These videos have helped me tremendously to understand and practice on my expresso machine at work. Now I confidently make coffee for guests and they enjoy my coffee done correctly :)) Thank you
I've been struggling with my Gaggia Classic for *years* because nobody ever told me the plastic wand that came with it had to be treated differently, and I constantly tried to *never* let the upper air intake hole fall under the milk.
Just got into coffee and for now I have a Mr. Coffee Pump espresso maker and a Capresso Infinity grinder. My milk tends to come out much too foamy. This is definitely the best video for beginners and I'll be practicing this at least two times a day! Thank you guys so much!
Hi Hector, You're welcome and thanks for your comment! You'll probably have a hard time producing a fine microfoam with that machine. I have never used it myself, but machines at that level usually do not have the same steaming power as pricier ones. Low steam power combined with the autofrothing wand makes it difficult. I suggest watching the video I've linked below. Every autofrothing wand is a little different but on some the amount of air added is dependent on the depth of the wand in the pitcher. The video demonstrates a way to see how wand depth affects the amount of air your particular wand puts out at various depths in the pitcher. So, it may be possible to add fewer and/or smaller air bubbles by just starting with your wand a little deeper. Once you've got some air in you can lower the wand further to cover the air intake hole and continue swirling to break up the bubbles more. Just be careful not to put your wand tip against the bottom of the pitcher. It makes a terrible sound and it's very difficult to get a swirl in that position: ua-cam.com/video/gXr7ohKkcBE/v-deo.html
+Whole Latte Love Thanks for the reply. I hope to upgrade sometime soon after college. The machine I'm using actually doesn't have an auto frothing wand. It's just a metal pipe and I checked it and there is no hole. :(
Great video guys, I always find your tutorial vids to be miles above anything else out there. Entertaining, informative, and exceptionally clear. And as always, well presented by Mark! Can't wait to make my latte tomorrow morning now:-D
Hi, Thanks for your comment! It's great to get feedback like yours. We do our best to provide good information backed up with visuals to tell the story - where should I send your check? :)
Hi mate. love the tip of milkless frothing practice. I'm new to coffee making in my shop. I seem to be frothing the milk well and the coffee tastes great now after loads of practice. I'm struggling with making the patterns.
Hi AT, The practice thing really works doesn't it? Keep working it and you'll get the art down. Here a step by step for pouring a heart: ua-cam.com/video/7NYqUelKJvE/v-deo.html
Excellent video mark as usual. Just to reconfirm: A) Slide the tip of the wand deeper when the pitcher starts to begin hot and B) stop frothing when the pitcher is uncomfortable to hold.
Hi Nitin, Thanks for your comment! For a latte, go deeper with the wand as the exterior of the pitcher starts to warm. Stop frothing as the pitcher is nearing the point of becoming (so before) uncomfortable to hold.
Thank you so much for guiding the correct knowledge for great frothing. Seriously you are best coffee maker. God bless you more. Humble respect. You are telling everything in too much detail. Keep it up sir !
Probably a very basic question. But what is the biggest difference between the frothing done with the machine as the one you described here and for example a basic battery powered hand wand?
Awesome tip! I will be saving money by using this detergent foam technique from now on to practice getting the right foam for he right coffee (right now it's hit and miss whether I am making a cappuccino or a latte or something in between, so more practice is needed with this). In addition to upping my game with my milk foaming skills, I will be giving my machine a cleaning at the same time, so it's a win/win all round!
Thankyou for the help! Just started training as a professional barista and this video is great at letting me tweak my technique when not using the steam wand on the Astoria perla sae 3! Thankyou for the video!
Great delivery~! Great pace, great facts, great knowledge and great enthusiasm. Now all I have to do is make great latté ... ever noticed how experts make it look easy ... don't wait up, this may take a while ...
Hi Rafael, Thanks for your comment! For more on frothing check out these videos: 6 Common Milk Frothing Mistakes: ua-cam.com/video/i0Q6Tl-V_uc/v-deo.html How to Create Latte Art: ua-cam.com/video/ZIPyN-Hsb7g/v-deo.html Milk for Latte and Cappuccino: ua-cam.com/video/NLO0mWJuIHk/v-deo.html
Working in a restaurant/bar for 5 months, and lately worky more time at the bar, I'm trying to learn to do some latte art, but it's being hard. I'm not able to froth milk properly yet. Great tips. I'll try them next friday :) P.S. Just one thing about the video, when you compare the two methods (with different tips) it's really difficult to stay focused on which one we want to know. May it would be better if you did it separately.
Thank you, my home btc machine wasn't producing the light foam I was hoping for, and this is the first time anyone has suggested this my not be possible with these home grade machines.
Hi Peter, You are welcome and thank you for the comment. What make/model machine do you have - not familiar with "btc" unless that's an acronym for: By The Cup. Anyway, if more specific about machine I can tell you if it's possible to get a better froth. There are some tricks one can use to get there with some machines.
I have one of the cordless Vava frothers where you can't really hold it at an angle or anything because it needs to be on its base in order to roll the milk, but that results in a fantastic, head of very thicked squirty cream consistency which I can just tip and drop into the mug whether its a Cappuccino or Latte I'm brewing. Since the wand also has to be on the bottom of the pitcher, there are 3 graduations up the inside of the pitcher. I only go up to the second line maximum, but even that doesn't matter. The end result is the same. The frother shuts off with 3 high pitch bleeps when the milk is ready for the coffee... or vice versa. Cleaning the frother is a little awkward because the pitcher is built in to the thing and can't be detached for easy cleaning, but I can scrub the wand without pulling it apart and I can scrub the inside of the integral pitcher with a piece of kitchen towel, probably the most effective way of cleaning it without using scourers or cleaning products which would damage the non stick interior.Works just fine for me. I have the Ninja Coffee Bar drip brewer coffee maker.
