One crucial tip for those who have violent steamers (like my Silvia): Begin with the tip generously dipped under, wait for the milk swirl to calm down, then raise to aerate. Otherwise you get a lot of large bubbles in the beginning, and you will have no idea where the surface is.
Thanks! I'll try. Maybe this is why I've never gotten what I want, even after watching and following dozens of tutorials like this, saying the exact same thing. Omg! I hope this is finally the key. Haha. Because I feel like I have some sort of anti-foaming curse. Haha... The one time I got great steamed milk, it was on a different machine, not mine, so maybe it's what you say. Thanks!
@@sebastianlargsob2500chances are, it’s just your steamer! The quality of your steamer makes a huge difference in your finished product. You’ll never be able to match what your coffee shop gives you without a seriously nice machine. Most espresso machines under $150 have a pretty cheap steam wand.
Seeing it in real time really helped me understand why my milk was only foamy on top. Too many bubbles, not enough texturing time before it got too hot. Thank you so much!
I love the highlighted “no cuts” feature of this video. That should become a thing on UA-cam, if it isn’t already. I find it super annoying when people slice up a video so much that it isn’t even clear what they actually did (it's just clear what they wanted you to _think_ they did and the amazing result they got). Thanks for the great video.
Best tutorial i’ve come across on here! After 2 years of owning my espresso machine I can finally steam silky milk and make a heart on my coffees. Thank you so much
Thank you. This technique really worked. After spending less than a minute watching this short, as my coffee brewed, and then duplicating the technique exactly as demonstrated, I just had the most delicious cup of coffee I ever made. LIFE…CHANGED!
This video literally!!! helped me so much i went from struggling to now being able to steam right every time 😭😭 you don’t understand my gratitude 🙏 im so happy
I just started working at a coffee shop and I'm binge watching a bunch of videos like this. Thank you! My trainer said my streaming was really good for a beginner. 🥰✨
@@epmcgee True, i agree with this. I don't know why other coffee channels and their audience think they're doing something unworldly. The snobbery turns me off as well.
@@Goldenbrown.coffeeHey! idk how often you check comments, but if you set your youtube short uploads to not notify your subscribers, it’s a lot better for the algorithm because you get more watch time from new people discovering your account vs inactive subscribers. 🤙
important to add: purge the wand immediately after you finish steaming the milk AND wipe it down with a cloth. This prevents the milk from building up over time with the small film of fat left behind
I think the key part for me was the texturing part. I thought dropping the wand was for distributing the already incorporated air bubbles but I wasn't aware of breaking the big bubbles into smaller one so I would spend much more time adding air to milk. Thanks!
How long did it take to do it the right way? Although today was my first day doing it,I did it more than 4 times but still don't have the better hang of it.
Never before in my digital life has a single video made me subscribe on first instance, but this is just quality teaching, visuals and audio! Getting to the point and not milking ;)
Fantastic tutorial! I would like to add that steaming methods vary depending on how many holes the steam wand tip has. I couldn't get the milk texture right for the longest time at my coffee shop job until I discovered that there was a whole different technique for four hole steam wand tips!
This is so so helpful my friends, thank you very much for the great advice! Happy owner of a Gaggia Classic Pro here and I've been struggling with the milk steaming... Personally I find dialing in espresso easier than getting the milk texture right 😅😂
Wow!! I just found your channel accidentally yesterday and this is a fantastic tutorial!! You actually told us how many seconds to incorporate air, that's important because I've been winging it and make crappy coffees and haven't used my machine in 3 years
This is not neccessary in our country, but some of my colleagues that know this judge me as a "idk how to steam milk"-guy. Neither when I asked them how, they wouldn't explain it like this guy did. Everything was half assed explanation. You got a sub!
Simple, straightforward tutorial. I've just replaced my Delonghi's steam wand by a Rancillo and realized it's not so easy. I'll apply your tips next time. Cheers
I had a DeLonghi Dedica and thought it was really hard too. Sold it, went back to getting coffee at a cafe again. I just got a Sage Bambino 3 weeks ago to give it another chance and I've had success from the second time on. I don't have the skills to produce latte art yet but my milk is silky, smooth microfoam and tastes amazing in the coffee every single time. If it takes you another month or two give it a thought to replace the Dedica with the Bambino.
