This guys is the first "expert/professional" I have encountered on these kinds of things (coffee, tea, alcoholic drinks) who is genuinely knowledgable, resorts to science if necessary but mostly going off of his experience without being PRETENTIOUS. Thank you sir.
'The Modern Rogue' also has good unpretentious videos introducing topics that would often be explained in a pretentious way. They made a video's about cigars, whiskey, cocktails, brewing e.g.
Batuhan Bulguroğlu we love James ! he is amazing. he teaches without making us feel stupid for not knowing stuff or poor for not having a bunch of fancy machines !!💙
"Today we're not get overly hung up on the definitions of what is a cappuccino? what is a flat white? what is a latte? I just want you to make something that you like" Now that's the sort of mindset that makes a good coffee at home, just going for something that you like. It's not a competition. It's not for a paying customer. It's just for your own palate. I like these videos that focus on the user/taster, instead of just pure proper techniques or to push people to go to a certain industry standards, tbh. Please make more, especially since the lockdowns are not gonna end anytime soon... Just to spice up the many coffee breaks at home.
@@guguigugu Yes, by all means... when a pro does it, I find it interesting and it's more like a frickin documentary or art show. But when I want to make something, I would never even attempt the same thing with the sort of equipment and skills that I have. For personal consumption, I much prefer the simpler cooking/making stuff videos/instructions.
Thing is people giving "proper techniques using industry standards" are just showing what they are. None of those force you to do it. If you feel the need to follow exactly and get "pushed " that's your problem not theirs.
I bought a moka pot and a milk frother today, and I tried your method. I'm so overjoyed by the fact that I can just make my own latte at home with a budget below $20. THANK YOU. The coffee is just delicious.
I was just at target yesterday and I saw a moka pot they were selling there and it was $49. I couldn't believe that people are probably paying that much
@@zp944 Same here. I think all you're really paying for is branding. I've had that moka pot for a while now, and still no issues with it. $49 bucks is just bonkers, but I guess for coffee nerds it's a necessity, haha.
@@petervansan1054 dude an espresso machine and a suitable grinder is a very expensive thing (even a manual machine and hand grinder you're looking £500 for a setup, plus a milk foamer), and espresso at home is a whole hobby in itself.
you are very right, i am an automation engineer, seen what happens with industrial high pressure boilers... even the small ones like that scare the hell out of me...
"fear them!" yep.. my bellman blasted the lid off because i wasn't able to seal the thing properly. imagine chasing after the hot bellman on the kitchen floor while it was still releasing the pressure.
ThisIsGOKKAR I also like the way he said it too. That way 5 years down the line, someone can stumble upon this video and it still might seem relevant to them without hinting at the pandemic
James, I am a college student and a barista at a local coffee shop, and I can't afford an espresso machine yet I so often crave a cappuccino in my dorm room. I've been making lattes and cappuccinos using a method similar to this for 2 years, and always felt like an impostor for doing so. Therefore, I absolutely adore this video, as it validates my inner coffee snob's secret belief that my cappuccinos are surprisingly good. Thank you for your help in fine-tuning my process!! Also, a side-note on aerating milk with a French press: by using a single cup French press, especially a vacuum-sealed/stainless steel cafetière like the one by Magicafé, you can aerate the milk more carefully, because the reservoir is small enough to allow the plunger to froth the milk without breaching the surface and introducing more air into the milk foam. I 'tear' my hot milk in the French press for about 6 seconds, introducing lots of air, and then froth without breaking the surface for 15-20 more seconds to create microfoam. I've been able to create incredible microfoam using this method. Thanks for your work
Yo! Idk if you are there but what do you mean by tear?? I've been using a French press to froth the milk but not with the best results. I'll be following your example except I don't know what you mean by that😅😅
the best coffee is the kind you like to drink and don't let anyone tell you otherwise. You can evolve your preferences and technique over time, but this maxim always holds.
Hey sorry for a late reply!! to tear means to introduce air and heat into the milk. in an espresso machine this is done with a steam wand and it creates a sound like tearing paper. hope this helps!
When I was staying in a tiny town in Sicily the owner of the home we stayed at made our morning coffee with a moka pot and a French press to foam the milk. Delicious.
oh yeah that combo is probably the most common solution you'll find in Italian homes. If someone drinks cappuccino, it's very likely they don't have anything more than a moka and a french press.
@ haltersweb Two friends from Firenze/Florence used a moka pot and referred to the coffee it produced as “espresso”. “What about the crema?”, I asked? “You don’t needa the crema. It’sa just air. The liquid is what matters!”🤌🏼 As for the foam? They heated the milk in a stainless steel bowl (electric stove) and furiously whipped air into it with a hand cranked mixer. “Just a little elbow grease as you Americanos say and you havea the foam!”
I have been meaning to comment on this video for months. I don't have either the budget or space in my small kitchen for an espresso machine. Off the back of this video, I bought Moka pot and a basic cafetiere for milk foaming. It has completely changed the way I make and enjoy coffee at home. And as an NHS children's critical care nurse, a delightful coffee at home made using this method has been one of the few things that has helped me through these prolonged circumstances. A genuine "thank you" for this, and all your other, content.
You don't even need this faff. A couple of small cafetiere's (3 cup, 12 oz size) and a microwave will do the job. Put six well-rounded teaspoons of good quality ground coffee in cafetière A, half fill with off-the-boil water, stir, cover with lid/plunger (without pushing down) and leave for ~ 3 mins to brew. Meanwhile, half-fill cafetière B with full-fat milk, microwave for ~1.5 minutes (bring to just before boil). Fit lid and push plunger to half depth in milk and agitate up and down so the plunger always remains immersed for maybe 20-30 seconds (the milk should froth to nearly double the volume). Push down plunger in cafetière A slowly. Pour coffee to 1/3 level in cup. Fill to top with frothed milk. Cheap, simple and effective!
@@afriedli I enjoy the process of using the Moka pot as much as I do drinking it so it's no faff. (FYI, bringing to just under boiling point will denature the proteins and irreversibley change the taste of your milk. Yuck)
@@joell649 "bringing to just under boiling point will denatured the proteins and irreversibley change the taste of your milk. Yuck" What is the temperature of steam? Answer: exactly 100 Deg C. i.e. It is used to rapidly bring milk to boiling point, which denatures the proteins and irreversibley changes the taste. Yuck!
I just want to say I really appreciate coming across a RUclips coffee whiz who doesn’t show contempt for what the average person can do/achieve at home and is willing to use and instruct in the usage of “average” equipment also. Thank you. I enjoy coffee - but I’ve been surrounded by a lot of obsessives and snobs, and some of the obsessives purely in their enthusiasm end up showing contempt.
We can all enjoy the fine things in life, we may not be able to try A5 wagyu beef with every meal, but it doesn't mean we have to settle for elbows and knuckles either
It's really easy to go beyond simple enthusiasm and straight into gatekeeping and arrogance, so it's always lovely when there's youtube personalities and subject matter experts who are nice about the more plebian side of things like coffee preparation. Not everyone has the time and money to invest into perfect espresso, so these kinds of videos really are the olive branch across the divide between espresso snobs and the drip coffee every-person who just wants a tasty beverage of go-juice without devoting their whole life to the endeavor.
i totally agree! and we all have different $ capability or living/traveling circumstances so it's nice to know what you can do with the minimum or cheapest of equipment! it's a little like cooking a meal at a friend's house and finding they somehow have NOTHING in their kitchen tool-wise and you wonder how they function. (seriously, one time i cooked for my gf's parents and all of us. measuring cups? NO. none. wth.) so, *understanding* the tools and what you can get out of certain ones is great when you have to improvise. like shaking milk in a mason jar or similar with lid *will* get you foamed milk... just not latte art capable and it's fairly unstable. but better than nothing!
Lol!! There is those “Obsessive snobs” in every aspect of any hobby and they possibly only believe you can only get great tasting Cappuccino’s with a 200 dollar machine. Thank you for sharing this info us. I am excited to trying my hand at old fashioned cappuccino making!!
This video is incredibly validating because my housemate and I, as coffee novices in a uni flat, reached the exact same conclusion (re AeroPress and french press/milk frother) for making pretty decent cappuccinos at home without watching this video. Now, over a year later I've discovered this and I'm kind of elated! Maybe we really did know what we were doing this whole time...
I love you so much right now. This guide is sssooo needed, when so many of us shouldn't really be leaving the house that often. Hope you and yours are doing okay during this time.
Underrated quote for sure. I can relate to that quote while cooking. If I do it slow without rushing my meals taste 3x times better...maybe that is what it means to "cook with love". :D
I bought an Aeropress, randomly ended with the same grinder, and I'm stoked about coffee. I went to work, drank instant coffee, and quickly realized how awful it was. I bought a small french press, which I use for frothing milk. It works so well! At the same time, there's an awesome cafe in our office building, which serves as a benchmark. My efforts will never match their equipment, but I'm more than happy about my results. I love coffee now more than ever. :-)
I've got the same setup, except the grinder which is a different model. The results are indeed delicious, I make better coffee than 50% of the coffee shops in my town, and I make it on a very tight budget
One of the things that I love about James is that he has all of the knowhow, the experience, the science, and he has all of the sort snobby coffee opinions (I saw that with immense affection for snobby coffee opinions and plenty of my own!), but it all ultimately comes down to people brewing delicious coffee that they really enjoy. It's nice to feel like I have all of the information and can educate myself but am not being actively judged by the person providing me with that education + entertainment.
I’m feeling pretty good about myself. I figured out to use the Mokka pot and Bodum French Press to make a flat white myself. For one glorious, shining moment my husband thought I was a genius.
My plot, exactly! I can't wait for the look on his face! I've ordered a Bodum milk frother and I can't wait to get the moka pot out of exile! Thanks, James! I do appreciate the lesson!
@@jkelly11785 Microwave it first then dunk it in then pump away! The bodum milk frother sitting to James on the right hand side is just a modified French Press its quite good but i prefer the old lidl metal italian milk frother you can heat it on the hob!
It's so fantastic, got a single cup double walled French press from IKEA and it + my Aeropress has gotten me through most of 2020 lol The little French press has the ability both to froth milk for milk drinks and make a solo scale Hoffmann method brew, so I don't need to bust out the bigger Bodum. Easier to froth milk in a smaller jug too imo. Just remember to wash the French press THOROUGHLY after using it for milk - I learned the hard way that even after washing with soap and water, the tiny traces of milk left over in the strainer etc WILL go sour and ruin any subsequent cups. I'd say give it a second wash (and a sniff) if you're about to use it again after milk's been in it. Gently wash with soap + sponge and rinse it all off as thoroughly as you can!
@@bjornegan6421 That's most likely due to human error. Either you're using poor quality grounds, too coarsely ground coffee (though that would more likely end up with it just watery), or you're letting the hot water sit in it too long. I'm no expert on the aeropress, but I know it makes good near-espresso as I've had the pleasure. I recommend just reviewing video guides to brush up on what might be causing that. I will say it took me a long time to stop brewing bitter coffee with my Moka. Definitely a learning curve to either method.
I just tried the french press/moka method, and I was really surprised by the result. It's so foamy and delicious, I had no idea this was possible so easily. It's actually better than most cappuccinos that can be found in cafés here in France.
Note to any travellers in France: you have to search for a "café spécialité" (a specialty coffee shop) if you want a good coffee. Google Maps knows the difference between a café spécialité and a "café" (bar/restaurant)
I was about to say like the James Bond of the coffee world but you have 141 likes so, I'm going to agree with you even though I don't know who David Attenborough is. Or Bob Ross (from other comments)
@@jennine4083 I don't know either. I wouldn't say as eccentric as Bob, as passionate yes! To compare, I would say he's more like the Neil DeGrasse Tyson or something... he taught me a lot about space.