I often have issues with my lattes "collapsing" in the first few minutes after making them - within 5 minutes the foam starts to shrink up and settles in an unattractive way (and forces me to berate my guests "Drink it now!") It would be great it you could produce one of your comprehensive side-by-side test videos demonstrating how different frothing techniques - varying with milk type, temperature, foam texture, etc - affect the long-term settling time. We use light soy milk around our house and I'm wondering if that's the root of my issues, even though I've seen other tests that indicate that there's plenty of the right kind of proteins in soy milk to hold the foam over time, presuming that you get the initial fine texture and temperature correct around 150F.
Hi Steve, We did some tests awhile back in which we compared Pacific Foods Barista Series Soy Blenders to regular Silk brand Soy Milk and some 2% dairy milk. Here's a link to that video: ua-cam.com/video/yYxuzGdfadA/v-deo.html Spoiler alert... The Barista Soy produced a much better froth. In the video we use identical machines with auto-frothing wands to reduce the number of variables in frothing.
Is it true that only pasteurized milk (or people refer to it as 'fresh milk') create the best microfoam for latte art ? I have tried sterilized milk (UHT, sold in supermarket on regular shelves (room temperature) , not refrigerated section) , and soy milk, but both gave poor result (not steady foam, big bubbles). Maybe it is because of my poor steaming technique ?? I would love if I can use UHT milk (half the price of past.milk) or soymilk (cause I have lactose intolerance)for my latte. Please advise, Marc. Thanks.
I get perfectly even and fine-textured foam with soy milk - I think that's a matter of frothing technique. My problem is it just doesn't seem to hold its loft. There seem to be MANY different proprietary recipes for soy milk, like the Barista Soy that Mark mentioned, which is somehow optimized for steaming. Commercial soy "milk" has got lots of stuff in it besides soy and water - emulsifiers like carageenan and various vegetable gums, starches, sweeteners, colors, vitamins, etc.
Steve, remember that what allows milk to hold it's froth is fat. Soy milk doesn't have the same fat content or even the same type of fat that milk has. Though you may experiment with adding a bit of fat to your soy milk in the form of a couple drops of a neutral tasting vegetable oil. I've never done this, and I've never seen this done, but I do know that it's the fat in the milk that allows the frothing action to happen and holds the froth together. Soy milk isn't milk, it's simply an approximation of the flavor and texture of milk made with soy products so it stands to reason latte milk made with soy milk would simply be an approximation of the same made with soy milk. What you're getting out of off the shelf soy milk may be as good as it gets, and I bet the "barista" soy milk is simply soy milk with a higher fat content.
Very helpful, thank you! I recently became a barista and I have been having a very hard time frothing the milk to make it for a 'Dry' Cappuccino. I can do 'wet' and 'traditional' no problem but for some reason I can't do it dry to save my life. Any additional tips?
Thank you very much for the tips you share with us so slowly and nicely , was wondering how much and where can I buy that Machines of yours for My house
Hi TB, there are 2 machines featured in the video, The Gaggia Classic and the Profitec Pro 800 Lever. The Gaggia Classic is currently about $350 with 7% off (not sure how long that discount will continue) It's available here: www.wholelattelove.com/products/gaggia-classic-ss-brushed-stainless-steel-semi-automatic-espresso-machine The Profitec Pro 800 Lever is currently $2,999 and is available here: www.wholelattelove.com/products/profitec-pro-800-lever-group-espresso-machine
Hi KS, Not sure I understand the question. But if you are asking what type of froth mixes best with espresso the answer is a very fine microfoam. The smaller the bubbles in the milk the better.
Flax milk is good for frothing, I have found. I really love unsweetened flax milk, either by itself or in coffee or cereal. Even when it is unfrothed, flax milk has a creamier texture than half-and-half or real milk. For my simple tastes, if I want frothing, there are alternatives to paying an additional $1500 to buy a brewer that has a second boiler for frothing. Amazon sells milk frothers for as little as $10. So, I am happy with my new ECM Classika PID. True, it does not have a double boiler. But for home use, what I now own is better than what 99.9 percent of people have for brewing coffee at home. For home brewing, that is good enough for me.
Not mentioned, you should hear the hissing sound at the begining, for a couple of seconds. Then the hissing sound should return briefly for a moment before the milk level goes up. The foam should never be with bubbles or be visible too much. The foam gets created right after you're done. Yes the thicker the foam the better but it should never look like a sponge or a detergent foam. Little tips that make a whole latte of change.
For me, on the Breville 870, I find the sound is a great indicator: I know when I'm getting the right air mix when the sound is a very smooth, uniform and intense but gentle hiss. If I've got a raucous bubbling sound I know it's all over - the tip was too high and I'll be scraping excess foam off the top. Similarly, if I get that awful high-pitched "screech" (the ubiquitous sound you hear in cafes) it tells me the wand was too deep and is just banging excess steam against the bottom of the metal pitcher. What do you think about a tip I've heard from some other tutorials where they call for chilling the pitcher?
Hi Steve, Thanks for your comment! We have recommended storing pitcher in freezer in previous videos. It's a good way for beginners to buy a little extra time when frothing by keeping the milk a little colder. As mentioned, milk tends to take air better when colder.