Finally!!! You guys never fail me @GoldenBrownCoffee its like you guys read my troubles I've been dealing with and a video pops up of what's gonna help me!!! Top Tier indeed!!!! #COFFEEUP👍👍👍👍
I work at a coffee shop and they train us on the job where I work, so I’ve been learning and steaming milk I did very well first time I made a latte, but it’s hard replicating that. So this video is really great so I know specifically what I must’ve done that first time! 😅😂
Pro tips: Always have a wet towel on the side and clean the tip of the frother with one hand, to avoid the milk prints from drying on its surface. With the other hand hit the table with the jug a couple of times to get rid of any bubble and shake it a bit. Immediately put the jug with milk in the fridge to have a great texture next time you froth it. Sometimes you can add an ice cube to lower the temperature. If you froth the milk in warm temperature you'll get a very bubbly surface.
The problem is that such methods almost never work with non dairy milk product.. Tried it a hundred times with oat, but it just doesn’t froth the same way, no matter how steady .. From DUBAI with ❤
Very helpful! My issue is that if I spin the milk that long my fingers would burn. Are you using a special tip, or lower steam power to do it that long?
Few extras I would add: Purge and clean the wand directly after using For the machines I've worked with, it's good to cup your hand over the top of the jug and give the jug a light thud on the bench to get rid of excess bubbles before you swirl Swirl and pour directly to prevent the foam separating out I find it easier to bring my non dominant hand off and on the jug to judge temperature and unless you are and experienced batista or have high heat tolerance, the milk probably needs maybe a second longer than when it is too hot to touch Don't use a thermometer. They get out very easily and tend to have a bit of a lag
pro tip for new baristas like me watching this video: when he says "3-5 seconds of aeration" you want to aim for 2-3 seconds of aeration since the steam pressure of a commercial machine will be much higher than one used in a machine in a home-kitchen like shown in this video.
This was precise. Do you not need to drop it in deeper for just heating up? The texturing part seems to inadvertently capture some air too so I find dropping it well below the surface after texturing helpful.
I was having this same thought. I feel it takes much longer to heat up the milk if I don't at some point drop the wand to the bottom or half way. Atleast that's how I was taught in the coffee shops I worked in before.
For sure when you have a high power dual boiler machine single boiler lower pressure machines take a lot more finesse and aeration to achieve nice milk for lates
I'VE GOT A BARISTA FROTHIIERE THAT COST £40 & IT MAKES THE BEST CAPPUCCINO, LATTES, MATCHA TEAS & DELICIOUS HOT CHOCOLATE, (FROTHY OR SILKY SMOOTH) & COLD DRINKS GALORE. I DO MY EXPRESSO IN MY TASSIMO & THEN A SIMPLE SELECTION ON MY BARISTA & PRESS THE BUTTON & VOILA I HAVE MY SUPER FROTHY MILK. YUM! 100% I'VE GOT BETTER DRINKS THAN ANY OF THE COFFEE SHOPS SELL.
I mean I never do this exactly this way but it's still great imo haha but annoyed I've found this after I taught myself since I couldn't find a video like this
Finally someone who knows how to teach! You've explained it perfectly that i now
understand how it should be done! Thank you!
Thank you! That’s so nice of you to say. Glad I could help 🙌🏻
totally agree
Agreed. I’ve watched dozens of videos on the subject and this is definitely the most succinct
Wow.. I'm trying tomorrow..❤from newbie
They forgot the thermometer
No unnecessary annoying music, straight and short tutorial. Thankyou.
One crucial tip for those who have violent steamers (like my Silvia): Begin with the tip generously dipped under, wait for the milk swirl to calm down, then raise to aerate. Otherwise you get a lot of large bubbles in the beginning, and you will have no idea where the surface is.