@@jennine4083 Hello, "Nina Gonazlez"; Try using online search tools. You could type in "David Attenborough" or "Bob Ross" or whoever. You could even add a question after the name. Try it, see what happens.
I use a knockoff of the bellman steamer at home. Having had a lot of experience working with several different models of high end espresso machines (and steam wands) in various coffee shops, I have found a way to make it work for me. What I will do is preheat the water before I put it in the pressure chamber (filling it to just below the center line) so that it’ll reach the right pressure much faster. Starting from cold water at full heat on the stove, it’ll take 20-25 minutes. Starting with boiling water in the chamber, it’ll take around 10. In terms of knowing when it’s ready- keep the valve closed as it’s heating. Once the pressure causes steam to escape out of the holes on the handle on its own (while wand valve is fully closed), it’s ready. You will hear the steam suddenly escaping from the handle from a room or two away. You’ll know. As opposed to a regular espresso machine steamer, I have found that this steamer aerates MUCH more. If you want a latte, I kid you not, you may need *one* or mayyyyybe two skips on the surface of the milk. For a wet latte... don’t skip at all. For a cap two to three skips, or more depending on how dry you like it. Other than that- general steaming technique applies. Keep a damp rag nearby. Clear the steam wand by opening and closing the valve for a moment before inserting it into your milk. Submerge it just below the surface. Let it skip on the surface to aerate the milk, then submerge it about two inches below the milk surface, creating a vortex to evenly heat your milk. Heat until the vessel becomes just hot enough to not be able to touch it. Close the wand valve, put down the milk. Take your damp cloth and wrap it around the steam wand completely. Open the valve once or twice and clean the wand (dried on milk in your steam wand sucks). Groom your milk by gently (or not so gently) tapping it on the counter, to remove larger bubbles, and by swirling it to keep the foam and hot milk incorporated before pouring. Pour and enjoy!
INCREDIBLE. Thanks. I mean, I'm probably not getting it, I'll go with the french press because I'm genuinely scared of pressure having kids hanging around, but it was still a pretty good read.
Jose Gonzalez fair. Honestly- steaming milk can be dangerous if you don’t know what you’re doing. For anyone trying it themselves for the first time: definitely watch some RUclips videos. Talk to your local barista (when it’s slow in the shop, and they’re not busy). See if there are any classes in your area. It’s good to have a seasoned hand guide you. You can easily burn yourself and also waste a lot of good milk. My mentor started me off with water and soap to steam just to figure out how to make a vortex, aerate, etc without wasting a boatload of good milk. Also- regular whole milk is the easiest to steam by far. DO NOT start yourself off with oat milk. You will find yourself confused and sad.
Natorboy “Belpasta” 🤣🤣🤣 Unfortunately, it looks like they’re not making them anymore. Perhaps post-lawsuit as the design is identical. 🤷🏼♀️ Shame. It was only 60 bucks I think.
James, I just happened to see this video two years on, and I have to say that I *thought* I had a good Aeropress technique (inverted method, double paper filter, 15g of coffee, 30 second bloom, 2 minute of rest before plunging), once I tried this technique precisely it made SUCH a difference, even from the same beans! That, plus the tip about first spooning off some of the excess foam created by the electric frother (I have a similar machine), and wow what a tasty cup. Significantly less volume in total than my old method, but multiple times more flavorful. Kudos, sir!
I used to do my cappuccinos with a moka and a Bellman for years, until I found out about using a French press (a real one) to do the foam. Much, much quicker this way, and less finicky. I also discovered that putting a paper filter on top of the coffee grounds inside the moka pot creates a little bit more pressure and, magically, I get about 60-70 ml (brewing stops about half way in the upper chamber). But, oh, how I long for the day when I can finally buy myself a proper espresso machine. Still, I think my drinks beat Starbucks, hands down.
"Much, much quicker this way, and less finicky"... also, different in taste from steamed milk. The espresso machine steamer scalds the milk, that's something that impacts taste and texture. The foam beat up with a french press does not do that and is generally disappointing. I would know, I even had a dedicated milk frother device of the french press principle, moved on to a cheap Saeco espresso machine about 2 decades ago and never looked back.
Starbucks scalds the shit out of espresso so I know anything I make WILL taste better. If anyone is interested in getting into espresso as a hobby the gaggia classic is a great starter machine for a cheap price. It may come out cheaper than buying the equipment used in the hacks.
I don’t even drink coffee, but this was so well put together and explained that it made me want to have a cup of coffee, and also, well done. I really like the simple and straightforward way you explain stuff, because I feel it’s very inclusive for all types of coffee drinkers; from the “snobs” to the novices
I've been drinking coffee everyday for the past 15 years...... And this man has ruined everything..... The man has it down to some quantum physics levels.... I had no idea there could be so much science and complexity to coffee... ☕☕☕... I am truly impressed
I only eat my rice Krispies if theyre laid on a bed of foam
4 года назад+10
The first bubble theory of moving the moka away from the heater is absolutely true and I loved hearing it, I loved the whole video and I absolutely enjoy James explain and cover all the detailed information.
I use moka pot to make espressos. I haven't bought the machine yet. In the olden days,before the machines, people in Italy used moka pot only. I use illy and lavazza. I got saquella espresso 100% arabica beans from tjmaxx. It also produced a good espresso.
Tip: froth the milk cold in the french press, then take the glass part and gently heat in microwave. The gas expands in the foam and it gets much frothier.
I used to do that with it but would start the foaming halfway through the heating process, it would produce the most stable incredible foam like on a traditional Italian cappuccino. At that time I hadn’t even heard of latte art and didn’t have a prosumer grinder and espresso machine. I haven’t tried it in years but I think with it a little care and practice it could produce decent enough foam for a latte with a little art on top!
@@dv4497 omg lol dude dont be so harsh on yourself you can do it even i managed to do something sorta like latte art lol it wasnt so good but it was a beginning. keep on trying, we can do this haha
I still have the Mamod toy steam engine I had as a kid. It's hasn't been fired up in nearly fifty years. I'd kind of like to see it running again, but the idea of what that steam pressure might do if the boiler fails fills me with dread
@@SheeplessNW6 I pumped up a set of 1960 ish road bike wheels with 2020 road tires on them and because the rim was fatigued and the tire was straight from the factory the rim exploded in like a few pieces of shrapnel. 3 big shards flew away in my garage(not in my direction luckily) but that's not close to 10 psi. That litterally at like 10 bars or 140psi. That was scary shit and I am scared now every time I pump up a tire.
@@jarnozondag694 yeah, no modern road bicycle tires need to go to 140 psi these days. Look at the sidewalls, there's usually a minimum and maximum pressure indicated, definitely go for the lower end of that.
I've used the Bellman for about 7 years! It took me, honestly, about a year to get consistently great results. Where I landed is that it needs to get to maximum pressure - which means I wait until the pressure release valve is hissing before I try to steam the milk. Once I got that clear, I've enjoyed it immensely! It's can handle back-to-back drinks to a degree, as long as you keep it on heat. I have done zero maintenance on it, although my unit does seem to wish for some attention (slow steam leaks around the knob), but it is still performing day after day... for 7 years! I highly recommend this steamer for someone who doesn't want to spend $500+ on an espresso set up. I've paired the bellman with the ROK manual espresso machine and both are killing the game 🙌
Thank you for making good coffee accessible and affordable, and making us feel OK about not being able to afford the best equipment. I've watched a few of your vids, and you do a graceful job of acknowledging that people have varying budgets. I don't know if that made sense 😁 You seem kind and thoughtful.
When foaming with a french press let the plunger rise above the milk surface for the first few times and then for the rest of the process make sure it reaches almost the top of the surface but never breaks it. This will continue breaking the bubbles that you've introduced without adding new ones. Makes a nice and smooth foam.
@@becool86R at first step you du the same as on video. you push several times more air from above the milk surface inside. then you manage this air inside the milk
Hello James :) I wanted to comment on the Bellman. Initially I was going to scrap mine (for similar reasons to what you discovered), but now - I LOVE IT! Thanks to google & reddit I eventually discovered some tips (which should really be in the instructions!). I believe it is the only proper steam wand device for home use independent of an attachment on a coffee machine..... There are some crucial things when using it to SAFELY make perfect dense, creamy & delicious foam: 1. fill 1/2 way up to the seam with cold water (when you get the technique right you can use boiling - but start with cold). Make sure the lid is FULLY closed tight .... I tighten until it stops which is when there is no (or virtually no) gap between lid & body. James is spot on here - this will blow noisily and spectacularly - spraying steam and boiling water around if it is not on tight enough. You can guess it happened to me in an early attempt but I was lucky it went the other way!!! 2. keep the valve open when heating up & only close it when there is a continuous stream of steam (if not sure blow it into a jug of water - if you get lots of bubbles you need to wait longer....... This dries out the system so you don't get too many bubbles when you start. Close the valve tight and then the pressure will start to build. (NB After using it a few times you get to know the sight & sound of when it is delivering 'dry' steam and is ready to close the valve) 2 To know you have enough steam/pressure - you must wait until the safety pressure valve blows open. You will hear/see it - but keep your fingers away - it is at the 'root' of the handle. .... you are now ready to make cafe quality foam (you may purge the moisture again for a second or 2 to dry out the pipe before steaming). Also - you must have enough heat in the hob to keep the pressure up and it may need a minute to build pressure again for another cup.
Can confirm: with a burr grinder, an aeropress and a french press for milk foaming, it's pretty close to my coveted (and sorely missed) flat white/cappuccino/whatever! Thanks James :-)
Woke up this morning thinking “I miss lattes, how could I go about making a good one at home..?” Thank you, I appreciate you consider the non-espresso machine holders and show there’s alternatives for everyone out there!
I know this video is like considerably older than recent, but I am thoroughly impressed with how well a homemade French press frother works with an AeroPress "espresso". I was able to make a really decent cappuccino. Thanks for the awesome tips. I am very much enjoying a lunch cappuccino right now.
Thank you so much James, you have transformed my home coffee-making experience! I have a Bialetti / Mokka pot and the coffee I make with it has always been bitter, in spite of my efforts to try different blends of coffee. Today, in desperation, I followed the technique you outlined here and was stunned by the difference! Even without being able to change the grade of grinding of the coffee nearly all the bitterness and 'rubberiness' that was the inevitable result of all my previous efforts were gone! In their place, there was a richness and flavour I had never experienced before when I tried to make coffee at home! Thank you so much: this was my first cup of 'real' coffee since lockdown began. You are incredibly knowledgeable and a great educator Sir!
But what he showed was the normal technique of using the pot, what did you do before? The only way of messing it up that I can think of is by compressing the coffee very hard.
@@_APV_ I use a 3 cup mocha pot and I fill the basket with Lavazza Rosa, I don’t tap it. I fill the water chamber to the safety valve but he says to stop the finished product at about 70 g which is not even half the coffee pot. Does that seem right to you?
@@_APV_ were you paying attention? (1) he doesn't completely fill or tamp down the ground coffee into the basket, (2) he adds boiled water to the reservoir instead of cold, (3) he stops the coffee brewing when only about a third of the water has been used, and (4) he rinses the reservoir with cold water to instantly stop the brewing. That's not the normal technique (and to say that's not the normal technique is an understatement.)
