I like to keep my pitcher in the freezer when not in use. I usually try to go fo a "wet paint" look when I'm done. Good job on the video. I bow to your ability to do nice latte art as well.
There was no cut in the video so 44 seconds is about what it took. 1m50s seems long unless you are using a larger pitcher with a lot more milk. One suggestion is to check the air intake hole on your wand as Todd describes early in the video. Any obstruction to air intake will decrease frothing performance.
Wow that’s awesome thank you very much! I made my first latte art which my machine (which has a pannarello wand)! ! 😀 I didn’t even think it would be possible to get the right texture but using the air hole correctly it worked :o
In the video, Todd was only frothing about 4oz. of milk in a small pitcher. Typically speaking for a latte you would froth about 8oz. of milk and that is going to take you about 90 seconds.
Hello! Thanks for the great question. You can get better results by creating a whirlpool with the wand. This will cause the milk to fold over and mix. Another option is to upgrade the machine to the Gaggia Latte Art Wand. This will effectively turn the wand into more of a commercial wand with a single hole. Allowing for much greater control with your frothing and the milk temperature.
Check out the video that Mark did on the Gaggia TS machine. It is a different machine but they both have commercial style steam tips so you can use the same technique that you would on your Silvia. It is called "How To Make A Cappuccino Or Latte - Steaming and Frothing Milk". If you put that in the search bar you will find it.
Got a Gaggia Classic, do you turn the Steam Knob all the way open? the steam comes out quite powerful when doing that, but the problem is the steam doesn't long enough.
Hi Pedro, Yes you should turn the knob all the way open. The Classic should have plenty of steam. Are you sure the machine is fully up to steaming temp before you start?
I have a question. With the sleeve on (auto froth) the air gets into the milk by the small hole on the side. But what about when you take out the outer sleeve to manual froth. Where does the air gets in then? And another question about the standard panarello wand and the latte art wand. When you take the sleeve off of both of them, they have the exactly same function right? The latte art is just longer? So i guess if they function the same, the standard would be ideal with a machine that has a long steaming wand (arm) and the latte art with the stort steam wand (arm)?
Frothing the cup of milk takes about 44 seconds in the video. Is that the approximate time it takes or was there a cut to make it look quicker?? My baby gaggia twin takes about 1m50s for the same
I’m not sure what’s going on, I do exactly as you demonstrate but I’m constantly getting liquid milk at the bottom when I pour. Any ideas, what I’m I doing wrong?
Hi Joel, Be sure your wand is very clean and properly assembled. When cleaning give extra attention to the air intake hole which looks like a pinhole near the top of the wand or it can be a slot(s) depending on wand type. Any blockage of the air intake will reduce frothing performance. Don't place the wand tip very deep into the milk. The further the tip is under the service the less air is injected. No air is injected when the air intake is covered by milk in the pitcher. Find a wand position angle which causes the milk to swirl in the pitcher. This helps to create a more uniform density top to bottom. Here's a video which covers wand troubleshooting including proper assembly and cleaning: ruclips.net/video/8Tlup2Pilak/видео.html Here's a video which covers testing and using auto-frothing wands: ruclips.net/video/gXr7ohKkcBE/видео.html
Whole Latte Love thanks a ton for getting back to me. Yes, I followed your instructions carefully; my Gaggia is about a week old and I always clean it thoroughly. I think it’s more a technique issue here. I will focus on that swirl.
Thanks for this video! I have Gaggia New Baby and i am trying to do it really the way you show it but once I start 2-3 seconds later the milk expands so much and creates big bubbles on the top so if i don't cover the wholes it will keep expanding. I do keep the tip below the surface but i still can't get the best result. What would you recommend? I use 12oz pitcher for single Latte. Should i maybe try to cover the little wholes? All best from Germany!
***** Hi from the US! Autofrothing wands can produce the bubbles initially. Keep the wand tip closer to the surface of the milk (but always below the surface) and position it to create a swirl in the pitcher that can help pull the bubbles down so they get mixed in and broken up. It's all about finding a spot where a swirl is created that helps mix things up. Once the air is in, bury the air intake hole below the surface of the milk and continue heating. Try and position it so you still get some swirl.