I always start with just the tip generously, until the milk comes swirling down. So I’m good!
Thanks! I'll try. Maybe this is why I've never gotten what I want, even after watching and following dozens of tutorials like this, saying the exact same thing. Omg! I hope this is finally the key. Haha. Because I feel like I have some sort of anti-foaming curse. Haha... The one time I got great steamed milk, it was on a different machine, not mine, so maybe it's what you say. Thanks!
so basically backwards then in this video.
@@sebastianlargsob2500chances are, it’s just your steamer! The quality of your steamer makes a huge difference in your finished product. You’ll never be able to match what your coffee shop gives you without a seriously nice machine. Most espresso machines under $150 have a pretty cheap steam wand.
@@xzivizxI see what you did there
Seeing it in real time really helped me understand why my milk was only foamy on top. Too many bubbles, not enough texturing time before it got too hot. Thank you so much!
Same here man. I'm gonna try it though 😅
I love the highlighted “no cuts” feature of this video. That should become a thing on UA-cam, if it isn’t already. I find it super annoying when people slice up a video so much that it isn’t even clear what they actually did (it's just clear what they wanted you to _think_ they did and the amazing result they got). Thanks for the great video.
Best tutorial i’ve come across on here! After 2 years of owning my espresso machine I can finally steam silky milk and make a heart on my coffees. Thank you so much
Thank you. This technique really worked. After spending less than a minute watching this short, as my coffee brewed, and then duplicating the technique exactly as demonstrated, I just had the most delicious cup of coffee I ever made.
LIFE…CHANGED!
This video literally!!! helped me so much i went from struggling to now being able to steam right every time 😭😭 you don’t understand my gratitude 🙏 im so happy
I just started working at a coffee shop and I'm binge watching a bunch of videos like this. Thank you! My trainer said my streaming was really good for a beginner. 🥰✨
Bro how are you not getting more traction. These vids are really good!
Thank you! As long as I’m helping someone I’m happy 💪🏻
Hard to gain traction in a space where the audience is primed to think you're a snob, even if you're not, because of other espresso content creators.
@@epmcgee True, i agree with this. I don't know why other coffee channels and their audience think they're doing something unworldly. The snobbery turns me off as well.
@@Goldenbrown.coffeeHey! idk how often you check comments, but if you set your youtube short uploads to not notify your subscribers, it’s a lot better for the algorithm because you get more watch time from new people discovering your account vs inactive subscribers. 🤙
@@Goldenbrown.coffeeyou're a hero
important to add: purge the wand immediately after you finish steaming the milk AND wipe it down with a cloth. This prevents the milk from building up over time with the small film of fat left behind
What do you mean with purge? Let a bit more steam out right?
This is the comment I was looking for. 🤣
@@Keneo1 yess
I think the key part for me was the texturing part. I thought dropping the wand was for distributing the already incorporated air bubbles but I wasn't aware of breaking the big bubbles into smaller one so I would spend much more time adding air to milk. Thanks!
I've just subscribed because you're straight to the point with no annoying music and cuts. Thank you 🎉
Thank you! I genuinely couldn't find anything this clear anywhere...
Thank you UA-cam for bringing me here. My learning for the day ☺️
Beatuifull! It took me a lot of practice to learn this… but you explained it really well! I wish I had seen this video a few months ago 😁😁❤️
How long did it take to do it the right way? Although today was my first day doing it,I did it more than 4 times but still don't have the better hang of it.
Never before in my digital life has a single video made me subscribe on first instance, but this is just quality teaching, visuals and audio! Getting to the point and not milking ;)
Thank yoooouuuuu this really helped ❣️❣️ finally someone who made it clear how much air to add, that is my biggest problem
Fantastic tutorial! I would like to add that steaming methods vary depending on how many holes the steam wand tip has. I couldn't get the milk texture right for the longest time at my coffee shop job until I discovered that there was a whole different technique for four hole steam wand tips!