@@tessa4883 1. It is the intended way, it says so in the instruction that comes with Bialetti, something along the lines "loosely fill with ground coffee, do not tamp down". You have a point, in the video 7:25 he doesn't fill it to the top, instead like 80 to 90%, which I'd argue is not that big of a difference to turn good coffee into bad bitter one. Also, in his other video (ruclips.net/video/rpyBYuu-wJI/видео.html) he does fill it to the top. 2. True, but I tried that but found the difference to be minimal and not worth the additional trouble of boiling water and using glove or towel when screwing the parts together, was your experience different? 3. Where did you see that? In both videos he stops when gurgling sounds appear, I do the same (it said so in instruction, to immediately remove it from heat and to not let it boil, or something along those lines), and this sound appears only when level in the bottom tank drops very low, below the level where funnel starts, if you unscrew it after making coffee you'll see that only half a centimeter of water is left in the tank, not two thirds. 4. While simply removing the pot from heat source as said in instruction is not as fast as using cold water, it still stops the coffee coming out quite fast (5-10 seconds in my experience) if you used low-medium heat (which it says to in the instruction). The additional couple of grams of coffee shouldn't make a huge difference. My point was that while his method is slightly different than the instructions from Bialetti, the difference is not big enough to make bad coffee into a good one, so I was just curious what Stevin was doing in the first place.
Of all places, I'm sitting in a tiny town in beautiful Italy and "for whatever reason" can't go to a nearby coffee place. Asked RUclips what I can do with equipment I have in the kitchen and this came up! Looove it, and the British accent made me feel at home😇🙏💝🇬🇧. Thank you so much!!
This channel is a little bit of a miracle: I'm usually absolutely no fan of coffee and have a passion for tea instead. Well to be honest I enjoyed making drip coffee for others when my job required me to do so but I would usually never sit down to learn about coffee myself and I've only intended to watch this video to skip into it and find out if it would be a nice find to share with a friend who is into latte and cannot afford a machine... But well somehow here we are and this video (and the few others I've watched during the last hour before commenting this) was so interesting and enjoyable to watch that I've just subscribed the channel and think about simply impressing my girlfriend with some coffee skills and knowledge next time she gets tired of me and my tea addiction.
Hi James, The last steamer you reviewed has a pressure release valve. This is how you know when you have enough steam to froth milk. Just keep boiling it until the release valve starts weeping steam, pull it off the element and start steaming. it works really well if you know this tip and takes away those frustrations you mentioned.
Just tried this with an AeroPress and French Press (for the milk). Worked surprisingly well and am enjoying the delicious cup. Hope to one day upgrade to true espresso, but this will work wonderfully for now. Thanks!
First, love your SFM videos. Second, I may get one in the future too. But the mocha pot is a good way too and they are cheaper than a machine. I picked mine up at my local ACE Hardware store, but you can get yours from Walmart's website. I only paid about $18 for mine.
Handy hint, plant milks often don't "break" as easily as cow milk. It's easy to heat them hot without ruining them. They might split a bit easier, but the "barista" versions seem a bit more resistant to that.
I've always referred to that thing ("moka pot"), which I've used on and off for many years, as a stovetop espresso maker. I''ve been experimenting with James' method--starting with boiled water etc.--for home-made cafe lattes during the last couple of days. This method is absolutely a game changer for me. And the results keep getting better. (Unfortunately I have to stop experimenting after three cups and wait until the next day to avoid getting too wired.) Knowing when to remove the pot from the stove (when the coffee is as at 65 or 70 mls) is a knack you have to practise. Also one thing not mentioned with this method is that some coffee ends up getting sucked back into the reservoir.
There are moments on youtube, when you find something that has probably not much use for you, directly, like in this case i am not a coffee connoisseur, not even close to being one, neither aiming for one, but then the way a story is told, the way something is presented, the sheer charm of expression, of the presenter, the maker, astounds you, grips you and leaves you mesmerised, just the way Mr Hoffman is left mesmerised with a beautiful cup of coffee. You sir are amazing.
@@theflyawaygirl Frappe works differently though. The foam that is built with the shaking is not from milk, but the oils (?) in the freeze dried coffee. It only works with such freeze dried coffee ('nes') , any other coffee source won't work to create the coffee-foam.
I’ve used the Bellman for 8 years and believe it to be the best non-machine option. It produces microfoam at the quality level of a prosumer espresso machine. I don’t find it to be “scary, frustrating, and awkward”. Let me address James’ criticisms (as well as provide a “how to” for users): James: “You have no idea when you have enough pressure to steam milk”. - You set your burner to medium high. In 5 to 10 minutes you’ll hear the pressure relief valve (safety feature) start to hiss. You immediately purge the steam wand then turn your burner to low. It’s ready to steam milk. “There wasn’t enough steam pressure”. - This was likely because James over-filled it with water. You want the water level to be BELOW the horizontal band around the middle of the Bellman... about 1” below. That way there is enough airspace to build up plenty of steam. You would have enough steam for at least 4 drinks in a row (and probably more), but I would wait about a minute between drinks until you hear the hiss again. (At the start, when adding the water, make sure the lid parts are well seated, with their rubber washers in place. Tighten the knob on top firmly) More on pressure and safety: Not long after I first bought the Bellman, I absentmindedly left it on the heat unattended for over 30 minutes... It didn’t explode, but it was dry; all of the steam having escaped through the relief valve. Not recommended; it was hard on the Bellman. I now never leave the Bellman on the burner unattended. I get it filled and heating first thing. I use that time to prep my coffee and take my shot. By then, it’s ready to steam the milk. When I’m ready to enjoy my cappuccino, I take it off the heat. When it’s time for my second one, I turn on the heat and it’s ready again after I’ve pulled my second shot. One more thing: I empty and thoroughly dry my Bellman when I’m done with it for the day.
I've been using a bellman for over a year and I can't seem to get it to make quality foam consistently. if I go to steam milk right after the hissing sound of high pressure, it adds sooo many bubbles into the milk, almost sputtering out of the pitcher. I usually have it filled a little below the horizontal line as well... any tips??
Bellman steamer - there was an espresso \ cappuccino version of this that makes both espresso and steams milk on the stove top. It looks nearly identical but has an additional plate kind of section on top with a coffee valve that projects over the side. You put the coffee in a basket and screw the whole thing together. When the water gets hot with pressure you can open the coffee valve and pull a shot sort of, the mechanism and results are similar to a moka pot. Then you close the coffee valve and wait a little until the steam builds up more and steam your milk. Like any other machine you had to get to know it and adjust your technique and coffee grind and all that stuff and you could get some surprisingly good results. I used it many times. I could even get four small cappuccinos out of the thing in one shot. I didn't hate it. Later I got a Gaggia espresso machine and forgot about it but it was pretty good and it never exploded once. This was probably 35 years ago.
@@aubreemoon3436It sounds like you’re trying to foam the milk while the pressure relief valve is still releasing steam. If so, there will not be quite enough pressure to produce nice tight microfoam. As soon as you hear the pressure relief valve hissing, turn the heat off or way down to get the valve to close again (until the hissing stops). The pressure will begin to build again. After about 30 seconds or so, there will be sufficient pressure to start steaming your milk. Another option is to time your heating so you know when to stop the heating just before the valve opens. Good luck.
I would agree with all that Rick has written about the Bellman. Used as intended it is a great addition to the camping gear and those BnBs without espresso machines. Using the “safety valve” is the key and was missed by James. I would add the Wacaco Nannopresso to the systems James reviewed for espresso and with the Bellman makes an impressive duo. Camping will never be the same again without the product from this winning combination.
As soon as you instructed how to make aero press “espresso” I stopped the video immediately and made the best aero press coffee of my life 😭 amazing. Thank you!!
I have the same exact steamer. I once didn’t close the lid properly (100% my fault) and it went kaboom. Trust me, he is 100% right. It was like a bomb. If I was close to it I would have gotten seriously injured and badly burned. Literally, KABOOOOOM. Scary stuff. Couldn’t use it without being terrified of it for weeks. I’m always so careful now when screwing the lid on. That’s about the only thing I agree with him regarding this product. I actually love it and think it does a fantastic job. Frankly, you wont be able to get better steamed milk unless you get an espresso machine worth well over a grand (my la pavoni does worse).
You leave the valve OPEN. This vents the air so that you are actually steaming. Once the wand is hissing well, close the valve for a further 60 seconds or so. Never rely on the safety valve or, yes, you are absolutely courting danger. I keep the unit over medium heat while steaming my milk because I do not tolerate any drop in pressure, especially for a larger jug of milk. As others have noted, you can get a beautiful result with the Bellman. With practice.
That is generally true but if any form of steam is involved you have to at least twice as careful. Pressure vessels go boom or fly around. Steam vessels go boom while stripping the flesh from your bones
If you change your technique for foaming in the French press, you can get much better results - much better texture (and be able to do more advanced latte art). This will highly depend on the type of milk, so you need to dial it in for the milk you're using. 1. Heat up the milk to 60-65 C 2. Do about 5 full pumps for whole milk, or about 10 full pumps if you use Oat milk, in a similar fashion to what you show in the video - violent and fast, so that you're striking the surface of the milk and pushing in air. 3. Now do between 100-250 fast pumps underneath the surface, so that you never get above the level of the milk. This will change the structure of the air we pumped into it into something close to micro-foam. Feel free to take a break every 50 and swirl it around a little to mix in the larger bubbles. I recommend counting every 10 pumps, much easier to keep track. 4. If your foam is too thick, next time you need to reduce the number of full pumps at the beginning; likewise if it's very thin, you need to do more of them. 5. Thickest foam will be on top, so if you want to make it more uniform, pour it from the French press into a milk pitcher 6. Do your latte art (or just pour it making circles so that it is uniformly distributed). Experiment with all the steps to dial it in for the type of milk you're using. You'd be surprised how much better the results are than simply doing what's shown on the video. This will also hands down make better textured milk than any electronic frother (trust me, I've tried a bunch name-brand ones). You'll see huge differences depending on the type of milk, especially with different brands of Oat milk, as they use completely different ingredients/extraction process. Some Oat milk simply doesn't foam well, or the foam dissolves too fast. I've had best results by using Oatly Whole, optionally mixed with about one third of Califia Barista Edition. If you do use Oat milk, the first one will give you the best results, all the other one's I've tried (even so called "Barista Editions") don't foam well, at least not this way, and some have a non-neutral taste.
THIS! I realized this myself. I pour almost half of the french press with milk. I first pump it through the surfare to foam it up to almost double volume. Then I rapidly pump without ever reaching the surface. Just braking down the bubbles more and more. I finish by slowly pumping all the way to the top again to mix everything evenly. If you do this well enough you can get a foam that is even more dense than what most baristas manage to make. I even used this technique on hot chocolate to create a foam chocolate drink, and it was awesome.
Wow, thank you for the effort to write such an in-depth analysis of the capuccino making process. Since you said you've used before a lot of electric frothers - I just got myself a hand electric frother (so not a machine one). Have you been using that one as well? In my mind, it should be quite similar to the French press method, but I am a total beginner so I could be horribly wrong.
I like to call the Aeropress version of an espresso an "aerospresso", but I also call an americano made in an aeropress an "aerocano ". 😁 Thanks for all of the information. Keep up the good work. 😁👍
Hi James, the RUclips algorithm sent me here. I'm glad it did. As someone who is very intellectually curious, your videos and your way of explaining these subjects are hugely engrossing. I've always been a traditional coffee consumer (espresso, moka pot… I'm Italian after all) but in recent times I've started exploring other methods to enjoy coffee, and discovering your channel has been serendipitous to say the least. Thank you for your work and for sharing your knowledge the way that you do. Cheers, Rick
This Aeropress recipe is GREAT in its own way. I have two 40-year-old espresso machines that both need to be serviced, and this recipe takes the edge off the waiting period before I can get it done! ;) Thanks James!!
All I can say is yes, the Bodum frothes milk, yes the mokapot is easy to use , and yes , you can make yourself a decent cappuccino using these basic no brainer methods. Thank you James, you changed my life today ☺️
I’ve owned a Moka Pot and it’s arriving today (for this exact video’s reason)...what does it mean to “run it under the cold tap”? Like, run cold water in the sink and set it down so the bottom gets cold but no water gets inside?