@@Wholelattelovepage I'm going to try this. I can not seem to froth the milk! I want more foam for cappuccino. I have 1% and I've tried whole milk and even half and half for latte. I've been watching videos about milk fat etc. I'll also leave tip just under surface! Funny, my cheap KRUPS mini machine made excellent foam but with my new Paderno 20 bar machine, can't seem to get it right. Thanks for your expertise!!
Marc, still having trouble with latte art. Religiously following your videos no luck! I am sure if someone experience saw what I was doing, they would know right away what I am doing wrong. Have a DeLonghi EC 685 using a pressurized basket. Have tried whole milk, Have tried removing the outer wand. No luck (:
Hi Frank. I will say the Delonghi Dedica is not an optimal steamer for latte art. Very under powered compared to prosumer level espresso machines with true boilers. But, if you have the outer wand off with practice you can get there. In case you missed it check out my colleague AJ's video on frothing and latte art for beginners. Many think it's the best video on the subject: ua-cam.com/video/4PSCsv7kcKA/v-deo.html Marc
Thanks for such a thorough video! I am an amateur home barista using my own espresso machine. I loved learning the difference between manual and automatic. I was wondering if this same technique will work for almond milk or if you have any tips on frothing that?
Hi Sarah, You are welcome and thank you for the comment! You might be interested in our milk frothing guide: www.wholelattelove.com/blogs/articles/milk-frothing-guide-grading-10-different-milks It covers froth quality, pouring quality and flavor of ten milk types including almond. Our favorite non-dairy milk for flavor is macadamia. Marc
Can you please do a video on how to make milk for latte art ? I'm using a manual milk frother at home and I can't seem to get the milk to the right consistency. Thanks
Hi Fatima, We have a video on frothing for and pouring latte art. I'll put a link to it below. When you say you're using a manual milk frother, I'm guessing you mean some type of mechanical device? If so, a warning that we have yet to come across a mechanical frother that can produce a froth required for pouring latte art. :( Here's the link: ua-cam.com/video/ZIPyN-Hsb7g/v-deo.html
Hi Mark, I have a new gaggia classic. I am using non dairy milk, lately oat milk. I will admit I have been winging it until I saw this video. Any special tips for non-dairy milks? Love the new studio. Thanks
Hi Lauren, Thanks for the comment on new studio and your question. I'll have to admit I don't personally use non-diary milk very often. My daughter has been on a soy milk kick recently. But I do have some tips. We did some froth testing years ago with different brands and found some differences in the frothability and quality between different brands. Incidentally we find that with regular dairy milks as well. Also check out our blog which compares frothing, pouring and taste of 10 types of dairy and non-dairy milks. As I recall macadamia milk crushed soy, almond and oat in non-dairy milks: www.wholelattelove.com/blogs/articles/milk-frothing-guide-grading-10-different-milks
Great oration & presentation!! I Love lamp and I love whole milk cappuccinos!!!! 2% is good but not as good as whole milk. I don't like to consume much lactose so this is one of those times it's worth it !!!!!!! Woooooo just had one yippie!! So strong I can see through walls!!!!!!! Is that normal?!
Hi. I recently purchased a Delonghi Dinamica bean to cup with an auto frother. Im really trying to replicate caramel machiatto that I love from Starbucks. What temperature should the milk be frothed at to get the exact same froth texture? Thanks a million!
Hi Anca, Temperature range for best milk flavor (apparent sweetness) is in the 135 - 150F range. FYI texture is not related to temperature in a major way. It's all about the amount of air added to the milk during frothing and the size of the bubbles in the froth. On a machine like yours I don't believe you have much control over froth density or temperature. Think there's an adjustment on the frothing device to switch between steamed milk and an airy cappuccino style froth. One thing you could try is setting to steamed milk for the majority and then switching to the cappuccino froth to finish it off so you get a floating layer to drip the caramel onto.
Hi TCD, Thanks for the question. It's night and day. First, battery powered whisks do not heat the milk while steaming does. Perhaps a bigger deal is the froth quality. Using steam and a little skill you can create a super-fine microfoam capable of pouring latte art. Plus, That super-fine froth has a much more desirable mouth feel than froth created by a whisking device. Marc
The las to it about automatic wands not making good microfoam was upsetting since I work with one at dunkin. I’ve still been able to make latte art with microfoam on rare occasions with a automatic
Hey Mark! Thanks for the video, really helps. Do you have tips on veganizing the cappuccino..? What plant milk is best for foaming? Which tastes best? And so on.. Thanks!
Hi ms, Most popular non-diary milks are soy and almond. Both froth relatively well especially for a traditional cappuccino style froth. There are some slight differences in froth quality by brand of milk. Here's a video where we compre 2 popular brands of soy milk: ua-cam.com/video/yYxuzGdfadA/v-deo.html Marc
I’m using a Keurig machine. It’s just a pitcher with a rotary plastic inside the pitcher that froths the milk. I can’t get it at the right consistency. At the bottom is thin and on top foamy. Help needed. 😂
Hello , thank you for all your tips. The problem is my rancilio bakes on the milk during frogging, what I do is fill a pitcher with hot water and let the wand soak for 10 minutes, then The milk is wipeble, so there is nothing I can do to reduce this problem?