This is so so helpful my friends, thank you very much for the great advice! Happy owner of a Gaggia Classic Pro here and I've been struggling with the milk steaming... Personally I find dialing in espresso easier than getting the milk texture right 😅😂
Better explained than that?! impossible! Thank you Sir! you're the best!!!!!!!!!!!!
Wow!! I just found your channel accidentally yesterday and this is a fantastic tutorial!! You actually told us how many seconds to incorporate air, that's important because I've been winging it and make crappy coffees and haven't used my machine in 3 years
My mistake was not incorporating the rips of air for 3-5 seconds, and it was just flat and not texture. Thanks!!! Video saved
This is not neccessary in our country, but some of my colleagues that know this judge me as a "idk how to steam milk"-guy. Neither when I asked them how, they wouldn't explain it like this guy did. Everything was half assed explanation.
You got a sub!
Simple, straightforward tutorial. I've just replaced my Delonghi's steam wand by a Rancillo and realized it's not so easy. I'll apply your tips next time. Cheers
I had a DeLonghi Dedica and thought it was really hard too. Sold it, went back to getting coffee at a cafe again. I just got a Sage Bambino 3 weeks ago to give it another chance and I've had success from the second time on. I don't have the skills to produce latte art yet but my milk is silky, smooth microfoam and tastes amazing in the coffee every single time. If it takes you another month or two give it a thought to replace the Dedica with the Bambino.
very nice tutorial
I’ve seen soo many videos, I was able to get it correct but this has to be the easiest and simplest way. You’re Amazing!!!
I wasn't trying to learn this but you explained that really well
Lol same
I’ve watched a bunch of tutorials on this and have been making trash lattes for months, until finally seeing this one!
Great video. I was pretty good at steaming milk already but this is a game changer.
This worked perfectly on the first try for me, was honestly shocked
So simple thanks to you and James Hoffman. Any tips for using low fat milk 😊
Thanks so much, you've made my day ! ☕️☕️
Finally!!! You guys never fail me @GoldenBrownCoffee its like you guys read my troubles I've been dealing with and a video pops up of what's gonna help me!!! Top Tier indeed!!!! #COFFEEUP👍👍👍👍
I got you!
Thank you!!! Finally a video that was easy to understand! Nailed it ❤
finally someone say the best way 🙏🙏😍
Thanks! I like to watch videos on milk so this made me happy
I work at a coffee shop and they train us on the job where I work, so I’ve been learning and steaming milk I did very well first time I made a latte, but it’s hard replicating that. So this video is really great so I know specifically what I must’ve done that first time! 😅😂
Nice ,so easy and clear explanation 👌
amazing Thanks for sharing big help
Perfect milk frothing, good for latte art 😊,
Omg thank uuu so much been struggling since yesterday.. thank uuuu
The sheen of the milk will turn more glossy as well towards the end, sometimes temp doesn't reflect that.
Love to see this, thank you! I wish we could see the angle better from your viewpoint to see how much you’re tilting your jug.
This was extremely helpful!
I'm literally watching this on my first shift thank you hahaha
Excellent tutorial
This video was the perrrrfect length
You can practice with some water and a drop of dish soap😄
Or, you know..MILK!
but when someone is first learning this is an excellent way to not ruin milk. 🙂
Pro tips: Always have a wet towel on the side and clean the tip of the frother with one hand, to avoid the milk prints from drying on its surface.
With the other hand hit the table with the jug a couple of times to get rid of any bubble and shake it a bit.
Immediately put the jug with milk in the fridge to have a great texture next time you froth it. Sometimes you can add an ice cube to lower the temperature. If you froth the milk in warm temperature you'll get a very bubbly surface.
This helped me so much! Thank you for the video
The problem is that such methods almost never work with non dairy milk product.. Tried it a hundred times with oat, but it just doesn’t froth the same way, no matter how steady ..
From DUBAI with ❤
Finally got it! Thanks! ☕️
This worked so well ❤ thank you
Works like a charm, thank you !!
Oh I’m so excited to try this!!!!!! Thank you !!!!
What kind of milk do you use? Good video!