@@deadchannelseriouslyitsdea9776 yeah, you just run cold water over the lower part of the pot. the idea is to cool off the pot that's been on the stove so it stops pushing water thru the coffee. You're just stopping the extraction process right then which if you let it continue you'd get more bitter and sour flavors into the coffee.
The French Press method is fantastic for making Oat milk based coffees. I’ve been making them at home now for the past few months and have really gotten the hang of them. Since getting back to the cafe I work at, I’ve realized that steam wands seem to actually produce lower quality texture in Oat milk than the French Press because of how quick the steam heats up the milk (this is on a Black Eagle). With the French Press, you have control of the heat seperate from the texture. Texturizing the milk is the same with a steam wand: texture from the top of the milk first, then mix everything below the surface of the milk. However, the secret is first to not over texture the milk at the beginning, and second is to pump quickly under the surface of the milk to really break up the bubbles and cause the top of the milk to splash around slightly; to break up bubbles at the top. By far the silkiest oat lattes I’ve ever made!
I have the Bellman. It is actually phenomenal. The learning curve is actually very low. As you noted, you have put in the correct amount of water but that’s pretty easy. And then the proper steaming temperature can be found by letting it hit its relief. There is a relief built-in to the handle for safety purposes and also to know that you have hit the point at which you were able to froth milk. I have found great success with it and I’m very encouraged by its abilities. For the price and not having to own an electric machine it is the best option for quality drinks.
Strongly recommended. It is not as finicky as he is describing. I have learned a ton from his videos. I would love 15 minutes tutorial with James on this one. Steamed milk has so much more flavor than frothing or heating.
I lived in Italy for a while, and quickly found out that if you order a cappuccino after 10AM, the barista will derisively ask you if you want it in a bottle. He means an infant's bottle. Because an adult would never drink milk, except for breakfast.
I purchased an aeropress awhile ago but was always intimidated by the inverted method... i followed this video and made the best cup to date! thanks james :)
Man i love your videos. Ive started drinking coffee because of u. Youre the FIRST coffee master who isnt a snob and actually knows the stuff. And ur explanation is super clear and easy to understand. THANK YOU SIR 🙏🙏🙏
The Bellman has a PRV set to release the pressure when there is enough steam/pressure in the vessel to froth your milk. I put mine on the stove until the PRV starts whistling, blow off some steam from the wand to get rid of some really "wet" steam that builds up, and then I'm good to go.
Hi James, I used to froth milk in a french press, and there's a way to make it quite alot more silky - basically you rise the filter above the surface at the beginning to get the air in, then after you dont let the filter rise near the surface. You can feel the pushing action get heavier and heavier, and it seems to act like a polishing motion. As you said I think you can pretty much only make a good cappucino with it...
OMG! When the Aeropress *MOVED* a little at 6:05, I thought we'd be witness to a mishap! Thank you for this video.. I'll go try out my Aeropress skills STAT
Also, side note number 2: might be fun to do a "coffee on a budget" video, but extreme version. All equipment used should be found in a thrift store or something. It could show people what things they should look out for when getting something second hand.
My guess would be to brew in a tin can like they used to do back in the early 21st century in a lot of homes using coffee that costs under $6 a pound, like Folgers. At least that's the cheapest way I can think of. It'd be cool to see James try and beat $6.
You'd be surprised!!! I found a Chemex and a Moka pot at my local Goodwill, plus one of those battery powered milk frothing wands (which doesn't make *great* milk foam, but it makes milk foam so I'm happy).
Don't forget the ongoing cost and availability of filters. My Aeropress crapped out (crazing in the cylinder) so I'm back to using my Melitta dripper. Now that I know what I'm doing (thanks to James!) I'm finding it makes really good coffee! The dripper is cheap, the filters are not only cheap but very widely available, unlike Chemex or Hario or Kalita.
Back in lockdown, so I tried this method to make my partner a moccacino. I used the Aeropress for the coffee, and it worked pretty well. I think I need to experiement with grind settings and different beans, but it earned a 7/10 from my parner, who is a notoriously tough moccacino critic! Thanks James! For yet another video to improve my coffee-making skills.
One little addition to the french press/milk frother thing. The big difference the frother does better than the normal french press (and makes it a justified purchase, I think) is its ability to make little amounts of foam. The frenchpress has a gap between the mesh filter and the bottom of the glass. That means you have to fill it at least 1cm above the mesh. Thats like 200 grams of milk. The frother can easily work with 100 grams or less.
Mr. James's voice, style and ways are as the coffee he masters: creamy, smoothy, latty and with the perfect ratio of heat and stimulating caffeine. Thanks, sir. :)
Mate i've been making and drinking this type of coffee for years, I always wondered why it's bitter, you solved my problems by just repeating your steps. Thank you man
I've had a Bellman stovetop steamer for years, and I really love it. Here's some info I've learned in that time: 1. Do fear it. Mine has exploded once, and it was terrifying. Crank that lid down tight. Also, make sure that the handle or knob aren't over the burner; they heat up and easily burn your fingers if you're not careful. 2. I also wish it had a pressure gauge. 3. You know it's ready to use when the safety valve pops open. That means it's at maximum pressure, and you get consistent pressure every time you use it.
I think they’re great. Keep them heated till the pressure valves pop. I recently got a second and the new ones have a two hole steam tip. A lot quicker now. Never had any health/safety issues in 5 plus years.
In the Guernsey & Jersey in WWII they used grated roast parsnips, ground down as a substitute for coffee. I tried it out of curiosity. It works! Not the best coffee I ever had but an adequate sub. Not sure of the caffeine content tho.
Pretty much everywhere you can get "malt coffee", look especially for Polish brand "Inka". We had coffee shortages under communist regime, people came up with many substitutes, Inka is imho the best. Anatol is another one but not up to my taste. We also have a wonderful spice mix called "herbal pepper". Thereis no pepper in it, it was meant to substitute black pepper when we had no pepper, and its great!
Oh. Good call. There is a variety of those. One (Muckefuck) was used where I live because coffee was too expensive and later due to shortages.They used roots (Zichorien, same family as chicory). My mum still drinks this at night instead of decaf.
Hi James - I've been a coffee lover for a while but ever since I stopped drinking wine and single-batch bourbons, coffee is my new vehicle for experiencing flavor and textures. Your videos are wonderful! I watched back to back several on starters to buying and cupping coffee and one on milk drinks. Love, love, love your sensibilities and delivery on the fun, educating aspects and delightful drinking of coffee. Keep it up! Steve
This guys is the first "expert/professional" I have encountered on these kinds of things (coffee, tea, alcoholic drinks) who is genuinely knowledgable, resorts to science if necessary but mostly going off of his experience without being PRETENTIOUS.
Thank you sir.
'The Modern Rogue' also has good unpretentious videos introducing topics that would often be explained in a pretentious way. They made a video's about cigars, whiskey, cocktails, brewing e.g.
Batuhan Bulguroğlu we love James ! he is amazing. he teaches without making us feel stupid for not knowing stuff or poor for not having a bunch of fancy machines !!💙
im just mesmerized by his hair
This man is great
if you into about tea, you should check Don from Mei Leaf, he's british too
"I just want you to make something that you like"...and that's why I come here 😁
"Today we're not get overly hung up on the definitions of what is a cappuccino? what is a flat white? what is a latte? I just want you to make something that you like"
Now that's the sort of mindset that makes a good coffee at home, just going for something that you like. It's not a competition. It's not for a paying customer. It's just for your own palate. I like these videos that focus on the user/taster, instead of just pure proper techniques or to push people to go to a certain industry standards, tbh.
Please make more, especially since the lockdowns are not gonna end anytime soon... Just to spice up the many coffee breaks at home.
Well said!
Great vid J
cooking videos tend to suffer from the same overcomplication problem
@@guguigugu Yes, by all means... when a pro does it, I find it interesting and it's more like a frickin documentary or art show. But when I want to make something, I would never even attempt the same thing with the sort of equipment and skills that I have. For personal consumption, I much prefer the simpler cooking/making stuff videos/instructions.
Well said sir - greets from new Zealand.
Thing is people giving "proper techniques using industry standards" are just showing what they are. None of those force you to do it. If you feel the need to follow exactly and get "pushed " that's your problem not theirs.
I bought a moka pot and a milk frother today, and I tried your method. I'm so overjoyed by the fact that I can just make my own latte at home with a budget below $20. THANK YOU. The coffee is just delicious.
ruclips.net/video/6dvTL-pVlBE/видео.html
I was just at target yesterday and I saw a moka pot they were selling there and it was $49. I couldn't believe that people are probably paying that much
@@zp944 Same here. I think all you're really paying for is branding. I've had that moka pot for a while now, and still no issues with it. $49 bucks is just bonkers, but I guess for coffee nerds it's a necessity, haha.
espresso machine tastes better and is more fun
@@petervansan1054 dude an espresso machine and a suitable grinder is a very expensive thing (even a manual machine and hand grinder you're looking £500 for a setup, plus a milk foamer), and espresso at home is a whole hobby in itself.
"pressured vessels are scary things, fear them in your life, look after them, treat them well" this goes to my fave quotes list
you are very right, i am an automation engineer, seen what happens with industrial high pressure boilers... even the small ones like that scare the hell out of me...
@@hwarangdrac well i never trusted them! haha
thank you so much for the heart!! made my day! :D
"fear them!" yep.. my bellman blasted the lid off because i wasn't able to seal the thing properly. imagine chasing after the hot bellman on the kitchen floor while it was still releasing the pressure.
@@rld9726 oh god
“Let’s say... for whatever reason... you couldn’t go to your local cafe right now” lol smooth
Evan Johnson smooth like the coffee will be when you make it
RUclips doesn't like when people use the C word
ThisIsGOKKAR I also like the way he said it too. That way 5 years down the line, someone can stumble upon this video and it still might seem relevant to them without hinting at the pandemic
@@evanjohnson4559 at this point, if people are watching this in 5 years with COVID as a distant memory, that's fine by me.
Then turn to your Barista Express
James, I am a college student and a barista at a local coffee shop, and I can't afford an espresso machine yet I so often crave a cappuccino in my dorm room. I've been making lattes and cappuccinos using a method similar to this for 2 years, and always felt like an impostor for doing so. Therefore, I absolutely adore this video, as it validates my inner coffee snob's secret belief that my cappuccinos are surprisingly good. Thank you for your help in fine-tuning my process!!
Also, a side-note on aerating milk with a French press: by using a single cup French press, especially a vacuum-sealed/stainless steel cafetière like the one by Magicafé, you can aerate the milk more carefully, because the reservoir is small enough to allow the plunger to froth the milk without breaching the surface and introducing more air into the milk foam. I 'tear' my hot milk in the French press for about 6 seconds, introducing lots of air, and then froth without breaking the surface for 15-20 more seconds to create microfoam. I've been able to create incredible microfoam using this method. Thanks for your work
you should start your own page!
Yo! Idk if you are there but what do you mean by tear?? I've been using a French press to froth the milk but not with the best results. I'll be following your example except I don't know what you mean by that😅😅
the best coffee is the kind you like to drink and don't let anyone tell you otherwise. You can evolve your preferences and technique over time, but this maxim always holds.
I am honored haha
Hey sorry for a late reply!! to tear means to introduce air and heat into the milk. in an espresso machine this is done with a steam wand and it creates a sound like tearing paper. hope this helps!
When I was staying in a tiny town in Sicily the owner of the home we stayed at made our morning coffee with a moka pot and a French press to foam the milk. Delicious.
oh yeah that combo is probably the most common solution you'll find in Italian homes. If someone drinks cappuccino, it's very likely they don't have anything more than a moka and a french press.
