I’ve been trying and struggling to steam milk consistently for 2 years watching loads of other channels. This video changed everything… after watching I nailed it first try! You’re a great teacher, thank you
Lots of people have skills but only a handful know how tow to impart them clearly and in an concise and understandable manner. Much appreciate your videos.
Thanks 🙏 you for fabulous tips for me: 1. jug in flat or lever position all the time (not canted); 2. the tip closer to the center and not the wall of the jug. ❤
I’ve watched many videos on how to steam your milk, and I tried to implement whatever explained, no success! I’ve watched yours and made the perfect silky and smooth milk from the first time!
thankyou so much for these tutorial videos, im just starting out learning to make cafe coffee at a friends cafe who is willing to train me helping me to re-imagine a new back up career. My goal now is to perfect my Barista skills and work in every major town city in Australia for 3 months at a time and meet some amazing new people. I so get alot out of your tutorials to help me achieve that. so thankyou
This was a game changer for me! I was putting the wand too close to the edge and wasn't getting enough spin to make latte art (that wasn't blobby lol). Thanks!
Great video! I’ve watched quite a few of these but your explanation was by far the best. I’m now making silky milk which is foamy enough to make latte art. Thanks man! 👏🏻👏🏻 just subscribed
Great tutorial! Many thanks 👍👍👍. Starting many many years ago with a krups machine with very little steampower. Since yesterday we own a profitec drive delivering an abundant amount of steam, my milk heats up way too fast! With your tips and hints I will try to make this foamy milk. Using two cups of cappucino with about 18-21 grams of coffe, will result in about 10 grams of coffe for one cappucino and looking at the brand that uses george clooney to tell people how "great" their coffee is, I am happy to - after "some" practice- gow far beyond that 😀.
Thanks for making this video... You provided a bit more easily understandable information concerning the position of the wand / tip in relation to the pitcher (for me at least) that helped me create better silky milk for my latte's. Much appreciated!!!
hey u was trained at William Angliss institute and it reminded me with the wand tip and the angle but knowing when to go from the just under the milk to under the milk.
Great video, thank you. Makes so much sense, I’ve been trying to get the nozzle ‘whisper’ aeration all the way through the process, and heating the milk too high. I’ve seen local coffee shops do the adding of air and then just leaving the nozzle under but had assumed it was just for speed necessity when they were making multiple drinks, I’ll recognise it for the skill it is now. Thanks again.
I watched James Hoffman & Lance Hedrickx to learn to steam milk as a beginner. Non of them made it work. I watched ur video and from the first try i got my first silky milk thank u so much u got a new subscriber!
Hi i am from 🇱🇰 ,how are you ,i so your capachino coffee training it was very nice were do live ?and so i all so warking cafe ,there oner engald gays , thank you ,i am shamlee .
10:41 hi sir l have a problem when steaming. When l position the steam wand in the pitcher, l put it in the right angle but to my notice l keep on burning my fingers and l make much silky form which is very hot if l touch the pitcher ( but remember l am steaming for cafe latte). So sir what seems to be the problem. Is it bad positioning at the right angle or is it me the person steaming
Thanks for the great video. My home machine came with a 2-hole, 3-hole, and 4-hole steam wand tip. Besides perhaps the speed at which they work, any difference in positioning between them? Any advantages/disadvantages? thanks.....
Most of the time, when there are more holes on the tip, it means the machine can output more steam. More steam pressure means the milk gets a much more powerful vortex, meaning all the bubbles you make will get incorporated better. You’ll notice in LM machines, that if you make a massive bubble, it’ll usually blend it in, as it’s more forgiving because it’s powerful enough to “crush” the big bubble into micro foam. A weaker steam will tend to be less forgiving for big bubble mistakes, as you need to find the exact perfect spot to spin the milk to create enough momentum to break the bubbles down. Anyways, with experience you can master either one! In my opinion, you should install the 2 or maybe the 3 hole tip. Not sure the exact machine your using, but using less holes mean the machine can feel more powerful as the steam is being pushed through less holes, creating more power for a vortex.
As far as the angle, you may just need to tweak your positioning to ensure the milk spins correctly. It does get hard with 2 holes as they usually spray in conflicting directions. More holes helps this but the power depends on the machine.
@@jacobsander9420 Thanks for the detailed explanation! I will experiment. The machine is a Lucca M58 from Clive Coffee which is their rebranded Quick Mill E61 double boiler machine.