Very helpful! My issue is that if I spin the milk that long my fingers would burn. Are you using a special tip, or lower steam power to do it that long?
Like actually, this video is great. Thank you
Very helpful tutorial brother!👏🏻👏🏻👏🏻
got the foam right thanks to you ! Now need to get the art right !!
Few extras I would add:
Purge and clean the wand directly after using
For the machines I've worked with, it's good to cup your hand over the top of the jug and give the jug a light thud on the bench to get rid of excess bubbles before you swirl
Swirl and pour directly to prevent the foam separating out
I find it easier to bring my non dominant hand off and on the jug to judge temperature and unless you are and experienced batista or have high heat tolerance, the milk probably needs maybe a second longer than when it is too hot to touch
Don't use a thermometer. They get out very easily and tend to have a bit of a lag
pro tip for new baristas like me watching this video: when he says "3-5 seconds of aeration" you want to aim for 2-3 seconds of aeration since the steam pressure of a commercial machine will be much higher than one used in a machine in a home-kitchen like shown in this video.
Thanks for this av been four tips and am so perfect now brother
This was precise. Do you not need to drop it in deeper for just heating up? The texturing part seems to inadvertently capture some air too so I find dropping it well below the surface after texturing helpful.
I was having this same thought. I feel it takes much longer to heat up the milk if I don't at some point drop the wand to the bottom or half way. Atleast that's how I was taught in the coffee shops I worked in before.
I don’t even own a milk steamer. I subscribe.
Wow great guide! Subscribed!
Thank you so much needed this 😊
So helpful! Thank u
Literally just made the perfect cappuccino because of this video. Thank you!
Awesome tutorial!
Gotta love the cut at the end
exactly the kind of vid I was looking for. time to try and recreate with a microwave and frother 😅
Thanks buddy
I've been struggling with my new home machine ❤
I learned myself before i watch your video but thanks 👍
Great video thanks man!
Thankyou Sir
For sure when you have a high power dual boiler machine single boiler lower pressure machines take a lot more finesse and aeration to achieve nice milk for lates
Any additional tips for machines with less powerful steam wands?
I'VE GOT A BARISTA FROTHIIERE THAT COST £40 & IT MAKES THE BEST CAPPUCCINO, LATTES, MATCHA TEAS & DELICIOUS HOT CHOCOLATE, (FROTHY OR SILKY SMOOTH) & COLD DRINKS GALORE.
I DO MY EXPRESSO IN MY TASSIMO & THEN A SIMPLE SELECTION ON MY BARISTA & PRESS THE BUTTON & VOILA I HAVE MY SUPER FROTHY MILK. YUM!
100% I'VE GOT BETTER DRINKS THAN ANY OF THE COFFEE SHOPS SELL.
Worked for me thank you. Just the shape wasn't so good needs to practice
I just made a perfect cappuccino doing this method. Works perfectly 👌
You are da man! Beautiful! Thanks
Thank you very much sir! 😃😊
Thanks, it worked for me
Thanks bro
New subscriber here ❤
The time for introducing air into the milk depends on the steaming power though.
Good tutorial for steam milk to make a foam
Perfecto!
Thank you sir.
I get a ton of foam at Top, I'm gonna try this! Ty
I’ll have it pointing left for that counterclockwise whirl, feeling rebellious 😂
That only works in the southern hemisphere. In the northern hemisphere you’ll make butter with a counter clockwise whirl. That’s just science. 😂
@@BUGinBDP2 🤣
I mean I never do this exactly this way but it's still great imo haha but annoyed I've found this after I taught myself since I couldn't find a video like this
Should show my local Costa this. Save me needing a oil drilling machine to get to the good stuff 100 miles down.
Just perfect! 👏
Is it possible to just get the steam wand alone. Not a fan espresso style coffee but love the milk texture.
top notch video 👌
I think this video did it for me. After watching hundreds. 😅
Seems that all the trick is on the tip, how low or under the milk, why the other guys dont mention it?🤔 Thank you for your very helpfull video
Just try to make big Bubble first