@ haltersweb Two friends from Firenze/Florence used a moka pot and referred to the coffee it produced as “espresso”. “What about the crema?”, I asked? “You don’t needa the crema. It’sa just air. The liquid is what matters!”🤌🏼 As for the foam? They heated the milk in a stainless steel bowl (electric stove) and furiously whipped air into it with a hand cranked mixer. “Just a little elbow grease as you Americanos say and you havea the foam!”
I started using my one cup French press exactly for this reason!
and here in Italy no one ever talks about a “flat white” 😂
I have been meaning to comment on this video for months. I don't have either the budget or space in my small kitchen for an espresso machine. Off the back of this video, I bought Moka pot and a basic cafetiere for milk foaming. It has completely changed the way I make and enjoy coffee at home. And as an NHS children's critical care nurse, a delightful coffee at home made using this method has been one of the few things that has helped me through these prolonged circumstances. A genuine "thank you" for this, and all your other, content.
I agree with you 100%, often it the reason to get up in the morning. Take care of yourself.
You don't even need this faff. A couple of small cafetiere's (3 cup, 12 oz size) and a microwave will do the job. Put six well-rounded teaspoons of good quality ground coffee in cafetière A, half fill with off-the-boil water, stir, cover with lid/plunger (without pushing down) and leave for ~ 3 mins to brew. Meanwhile, half-fill cafetière B with full-fat milk, microwave for ~1.5 minutes (bring to just before boil). Fit lid and push plunger to half depth in milk and agitate up and down so the plunger always remains immersed for maybe 20-30 seconds (the milk should froth to nearly double the volume). Push down plunger in cafetière A slowly. Pour coffee to 1/3 level in cup. Fill to top with frothed milk. Cheap, simple and effective!
@@afriedli I enjoy the process of using the Moka pot as much as I do drinking it so it's no faff. (FYI, bringing to just under boiling point will denature the proteins and irreversibley change the taste of your milk. Yuck)
@@joell649 "bringing to just under boiling point will denatured the proteins and irreversibley change the taste of your milk. Yuck"
What is the temperature of steam? Answer: exactly 100 Deg C. i.e. It is used to rapidly bring milk to boiling point, which denatures the proteins and irreversibley changes the taste. Yuck!
There’s nothing wrong with a stove top coffee maker, I have four!
I just want to say I really appreciate coming across a RUclips coffee whiz who doesn’t show contempt for what the average person can do/achieve at home and is willing to use and instruct in the usage of “average” equipment also. Thank you. I enjoy coffee - but I’ve been surrounded by a lot of obsessives and snobs, and some of the obsessives purely in their enthusiasm end up showing contempt.
We can all enjoy the fine things in life, we may not be able to try A5 wagyu beef with every meal, but it doesn't mean we have to settle for elbows and knuckles either
It's really easy to go beyond simple enthusiasm and straight into gatekeeping and arrogance, so it's always lovely when there's youtube personalities and subject matter experts who are nice about the more plebian side of things like coffee preparation. Not everyone has the time and money to invest into perfect espresso, so these kinds of videos really are the olive branch across the divide between espresso snobs and the drip coffee every-person who just wants a tasty beverage of go-juice without devoting their whole life to the endeavor.
Espresso machine is still worth the money
i totally agree! and we all have different $ capability or living/traveling circumstances so it's nice to know what you can do with the minimum or cheapest of equipment! it's a little like cooking a meal at a friend's house and finding they somehow have NOTHING in their kitchen tool-wise and you wonder how they function. (seriously, one time i cooked for my gf's parents and all of us. measuring cups? NO. none. wth.)
so, *understanding* the tools and what you can get out of certain ones is great when you have to improvise. like shaking milk in a mason jar or similar with lid *will* get you foamed milk... just not latte art capable and it's fairly unstable. but better than nothing!
Lol!! There is those “Obsessive snobs” in every aspect of any hobby and they possibly only believe you can only get great tasting Cappuccino’s with a 200 dollar machine. Thank you for sharing this info us. I am excited to trying my hand at old fashioned cappuccino making!!
the sound quality on these videos is insane. Sounds like he’s talking right into my ears and I’m not even wearing earphones 😭
it's not sound quality, it's diction.
@@slicedpage It's both. James takes care to have good production quality for his videos.
@@starwf07 You are right of course
i felt his spit land on me i swear
i dont understand why some people think processed recorded audio sounds anything like in person.
This video is incredibly validating because my housemate and I, as coffee novices in a uni flat, reached the exact same conclusion (re AeroPress and french press/milk frother) for making pretty decent cappuccinos at home without watching this video. Now, over a year later I've discovered this and I'm kind of elated! Maybe we really did know what we were doing this whole time...
I love you so much right now. This guide is sssooo needed, when so many of us shouldn't really be leaving the house that often. Hope you and yours are doing okay during this time.
Thank you! I hope you're all safe and well too.
"You've got time. It's okay."
This should be applied to everything I do so I stop rushing through life.
I would have that quote as a print on my wall :)
Underrated quote for sure. I can relate to that quote while cooking. If I do it slow without rushing my meals taste 3x times better...maybe that is what it means to "cook with love". :D
so so true! I don't wear shirts with prints on them, but that quote could tempt me.
"I believe in you." This is the kindness I needed this morning. Thank you.
I bought an Aeropress, randomly ended with the same grinder, and I'm stoked about coffee. I went to work, drank instant coffee, and quickly realized how awful it was. I bought a small french press, which I use for frothing milk. It works so well! At the same time, there's an awesome cafe in our office building, which serves as a benchmark. My efforts will never match their equipment, but I'm more than happy about my results. I love coffee now more than ever. :-)
I've got the same setup, except the grinder which is a different model. The results are indeed delicious, I make better coffee than 50% of the coffee shops in my town, and I make it on a very tight budget
This was absolutely lovely, James. You’re sort of the Bob Ross of coffee.
Emma Cole I couldn’t have say it better
That's the best comparison ever
Well put
Nice! Being called the Bob Ross of anything is the highest compliment!
... but as great a James' hair is, Bob Ross has better.
One of the things that I love about James is that he has all of the knowhow, the experience, the science, and he has all of the sort snobby coffee opinions (I saw that with immense affection for snobby coffee opinions and plenty of my own!), but it all ultimately comes down to people brewing delicious coffee that they really enjoy. It's nice to feel like I have all of the information and can educate myself but am not being actively judged by the person providing me with that education + entertainment.
James is the most humble coffee expert ever. I love how he relates to the everyman who is aspiring to be a better home barista.
For a guy that drinks and loves coffee, his voice is relaxing a soothing.
He's still young even if he's trying hard to look old ... (and 'wise' perhaps) 😂
I’m feeling pretty good about myself. I figured out to use the Mokka pot and Bodum French Press to make a flat white myself. For one glorious, shining moment my husband thought I was a genius.
😂
My plot, exactly! I can't wait for the look on his face! I've ordered a Bodum milk frother and I can't wait to get the moka pot out of exile! Thanks, James! I do appreciate the lesson!
Well done!
16:12 loved the emphasis on 'F E A R T H E M' while talking about pressured vessels.
I don’t even like coffee all that much. But I have been binge watching James for like two hours. So articulate.
How many people are here four years to late.. For give-away coffee,..
I am however all in with the info.... Thank you so much
I just tried the aeropress + French press for steaming the milk. It only bloody worked! Now I can have cappuccino at home. I can't thank you enough.
How did you heat the milk in French Press??
@@jkelly11785 Microwave it first then dunk it in then pump away!
The bodum milk frother sitting to James on the right hand side is just a modified French Press its quite good but i prefer the old lidl metal italian milk frother you can heat it on the hob!
It's so fantastic, got a single cup double walled French press from IKEA and it + my Aeropress has gotten me through most of 2020 lol
The little French press has the ability both to froth milk for milk drinks and make a solo scale Hoffmann method brew, so I don't need to bust out the bigger Bodum. Easier to froth milk in a smaller jug too imo.
Just remember to wash the French press THOROUGHLY after using it for milk - I learned the hard way that even after washing with soap and water, the tiny traces of milk left over in the strainer etc WILL go sour and ruin any subsequent cups. I'd say give it a second wash (and a sniff) if you're about to use it again after milk's been in it. Gently wash with soap + sponge and rinse it all off as thoroughly as you can!
i have never had a cup from my aeropress that didn't taste like battery acid.
@@bjornegan6421 That's most likely due to human error. Either you're using poor quality grounds, too coarsely ground coffee (though that would more likely end up with it just watery), or you're letting the hot water sit in it too long. I'm no expert on the aeropress, but I know it makes good near-espresso as I've had the pleasure. I recommend just reviewing video guides to brush up on what might be causing that.
I will say it took me a long time to stop brewing bitter coffee with my Moka. Definitely a learning curve to either method.
"Make fancy cereal or something."
-James Hoffmann, 2020
Beat me to it
When I was little a had a friend who would heat cereal with milk in a microwave; it haunts me to this day.
Expect the next video to be sponsored by Ready Brek
I genuinely want to try and make fancy raisin bran now thanks a lot James
@@PavelJanata The single exception I can imagine to that being awful is rolled oats - heating them just makes a vaguely ok porridge.
JAMES BELIEVES IN ME!
I just tried the french press/moka method, and I was really surprised by the result. It's so foamy and delicious, I had no idea this was possible so easily. It's actually better than most cappuccinos that can be found in cafés here in France.
Note to any travellers in France: you have to search for a "café spécialité" (a specialty coffee shop) if you want a good coffee. Google Maps knows the difference between a café spécialité and a "café" (bar/restaurant)
I feel comforted by your voice. I will now go and calmly make a cappuccino because you believe I can. :)
Seriously tho…he speaks to such a wide audience yet it feels like he’s my friend and that he believes in me
he's just like the David Attenborough of coffee world
I was about to say like the James Bond of the coffee world but you have 141 likes so, I'm going to agree with you even though I don't know who David Attenborough is. Or Bob Ross (from other comments)
@@jennine4083 I don't know either. I wouldn't say as eccentric as Bob, as passionate yes!
To compare, I would say he's more like the Neil DeGrasse Tyson or something... he taught me a lot about space.
@@headoverbars8750 Neil DeGrasse Tyson is, since he became famous, an obnoxious douche. Talking about letting fame get to you...
@@jennine4083
Hello, "Nina Gonazlez";
Try using online search tools.
You could type in "David Attenborough" or "Bob Ross" or whoever.
You could even add a question after the name.
Try it, see what happens.
@@jons2447 look at this wholesomeness
I use a knockoff of the bellman steamer at home. Having had a lot of experience working with several different models of high end espresso machines (and steam wands) in various coffee shops, I have found a way to make it work for me. What I will do is preheat the water before I put it in the pressure chamber (filling it to just below the center line) so that it’ll reach the right pressure much faster. Starting from cold water at full heat on the stove, it’ll take 20-25 minutes. Starting with boiling water in the chamber, it’ll take around 10. In terms of knowing when it’s ready- keep the valve closed as it’s heating. Once the pressure causes steam to escape out of the holes on the handle on its own (while wand valve is fully closed), it’s ready. You will hear the steam suddenly escaping from the handle from a room or two away. You’ll know. As opposed to a regular espresso machine steamer, I have found that this steamer aerates MUCH more. If you want a latte, I kid you not, you may need *one* or mayyyyybe two skips on the surface of the milk. For a wet latte... don’t skip at all. For a cap two to three skips, or more depending on how dry you like it. Other than that- general steaming technique applies. Keep a damp rag nearby. Clear the steam wand by opening and closing the valve for a moment before inserting it into your milk. Submerge it just below the surface. Let it skip on the surface to aerate the milk, then submerge it about two inches below the milk surface, creating a vortex to evenly heat your milk. Heat until the vessel becomes just hot enough to not be able to touch it. Close the wand valve, put down the milk. Take your damp cloth and wrap it around the steam wand completely. Open the valve once or twice and clean the wand (dried on milk in your steam wand sucks). Groom your milk by gently (or not so gently) tapping it on the counter, to remove larger bubbles, and by swirling it to keep the foam and hot milk incorporated before pouring. Pour and enjoy!
paulffitch no problem 🙂 I love my steamer! Just took some trial and error!