Hi, Thanks for your comment. My wife has been very fickle about the beard. She begs for it and then a few months later she's had enough. She tends to start begging towards the end of October so stay tuned and we'll see what happens this fall.
hi Mark, I wonder, whether a machine with a knob is better than with an analogue button? is frothing should start with a low steam and gradually goes to a higher steam? (in this case knob should be better). I'm considering buying the Oscar II, but I'm afraid of the analogue frothing button, which it has.
Hi efovadia, Thanks for the question. The Oscar II has a lever for turning steam on/off it performs the same function as a knob would by opening a valve. Most who froth want full steam power from the start. In almost all cases, more steam is better!
@@Wholelattelovepage thanks for the response. Now I understand why my comment wasn't clear to you. I'm new to frothing so I don't know what the difference is between the two frothers you show. What I meant is one of those frothers that look like a French press (or cafetiere) and you pump with your hand up and down. I don't have an espresso machine with one of those steam wands but just a traditional Bialetti espresso maker for my stove. Again, great video anyway ;)
So long as the steaming wand was properly purged after doing the dish liquid latte, there is no chance of soap getting stuck on the machine right? I'm just a new guy at my work at a coffee shop and I don't want to get yelled at for practicing with soap. thanks
Hi, Yes, purging will expel any soap. Baristas in training use the soap trick all the time. You practice latte art by using a little water with a drop of food coloring to stand in for espresso in a cup. Here's a video with one of our favorite local baristas showing how to pour with colored water and the soap froth: ua-cam.com/video/tJCBSS0wXjU/v-deo.htmlm4s
Working on a cimbali machine, thanks to your tips could finally make the right frothing milk, but still can’t make the espresso stay between the milk and the frothing in a mocha latte Could you help me?
Hi MT, Thanks for the question. If I understand correctly you'd like a 3 layer look with espresso in the middle like a latte macchiato. So steamed milk at the bottom, espresso in the middle and airy frothed milk on top. You can achieve that by frothing a cappuccino style milk - so kind of airy. Pour the froth in your glass and allow it to settle for a 20 seconds or so. Then gently pour an espresso (helps if the espresso has a fair amount of crema) in one spot in the center. The espresso should settle under the frothy top layer but stay on top of milk which settled out to the bottom of the glass. Here's a video showing how to: ua-cam.com/video/dnGTNh3aDLQ/v-deo.html
It may. It's not something we have tried as we find standard full fat milk (whole milk) produces a pleasing mouth feel. Plus the doc said to cut down on the fat consumption! :) If that's what you like, give it a try and let us know how it works out. We suspect the viscosity of half n half may hinder frothing. Also there's some research which suggest it's the protein to fat ratio in milk which controls it's frothing ability. Probably a much different ratio in the half n half.
Hi I have difficulty between steaming and frothing the milk. How thick should a latte milk look like and how thick should a cappuccino milk look like? Thanks.
Hi DL, Thanks for the question. It can be a bit confusing! Cappuccino milk is thicker. It has more air in it and the bubbles tend to be larger. For a latte the goal is as fine a micro-foam as possible. It has less air in it and smaller bubble size.
Hi Rafael, Thanks for the request. We have a couple of resources. First this blog where our staff tested 10 milk types for frothing, pouring and taste - spoiler... goat milk looks great but tastes horrible. Here's the blog covering a variety of dairy and non-dairy milks: www.wholelattelove.com/blogs/articles/milk-frothing-guide-grading-10-different-milks Here's an older video where we compare soy, skim, 1%, 2% and whole milk for use in a cappuccino: ua-cam.com/video/ika42zJDnyI/v-deo.html Marc
Hello, im new to making coffees, but I'd say ive gotten the basics done and i only have one question which i cant really find at all on youtube. How long should you be letting the air in for (a) cappuccino and (b) latte? Love the videos 👊
Hi Dave, Thanks for the video love! There's no specific timing for inducing air as it varies by the amount of milk being frothed and the power of the steam. In most cases you should be done adding air around the time the outside of the pitcher starts to feel warm. Add air more aggressively for traditional cappuccino and less so for a fine latte froth. Hope that helps! Marc
Hi A, Thanks for the comment. Yes, more air in cappuccino milk and less in a latte. Should be done adding air to latte milk before the outside of your pitcher starts to warm. Time duration depends on how much steam power you have which varies machine to machine.
I prefer my coffee with detergent foam now, thanks for the tip.
lol - you're welcome!
Rofl😂
Just make sure that it's Dr. Bronner's castille soap, anything else will make it easier for the gremlins in the machine to control your mind.
@@SmallSpoonBrigade 😆 Dr Bronner rules
Authors that are active in the comments always deserve a subscription. Keep up the good work :)
Hi Terrance, We will keep it up! Thanks for subscribing!!!
@ Whole latte love - do you know if it's possible creating the right consistency with the Prodigio Nespresso machine? I just can't get it right...
Please watch my channel.
😂
These videos have helped me tremendously to understand and practice on my expresso machine at work. Now I confidently make coffee for guests and they enjoy my coffee done correctly :)) Thank you
Hi Anthony, Thanks for the kind comment!
I've been spinning the milk for years. Will give this a try
finally I found a video that shows exactly what I'm looking for without all the extra fluff. Thank you!
You're welcome!!
I've been struggling with my Gaggia Classic for *years* because nobody ever told me the plastic wand that came with it had to be treated differently, and I constantly tried to *never* let the upper air intake hole fall under the milk.
Fun fact: if you use dish soap instead of milk for your latte, you cup will remain clean entire time, so you can skip cleaning mug step.
Lol, And the flavor...