Thank you so much I didn’t know how to make a coffee when I started in the Gaming room , and watching your videos has helped me achieve how to make a coffee, I have even posted all the different coffees on our gaming wall and it has been a life saver , even my patrons comment on how good my coffee is a few said it tastes like better than their coffee shop they’ve been going to for years, so now when someone says they don’t know how to stretch out the milk I tell them to use the QR code I have , working for Laundy family has been an awry experience thank you so much 😊
Excellent video. Thank you. Your steam appears to be much lighter and slower than mine. Yours seems to be much more controllable than my steaming. I have a LaMarzocco GS3MP and the steam boiler temp is set at 245.6F. It takes about 10 seconds to steam about 5 oz of milk. I don't have a problem with the quality of the steam milk but I certainly don't have the control that you have. I use the no burn want that came with the machine. Tip is also OEM. If you have any suggestions I would appreciate it.
I guess I'll know tomorrow. I do already know how to, but still once a while i mess up. Going to try the wand a bit closer to the center and see how it changes the end results
We have a commercial espresso Gaggia machine at work and the steam pressure is so powerful that it steams/boils the milk in 5 seconds, even with a perfect technique and cold milk and pitcher. How can we make it less powerful so that there is more control of the steaming process? Have the milk be steamed in 5-10 seconds is way too fast and there's no time to integrate at all, so it's always too aerated
This was great, provided you’re using a three pronged steamer. A single pronged, which is common in home machines, requires a slightly different technique.
It would depend on how fast you can make the shots back to back, if you have a capable machine then yes one cup of steamed milk, if not I would do it each separately.
I like to train people to do them separately. You must give the customer what they asked for. Steam for a flat white, steam for a cap. Don’t steam 2 flat whites and put chocolate on one. That’s not right. Once you’re confident on milk you can split your milk and get them out of one jug. Good question. Thanks Jimmy ✌🏻
I agreed, but… Just make sure you know how to split milk jugs to get the right froth for the different coffees. We don’t want to do 2 coffees in one jug if we’re getting no froth in the cap or we’re doing frothy flat whites, just for the sake of speed. Make sense?
Makes sense and thanks for your info I do find that making each coffee in smaller jug gets the best results I look forward to your video on splitting milk from a larger jug
Hello. I love your channel. I am using the electric milk frother. It automatically stops when finish the cycle. The foam is soft and looks nice. However, i noticed that the foam has separated from the milk (which is good if i do the foamy traditional cappuccino) that is very difficult for me to pour the latte art. Is there any way i can fix thia and save the milk. Much appreciation,
Thanks for watching 🙏🏻 Sounds like you just need to spin your milk in the jug after you’ve frothed it so you don’t get the separation of froth to hot milk. Check out our other milk videos for more help. Cheers Jimmy ✌🏻
Hello. My espresso machine have the other wand , just like yours have in to the other side.The Head of the wand look like a Little cup focusing downwards . How do You use that one ?
Where are links to pdf. This was best training video I’ve seen yet. Position of tip more towards the middle. Explaining the vortexes. And the position and timing up and down of the tip for flat white Vs latte etc. still working on my latte art. Sigh
Home barista still learning new things the latte art looks easy, any thoughts on a good machine and grinder for home use. Been using Rancilio for years but need an upgrade
Is it possible to achieve the same result with Delonghi La Specialista Arte? Sometimes I think that my machine, although costs 600 euros just doesn't steam milk, only heats it
It means to turn the steam tap off approximately 15 degrees before it reaches 65 deg because after you turn it off completely you will find the temp gauge will continue to rise up to the desired temp of 65. If you turned it off as the gauge hit 65 deg you would find the milk would continue to rise in temperature and you would end up with milk at a temp of 75 deg or more. Hopefully that made sense :)
@@ArtistiCoffeeRoasters hello thanks for reply. Actually my thermometer gauge doesn’t continue to rise after I turn off the steam. Even if it continues to rise, it may do so by couple degrees max. I think 15° is way too early to turn off the steam. Do you agree?