INCREDIBLE. Thanks. I mean, I'm probably not getting it, I'll go with the french press because I'm genuinely scared of pressure having kids hanging around, but it was still a pretty good read.
Jose Gonzalez fair. Honestly- steaming milk can be dangerous if you don’t know what you’re doing. For anyone trying it themselves for the first time: definitely watch some RUclips videos. Talk to your local barista (when it’s slow in the shop, and they’re not busy). See if there are any classes in your area. It’s good to have a seasoned hand guide you. You can easily burn yourself and also waste a lot of good milk. My mentor started me off with water and soap to steam just to figure out how to make a vortex, aerate, etc without wasting a boatload of good milk. Also- regular whole milk is the easiest to steam by far. DO NOT start yourself off with oat milk. You will find yourself confused and sad.
What's the knockoff called? I have been looking for one, but the Bellman seemed to be the only option... Anyway thanks for the writeup!
Natorboy “Belpasta” 🤣🤣🤣 Unfortunately, it looks like they’re not making them anymore. Perhaps post-lawsuit as the design is identical. 🤷🏼♀️ Shame. It was only 60 bucks I think.
James, I just happened to see this video two years on, and I have to say that I *thought* I had a good Aeropress technique (inverted method, double paper filter, 15g of coffee, 30 second bloom, 2 minute of rest before plunging), once I tried this technique precisely it made SUCH a difference, even from the same beans! That, plus the tip about first spooning off some of the excess foam created by the electric frother (I have a similar machine), and wow what a tasty cup. Significantly less volume in total than my old method, but multiple times more flavorful. Kudos, sir!
I used to do my cappuccinos with a moka and a Bellman for years, until I found out about using a French press (a real one) to do the foam. Much, much quicker this way, and less finicky. I also discovered that putting a paper filter on top of the coffee grounds inside the moka pot creates a little bit more pressure and, magically, I get about 60-70 ml (brewing stops about half way in the upper chamber). But, oh, how I long for the day when I can finally buy myself a proper espresso machine. Still, I think my drinks beat Starbucks, hands down.
"Much, much quicker this way, and less finicky"... also, different in taste from steamed milk. The espresso machine steamer scalds the milk, that's something that impacts taste and texture. The foam beat up with a french press does not do that and is generally disappointing. I would know, I even had a dedicated milk frother device of the french press principle, moved on to a cheap Saeco espresso machine about 2 decades ago and never looked back.
can you share how much gram coffee you are using and ml water ? thx :D
Starbucks scalds the shit out of espresso so I know anything I make WILL taste better. If anyone is interested in getting into espresso as a hobby the gaggia classic is a great starter machine for a cheap price. It may come out cheaper than buying the equipment used in the hacks.
As someone who just started getting into coffee these past few weeks and recently purchased a Moka, this is perfect. Thank you.
I don’t even drink coffee, but this was so well put together and explained that it made me want to have a cup of coffee, and also, well done. I really like the simple and straightforward way you explain stuff, because I feel it’s very inclusive for all types of coffee drinkers; from the “snobs” to the novices
I've been drinking coffee everyday for the past 15 years...... And this man has ruined everything..... The man has it down to some quantum physics levels....
I had no idea there could be so much science and complexity to coffee... ☕☕☕...
I am truly impressed
I watched this to learn to make pseudo-espresso, but instead I learned how to make fancy cereal.
I was not expecting to laugh as hard as I did.
ruclips.net/video/4GvK8ZPAz1k/видео.html
Micaelangel07 same here😹😹😹
I only eat my rice Krispies if theyre laid on a bed of foam
The first bubble theory of moving the moka away from the heater is absolutely true and I loved hearing it, I loved the whole video and I absolutely enjoy James explain and cover all the detailed information.
I could listen to a loop of James saying "Moka pot" for like ten hours.
I found myself repeating it every time he said it!!! 😂
agree,
Oh so I am not alone! :D
This will become someone’s hell!!!😆😆😈😈😈
I use moka pot to make espressos. I haven't bought the machine yet. In the olden days,before the machines, people in Italy used moka pot only. I use illy and lavazza. I got saquella espresso 100% arabica beans from tjmaxx. It also produced a good espresso.
Tip: froth the milk cold in the french press, then take the glass part and gently heat in microwave. The gas expands in the foam and it gets much frothier.
my man!
french presses also make some extremely tasty milk skaes, just add some syrup to the milk
I used to do that with it but would start the foaming halfway through the heating process, it would produce the most stable incredible foam like on a traditional Italian cappuccino. At that time I hadn’t even heard of latte art and didn’t have a prosumer grinder and espresso machine. I haven’t tried it in years but I think with it a little care and practice it could produce decent enough foam for a latte with a little art on top!
Ooohh... is that why it is so easy to loosely get out that glass ? I never knew that ! lol....
Worked like a charm. Thanks
5:58 "You've got time. It's okay." When I need to hear that, I come here. Thank you, James.
"This just isn't going to produce great latte art, it's made in a French Press"
*Proceeds to make better Latte art than I've ever made with a machine
I'm using just french press to froth the milk and for my latte art... it does a great job.
@@wikichua Its all about skill, I suppose. I have the artistic talent of a blind turtle.
@@dv4497 omg lol dude dont be so harsh on yourself you can do it even i managed to do something sorta like latte art lol it wasnt so good but it was a beginning. keep on trying, we can do this haha
Really? That was a better latte art than you've ever made with a machine? How clumsy are you?
Just goes to show, the most important cog in the chain of coffee making, is the barista.
In engineering school the name we had for pressure vessels above 10 psi internal was "a bomb"
I still have the Mamod toy steam engine I had as a kid. It's hasn't been fired up in nearly fifty years. I'd kind of like to see it running again, but the idea of what that steam pressure might do if the boiler fails fills me with dread
@@SheeplessNW6 I pumped up a set of 1960 ish road bike wheels with 2020 road tires on them and because the rim was fatigued and the tire was straight from the factory the rim exploded in like a few pieces of shrapnel. 3 big shards flew away in my garage(not in my direction luckily) but that's not close to 10 psi. That litterally at like 10 bars or 140psi. That was scary shit and I am scared now every time I pump up a tire.
@@jarnozondag694 yeah, no modern road bicycle tires need to go to 140 psi these days. Look at the sidewalls, there's usually a minimum and maximum pressure indicated, definitely go for the lower end of that.
@@jarnozondag694 The rim. Exploded?! Holy shit
I've used the Bellman for about 7 years! It took me, honestly, about a year to get consistently great results. Where I landed is that it needs to get to maximum pressure - which means I wait until the pressure release valve is hissing before I try to steam the milk. Once I got that clear, I've enjoyed it immensely! It's can handle back-to-back drinks to a degree, as long as you keep it on heat. I have done zero maintenance on it, although my unit does seem to wish for some attention (slow steam leaks around the knob), but it is still performing day after day... for 7 years! I highly recommend this steamer for someone who doesn't want to spend $500+ on an espresso set up. I've paired the bellman with the ROK manual espresso machine and both are killing the game 🙌
This single video from James covers everything I’ve always wanted to ask him. One of the most delightful videos of recent times! Cheers James.
Thank you for making good coffee accessible and affordable, and making us feel OK about not being able to afford the best equipment.
I've watched a few of your vids, and you do a graceful job of acknowledging that people have varying budgets.
I don't know if that made sense 😁
You seem kind and thoughtful.
When foaming with a french press let the plunger rise above the milk surface for the first few times and then for the rest of the process make sure it reaches almost the top of the surface but never breaks it. This will continue breaking the bubbles that you've introduced without adding new ones. Makes a nice and smooth foam.
yeah that works
can confirm that...works every time
I don’t understand the first step?
Great tip, thank you! Tried it and it worked!
@@becool86R at first step you du the same as on video. you push several times more air from above the milk surface inside. then you manage this air inside the milk
Hello James :)
I wanted to comment on the Bellman. Initially I was going to scrap mine (for similar reasons to what you discovered), but now - I LOVE IT! Thanks to google & reddit I eventually discovered some tips (which should really be in the instructions!). I believe it is the only proper steam wand device for home use independent of an attachment on a coffee machine.....
There are some crucial things when using it to SAFELY make perfect dense, creamy & delicious foam:
1. fill 1/2 way up to the seam with cold water (when you get the technique right you can use boiling - but start with cold). Make sure the lid is FULLY closed tight .... I tighten until it stops which is when there is no (or virtually no) gap between lid & body. James is spot on here - this will blow noisily and spectacularly - spraying steam and boiling water around if it is not on tight enough. You can guess it happened to me in an early attempt but I was lucky it went the other way!!!
2. keep the valve open when heating up & only close it when there is a continuous stream of steam (if not sure blow it into a jug of water - if you get lots of bubbles you need to wait longer....... This dries out the system so you don't get too many bubbles when you start. Close the valve tight and then the pressure will start to build. (NB After using it a few times you get to know the sight & sound of when it is delivering 'dry' steam and is ready to close the valve)
2 To know you have enough steam/pressure - you must wait until the safety pressure valve blows open. You will hear/see it - but keep your fingers away - it is at the 'root' of the handle.
.... you are now ready to make cafe quality foam (you may purge the moisture again for a second or 2 to dry out the pipe before steaming).
Also - you must have enough heat in the hob to keep the pressure up and it may need a minute to build pressure again for another cup.
This is all sounding like they should have designed a safer product. Safety valve next to the handle and a lid that can blow off, that's not ok.
I don’t even like coffee, but this makes me relax so much. His voice is so smooth omg...
But y?
@@dr.azygos3585 why i don’t like coffee? It makes my stomach hurt a lot...
Can confirm: with a burr grinder, an aeropress and a french press for milk foaming, it's pretty close to my coveted (and sorely missed) flat white/cappuccino/whatever! Thanks James :-)
Thanks mate, will definitely buy aeropress this weekend rather than delter press
I've started doing this as well! Making bubbly milk in my French Press is a great pleasure 😊
Yea! Now I can have my lattes and cappuccinos.
Woke up this morning thinking “I miss lattes, how could I go about making a good one at home..?” Thank you, I appreciate you consider the non-espresso machine holders and show there’s alternatives for everyone out there!
I know this video is like considerably older than recent, but I am thoroughly impressed with how well a homemade French press frother works with an AeroPress "espresso". I was able to make a really decent cappuccino. Thanks for the awesome tips. I am very much enjoying a lunch cappuccino right now.
Thank you so much James, you have transformed my home coffee-making experience! I have a Bialetti / Mokka pot and the coffee I make with it has always been bitter, in spite of my efforts to try different blends of coffee. Today, in desperation, I followed the technique you outlined here and was stunned by the difference! Even without being able to change the grade of grinding of the coffee nearly all the bitterness and 'rubberiness' that was the inevitable result of all my previous efforts were gone! In their place, there was a richness and flavour I had never experienced before when I tried to make coffee at home! Thank you so much: this was my first cup of 'real' coffee since lockdown began. You are incredibly knowledgeable and a great educator Sir!
But what he showed was the normal technique of using the pot, what did you do before? The only way of messing it up that I can think of is by compressing the coffee very hard.
Did you use 18 g of coffee for only 70 g of finished liquid? I used LavAzza Rossa. Was it crazy strong?
@@_APV_ I use a 3 cup mocha pot and I fill the basket with Lavazza Rosa, I don’t tap it. I fill the water chamber to the safety valve but he says to stop the finished product at about 70 g which is not even half the coffee pot. Does that seem right to you?
