I’ve seen hundreds of videos on everything related to coffee and I keep coming back to Clive Coffee because of the clarity and good production. I always feel like a good friend who knows a lot more kindly explains things to me. Thanks guys.
I took a 30 minute class in person on steaming milk and your video is far more concise and effective on my practice than that class did. Grazie mille 😗☕️
Yep, as others said before me. By far the best milk video I've seen. (a sentence I never imagined I'd say in my life lol, as someone new to coffee making)
Very very helpful! I have watched sooooo many videos on steaming milk, but always confused on when is the best time to getting into the stage of integrating foam. My question is answered from this video!
When i make weetabix, i put the weat biscuits in the bowl before pouring the milk into the bowl and heating it up in a microwave, but i don't use pitchers to steam milk sadly.
Well done but you mentioned not being too close to the edge for introducing air or too close to the middle but I would have liked you to have shown the sweet spot.
Hi John - Great point! If you take a look at 3:38, you'll see about where the sweet spot is. This may change a little depending on the size of your steam boiler and your steam tip-but that location should work as a great starting point.
So, you're saying that the time to stop foaming, and to drop the tip to begin heating the milk is when the jug becomes room temperature? I must try it.
Not sure if she said that too but I know she said until it reaches your HAND'S temperature but wtf is my hand temperature if it's not room temperature... definitely not 37C/100F I'd think!
Good video! Liked and subbed. PLEASE ADVISE: Steam wand is a wimpy 2" long, necessitating the use of only a 12 oz. pitcher., but that's ok. I desire to make cafe con leche, which, as a "latte", is supposed to have a crema to milk ratio of 1:1, as I've read. My crema volume at 25 seconds is 4 oz., so should I have 4 oz. of milk in the pitcher to froth, or what? Many thanks!
Holaaa, this video is excellent !!!!! You, Miss Victoria, are a very good teacher. My English is far from perfect but I can understand you perfectly, so if I’m looking to make a latte when I start feeling my pitcher hot I need to sumerge the steam tip a bit, is this correct?? 😀😀😀 thank you verrry verrrry mucho !!!!! Ha
How long do you need to introduce air for? Also my hand can’t touch the pitcher as it gets hotter but the thermometer on the side of the pitcher says it’s not hot enough. I must have a very sensitive hand 😟
Well Mrs Vic. Can u tell us how many seconds for stretching until it needs to bring up our pitcher (heating stages) for perfect milk steaming? Thanks for the guidance anyway. I try my best 😁✌🏽
Hi there! The time will vary from machine to machine, so a blanket statement is difficult for the amount of time it takes. Keep stretching the milk until it reaches about 100 degrees or just until the pitcher is warm to the touch. Then move to the heating (not stretching) stage. Keep at it! It takes practice to get this stuff right :)
Umm, room temperature at 20-22C would do 70-71F which is way below the 100F mark or the 130-140F that Breville recommends. Or did I get it wrong even if I paused back & forth the video like 30 times... that when it reaches 70F it's not the moment to stop but the moment to plunge the wand underneath the surface until it then goes to say 130F? Also when you say "If it's too hot to hold..." you mean at the HANDLE or when your whole palm holds the pitcher?! Having the wand too close from the pitcher will create more air... but isn't that what we want for a fluffier cappucino? Do you also just tap and swivel the pitcher to break the bubbles, for latte or even for cappucino so all the time?
Question! When you say that the steam wand should be partially submerged, does one of the wand holes need to be above the milk and the second hole submerged in the milk? (For a 2 hole steam wand). Thank You!
You'll want to stop aerating around 37°C, and you'll likely want to stop steaming altogether around 65°C. You definitely don't want to get to 100°C. As milk passes about 70°C it will start to experience chemical changes that result in unpleasant flavors. - Charles
Is it possible to get these results with a non-diary milk? And if so, is the technique any different? I find oat milk is a little more forgiving but the results never perfect.
Oat milk is one of the best alternative milks to steam with! Every non-dairy milk will steam slightly a little different, so a blanket yes or no is a bit tough. In general, look for milks that say "Barista Series" as these are designed specifically to pair with coffee and to steam.