I followed your channel on RUclips for a while. I love your Latte art coffees and your demonstration about how to make good coffees. I've been learning to be Barista for a year. I'm interested in domestic coffee machine that you made coffee. Could you tell me how much the small coffee machine is? Or please recommend me which coffee machine model suit for new Barista and Grinder too. Thank you Jimmy😊
Do we stop steaming when it’s too hot to hold? Seems that this would be much higher than 65 degrees Fahrenheit given that my body is 97 degrees. Am I understanding something wrong? I feel that 65 is not hot at all.
Sorry us Aussies talk in celsius so we are aiming for 65 degrees celsius. Our guide is to hold it until it's too hot then count to three and then turn it off. That should get you pretty close. Hope that helps :)
@@ArtistiCoffeeRoasters Great 😊 If done so, I am particularly interested in the size of pitcher required to froth milk in for a standard size cup of latte, thanks.
HELP PLEASE ! I am using a cheap coffee home machine with short and less pressure steam wand which is straight down without much of an angle , Can you pls tell me what can i do to control and froth it
When I tried this, the milk poured right into the coffee and nothing sat on top to make art with. I moved the jug pretty close to the coffee at the end and it still poured right in. Any suggestions?
Maybe try to pull the milk until the wand is just barely touching the milk after you get the vortex going. The wand should make kissing noises for about 5 to 10 seconds. Depending on how frothy you want the milk.
Perhaps you are frothing for too long? A few minutes of frothing is an extremely long time frothing. Watch this video here and see if it helps you out : ruclips.net/video/rM-0pUl_Lkw/видео.html
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
I’ve been trying and struggling to steam milk consistently for 2 years watching loads of other channels. This video changed everything… after watching I nailed it first try! You’re a great teacher, thank you
Lots of people have skills but only a handful know how tow to impart them clearly and in an concise and understandable manner. Much appreciate your videos.
Yes sir i learn from your youtube channel i did take any classes of training and still learning.great sir I appreciate you
Thanks 🙏 you for fabulous tips for me: 1. jug in flat or lever position all the time (not canted); 2. the tip closer to the center and not the wall of the jug. ❤
You got it!
@@ArtistiCoffeeRoasters Hi bro can you Link your email address
@@ArtistiCoffeeRoasters ❤❤❤❤❤
Thank you so much I've been trying for months 😊♥️
I am going to steam some milk right now!!! This explanation has helped so much.
That's awesome to hear thank you!
I’ve watched many videos on how to steam your milk, and I tried to implement whatever explained, no success!
I’ve watched yours and made the perfect silky and smooth milk from the first time!
It's the words you used for me! WOW! I knew there was levels to this! Thanx for all these useful tips! 🙏🏽
thankyou so much for these tutorial videos, im just starting out learning to make cafe coffee at a friends cafe who is willing to train me helping me to re-imagine a new back up career. My goal now is to perfect my Barista skills and work in every major town city in Australia for 3 months at a time and meet some amazing new people. I so get alot out of your tutorials to help me achieve that. so thankyou
Thanks
Too kind! Thank you so very much, glad you like it :)
I like how you turn the jug to place the wand in the right place. That's really helpful
Great. Thanks 🙏🏻
Probably one of the best videos I’ve watched on this
So great to hear, much appreciated thank you :)
Technique is everything. Thank you for sharing your skills and knowledge!
This was a game changer for me! I was putting the wand too close to the edge and wasn't getting enough spin to make latte art (that wasn't blobby lol). Thanks!
I’m going try it tomorrow too 😊
Very helpful - clear, concise and looked so good I could almost taste them.
Thanks so much glad you liked the video :)
Great video! I’ve watched quite a few of these but your explanation was by far the best. I’m now making silky milk which is foamy enough to make latte art. Thanks man! 👏🏻👏🏻 just subscribed
Awesome! Thanks
ooooh brother i wanna say thank you soo sooo soo mtch baba! be blessed for your pation!
Great tutorial! Many thanks 👍👍👍. Starting many many years ago with a krups machine with very little steampower. Since yesterday we own a profitec drive delivering an abundant amount of steam, my milk heats up way too fast!
With your tips and hints I will try to make this foamy milk.
Using two cups of cappucino with about 18-21 grams of coffe, will result in about 10 grams of coffe for one cappucino and looking at the brand that uses george clooney to tell people how "great" their coffee is, I am happy to - after "some" practice- gow far beyond that 😀.
You're welcome! Glad you found it useful and hopefully it helps improve your milk. Have fun practicing :)
what a great barista
how do you position the wand in the jug with 3 and 4 holes?