@@_APV_ were you paying attention? (1) he doesn't completely fill or tamp down the ground coffee into the basket, (2) he adds boiled water to the reservoir instead of cold, (3) he stops the coffee brewing when only about a third of the water has been used, and (4) he rinses the reservoir with cold water to instantly stop the brewing. That's not the normal technique (and to say that's not the normal technique is an understatement.)
@@tessa4883 1. It is the intended way, it says so in the instruction that comes with Bialetti, something along the lines "loosely fill with ground coffee, do not tamp down". You have a point, in the video 7:25 he doesn't fill it to the top, instead like 80 to 90%, which I'd argue is not that big of a difference to turn good coffee into bad bitter one. Also, in his other video (ruclips.net/video/rpyBYuu-wJI/видео.html) he does fill it to the top.
2. True, but I tried that but found the difference to be minimal and not worth the additional trouble of boiling water and using glove or towel when screwing the parts together, was your experience different?
3. Where did you see that? In both videos he stops when gurgling sounds appear, I do the same (it said so in instruction, to immediately remove it from heat and to not let it boil, or something along those lines), and this sound appears only when level in the bottom tank drops very low, below the level where funnel starts, if you unscrew it after making coffee you'll see that only half a centimeter of water is left in the tank, not two thirds.
4. While simply removing the pot from heat source as said in instruction is not as fast as using cold water, it still stops the coffee coming out quite fast (5-10 seconds in my experience) if you used low-medium heat (which it says to in the instruction). The additional couple of grams of coffee shouldn't make a huge difference.
My point was that while his method is slightly different than the instructions from Bialetti, the difference is not big enough to make bad coffee into a good one, so I was just curious what Stevin was doing in the first place.
Gifting ppl coffee who need it because you have a sponsor on your videos - the most wholesome thing I've seen on youtube. thank you.
Not only that we learn a lot about coffee- it's a wonderful lesson of beautiful and eloquent British english...Thank you James
Of all places, I'm sitting in a tiny town in beautiful Italy and "for whatever reason" can't go to a nearby coffee place. Asked RUclips what I can do with equipment I have in the kitchen and this came up! Looove it, and the British accent made me feel at home😇🙏💝🇬🇧. Thank you so much!!
This channel is a little bit of a miracle:
I'm usually absolutely no fan of coffee and have a passion for tea instead. Well to be honest I enjoyed making drip coffee for others when my job required me to do so but I would usually never sit down to learn about coffee myself and I've only intended to watch this video to skip into it and find out if it would be a nice find to share with a friend who is into latte and cannot afford a machine...
But well somehow here we are and this video (and the few others I've watched during the last hour before commenting this) was so interesting and enjoyable to watch that I've just subscribed the channel and think about simply impressing my girlfriend with some coffee skills and knowledge next time she gets tired of me and my tea addiction.
Hi James, The last steamer you reviewed has a pressure release valve. This is how you know when you have enough steam to froth milk. Just keep boiling it until the release valve starts weeping steam, pull it off the element and start steaming. it works really well if you know this tip and takes away those frustrations you mentioned.
Playing with fire on these old units, how safe are those safety valves?
@@FrancisR420 not really, the metal is thick as anything I doubt it could explode. A seal weeps first and would release pressure.
That’s IF the valve fails
Just tried this with an AeroPress and French Press (for the milk). Worked surprisingly well and am enjoying the delicious cup. Hope to one day upgrade to true espresso, but this will work wonderfully for now. Thanks!
First, love your SFM videos. Second, I may get one in the future too. But the mocha pot is a good way too and they are cheaper than a machine. I picked mine up at my local ACE Hardware store, but you can get yours from Walmart's website. I only paid about $18 for mine.
What kind of milk did you use?
@@minonweber9079 whole or 1% I prefer whole just froth it up with a French press
@@themoon5898 Thanks!! :-)
@@themoon5898 OMG I just tried it and it worked so well!!!!! 😍😍😍 I didn't expect it to turn out so good, haha!
Handy hint, plant milks often don't "break" as easily as cow milk. It's easy to heat them hot without ruining them. They might split a bit easier, but the "barista" versions seem a bit more resistant to that.
11:26 "I believe in you"
Oh god what's this sudden sense of responsibility
I've always referred to that thing ("moka pot"), which I've used on and off for many years, as a stovetop espresso maker. I''ve been experimenting with James' method--starting with boiled water etc.--for home-made cafe lattes during the last couple of days. This method is absolutely a game changer for me. And the results keep getting better. (Unfortunately I have to stop experimenting after three cups and wait until the next day to avoid getting too wired.) Knowing when to remove the pot from the stove (when the coffee is as at 65 or 70 mls) is a knack you have to practise. Also one thing not mentioned with this method is that some coffee ends up getting sucked back into the reservoir.
I call it a stove top espresso as well, also have heard it referred to as a "Turkish Coffee pot"
After watching a lot of this man's videos, I really start to wonder if I've ever had a good coffee in my life, even though I enjoyed it
There are moments on youtube, when you find something that has probably not much use for you, directly, like in this case i am not a coffee connoisseur, not even close to being one, neither aiming for one, but then the way a story is told, the way something is presented, the sheer charm of expression, of the presenter, the maker, astounds you, grips you and leaves you mesmerised, just the way Mr Hoffman is left mesmerised with a beautiful cup of coffee. You sir are amazing.
I've been making my "lockaccino" by putting some milk in a little glass jar and shaking the hell out of it - works a treat!
Gareth Dedman that’s the same concept to Greek frappe actually (iced though and with sugar)
Same.
literally how ive been doing it for years - moka for the coffee, shaken (not stirred) milk for the froth
Hahaha I love the name "lockaccino" 😂
@@theflyawaygirl Frappe works differently though. The foam that is built with the shaking is not from milk, but the oils (?) in the freeze dried coffee. It only works with such freeze dried coffee ('nes') , any other coffee source won't work to create the coffee-foam.
My biggest dream is to have coffee with him in his kitchen and just listen to him talking.
Yeah that's not creepy at all
DonaldMcRoland well. My dream is to wake up next to him every morning...
I’d love a video on decaf: how to maximize the flavor, challenges in using it, differences in extraction etc
Jeff Heaton decaf? You can’t maximize anything with it. Pour it in the sink that is the best thing you can do with it.
Jeff Heaton that would be great.
That’s an idea
Same, I have to avoid caffeine for health reasons but god do I miss good coffee
yesss i'd love this
I’ve used the Bellman for 8 years and believe it to be the best non-machine option. It produces microfoam at the quality level of a prosumer espresso machine.
I don’t find it to be “scary, frustrating, and awkward”. Let me address James’ criticisms (as well as provide a “how to” for users):
James: “You have no idea when you have enough pressure to steam milk”. - You set your burner to medium high. In 5 to 10 minutes you’ll hear the pressure relief valve (safety feature) start to hiss. You immediately purge the steam wand then turn your burner to low. It’s ready to steam milk.
“There wasn’t enough steam pressure”. - This was likely because James over-filled it with water. You want the water level to be BELOW the horizontal band around the middle of the Bellman... about 1” below. That way there is enough airspace to build up plenty of steam.
You would have enough steam for at least 4 drinks in a row (and probably more), but I would wait about a minute between drinks until you hear the hiss again. (At the start, when adding the water, make sure the lid parts are well seated, with their rubber washers in place. Tighten the knob on top firmly)
More on pressure and safety:
Not long after I first bought the Bellman, I absentmindedly left it on the heat unattended for over 30 minutes... It didn’t explode, but it was dry; all of the steam having escaped through the relief valve. Not recommended; it was hard on the Bellman.
I now never leave the Bellman on the burner unattended. I get it filled and heating first thing. I use that time to prep my coffee and take my shot. By then, it’s ready to steam the milk. When I’m ready to enjoy my cappuccino, I take it off the heat. When it’s time for my second one, I turn on the heat and it’s ready again after I’ve pulled my second shot.
One more thing: I empty and thoroughly dry my Bellman when I’m done with it for the day.
I've been using a bellman for over a year and I can't seem to get it to make quality foam consistently. if I go to steam milk right after the hissing sound of high pressure, it adds sooo many bubbles into the milk, almost sputtering out of the pitcher. I usually have it filled a little below the horizontal line as well... any tips??
Bellman steamer - there was an espresso \ cappuccino version of this that makes both espresso and steams milk on the stove top. It looks nearly identical but has an additional plate kind of section on top with a coffee valve that projects over the side. You put the coffee in a basket and screw the whole thing together. When the water gets hot with pressure you can open the coffee valve and pull a shot sort of, the mechanism and results are similar to a moka pot. Then you close the coffee valve and wait a little until the steam builds up more and steam your milk. Like any other machine you had to get to know it and adjust your technique and coffee grind and all that stuff and you could get some surprisingly good results. I used it many times. I could even get four small cappuccinos out of the thing in one shot. I didn't hate it. Later I got a Gaggia espresso machine and forgot about it but it was pretty good and it never exploded once. This was probably 35 years ago.
@@aubreemoon3436It sounds like you’re trying to foam the milk while the pressure relief valve is still releasing steam. If so, there will not be quite enough pressure to produce nice tight microfoam.
As soon as you hear the pressure relief valve hissing, turn the heat off or way down to get the valve to close again (until the hissing stops). The pressure will begin to build again. After about 30 seconds or so, there will be sufficient pressure to start steaming your milk.
Another option is to time your heating so you know when to stop the heating just before the valve opens. Good luck.
I would agree with all that Rick has written about the Bellman. Used as intended it is a great addition to the camping gear and those BnBs without espresso machines. Using the “safety valve” is the key and was missed by James. I would add the Wacaco Nannopresso to the systems James reviewed for espresso and with the Bellman makes an impressive duo. Camping will never be the same again without the product from this winning combination.
As soon as you instructed how to make aero press “espresso” I stopped the video immediately and made the best aero press coffee of my life 😭 amazing. Thank you!!
ME Too !!! LOL
"Pressured vessels are scary things. Fear them in your life." 😂😂😂😂
- This made my day
- 16:13
Well its true. If safety valve breaks, damn thing can literaly exploded like a bomb
I have the same exact steamer. I once didn’t close the lid properly (100% my fault) and it went kaboom. Trust me, he is 100% right. It was like a bomb. If I was close to it I would have gotten seriously injured and badly burned. Literally, KABOOOOOM. Scary stuff. Couldn’t use it without being terrified of it for weeks. I’m always so careful now when screwing the lid on. That’s about the only thing I agree with him regarding this product. I actually love it and think it does a fantastic job. Frankly, you wont be able to get better steamed milk unless you get an espresso machine worth well over a grand (my la pavoni does worse).
You leave the valve OPEN. This vents the air so that you are actually steaming.
Once the wand is hissing well, close the valve for a further 60 seconds or so. Never rely on the safety valve or, yes, you are absolutely courting danger.
I keep the unit over medium heat while steaming my milk because I do not tolerate any drop in pressure, especially for a larger jug of milk.
As others have noted, you can get a beautiful result with the Bellman. With practice.
That is generally true but if any form of steam is involved you have to at least twice as careful.
Pressure vessels go boom or fly around. Steam vessels go boom while stripping the flesh from your bones
Pressured people are like pressured vessels. Both are dangerous!
If you change your technique for foaming in the French press, you can get much better results - much better texture (and be able to do more advanced latte art). This will highly depend on the type of milk, so you need to dial it in for the milk you're using.
1. Heat up the milk to 60-65 C
2. Do about 5 full pumps for whole milk, or about 10 full pumps if you use Oat milk, in a similar fashion to what you show in the video - violent and fast, so that you're striking the surface of the milk and pushing in air.