And you get 1900% more foam
Grow up and act your age not your shoe size.
Grow up and act your age not your shoe size.
Grow up and act your age not your shoe size.
I can always count on mark to energetically explain things to me. Thanks mark and Whole Latte Love
Hi Kurtis, You are welcome and thank you for taking the time to comment - appreciated!
Marc
Just got into coffee and for now I have a Mr. Coffee Pump espresso maker and a Capresso Infinity grinder. My milk tends to come out much too foamy. This is definitely the best video for beginners and I'll be practicing this at least two times a day! Thank you guys so much!
Hi Hector, You're welcome and thanks for your comment! You'll probably have a hard time producing a fine microfoam with that machine. I have never used it myself, but machines at that level usually do not have the same steaming power as pricier ones. Low steam power combined with the autofrothing wand makes it difficult. I suggest watching the video I've linked below. Every autofrothing wand is a little different but on some the amount of air added is dependent on the depth of the wand in the pitcher. The video demonstrates a way to see how wand depth affects the amount of air your particular wand puts out at various depths in the pitcher. So, it may be possible to add fewer and/or smaller air bubbles by just starting with your wand a little deeper. Once you've got some air in you can lower the wand further to cover the air intake hole and continue swirling to break up the bubbles more. Just be careful not to put your wand tip against the bottom of the pitcher. It makes a terrible sound and it's very difficult to get a swirl in that position: ua-cam.com/video/gXr7ohKkcBE/v-deo.html
+Whole Latte Love Thanks for the reply. I hope to upgrade sometime soon after college. The machine I'm using actually doesn't have an auto frothing wand. It's just a metal pipe and I checked it and there is no hole. :(
Hector Garcia
Well Hector you can try using it as a manual wand - may not have enough steam power though.
The best explaining of Frothing milk for espresso
Hi Dinaleo, Thanks for your comment!
The soap suggestion for practice is golden, big thanks!
Hi sirDB, You are welcome and thanks for taking a moment to leave a comment!
Marc
And now I’ve learned I have a low cost machine! Thank you for at least teaching me that!
Great video guys, I always find your tutorial vids to be miles above anything else out there. Entertaining, informative, and exceptionally clear. And as always, well presented by Mark!
Can't wait to make my latte tomorrow morning now:-D
Hi, Thanks for your comment! It's great to get feedback like yours. We do our best to provide good information backed up with visuals to tell the story - where should I send your check? :)
Hi mate. love the tip of milkless frothing practice. I'm new to coffee making in my shop. I seem to be frothing the milk well and the coffee tastes great now after loads of practice. I'm struggling with making the patterns.
Hi AT, The practice thing really works doesn't it? Keep working it and you'll get the art down. Here a step by step for pouring a heart: ua-cam.com/video/7NYqUelKJvE/v-deo.html
Thanks for this! starting a job at a cafe tomorrow and your videos are saving me! Never took a barista course, but these guides are very helpful!
Hi Ari, You are welcome, thanks for the comment and good luck with the new gig!
How u were hired with no previous experience at a cafe? You are lucky
@@jhinabloomingflower807 you gotta start somewhere right? I guess some places are super picky. I got lucky as well.
Outstanding presentation. Thanks so much! Perfect voice, too :-)
Hi Dr. B, You are most welcome! Thanks for taking a moment to leave your comment!
Marc
Marc,
This is very nice and helpful demo. This is the skill I need to learn for my newly purchased cappuccino machine.
Hi MB, Thank your for the comment - happy to help!
Fantastic video, thanks for getting so detailed while still keeping the video so short.
Hi AB, You're welcome! Thanks for the comment!!!
Excellent video mark as usual. Just to reconfirm:
A) Slide the tip of the wand deeper when the pitcher starts to begin hot and
B) stop frothing when the pitcher is uncomfortable to hold.
Hi Nitin, Thanks for your comment! For a latte, go deeper with the wand as the exterior of the pitcher starts to warm. Stop frothing as the pitcher is nearing the point of becoming (so before) uncomfortable to hold.
i just started making coffee and your tips will help a lot.
Hi MM, Thanks for the comment - we're always happy to help. Especially nice to get the comments that we did.
Thank you so much for guiding the correct knowledge for great frothing. Seriously you are best coffee maker. God bless you more. Humble respect. You are telling everything in too much detail. Keep it up sir !
Hi EM, Thank you for the comment!
Whole Latte Love
Most welcome sir
Cheers!!
Probably a very basic question. But what is the biggest difference between the frothing done with the machine as the one you described here and for example a basic battery powered hand wand?
Now I've got the point, thank you for the brilliant explanation.
Hi e, You are welcome and thank you for your comment!
Awesome tip! I will be saving money by using this detergent foam technique from now on to practice getting the right foam for he right coffee (right now it's hit and miss whether I am making a cappuccino or a latte or something in between, so more practice is needed with this).
In addition to upping my game with my milk foaming skills, I will be giving my machine a cleaning at the same time, so it's a win/win all round!
Hi cff, Great way to refine frothing skills! Just be sure and purge your wand!
Marc
Great tip for practicing
The best channel for Batista tips!!
🙂😊☕☕
Hi LM, Thanks for your comment!
Thankyou for the help! Just started training as a professional barista and this video is great at letting me tweak my technique when not using the steam wand on the Astoria perla sae 3! Thankyou for the video!
Hi M., You are welcome and thank you for taking a moment to leave a comment!
Marc
BEST company and videos about coffee equipment. Cheers from Puerto Rico...