Whole Latte Love Thank you for the advice! I will keep on practicing.I really appreciate your channel btw and find your videos very practical and useful!
You're welcome. Practice will help. At some point you should ditch the autofrothing wand and do it manually. With practice on that you'll do even better.
Whole Latte Love Actually i just ordered the Latte Wand so i can practice with the manual and do it the "profi" way. I just have 2 questions about it: the latte art wand without removing the cover is the same as the other ones? What os the difference there? And my other question is, it seems to me that the steam coming out of the mahine is pretty strong, is it always good to open the switch all the way? I appreciate your help very much!
Hi. With either Pannarello wand, would blocking the air intake/air hole with something like duct tape help to obtain a creamier, micro-foam textured milk for doing latte art?
Hi mo b, It's very difficult to create the fine texture required for latte art with auto-frothing wands. Typical technique with these wands is to allow them to inject air at the start of frothing then move the wand deeper into the milk such that the air intake holes in the wand are covered by the milk. That stops air injection and allows one to continue heating and mixing milk which breaks down larger air bubbles. Even with that, a finely textured froth is difficult to produce. On some machines you can remove the auto-frothing wand and use the raw steam pipe. But it's not possible with all machines. For Gaggia machines there's the Latte Art Wand accessory which converts from auto-frothing to manual steaming and can produce latte art quality milk texture with practice. Here's a video of that wand in action on a Gaggia Classic machine with a latte art pour: ruclips.net/video/AENOn1lUuRo/видео.html
Hi Todd & Morgan, I have Gaggia Gran Prestige, but I can't get the quality micro froth. It always makes air bubbles. Is there any special angle at which I should keep the panarello dipped? Many thanks in advance
materhorn1 If the machine is equipped with an autofrothing wand, let it create some foam at the start of frothing. Then, get the air intake hole in the wand below the surface of the milk and continue to steam. With the intake below the surface of the milk no more air will be added. Try to find an angle for the wand that creates a roll in the pitcher. The roll will help break-up the larger bubbles. This video explains how the wands work and goes over some common issues causing poor performance: ruclips.net/video/8Tlup2Pilak/видео.html
Hi Mary, Thanks for the questions. If getting too much foam when frothing here's what to do: Start your frothing with the tip just below the surface of the milk. As the milk expands lower the wand deeper into the pitcher to cover the air intake hole/slots higher up on the wand with milk. Covering the air intakes stops air injection and creation of more foam. With the wand deeper in the pitcher continue heating the milk. While doing this try and find an angle to the wand that causes the milk to roll in the pitcher. This will help break up larger bubbles and create a finer texture. We recommend heating milk to 140F/60C for best flavor. It's where milk gains the most apparent sweetness from being heated. We do understand some like their milk hotter if that's what you want just heat the milk longer.
As of now they are not being made anymore. It's unfortunate as we like it a lot! Best bet for now is look for a used one. We are investigating some alternatives - even making them ourselves but have nothing definite.
David Reynolds so i tried the method illustrated in the video, i was excited because the milk wasn’t really swirling (the attachment shape makes it difficult to do certain angles) but I could see visible changes in the milk’s texture after about 30 seconds. It was definitely micro foam! My problem is only the surface (or top half inch) of my milk became micro-foam, beneath was just regular steamed milk. Thoughts?
Hi B, What make/model machine do you have. With most you can find an angle that will swirl the milk breaking up larger bubbles and creating a uniform texture in the pticher.
+Flos The Bos First be certain the wand is frothing properly. Are you getting froth when you start such that the level of milk is increasing in the pitcher? Plugged air intakes and/or misaligned components in the wand can cause it to not froth properly. If wand is clean and operating properly with air getting onto the milk the level of milk should increase enough in the pitcher to cover the air intake. You may need to angle the pitcher a bit or start with a little more milk. Here's a video that may help: ruclips.net/video/jIb5QLIaeL0/видео.html
+Whole Latte Love Thanks for the quick response!!! That video was really helpful, it seems I need to just add more milk. The frothing wand froths perfectly on my machine by the way. It's actually working way too well and I tend to get a lot of foam. Also the milk heats up very very fast, so sometimes I'll end up getting a ton of foam but no micro foam, so the top is full of heavy thick foam and the milk underneath is watery. I think it's the amount of milk I'm putting in. I put about 1/3 full of milk into a 12 ounce pitcher. Maybe half is better. We'll see on my next coffee :)
Flos The Bos Sounds like a good plan! We like to fill a 12oz pitcher to just below where the spout starts. Stopping the air injection by covering the intake sooner will allow you to spend more time mixing in the air and breaking up larger bubbles. With more milk in the pitcher it won't heat up as fast. Ideally for a latte you want to be done with adding air before the outside of the pitcher gets very warm. From there it's a matter of finding a wand position that covers the air intake and allows a good swirl to mix.