@@clivecoffee I use fresh-made oat milk with commercial soy milk. I introduce air through the steam immediately. And the wand is at the right angle from all the videos I've seen. I used the Cafelat Robot
@@jakobw135 That tracks, then. Alternative milks take a ton of proactice to steam properly, and even then, very difficult to pour latte art with. We recommend alternative milks that are barista blends that have added protein and fat content so it's more stable and consistent.
@@clivecoffee Forgot to mention that I use the Bellman Steamer. And yes, I use fresh home-made Oat milk without any of the additives of the commercial brands. It's the MIXTURE of Oat & Soy that produces the CREAMY texture -IFF - you get the steam wand positioned JUST RIGHT.
@@jakobw135 Great! Sounds like these are very hyper-specific circumstances that most folks don't deal with when making espresso at home or in a cafe. Looks like you'll have to trouble-shoot what works best for you for your unique situation.
Hi! More steam pressure will simply make this process speed up. Instead of 5-10 seconds for the initial aeration, you're looking at more like 3-5 seconds. Hope this helps!
I give up. I've watched every single barista tutorial on how to steam milk, none of them works for me. My espresso machine doesn't have the steam wand you guys and every other barista video has, it's actually kinda frustrating how no one is showing how to steam the milk with different steam wands. Mine is much thicker and can only be moved sideways not up- and down so I'm having trouble creating a tornado swirl and get too much froth.
Some of it has to do with equipment, but mostly with the kind of milk you're using and the technique. Steaming milk properly takes tons of practice, troubleshooting, and muscle memory. Repetition, repetition, repetition. TONS of milk unused. The more steam pressure a machine can produce, the better, but more importantly, you want to introduce air into the milk immediately when you begin steaming. The vortex or whirlpool is all about steam wand placement.
I'm with you. I have cheap espresso machine that has similar steam wand that you mentioned, and it's so short. Also, I think the steam pressure is too weak. Almost every video tutorial has premium professional machines and other tools in it.
@@ron999 It's much easier to show how steaming is properly done with equipment that can steam well. Even the humble Rancilio Silvia has great steaming capabilities if you practice your technique and finesse it. Some machines just aren't cut out for milk steaming and unfortunately there aren't any shortcuts or tips in improving that without getting a more capable machine.
I’ve seen hundreds of videos on everything related to coffee and I keep coming back to Clive Coffee because of the clarity and good production. I always feel like a good friend who knows a lot more kindly explains things to me. Thanks guys.
thank you so much!
Victoria, after seeing other videos on steaming milk, yours was far precise and detailed. Thank you!
Thank you, found this video when i was about to give up. Never thought steaming milk could drove me crazy
If you start the journey with a too strong or too weak machine (steam power), it could be quite challenging. ☕
I took a 30 minute class in person on steaming milk and your video is far more concise and effective on my practice than that class did. Grazie mille 😗☕️
If less=more then more=less but since less=more it turns into more=more. So it's a correct statement!
This is by far the most didactic and well organised milk steaming class on youtube.
I can not thank you enough for that! :-)
Thanks! We're glad to help!
indeed !!
Fully seconded. First video where if you do what they ask, you actually get what's in the video. Many thanks from the Netherlands!
Agree; simply superb!
Agree! I have been steaming milk for a year now and struggle between latte milk and capuccino milk and this solved my issue.
Great video, thanks for giving me the explanation I needed for this process to make sense
Yep, as others said before me. By far the best milk video I've seen. (a sentence I never imagined I'd say in my life lol, as someone new to coffee making)
As said before… one of the best milk steaming video I've ever seen on YT. Well done Victoria!
Very very helpful! I have watched sooooo many videos on steaming milk, but always confused on when is the best time to getting into the stage of integrating foam. My question is answered from this video!
Thanks a lot, this is so far the best, simple and concise milk frothing basics guide, I have seen. 👍🏻 🙏
Awesome video! Thank you Clive Coffee team!
Great tips!!!! It shortened so much the time to get a good cappuccino! Thank you very much!
After all the milk steaming videos I watched, this what really helped me and I finally got the foams right. Thank you :)
Excellent video! Very clear and helpful.