Hi SW, Thanks for the comment!
Marc
Ah! Thank you for explaining the different wand techniques!! This is exactly what I needed to improve!
Hi TH, Our pleasure and thank you for the comment!
Great delivery~! Great pace, great facts, great knowledge and great enthusiasm. Now all I have to do is make great latté ... ever noticed how experts make it look easy ... don't wait up, this may take a while ...
Hi John, Thanks for your comments. We like hearing that a whole latte! Keep practicing.
awesome video. I hope will see more about it
Hi Rafael, Thanks for your comment! For more on frothing check out these videos:
6 Common Milk Frothing Mistakes: ua-cam.com/video/i0Q6Tl-V_uc/v-deo.html
How to Create Latte Art: ua-cam.com/video/ZIPyN-Hsb7g/v-deo.html
Milk for Latte and Cappuccino: ua-cam.com/video/NLO0mWJuIHk/v-deo.html
This is a great video! Thanks for sharing -- the practice method is genius, looking forward to trying that out before making my next cappuccino!
Hi Dan, You are welcome and thanks for the kind comment - we appreciate them!
You're great teaching people love latte love
Hi SK, Thanks for the comment!
Working in a restaurant/bar for 5 months, and lately worky more time at the bar, I'm trying to learn to do some latte art, but it's being hard. I'm not able to froth milk properly yet. Great tips. I'll try them next friday :)
P.S. Just one thing about the video, when you compare the two methods (with different tips) it's really difficult to stay focused on which one we want to know. May it would be better if you did it separately.
Hi David, Thanks for the comment!
Thank you, my home btc machine wasn't producing the light foam I was hoping for, and this is the first time anyone has suggested this my not be possible with these home grade machines.
Hi Peter, You are welcome and thank you for the comment. What make/model machine do you have - not familiar with "btc" unless that's an acronym for: By The Cup. Anyway, if more specific about machine I can tell you if it's possible to get a better froth. There are some tricks one can use to get there with some machines.
The best Channel on the Subject!!!!!
Hi b, Thanks a whole latte for the comment!
Marc
Great videos in general. Clearly knowledgeable.
Thanks for your comment!
Thank you so much, sir
Most welcome!
Great explanation!
Hi FP Victoria, Thanks for the comment!
Mark you are special man .
Hi omar, Well thank you for the comment. It's appreciated!
Marc
I have one of the cordless Vava frothers where you can't really hold it at an angle or anything because it needs to be on its base in order to roll the milk, but that results in a fantastic, head of very thicked squirty cream consistency which I can just tip and drop into the mug whether its a Cappuccino or Latte I'm brewing. Since the wand also has to be on the bottom of the pitcher, there are 3 graduations up the inside of the pitcher. I only go up to the second line maximum, but even that doesn't matter. The end result is the same. The frother shuts off with 3 high pitch bleeps when the milk is ready for the coffee... or vice versa. Cleaning the frother is a little awkward because the pitcher is built in to the thing and can't be detached for easy cleaning, but I can scrub the wand without pulling it apart and I can scrub the inside of the integral pitcher with a piece of kitchen towel, probably the most effective way of cleaning it without using scourers or cleaning products which would damage the non stick interior.Works just fine for me. I have the Ninja Coffee Bar drip brewer coffee maker.
Hi J, Thanks for sharing!
I often have issues with my lattes "collapsing" in the first few minutes after making them - within 5 minutes the foam starts to shrink up and settles in an unattractive way (and forces me to berate my guests "Drink it now!") It would be great it you could produce one of your comprehensive side-by-side test videos demonstrating how different frothing techniques - varying with milk type, temperature, foam texture, etc - affect the long-term settling time.
We use light soy milk around our house and I'm wondering if that's the root of my issues, even though I've seen other tests that indicate that there's plenty of the right kind of proteins in soy milk to hold the foam over time, presuming that you get the initial fine texture and temperature correct around 150F.
Hi Steve, We did some tests awhile back in which we compared Pacific Foods Barista Series Soy Blenders to regular Silk brand Soy Milk and some 2% dairy milk. Here's a link to that video: ua-cam.com/video/yYxuzGdfadA/v-deo.html
Spoiler alert... The Barista Soy produced a much better froth. In the video we use identical machines with auto-frothing wands to reduce the number of variables in frothing.
Is it true that only pasteurized milk (or people refer to it as 'fresh milk') create the best microfoam for latte art ? I have tried sterilized milk (UHT, sold in supermarket on regular shelves (room temperature) , not refrigerated section) , and soy milk, but both gave poor result (not steady foam, big bubbles). Maybe it is because of my poor steaming technique ?? I would love if I can use UHT milk (half the price of past.milk) or soymilk (cause I have lactose intolerance)for my latte. Please advise, Marc. Thanks.
I get perfectly even and fine-textured foam with soy milk - I think that's a matter of frothing technique. My problem is it just doesn't seem to hold its loft. There seem to be MANY different proprietary recipes for soy milk, like the Barista Soy that Mark mentioned, which is somehow optimized for steaming. Commercial soy "milk" has got lots of stuff in it besides soy and water - emulsifiers like carageenan and various vegetable gums, starches, sweeteners, colors, vitamins, etc.
Thanks Steve. Yes, I think I need to work on my techniques and at the same time try different kind of milk/soymilk .