I've been trying it all day today and believe I got the right consistency with the milk now. Obviously some practice still, but the more milk seems to have solved it. Now I just need to practice the art :D I haven't been able to practice properly with it because of the milk being too foamy. Thank for everything guys! :D
+Flos The Bos Glad to hear you are having more success! Takes lots of practice to get good at it. Did you know you can practice frothing without using milk? Add a few drops of dish soap to water in a pitcher and froth. Check it out: ruclips.net/video/y17PenLLTdA/видео.html
I like to keep my pitcher in the freezer when not in use. I usually try to go fo a "wet paint" look when I'm done. Good job on the video. I bow to your ability to do nice latte art as well.
You're welcome! The Gaggia Latte Art Wand serves a dual purpose. You can steam and froth milk with the sleeve on or remove it to create latte art.
There was no cut in the video so 44 seconds is about what it took. 1m50s seems long unless you are using a larger pitcher with a lot more milk. One suggestion is to check the air intake hole on your wand as Todd describes early in the video. Any obstruction to air intake will decrease frothing performance.
Wow that’s awesome thank you very much! I made my first latte art which my machine (which has a pannarello wand)! ! 😀 I didn’t even think it would be possible to get the right texture but using the air hole correctly it worked :o
Hi drax, Thanks for the comment. If you like that video try this one: ruclips.net/video/4PSCsv7kcKA/видео.html Much more recent and detailed!
@@Wholelattelovepage Thanks!
In the video, Todd was only frothing about 4oz. of milk in a small pitcher. Typically speaking for a latte you would froth about 8oz. of milk and that is going to take you about 90 seconds.
Hello! Thanks for the great question. You can get better results by creating a whirlpool with the wand. This will cause the milk to fold over and mix. Another option is to upgrade the machine to the Gaggia Latte Art Wand. This will effectively turn the wand into more of a commercial wand with a single hole. Allowing for much greater control with your frothing and the milk temperature.
Check out the video that Mark did on the Gaggia TS machine. It is a different machine but they both have commercial style steam tips so you can use the same technique that you would on your Silvia. It is called "How To Make A Cappuccino Or Latte - Steaming and Frothing Milk". If you put that in the search bar you will find it.
Great video and very informative. First time after watching the video I tried to froth my milk, came out great. Thank you.
Got a Gaggia Classic, do you turn the Steam Knob all the way open? the steam comes out quite powerful when doing that, but the problem is the steam doesn't long enough.
Hi Pedro, Yes you should turn the knob all the way open. The Classic should have plenty of steam. Are you sure the machine is fully up to steaming temp before you start?
I have a question.
With the sleeve on (auto froth) the air gets into the milk by the small hole on the side.
But what about when you take out the outer sleeve to manual froth.
Where does the air gets in then?
And another question about the standard panarello wand and the latte art wand.
When you take the sleeve off of both of them, they have the exactly same function right?
The latte art is just longer?
So i guess if they function the same, the standard would be ideal with a machine that has a long steaming wand (arm) and the latte art with the stort steam wand (arm)?
Frothing the cup of milk takes about 44 seconds in the video. Is that the approximate time it takes or was there a cut to make it look quicker?? My baby gaggia twin takes about 1m50s for the same
Glad we could help!
I’m not sure what’s going on, I do exactly as you demonstrate but I’m constantly getting liquid milk at the bottom when I pour. Any ideas, what I’m I doing wrong?