Great video
I just made ann outstanding flat white !
Wahoo
Thank you ❤️❤️!
So awesome, well done!
awesome training well explained thank you so much
You're very welcome! Glad you liked it :)
Love the way you teach from Nigeria
Thank you! 😃
Dekuji za pěkný vlog a přeji vše nej v roce 2024 🫶🫶🫶
Great video! again :)
Thanks 🙏🏻
Thanks for making this video... You provided a bit more easily understandable information concerning the position of the wand / tip in relation to the pitcher (for me at least) that helped me create better silky milk for my latte's. Much appreciated!!!
Awesome! So glad it helped.
Jimmy ✌🏻
hey u was trained at William Angliss institute and it reminded me with the wand tip and the angle but knowing when to go from the just under the milk to under the milk.
Gonna try this one tom.
Let us know how you go :)
Im always watching your video, thanks Noel from Philippines
Thanks for watching! Cheers luke
Great video, thank you. Makes so much sense, I’ve been trying to get the nozzle ‘whisper’ aeration all the way through the process, and heating the milk too high. I’ve seen local coffee shops do the adding of air and then just leaving the nozzle under but had assumed it was just for speed necessity when they were making multiple drinks, I’ll recognise it for the skill it is now. Thanks again.
I got the most help on "how to froth" from this video. Thanks heaps!
Nice thank you for the tips :) barista from philippines :)
Welcome 🤗
Thank You SO MUCH!!! Instantly went from big bubbles to now smooth velvety foam😊
Glad it helped!
I just had the same thing happen on first try, after watching this
Thank you for such a wonderful instruction!!❤
Glad it was helpful!
Nice. I've watched a few of these frothing vids and this is by far the best at explaining.
I watched James Hoffman & Lance Hedrickx to learn to steam milk as a beginner. Non of them made it work. I watched ur video and from the first try i got my first silky milk thank u so much u got a new subscriber!
Wow you have simplified everything now i can do cappuccino thanks.
You are welcome 😊
From Puerta rico
Thanks for your
Teaching,
I really panich
When it comes to frost milk
I will practice with your methods.
Thanks much.
You can do it!
Hi i am from 🇱🇰 ,how are you ,i so your capachino coffee training it was very nice were do live ?and so i all so warking cafe ,there oner engald gays , thank you ,i am shamlee .
10:41 hi sir l have a problem when steaming. When l position the steam wand in the pitcher, l put it in the right angle but to my notice l keep on burning my fingers and l make much silky form which is very hot if l touch the pitcher ( but remember l am steaming for cafe latte). So sir what seems to be the problem. Is it bad positioning at the right angle or is it me the person steaming
Great video. I guess I was assuming that the PDF would be free.
very clear explanation... thanks for sharing!
You’re welcome!
Thanks, this helped the most of all the videos I watched so far!
Glad it was helpful
Thanks for the great video. My home machine came with a 2-hole, 3-hole, and 4-hole steam wand tip. Besides perhaps the speed at which they work, any difference in positioning between them? Any advantages/disadvantages? thanks.....
Most of the time, when there are more holes on the tip, it means the machine can output more steam. More steam pressure means the milk gets a much more powerful vortex, meaning all the bubbles you make will get incorporated better. You’ll notice in LM machines, that if you make a massive bubble, it’ll usually blend it in, as it’s more forgiving because it’s powerful enough to “crush” the big bubble into micro foam. A weaker steam will tend to be less forgiving for big bubble mistakes, as you need to find the exact perfect spot to spin the milk to create enough momentum to break the bubbles down. Anyways, with experience you can master either one! In my opinion, you should install the 2 or maybe the 3 hole tip. Not sure the exact machine your using, but using less holes mean the machine can feel more powerful as the steam is being pushed through less holes, creating more power for a vortex.
What he said 😂
As far as the angle, you may just need to tweak your positioning to ensure the milk spins correctly. It does get hard with 2 holes as they usually spray in conflicting directions. More holes helps this but the power depends on the machine.
@@jacobsander9420 Thanks for the detailed explanation! I will experiment. The machine is a Lucca M58 from Clive Coffee which is their rebranded Quick Mill E61 double boiler machine.