Steve, remember that what allows milk to hold it's froth is fat. Soy milk doesn't have the same fat content or even the same type of fat that milk has. Though you may experiment with adding a bit of fat to your soy milk in the form of a couple drops of a neutral tasting vegetable oil. I've never done this, and I've never seen this done, but I do know that it's the fat in the milk that allows the frothing action to happen and holds the froth together. Soy milk isn't milk, it's simply an approximation of the flavor and texture of milk made with soy products so it stands to reason latte milk made with soy milk would simply be an approximation of the same made with soy milk. What you're getting out of off the shelf soy milk may be as good as it gets, and I bet the "barista" soy milk is simply soy milk with a higher fat content.
very perfect. thanks master. i enjoy it. you are one one of best.
Hi DF, Thanks for the comment!
Really great, clear instructions.
Many thanks !
Hi Paul, You are welcome and thanks for the comment!
Great video! I've got to share this with my coffee crazy sister
Hi CS, Thanks for the comment and share away!
Very helpful, thank you! I recently became a barista and I have been having a very hard time frothing the milk to make it for a 'Dry' Cappuccino. I can do 'wet' and 'traditional' no problem but for some reason I can't do it dry to save my life. Any additional tips?
Hi Courtney, Allow the milk to take in more air and don't break up the big bubbles as much.
Great lesson! Thanks a lot🌸🌸
Hi James, Thanks for the comment. You are welcome!
Thank you very much for the tips you share with us so slowly and nicely , was wondering how much and where can I buy that Machines of yours for My house
Hi TB, there are 2 machines featured in the video, The Gaggia Classic and the Profitec Pro 800 Lever. The Gaggia Classic is currently about $350 with 7% off (not sure how long that discount will continue) It's available here: www.wholelattelove.com/products/gaggia-classic-ss-brushed-stainless-steel-semi-automatic-espresso-machine
The Profitec Pro 800 Lever is currently $2,999 and is available here: www.wholelattelove.com/products/profitec-pro-800-lever-group-espresso-machine
1.high speed steam,2.formation of more foam,etc
which effect will increase effective mixing of coffee powder with milk/water sir ?,
Hi KS, Not sure I understand the question. But if you are asking what type of froth mixes best with espresso the answer is a very fine microfoam. The smaller the bubbles in the milk the better.
just found your channel, We are opening a pastry shop in few months, we also serving coffee. I wanted to learn everything. and here is the lesson 1 ;)
Hi n, Thanks for finding us! Good luck with the shop!!!
Flax milk is good for frothing, I have found. I really love unsweetened flax milk, either by itself or in coffee or cereal. Even when it is unfrothed, flax milk has a creamier texture than half-and-half or real milk.
For my simple tastes, if I want frothing, there are alternatives to paying an additional $1500 to buy a brewer that has a second boiler for frothing. Amazon sells milk frothers for as little as $10.
So, I am happy with my new ECM Classika PID. True, it does not have a double boiler. But for home use, what I now own is better than what 99.9 percent of people have for brewing coffee at home. For home brewing, that is good enough for me.
Hi GX, Thank you so much for sharing your thoughts and opinions! The Classika is a fine machine for the espresso focused user!
Marc
Not mentioned, you should hear the hissing sound at the begining, for a couple of seconds. Then the hissing sound should return briefly for a moment before the milk level goes up. The foam should never be with bubbles or be visible too much. The foam gets created right after you're done. Yes the thicker the foam the better but it should never look like a sponge or a detergent foam. Little tips that make a whole latte of change.
That low cost entry level machine looks much better than my low cost entry level machine.
Remember to tap milk 🥛 2-3 time after frothing. Help to make it smoother
Hi sunita, Thanks for the comment! Yes tap and swirl too!
Marc
For me, on the Breville 870, I find the sound is a great indicator: I know when I'm getting the right air mix when the sound is a very smooth, uniform and intense but gentle hiss. If I've got a raucous bubbling sound I know it's all over - the tip was too high and I'll be scraping excess foam off the top. Similarly, if I get that awful high-pitched "screech" (the ubiquitous sound you hear in cafes) it tells me the wand was too deep and is just banging excess steam against the bottom of the metal pitcher.
What do you think about a tip I've heard from some other tutorials where they call for chilling the pitcher?
Hi Steve, Thanks for your comment! We have recommended storing pitcher in freezer in previous videos. It's a good way for beginners to buy a little extra time when frothing by keeping the milk a little colder. As mentioned, milk tends to take air better when colder.
@@Wholelattelovepage I'm going to try this. I can not seem to froth the milk! I want more foam for cappuccino. I have 1% and I've tried whole milk and even half and half for latte. I've been watching videos about milk fat etc. I'll also leave tip just under surface! Funny, my cheap KRUPS mini machine made excellent foam but with my new Paderno 20 bar machine, can't seem to get it right. Thanks for your expertise!!
Great oration perfect !
Thanks!
Very helpful, thank you
Hi charlieannep, You are welcome. Thanks for the comment. We love hearing that a whole latte!
Great video thanks
Hi James, You are welcome and thank you for the comment!
Marc, still having trouble with latte art. Religiously following your videos no luck! I am sure if someone experience saw what I was doing, they would know right away what I am doing wrong. Have a DeLonghi EC 685 using a pressurized basket. Have tried whole milk, Have tried removing the outer wand. No luck (:
Hi Frank. I will say the Delonghi Dedica is not an optimal steamer for latte art. Very under powered compared to prosumer level espresso machines with true boilers. But, if you have the outer wand off with practice you can get there. In case you missed it check out my colleague AJ's video on frothing and latte art for beginners. Many think it's the best video on the subject: ua-cam.com/video/4PSCsv7kcKA/v-deo.html
Marc
Thanks for such a thorough video! I am an amateur home barista using my own espresso machine. I loved learning the difference between manual and automatic.