3. Now do between 100-250 fast pumps underneath the surface, so that you never get above the level of the milk. This will change the structure of the air we pumped into it into something close to micro-foam. Feel free to take a break every 50 and swirl it around a little to mix in the larger bubbles. I recommend counting every 10 pumps, much easier to keep track.
4. If your foam is too thick, next time you need to reduce the number of full pumps at the beginning; likewise if it's very thin, you need to do more of them.
5. Thickest foam will be on top, so if you want to make it more uniform, pour it from the French press into a milk pitcher
6. Do your latte art (or just pour it making circles so that it is uniformly distributed).
Experiment with all the steps to dial it in for the type of milk you're using. You'd be surprised how much better the results are than simply doing what's shown on the video. This will also hands down make better textured milk than any electronic frother (trust me, I've tried a bunch name-brand ones).
You'll see huge differences depending on the type of milk, especially with different brands of Oat milk, as they use completely different ingredients/extraction process. Some Oat milk simply doesn't foam well, or the foam dissolves too fast.
I've had best results by using Oatly Whole, optionally mixed with about one third of Califia Barista Edition. If you do use Oat milk, the first one will give you the best results, all the other one's I've tried (even so called "Barista Editions") don't foam well, at least not this way, and some have a non-neutral taste.
THIS! I realized this myself. I pour almost half of the french press with milk. I first pump it through the surfare to foam it up to almost double volume. Then I rapidly pump without ever reaching the surface. Just braking down the bubbles more and more. I finish by slowly pumping all the way to the top again to mix everything evenly. If you do this well enough you can get a foam that is even more dense than what most baristas manage to make.
I even used this technique on hot chocolate to create a foam chocolate drink, and it was awesome.
Wow, thank you for the effort to write such an in-depth analysis of the capuccino making process.
Since you said you've used before a lot of electric frothers - I just got myself a hand electric frother (so not a machine one). Have you been using that one as well? In my mind, it should be quite similar to the French press method, but I am a total beginner so I could be horribly wrong.
I like to call the Aeropress version of an espresso an "aerospresso", but I also call an americano made in an aeropress an "aerocano ". 😁 Thanks for all of the information. Keep up the good work. 😁👍
OMG aeropresso I love it
I myself have a moka pot and am fond of using "mokacano" and "mokaccino" 😄
Hi James, the RUclips algorithm sent me here. I'm glad it did. As someone who is very intellectually curious, your videos and your way of explaining these subjects are hugely engrossing. I've always been a traditional coffee consumer (espresso, moka pot… I'm Italian after all) but in recent times I've started exploring other methods to enjoy coffee, and discovering your channel has been serendipitous to say the least. Thank you for your work and for sharing your knowledge the way that you do. Cheers, Rick
This Aeropress recipe is GREAT in its own way. I have two 40-year-old espresso machines that both need to be serviced, and this recipe takes the edge off the waiting period before I can get it done! ;) Thanks James!!
When James spooned the foamed milk, I thought he was going to put it into his mouth :)
A missed opportunity for a stare-down-the-lens power move...
All I can say is yes, the Bodum frothes milk, yes the mokapot is easy to use , and yes , you can make yourself a decent cappuccino using these basic no brainer methods. Thank you James, you changed my life today ☺️
The Moka pot has to be one of the hardest brew methods to get right in my opinion. If it wasn’t for James, I’d still be drinking dirt from my moka pot
It's super easy once you have it down through. I have a 2 cup brikka and the coffee is always rich, balanced and the bean comes through.
I’ve owned a Moka Pot and it’s arriving today (for this exact video’s reason)...what does it mean to “run it under the cold tap”? Like, run cold water in the sink and set it down so the bottom gets cold but no water gets inside?
@@deadchannelseriouslyitsdea9776 he shows you how in one of his other videos: ruclips.net/video/rpyBYuu-wJI/видео.html
@@deadchannelseriouslyitsdea9776 yeah, you just run cold water over the lower part of the pot. the idea is to cool off the pot that's been on the stove so it stops pushing water thru the coffee. You're just stopping the extraction process right then which if you let it continue you'd get more bitter and sour flavors into the coffee.
@@pimacanyon6208 so why not just use less water to begin with?
The French Press method is fantastic for making Oat milk based coffees. I’ve been making them at home now for the past few months and have really gotten the hang of them. Since getting back to the cafe I work at, I’ve realized that steam wands seem to actually produce lower quality texture in Oat milk than the French Press because of how quick the steam heats up the milk (this is on a Black Eagle). With the French Press, you have control of the heat seperate from the texture. Texturizing the milk is the same with a steam wand: texture from the top of the milk first, then mix everything below the surface of the milk. However, the secret is first to not over texture the milk at the beginning, and second is to pump quickly under the surface of the milk to really break up the bubbles and cause the top of the milk to splash around slightly; to break up bubbles at the top. By far the silkiest oat lattes I’ve ever made!
Your voice is right up there with David Attenbourough, and Alan Richman. Your knowledge of coffee makes you a genius to my uninitiated self...
I have the Bellman. It is actually phenomenal. The learning curve is actually very low. As you noted, you have put in the correct amount of water but that’s pretty easy. And then the proper steaming temperature can be found by letting it hit its relief. There is a relief built-in to the handle for safety purposes and also to know that you have hit the point at which you were able to froth milk. I have found great success with it and I’m very encouraged by its abilities. For the price and not having to own an electric machine it is the best option for quality drinks.
Strongly recommended. It is not as finicky as he is describing. I have learned a ton from his videos. I would love 15 minutes tutorial with James on this one.
Steamed milk has so much more flavor than frothing or heating.
I can agree with you. An Aeropress or a Moka pot and a Bellman works absolutely wonderfully like old school.
“You need a grinder to make life delicious” I need that on a tshirt right now
YES
Calling them "milk drinks" makes me feel like a big dumb baby who wants his milkies
Edit: to be clear, I do, and I liked the video.
I lived in Italy for a while, and quickly found out that if you order a cappuccino after 10AM, the barista will derisively ask you if you want it in a bottle. He means an infant's bottle. Because an adult would never drink milk, except for breakfast.
@@icowrich that's hilarious! Reading that actually made my day!
@@icowrich that's why i drink soymilk 🤔
Historical Music and Anthems-Remastered! We have to accept that we kinda are tho 😉😂
My only complaint on soy milk is that they're generally sweetened. Would you recommend a brand that isn't?
I purchased an aeropress awhile ago but was always intimidated by the inverted method... i followed this video and made the best cup to date! thanks james :)
Man i love your videos. Ive started drinking coffee because of u. Youre the FIRST coffee master who isnt a snob and actually knows the stuff. And ur explanation is super clear and easy to understand. THANK YOU SIR 🙏🙏🙏
"...you've got time, it's ok..." loved these isolation notes
"You need a grinder to make life delicious"
-James Hoffmann
My manual grinder approves this. Is completely true!
He's not wrong
The Bellman has a PRV set to release the pressure when there is enough steam/pressure in the vessel to froth your milk. I put mine on the stove until the PRV starts whistling, blow off some steam from the wand to get rid of some really "wet" steam that builds up, and then I'm good to go.
Hi James, I used to froth milk in a french press, and there's a way to make it quite alot more silky - basically you rise the filter above the surface at the beginning to get the air in, then after you dont let the filter rise near the surface. You can feel the pushing action get heavier and heavier, and it seems to act like a polishing motion. As you said I think you can pretty much only make a good cappucino with it...
Love the line "you need a grinder, to make life delicious" 😂😂😂
OMG! When the Aeropress *MOVED* a little at 6:05, I thought we'd be witness to a mishap!
Thank you for this video.. I'll go try out my Aeropress skills STAT
my nerves failed at this point.... glad we didn't see a mess here...
Also, side note number 2: might be fun to do a "coffee on a budget" video, but extreme version. All equipment used should be found in a thrift store or something. It could show people what things they should look out for when getting something second hand.
My guess would be to brew in a tin can like they used to do back in the early 21st century in a lot of homes using coffee that costs under $6 a pound, like Folgers. At least that's the cheapest way I can think of. It'd be cool to see James try and beat $6.
You'd be surprised!!! I found a Chemex and a Moka pot at my local Goodwill, plus one of those battery powered milk frothing wands (which doesn't make *great* milk foam, but it makes milk foam so I'm happy).
Don't forget the ongoing cost and availability of filters.
My Aeropress crapped out (crazing in the cylinder) so I'm back to using my Melitta dripper. Now that I know what I'm doing (thanks to James!) I'm finding it makes really good coffee! The dripper is cheap, the filters are not only cheap but very widely available, unlike Chemex or Hario or Kalita.
If you're on a budget, the only equipment you need is really, just a decent grinder. You can make french press coffee without the french press.
and don't forget about "cowboy coffee"
Back in lockdown, so I tried this method to make my partner a moccacino. I used the Aeropress for the coffee, and it worked pretty well. I think I need to experiement with grind settings and different beans, but it earned a 7/10 from my parner, who is a notoriously tough moccacino critic! Thanks James! For yet another video to improve my coffee-making skills.
One little addition to the french press/milk frother thing. The big difference the frother does better than the normal french press (and makes it a justified purchase, I think) is its ability to make little amounts of foam. The frenchpress has a gap between the mesh filter and the bottom of the glass. That means you have to fill it at least 1cm above the mesh. Thats like 200 grams of milk. The frother can easily work with 100 grams or less.
James Hoffman, the only man I trust when it comes to coffee
Mr. James's voice, style and ways are as the coffee he masters: creamy, smoothy, latty and with the perfect ratio of heat and stimulating caffeine. Thanks, sir. :)
Mate i've been making and drinking this type of coffee for years, I always wondered why it's bitter, you solved my problems by just repeating your steps. Thank you man
I've had a Bellman stovetop steamer for years, and I really love it. Here's some info I've learned in that time:
1. Do fear it. Mine has exploded once, and it was terrifying. Crank that lid down tight. Also, make sure that the handle or knob aren't over the burner; they heat up and easily burn your fingers if you're not careful.
2. I also wish it had a pressure gauge.
3. You know it's ready to use when the safety valve pops open. That means it's at maximum pressure, and you get consistent pressure every time you use it.
I think they’re great. Keep them heated till the pressure valves pop. I recently got a second and the new ones have a two hole steam tip. A lot quicker now. Never had any health/safety issues in 5 plus years.
They do make them with a pressure gauge, but are more spendy.
Next time: How to do coffee without coffee
In the Guernsey & Jersey in WWII they used grated roast parsnips, ground down as a substitute for coffee.
I tried it out of curiosity. It works! Not the best coffee I ever had but an adequate sub. Not sure of the caffeine content tho.
Pretty much everywhere you can get "malt coffee", look especially for Polish brand "Inka". We had coffee shortages under communist regime, people came up with many substitutes, Inka is imho the best. Anatol is another one but not up to my taste.
We also have a wonderful spice mix called "herbal pepper". Thereis no pepper in it, it was meant to substitute black pepper when we had no pepper, and its great!
Oh. Good call. There is a variety of those. One (Muckefuck) was used where I live because coffee was too expensive and later due to shortages.They used roots (Zichorien, same family as chicory). My mum still drinks this at night instead of decaf.
My father, God rest him, was a big fan of Postum, a roasted grain substitute for coffee.
@@Reynevan100 sounds like a fun video to me =o
I dont even like coffee, just like listening to this man’s pleasant words 😂
Hi James - I've been a coffee lover for a while but ever since I stopped drinking wine and single-batch bourbons, coffee is my new vehicle for experiencing flavor and textures. Your videos are wonderful! I watched back to back several on starters to buying and cupping coffee and one on milk drinks. Love, love, love your sensibilities and delivery on the fun, educating aspects and delightful drinking of coffee. Keep it up! Steve