Thank you so much I didn’t know how to make a coffee when I started in the Gaming room , and watching your videos has helped me achieve how to make a coffee, I have even posted all the different coffees on our gaming wall and it has been a life saver , even my patrons comment on how good my coffee is a few said it tastes like better than their coffee shop they’ve been going to for years, so now when someone says they don’t know how to stretch out the milk I tell them to use the QR code I have , working for Laundy family has been an awry experience thank you so much 😊
Not awry it was meant to say amazing oops
This is so cool to here. Thank you for watching!
Jimmy ✌🏻
Wow. Impressive every time!
O right mate! Thanks for tips. I’ll try again , always fail and bubble on the milk 😭
No worries mate, you are welcome! Hope it helps and you start to improve your milk frothing :)
Thank you for tips on the subject of steaming milk!
You’re welcome!
Thank You very concise
Muy buen video, saludos desde Chile.
👍🏻
Very nicely explained
Tehnik Mengaduk Susu nya Simple Makasih Sharing nya ....
Always great content :)
Much appreciated!
Excellent video. Thank you. Your steam appears to be much lighter and slower than mine. Yours seems to be much more controllable than my steaming. I have a LaMarzocco GS3MP and the steam boiler temp is set at 245.6F. It takes about 10 seconds to steam about 5 oz of milk. I don't have a problem with the quality of the steam milk but I certainly don't have the control that you have. I use the no burn want that came with the machine. Tip is also OEM. If you have any suggestions I would appreciate it.
I guess I'll know tomorrow. I do already know how to, but still once a while i mess up. Going to try the wand a bit closer to the center and see how it changes the end results
Thank you very much.
You are welcome! :)
We have a commercial espresso Gaggia machine at work and the steam pressure is so powerful that it steams/boils the milk in 5 seconds, even with a perfect technique and cold milk and pitcher. How can we make it less powerful so that there is more control of the steaming process? Have the milk be steamed in 5-10 seconds is way too fast and there's no time to integrate at all, so it's always too aerated
Absolutely beautiful ❤
Thanks you once again 😊
Making it look easy.
This was great, provided you’re using a three pronged steamer. A single pronged, which is common in home machines, requires a slightly different technique.
Good job, very helpfull!
Thanks 🙏🏻
Awesome video, as usual 🙌
Thanks again!
Your machine is really good how can I get it please sir
The machine used is a Quick Mill Aquilla. If you want one just get in touch with your local supplier :)
Very informative video thank you. 😊
Glad it was helpful!
If you have an order of 2 coffees eg a cap and a FW, or 2 x FW, do you steam the milk in one jug or make each one separately
It would depend on how fast you can make the shots back to back, if you have a capable machine then yes one cup of steamed milk, if not I would do it each separately.
I like to train people to do them separately. You must give the customer what they asked for. Steam for a flat white, steam for a cap. Don’t steam 2 flat whites and put chocolate on one. That’s not right.
Once you’re confident on milk you can split your milk and get them out of one jug.
Good question.
Thanks
Jimmy ✌🏻
I agreed, but…
Just make sure you know how to split milk jugs to get the right froth for the different coffees. We don’t want to do 2 coffees in one jug if we’re getting no froth in the cap or we’re doing frothy flat whites, just for the sake of speed.
Make sense?
Makes sense and thanks for your info
I do find that making each coffee in smaller jug gets the best results
I look forward to your video on splitting milk from a larger jug
Thank you very much for the tutorial!
Hello. I love your channel. I am using the electric milk frother. It automatically stops when finish the cycle. The foam is soft and looks nice. However, i noticed that the foam has separated from the milk (which is good if i do the foamy traditional cappuccino) that is very difficult for me to pour the latte art. Is there any way i can fix thia and save the milk. Much appreciation,
Thanks for watching 🙏🏻
Sounds like you just need to spin your milk in the jug after you’ve frothed it so you don’t get the separation of froth to hot milk.
Check out our other milk videos for more help.
Cheers
Jimmy ✌🏻
I love all your video. ❤
Hello. My espresso machine have the other wand , just like yours have in to the other side.The Head of the wand look like a Little cup focusing downwards . How do You use that one ?
Where are links to pdf. This was best training video I’ve seen yet. Position of tip more towards the middle. Explaining the vortexes. And the position and timing up and down of the tip for flat white Vs latte etc.
still working on my latte art. Sigh
Good job, loved your music!
Does it depend on how many holes the tip of the steam wand has? I would think that it could have quite an influence on how the milk spins / vortex
Yes, the holes will have an impact but good technique can work around this.
