well shit i guess i cant blame my machine anymore because thats the exact model i have at home lmao. how about some oat milk lattes for our fellow digestively impaired!
This was awesome to see. You know what else would be awesome? With the same machine... Please film it without editing/snipping the film to show the full start to finish!
Hey Cuz! Thanks for all the great videos. Small hints like this are a huge help. Maybe you could show the difference in sound from bubbles, milk stretching and the heat and stir?
this is amazing!! i've been struggling on my la pavoni. my first attempt at spinning first and then adding air gave me my silkiest foam yet, thank you!
awesome video ! Although i am struggling quite a bit, i'm a barista at a restaurant and the machine i use has a streamer that put out A LOT of steam and heat very quickly. The milk become too hot to touch after at most 10 seconds, the higher-ups told me to make my cappucinos like a 90's cappucino and it BOTHERS ME A LOT ! Often times my steamed milk has too much bubbles or is too hot and it is very hard to balance it out to get it silky smooth
I’d love to see if there’s any difference in steaming techniques for alternative milks, especially oat milk and ways to reach the best quality when working with those! Thanks man
Gonna try this! I use the barista blend almond milk and I’ve always been inconsistent. I tried doing what normal videos teach and couldn’t get any thickness in my milk, so I started overcompensating by putting a TON of air in and now I spend 10 seconds popping bubbles AFTER I finish steaming. Hope this can help me find the sweet spot!
Wait. So are you suggesting to start with the tip below the surface until you create a vortex, then bring it to the top so it's almost skimming the surface? I was always instructed to do the opposite, so now I'm confused.
@@Goldenbrown.coffee Fortunately I have the Barista Pro, so this is applicable to me. Hopefully this solves my steaming issues. I look forward to this new approach. Thanks!
THANK YOU!!! Also, what’s the best level for grinding the beans and making the espresso so it has the crème/layers AND leaves creates the hard “hockey puck” with the grounds when it’s complete? (Using a home machine)
For a good thick foam on plant milks I tend to go for a 50/50 soya and oat mix, the protein in the foamed soy keeps a good bubble retention, made so much better now by vortexing the milk as you said here
Although I do want to request a compilation porn video of the crema coming out the nozzle/settling in the glass, mine never makes it to the cup I always skim it off to drink separately, it’s so rich it’s unreal
Hey! If you email goodmorning@goldenbrown.coffee I’m sure someone will get back to you. It’s currently the weekend here in australia so it might be two days
well shit i guess i cant blame my machine anymore because thats the exact model i have at home lmao. how about some oat milk lattes for our fellow digestively impaired!
What brand it is?
@@farispurnama2434Breville
@@farispurnama2434breville or sage depends on where you are
Great tips! Learned this by trial over 3 years. Wish this video existed then
I finally just got it to properly texturize today after 4 years
This was awesome to see. You know what else would be awesome? With the same machine... Please film it without editing/snipping the film to show the full start to finish!
Hey Cuz! Thanks for all the great videos. Small hints like this are a huge help. Maybe you could show the difference in sound from bubbles, milk stretching and the heat and stir?
Great idea
Dang that was good 👍 straight to the point!
Thank you for explaining it so well! I've been doing it by trial and error 😅
this is amazing!! i've been struggling on my la pavoni. my first attempt at spinning first and then adding air gave me my silkiest foam yet, thank you!
just bought an old 1994 Pavoni😅 still struggling with it even tho i have some restaurant experience making them 😂
Very nice advice
Thanks man. Great advice
Exactly what I found out on my Barista Express too
Can you show us how you pour your textured milk into your espresso cup, using that back and forth wrist action?
awesome video ! Although i am struggling quite a bit, i'm a barista at a restaurant and the machine i use has a streamer that put out A LOT of steam and heat very quickly. The milk become too hot to touch after at most 10 seconds, the higher-ups told me to make my cappucinos like a 90's cappucino and it BOTHERS ME A LOT !
Often times my steamed milk has too much bubbles or is too hot and it is very hard to balance it out to get it silky smooth
My question is, how do you do it without using a ton of milk, I only ever drink a flat white
❤❤❤
I’d love to see if there’s any difference in steaming techniques for alternative milks, especially oat milk and ways to reach the best quality when working with those! Thanks man
Lance Hedrick (two time world latte art champion) has a video all about this. He calls it "silky milky" in the title if you search his videos.😅
Gonna try this! I use the barista blend almond milk and I’ve always been inconsistent. I tried doing what normal videos teach and couldn’t get any thickness in my milk, so I started overcompensating by putting a TON of air in and now I spend 10 seconds popping bubbles AFTER I finish steaming. Hope this can help me find the sweet spot!
Wait. So are you suggesting to start with the tip below the surface until you create a vortex, then bring it to the top so it's almost skimming the surface? I was always instructed to do the opposite, so now I'm confused.
Only on a low powered machine like this. I only start introducing air once it slowly starts spinning because that’s when the steam wand has full power
@@Goldenbrown.coffee Fortunately I have the Barista Pro, so this is applicable to me. Hopefully this solves my steaming issues. I look forward to this new approach. Thanks!
@@primo2ag I have a video earlier in my feed that shows the entire process if that is helpful 👍🏻 good luck
THANK YOU!!! Also, what’s the best level for grinding the beans and making the espresso so it has the crème/layers AND leaves creates the hard “hockey puck” with the grounds when it’s complete? (Using a home machine)
For a good thick foam on plant milks I tend to go for a 50/50 soya and oat mix, the protein in the foamed soy keeps a good bubble retention, made so much better now by vortexing the milk as you said here
Although I do want to request a compilation porn video of the crema coming out the nozzle/settling in the glass, mine never makes it to the cup I always skim it off to drink separately, it’s so rich it’s unreal
Can you show your suggestions for home machines and soy milk?
Hi, i have the same machine and I see that water is coming out of the steamer. I can see that in your video too, but is that normal?
How do you position for a four hole steam tip? Struggling with my sylvia pro x
Use lactose free milk, much easier to froth than regular
The time of steaming
My spinning makes loud noises.... the machine is just fine... but I don't know how to do it quietly....
How do you know when it’s ready? For a flat white
Incorporate less air for a flat white. On this machine I would say around 6 seconds.
Is this really what men should be spending their time on
yes
"Don't incorporate air" How do I know when I'm doing that?
When the tip is near the surface you’ll hear a slurping/ripping sound. That is air being pushed into the milk
@@Goldenbrown.coffee Gotcha
Thats actually not a single boiler machine
Hey I never got my cups. And no one is answering my emails
Hey! If you email goodmorning@goldenbrown.coffee I’m sure someone will get back to you. It’s currently the weekend here in australia so it might be two days
Nope I have been pinging the thread for a week now.
@@Goldenbrown.coffee 😢