Thank you Victoria! :)
Excellent video..One of the best I've seen. Thank you
When i make weetabix, i put the weat biscuits in the bowl before pouring the milk into the bowl and heating it up in a microwave, but i don't use pitchers to steam milk sadly.
Great vid!! You guys are awesome!!!
Thanks clive.
detailed and informative video.
She’s awesome. Fantastic video.
Very helpful, thank you
holy crap, this is good
Well done but you mentioned not being too close to the edge for introducing air or too close to the middle but I would have liked you to have shown the sweet spot.
Hi John - Great point! If you take a look at 3:38, you'll see about where the sweet spot is. This may change a little depending on the size of your steam boiler and your steam tip-but that location should work as a great starting point.
when you're frothing for caps, do you slowly bring the pitcher down before you plunge the wand back into the pitcher to create more foam?
We do! If you're aiming to make a nice meringue-y cappuccino you'll want to aerate the milk for quite a bit longer than you generally would.
In my country we do exactly the opposite ! we first immerse the tip and then introduce the air. What do you think is best?
Awesome video
Thanks!
I am Ahmed from Egypt and I want to teach barista as possible
Spot on.
Thanks Antonio!
So, you're saying that the time to stop foaming, and to drop the tip to begin heating the milk is when the jug becomes room temperature? I must try it.
Not sure if she said that too but I know she said until it reaches your HAND'S temperature but wtf is my hand temperature if it's not room temperature... definitely not 37C/100F I'd think!
awesome video
Thanks Calvin!
"How can less be more? More is more"
Good video! Liked and subbed.
PLEASE ADVISE: Steam wand is a wimpy 2" long, necessitating the use of only a 12 oz. pitcher., but that's ok.
I desire to make cafe con leche, which, as a "latte", is supposed to have a crema to milk ratio of 1:1, as I've read.
My crema volume at 25 seconds is 4 oz., so should I have 4 oz. of milk in the pitcher to froth, or what?
Many thanks!
Holaaa, this video is excellent !!!!! You, Miss Victoria, are a very good teacher. My English is far from perfect but I can understand you perfectly, so if I’m looking to make a latte when I start feeling my pitcher hot I need to sumerge the steam tip a bit, is this correct?? 😀😀😀 thank you verrry verrrry mucho !!!!! Ha
You're correct! Once the milk is warm it's best to stop aerating it. I'll be sure to pass your compliments onto Victoria!
How long do you need to introduce air for? Also my hand can’t touch the pitcher as it gets hotter but the thermometer on the side of the pitcher says it’s not hot enough. I must have a very sensitive hand 😟
Very nice
Well Mrs Vic. Can u tell us how many seconds for stretching until it needs to bring up our pitcher (heating stages) for perfect milk steaming?
Thanks for the guidance anyway. I try my best 😁✌🏽
Hi there!
The time will vary from machine to machine, so a blanket statement is difficult for the amount of time it takes. Keep stretching the milk until it reaches about 100 degrees or just until the pitcher is warm to the touch. Then move to the heating (not stretching) stage.
Keep at it! It takes practice to get this stuff right :)
good
she's beuatiful!
Umm, room temperature at 20-22C would do 70-71F which is way below the 100F mark or the 130-140F that Breville recommends. Or did I get it wrong even if I paused back & forth the video like 30 times... that when it reaches 70F it's not the moment to stop but the moment to plunge the wand underneath the surface until it then goes to say 130F? Also when you say "If it's too hot to hold..." you mean at the HANDLE or when your whole palm holds the pitcher?!
Having the wand too close from the pitcher will create more air... but isn't that what we want for a fluffier cappucino? Do you also just tap and swivel the pitcher to break the bubbles, for latte or even for cappucino so all the time?
Question! When you say that the steam wand should be partially submerged, does one of the wand holes need to be above the milk and the second hole submerged in the milk? (For a 2 hole steam wand). Thank You!
Nope, the whole tip just slightly exposed to introduce air.
@@clivecoffeeOK, so the whole tip is slightly above the surface of the milk then initially?
Yep! Typically for the first few seconds. The longer you leave the tip exposed the more foam you create. @@user-xn8fr3mx6d
I have been doing so many things wrong haha
Hope it'll help
if i use termometer, i must stop froating until what degree of celcius? is it 100? and then put the steam wand deeper?
