes, 4 are decent, 2 are ok'ish and 4 are well, a catastrophe.
This is probably two things going on( hard to say without seeing it).
Starting too late /having to pour heavier because everything is stiff (since it started later and foam stiffened)
I would suggest you fill the cup only 40% or so and then start the pour.
Your foam will have more liquid in it and will glide around easier with less force.
This means you can pour slower and add way more layers as well. (If you start too soon or too far back in the cup you might bust the bottom of the first layer, but just play with it)
Give this a try and let me know if that helped!
I'm using a home machine Gatroback Barista Pro, I've followed everything you said and it's almost the same as other youtubers videos and all i get is burning my milk, I'm using a low fat cold milk, the best result I get is a big bubbly foam :( after 4 months of trying I'm totally disappointed and thinking of switching back to instant coffee products, don't know where is the error..
When you say burning you mean it gets way too hot?
Milk that goes over 160f will end up super super fluffy as the proteins denature.
Perhaps if the milk is going too hot that might causing the issue of the texture.
Also low fat milk is by far the hardest to steam as it will create dense foam. You either need more fat content or to inject less air for skim/1%
❤️ please don’t give up!
@@EmileeBryant thank you for the reply, yes it get too hot and no foam at all, I’m doing my best but notice if i put my hand just below the surface nothing happen at all and the milk is just getting hot if I left it a bit to the milk surface I get some big bubbles but I have to point the tip of the wand exactly in the middle.. I will keep trying :)
Is this the same for a cappuccino
Just watched this video, do you suggest full fat milk?
Phew!
Thanks. Very good. But why say ‘air’? Isn’t it steam we’re injecting?
@@gochandroth
The steam is what moves the milk in a circle and heats it up but the air is what makes it foamy. So we need to inject the air.
If you didn’t add air then it would still get hot but will have no foam.
Nice!!!
what is the minimum amout aof milk i can use to create foam?
My stovetop steamer screams a lot at me, maybe it's simply not producing enough pressure? It only has a single hole (Benjamin & Medwin)
🎉
Hi Emilee, great video indeed. Need your quick help, does Breville BES870 Coffee Machine able to froth milk for Latte art as good (or maybe close) to your machine shown in this video? (Planning to buy one) Thanks for the help!
It’s a very capable machine! That being said it will steam great foam but will take a long time. You can also add a few more injections of air to the milk when using the machine because it’s so gentle and slow to heat up.
@@EmileeBryant Point noted 😊 Appreciate your reply. Have a good day Emilee!
Emilee would you pull it off at 115 or wait until it was hotter?
130F to 150F
This was incredibly helpful. I definitely would love more coaching videos on steaming milk that help develop timing and intuition around stretching vs. vortex. Also how much to incorporate milk with espresso before attempting latte art. Keep up the great work ya little scum bag : )
cow juice? now thats moo!
When I steam milk with my barista express, I fill the jug upto the bottom of the spout, do exactly this but the bottom 3rd of the milk is always just hot milk, no micro foam incorporated...🤔😭
@@goober-ll1wx the foam floats and over time the milk will be underneath!
So you have to swirl the milk A TON to remix it before pouring.
It will also separate in your cup over time as wells
@@EmileeBryant but this is like stright away, I swirl it, it looks like marshmallow, but then underneath its plain old oat milk
Nice skull - I note the anatomical marks.... may I ask what you are studying Emilee? :) .... could be medical... could be Shakespear :P
This is the best milk steaming tutorial I've seen to date. I practiced a bunch following your instructions and I think I'm finally getting good microfoam! One thing you might want to mention is that people might need to play with the angle of their wand a bit. I have four holes on my wand and the top two were creating big bubbles all the time because I had wand too tilted up. Once I figured out this was the issue, I tilted the wand down a bit more and suddenly no more big bubbles. Now I can start trying actual latte art!
Indeed it is. She is seriously knowledgeable and explains lovingly.
Gave me one reason to visit the US, ... Bucket List!
THANK YOU!!
Is coffee earth juice? 😀
It is among many of the Earth juices! But yes!
I like calling coffee fruit juice although I suppose it is more of a seed paste
No but you will be earth's nutrition sooner or later ;D
I bougth a Lelit Machine (expresso machine) less than a year. I'm trying latte art since the first day. Probably I've seen more than 300 vídeos, tutorial videos. I saw your video yesterday, this one and another ones, and in a moment of this video I listening how you explain the correct way to inject the air, at the scary part, LESS IS MORE, you have to be GENTLE ... the sound of the air ("tse, tse, tse ...")
I've done it today, I have think in all this words while I've been injectiing the air in the milk ... anb for the first time in my live, I've prepared a more or less good cream. Oh Emilee, you are my coffee goddess.
Thank's a lot!!
This is the video I needed ☕️
Ohkay Matthew! Now, Emilee literally broke it down to the molecular science (very interesting and informative), so with practice, on your next DIY project, we need to see some progress! 😁 No pressure! Lol.
Oh ya
Yes
Amazing Emilee! Great job. I've been a big fan for a while and am thankful that you decided to do full on videos. I look forward to your latte art video.
Thank you so much!!! I'm so excited for some lart as well :)