Can you do latte art in paper cup?
Thanks for the curated content that you make!
Very welcome.
Home barista still learning new things the latte art looks easy, any thoughts on a good machine and grinder for home use. Been using Rancilio for years but need an upgrade
Thanks, mate!
❤❤❤Love it.
😊
Amazing video!
Thank you for ur sharing. I learnt a lot here😊
Thanks!
Frothy gratitude for smooth guidelines!
Perfect.
Good informative video as usual Jimmy ❤
Thanks mate. I’m sure you’re nailing this these days 👍🏻
Is it possible to achieve the same result with Delonghi La Specialista Arte? Sometimes I think that my machine, although costs 600 euros just doesn't steam milk, only heats it
We have not used this machine, you may find using a smaller jug will help to get the milk spinning and then make foam
Thanks for the answer @@ArtistiCoffeeRoasters
Amazing
Thanks I learn a lot from you 🙏🏻🙏🏻
Thank you ❤ fan ally I made it
I appreciate alot. Am not really gd in steaming but learning. This affects my drawing 😔
Hey Jimmy your downloadable PDF says “Turn steam off 15° early” at the bottom. What does that mean?
It means to turn the steam tap off approximately 15 degrees before it reaches 65 deg because after you turn it off completely you will find the temp gauge will continue to rise up to the desired temp of 65.
If you turned it off as the gauge hit 65 deg you would find the milk would continue to rise in temperature and you would end up with milk at a temp of 75 deg or more. Hopefully that made sense :)
@@ArtistiCoffeeRoasters hello thanks for reply. Actually my thermometer gauge doesn’t continue to rise after I turn off the steam. Even if it continues to rise, it may do so by couple degrees max. I think 15° is way too early to turn off the steam. Do you agree?
are you raising the pitcher while steaming or is the milk rising on it's own?
شرح جميل ومفصل ولكنه طويل شكرا
For 1 latte coffee how many ml Milk Pitcher
do we need to buy?
So that I don't have too much milk left over and throw it away.. Thanks
Get the 350ml size
@@ArtistiCoffeeRoasters Thank you very much!!
I followed your channel on RUclips for a while. I love your Latte art coffees and your demonstration about how to make good coffees. I've been learning to be Barista for a year. I'm interested in domestic coffee machine that you made coffee. Could you tell me how much the small coffee machine is? Or please recommend me which coffee machine model suit for new Barista and Grinder too. Thank you Jimmy😊
Can U help me with a link to Lukes masterclass related to steaming pls? I can't find it! Thx a lot! 🤘🏼
What domestic machine are you using here?
That machine is a Quick Mill Aquilla which is made in Milan Italy :)
Do we stop steaming when it’s too hot to hold? Seems that this would be much higher than 65 degrees Fahrenheit given that my body is 97 degrees. Am I understanding something wrong? I feel that 65 is not hot at all.
Sorry us Aussies talk in celsius so we are aiming for 65 degrees celsius. Our guide is to hold it until it's too hot then count to three and then turn it off. That should get you pretty close. Hope that helps :)
@ ooohh! Thank you so much for this info and all your guidance.
could you possibly do any videos of how to get silky milk using a hand milk frother ?
Sure! Keep an eye out.
@@ArtistiCoffeeRoasters Great 😊 If done so, I am particularly interested in the size of pitcher required to froth milk in for a standard size cup of latte, thanks.
I second this! Would love a guide.
HELP PLEASE !
I am using a cheap coffee home machine with short and less pressure steam wand which is straight down without much of an angle , Can you pls tell me what can i do to control and froth it
How many seconds does it take for milk steaming?
When I tried this, the milk poured right into the coffee and nothing sat on top to make art with. I moved the jug pretty close to the coffee at the end and it still poured right in. Any suggestions?
Did you let the milk rest for a bit after frothing to have the foam rise to the top of the milk jug?
Maybe try to pull the milk until the wand is just barely touching the milk after you get the vortex going. The wand should make kissing noises for about 5 to 10 seconds. Depending on how frothy you want the milk.
Hey..can you tell me why milk starts bubbling after few minutes of frothing..nd the milk splash all around..?
Perhaps you are frothing for too long? A few minutes of frothing is an extremely long time frothing. Watch this video here and see if it helps you out : ruclips.net/video/rM-0pUl_Lkw/видео.html