Hi Joel, Be sure your wand is very clean and properly assembled. When cleaning give extra attention to the air intake hole which looks like a pinhole near the top of the wand or it can be a slot(s) depending on wand type. Any blockage of the air intake will reduce frothing performance. Don't place the wand tip very deep into the milk. The further the tip is under the service the less air is injected. No air is injected when the air intake is covered by milk in the pitcher. Find a wand position angle which causes the milk to swirl in the pitcher. This helps to create a more uniform density top to bottom. Here's a video which covers wand troubleshooting including proper assembly and cleaning: ruclips.net/video/8Tlup2Pilak/видео.html
Here's a video which covers testing and using auto-frothing wands: ruclips.net/video/gXr7ohKkcBE/видео.html
Whole Latte Love thanks a ton for getting back to me. Yes, I followed your instructions carefully; my Gaggia is about a week old and I always clean it thoroughly. I think it’s more a technique issue here. I will focus on that swirl.
it was very useful, thanks!
Glad it was helpful!
Do you turn the stream knob all the way to full power ?
If I do this on mine, the milk begins to get warm really fast (~5oz of milk).
hyperspaced77 yeah always to full power is recommended
Thanks for this video! I have Gaggia New Baby and i am trying to do it really the way you show it but once I start 2-3 seconds later the milk expands so much and creates big bubbles on the top so if i don't cover the wholes it will keep expanding. I do keep the tip below the surface but i still can't get the best result. What would you recommend? I use 12oz pitcher for single Latte. Should i maybe try to cover the little wholes?
All best from Germany!
***** Hi from the US! Autofrothing wands can produce the bubbles initially. Keep the wand tip closer to the surface of the milk (but always below the surface) and position it to create a swirl in the pitcher that can help pull the bubbles down so they get mixed in and broken up. It's all about finding a spot where a swirl is created that helps mix things up. Once the air is in, bury the air intake hole below the surface of the milk and continue heating. Try and position it so you still get some swirl.
Whole Latte Love
Thank you for the advice! I will keep on practicing.I really appreciate your channel btw and find your videos very practical and useful!
You're welcome. Practice will help. At some point you should ditch the autofrothing wand and do it manually. With practice on that you'll do even better.
Whole Latte Love
Actually i just ordered the Latte Wand so i can practice with the manual and do it the "profi" way. I just have 2 questions about it: the latte art wand without removing the cover is the same as the other ones? What os the difference there? And my other question is, it seems to me that the steam coming out of the mahine is pretty strong, is it always good to open the switch all the way? I appreciate your help very much!
Hi. With either Pannarello wand, would blocking the air intake/air hole with something like duct tape help to obtain a creamier, micro-foam textured milk for doing latte art?
Hi mo b, It's very difficult to create the fine texture required for latte art with auto-frothing wands. Typical technique with these wands is to allow them to inject air at the start of frothing then move the wand deeper into the milk such that the air intake holes in the wand are covered by the milk. That stops air injection and allows one to continue heating and mixing milk which breaks down larger air bubbles. Even with that, a finely textured froth is difficult to produce. On some machines you can remove the auto-frothing wand and use the raw steam pipe. But it's not possible with all machines. For Gaggia machines there's the Latte Art Wand accessory which converts from auto-frothing to manual steaming and can produce latte art quality milk texture with practice. Here's a video of that wand in action on a Gaggia Classic machine with a latte art pour: ruclips.net/video/AENOn1lUuRo/видео.html
what size of a pitcher would you recommend for two lattes? 12oz or 20oz?
Hi Todd & Morgan,
I have Gaggia Gran Prestige, but I can't get the quality micro froth. It always makes air bubbles. Is there any special angle at which I should keep the panarello dipped?
Many thanks in advance
materhorn1 If the machine is equipped with an autofrothing wand, let it create some foam at the start of frothing. Then, get the air intake hole in the wand below the surface of the milk and continue to steam. With the intake below the surface of the milk no more air will be added. Try to find an angle for the wand that creates a roll in the pitcher. The roll will help break-up the larger bubbles. This video explains how the wands work and goes over some common issues causing poor performance: ruclips.net/video/8Tlup2Pilak/видео.html
Классный обзор! Молодцы!