You'll want to stop aerating around 37°C, and you'll likely want to stop steaming altogether around 65°C. You definitely don't want to get to 100°C. As milk passes about 70°C it will start to experience chemical changes that result in unpleasant flavors.
- Charles
@@clivecoffee I see. thank you very much for the explanation Charles
Is it possible to get these results with a non-diary milk? And if so, is the technique any different? I find oat milk is a little more forgiving but the results never perfect.
Oat milk is one of the best alternative milks to steam with! Every non-dairy milk will steam slightly a little different, so a blanket yes or no is a bit tough. In general, look for milks that say "Barista Series" as these are designed specifically to pair with coffee and to steam.
@@clivecoffee thanks!
What if no matter where you place the wand or how little pressure you release, large bubbles just pop to the surface and stay there?
Are you introducing air right away? What kind of milk are you using? Which espresso machine do you have?
@@clivecoffee I use fresh-made oat milk with commercial soy milk. I introduce air through the steam immediately. And the wand is at the right angle from all the videos I've seen.
I used the Cafelat Robot
@@jakobw135 That tracks, then. Alternative milks take a ton of proactice to steam properly, and even then, very difficult to pour latte art with. We recommend alternative milks that are barista blends that have added protein and fat content so it's more stable and consistent.
@@clivecoffee Forgot to mention that I use the Bellman Steamer. And yes, I use fresh home-made Oat milk without any of the additives of the commercial brands. It's the MIXTURE of Oat & Soy that produces the CREAMY texture -IFF - you get the steam wand positioned JUST RIGHT.
@@jakobw135 Great! Sounds like these are very hyper-specific circumstances that most folks don't deal with when making espresso at home or in a cafe. Looks like you'll have to trouble-shoot what works best for you for your unique situation.
What happen if pitcher touch steam wand while frothing
Nothing much will happen, though it isn't ideal for getting the whirlpool like flow that you want when steaming milk.
Love these Clive Coffee women ❤️
Says - don't tilt the pitcher. Later tilts the pitcher anyway
how about high pressure steam
Hi! More steam pressure will simply make this process speed up. Instead of 5-10 seconds for the initial aeration, you're looking at more like 3-5 seconds. Hope this helps!
@@clivecoffee dont get it
You say don't tilt the jug, but then when you show the barista he tilts the jug?
0:30 thats what she said
If you're not frontin g
the millk, you will be finding squeak noises
I give up. I've watched every single barista tutorial on how to steam milk, none of them works for me. My espresso machine doesn't have the steam wand you guys and every other barista video has, it's actually kinda frustrating how no one is showing how to steam the milk with different steam wands. Mine is much thicker and can only be moved sideways not up- and down so I'm having trouble creating a tornado swirl and get too much froth.
Some of it has to do with equipment, but mostly with the kind of milk you're using and the technique. Steaming milk properly takes tons of practice, troubleshooting, and muscle memory. Repetition, repetition, repetition. TONS of milk unused. The more steam pressure a machine can produce, the better, but more importantly, you want to introduce air into the milk immediately when you begin steaming. The vortex or whirlpool is all about steam wand placement.
I'm with you. I have cheap espresso machine that has similar steam wand that you mentioned, and it's so short. Also, I think the steam pressure is too weak. Almost every video tutorial has premium professional machines and other tools in it.
@@ron999 It's much easier to show how steaming is properly done with equipment that can steam well. Even the humble Rancilio Silvia has great steaming capabilities if you practice your technique and finesse it. Some machines just aren't cut out for milk steaming and unfortunately there aren't any shortcuts or tips in improving that without getting a more capable machine.
Milk. Jug. Steam wand. Job done. What’s so hard?
Sometimes it takes more finesse, especially for pouring latte art.
You are quite.
very good like my channel !!!!
Did you really need to describe the meaning of the word depth?
For the under-endowed, depth is an important term.
She talks too fast. Not a clear voice 👎👎👎
Ya way too fast. I f**cken paused and rewinded the video about 40 times, not even exagerating and I doubt that it is because it's 4:30AM.