شكرا لقد استفدت من هذا الشرح
my machine has the same as the black one and i get a lot of foam the pitcher is hot to the touch but the latte are not hot
Hi Mary, Thanks for the questions. If getting too much foam when frothing here's what to do: Start your frothing with the tip just below the surface of the milk. As the milk expands lower the wand deeper into the pitcher to cover the air intake hole/slots higher up on the wand with milk. Covering the air intakes stops air injection and creation of more foam. With the wand deeper in the pitcher continue heating the milk. While doing this try and find an angle to the wand that causes the milk to roll in the pitcher. This will help break up larger bubbles and create a finer texture. We recommend heating milk to 140F/60C for best flavor. It's where milk gains the most apparent sweetness from being heated. We do understand some like their milk hotter if that's what you want just heat the milk longer.
HI
My pitcher is not big enough as the hole is ight at the top the same as the black on yous ahve showed its a we cut out on the top
where can you buy the latte art wand ?
As of now they are not being made anymore. It's unfortunate as we like it a lot! Best bet for now is look for a used one. We are investigating some alternatives - even making them ourselves but have nothing definite.
Why does my froth wand spit out milk when it’s frothing? Is it broken?
Hi Mandy, They way the wand works it draws milk into the wand to mix with air so no, it's not broken.
this is great, thanks!
After submerging the hole for texturing i am not getting the whirlpool, what to do plz help? thanks
+sukhbir grewal You need to work with the wand position and find a spot that causes the milk to roll in the pitcher.
20oz pitcher
My wand has a plastic attachment shaped like a flat bell. Is this also a panarello?
Sounds like one. There’s holes further up that draw the air in on a panarello. If yours has this holes, it is a panarello.
David Reynolds so i tried the method illustrated in the video, i was excited because the milk wasn’t really swirling (the attachment shape makes it difficult to do certain angles) but I could see visible changes in the milk’s texture after about 30 seconds. It was definitely micro foam! My problem is only the surface (or top half inch) of my milk became micro-foam, beneath was just regular steamed milk. Thoughts?
Hi David, Thanks for the comment!
Hi B, What make/model machine do you have. With most you can find an angle that will swirl the milk breaking up larger bubbles and creating a uniform texture in the pticher.
just take it off then you have a traditional steaming wand. happy days😃😃😃
What if you can't cover the hole with the milk? i.e. the wand is too small?
+Flos The Bos First be certain the wand is frothing properly. Are you getting froth when you start such that the level of milk is increasing in the pitcher? Plugged air intakes and/or misaligned components in the wand can cause it to not froth properly. If wand is clean and operating properly with air getting onto the milk the level of milk should increase enough in the pitcher to cover the air intake. You may need to angle the pitcher a bit or start with a little more milk. Here's a video that may help: ruclips.net/video/jIb5QLIaeL0/видео.html
+Whole Latte Love Thanks for the quick response!!! That video was really helpful, it seems I need to just add more milk. The frothing wand froths perfectly on my machine by the way. It's actually working way too well and I tend to get a lot of foam. Also the milk heats up very very fast, so sometimes I'll end up getting a ton of foam but no micro foam, so the top is full of heavy thick foam and the milk underneath is watery. I think it's the amount of milk I'm putting in. I put about 1/3 full of milk into a 12 ounce pitcher. Maybe half is better. We'll see on my next coffee :)
Flos The Bos
Sounds like a good plan! We like to fill a 12oz pitcher to just below where the spout starts. Stopping the air injection by covering the intake sooner will allow you to spend more time mixing in the air and breaking up larger bubbles. With more milk in the pitcher it won't heat up as fast. Ideally for a latte you want to be done with adding air before the outside of the pitcher gets very warm. From there it's a matter of finding a wand position that covers the air intake and allows a good swirl to mix.
I've been trying it all day today and believe I got the right consistency with the milk now. Obviously some practice still, but the more milk seems to have solved it. Now I just need to practice the art :D I haven't been able to practice properly with it because of the milk being too foamy. Thank for everything guys! :D
+Flos The Bos Glad to hear you are having more success! Takes lots of practice to get
good at it. Did you know you can practice frothing without using milk?
Add a few drops of dish soap to water in a pitcher and froth. Check it
out: ruclips.net/video/y17PenLLTdA/видео.html
Where's Tracy? The Todd-and-Tracy videos are so much funnier!
I've been doing it wrong!
Glad we could help!