I was wondering if this same technique will work for almond milk or if you have any tips on frothing that?
Hi Sarah, You are welcome and thank you for the comment! You might be interested in our milk frothing guide: www.wholelattelove.com/blogs/articles/milk-frothing-guide-grading-10-different-milks
It covers froth quality, pouring quality and flavor of ten milk types including almond. Our favorite non-dairy milk for flavor is macadamia.
Marc
Can you please do a video on how to make milk for latte art ? I'm using a manual milk frother at home and I can't seem to get the milk to the right consistency. Thanks
Hi Fatima, We have a video on frothing for and pouring latte art. I'll put a link to it below. When you say you're using a manual milk frother, I'm guessing you mean some type of mechanical device? If so, a warning that we have yet to come across a mechanical frother that can produce a froth required for pouring latte art. :(
Here's the link: ua-cam.com/video/ZIPyN-Hsb7g/v-deo.html
Thank you, this helped!
Hi Joanie, Happy to hear the video helped you out and thanks for the comment!
Nice tips
Hi id, Thanks for the comment!
Marc
Hi Mark,
I have a new gaggia classic. I am using non dairy milk, lately oat milk. I will admit I have been winging it until I saw this video. Any special tips for non-dairy milks?
Love the new studio.
Thanks
Hi Lauren, Thanks for the comment on new studio and your question. I'll have to admit I don't personally use non-diary milk very often. My daughter has been on a soy milk kick recently. But I do have some tips. We did some froth testing years ago with different brands and found some differences in the frothability and quality between different brands. Incidentally we find that with regular dairy milks as well. Also check out our blog which compares frothing, pouring and taste of 10 types of dairy and non-dairy milks. As I recall macadamia milk crushed soy, almond and oat in non-dairy milks: www.wholelattelove.com/blogs/articles/milk-frothing-guide-grading-10-different-milks
Great oration & presentation!! I Love lamp and I love whole milk cappuccinos!!!! 2% is good but not as good as whole milk. I don't like to consume much lactose so this is one of those times it's worth it !!!!!!! Woooooo just had one yippie!! So strong I can see through walls!!!!!!! Is that normal?!
Hi Brad, Thanks for the comments! Seeing through walls...Guess that's normal if you are a caffeine super-hero!!!
thanks 4 the tips
You are welcome! Thanks for your comment.
Great video, I learned a lot! Made some good steamed milk.
Hi Happy Coder, Thank you for the comment!
Hi. I recently purchased a Delonghi Dinamica bean to cup with an auto frother. Im really trying to replicate caramel machiatto that I love from Starbucks. What temperature should the milk be frothed at to get the exact same froth texture? Thanks a million!
Hi Anca, Temperature range for best milk flavor (apparent sweetness) is in the 135 - 150F range. FYI texture is not related to temperature in a major way. It's all about the amount of air added to the milk during frothing and the size of the bubbles in the froth. On a machine like yours I don't believe you have much control over froth density or temperature. Think there's an adjustment on the frothing device to switch between steamed milk and an airy cappuccino style froth. One thing you could try is setting to steamed milk for the majority and then switching to the cappuccino froth to finish it off so you get a floating layer to drip the caramel onto.
How does the steam frother compare to the little hand-held, battery powered whisk-type?
Hi TCD, Thanks for the question. It's night and day. First, battery powered whisks do not heat the milk while steaming does. Perhaps a bigger deal is the froth quality. Using steam and a little skill you can create a super-fine microfoam capable of pouring latte art. Plus, That super-fine froth has a much more desirable mouth feel than froth created by a whisking device.
Marc
The las to it about automatic wands not making good microfoam was upsetting since I work with one at dunkin. I’ve still been able to make latte art with microfoam on rare occasions with a automatic
Hi KK, Thanks for the comment!
I really like your videos. Go on! Jörgen from Sweden.
Hi JN, Thanks for the comment! We will continue!!!
thank you mark!!!!
Hey Mark! Thanks for the video, really helps. Do you have tips on veganizing the cappuccino..? What plant milk is best for foaming? Which tastes best? And so on.. Thanks!
Hi ms, Most popular non-diary milks are soy and almond. Both froth relatively well especially for a traditional cappuccino style froth. There are some slight differences in froth quality by brand of milk. Here's a video where we compre 2 popular brands of soy milk: ua-cam.com/video/yYxuzGdfadA/v-deo.html
Marc
I’m using a Keurig machine. It’s just a pitcher with a rotary plastic inside the pitcher that froths the milk.
I can’t get it at the right consistency. At the bottom is thin and on top foamy. Help needed. 😂
Hi Marian, Sounds like a mechanical frothing device? Unfortunately those do not produce results on par with traditional steam wand frothing.
Marc
I love lattes
HI MM, Us too!
Hello , thank you for all your tips.
The problem is my rancilio bakes on the milk during frogging, what I do is fill a pitcher with hot water and let the wand soak for 10 minutes, then The milk is wipeble, so there is nothing I can do to reduce this problem?
Great video, it's always helpful to go over the basics. Bring the beard back.
Hi, Thanks for your comment. My wife has been very fickle about the beard. She begs for it and then a few months later she's had enough. She tends to start begging towards the end of October so stay tuned and we'll see what happens this fall.
can you do a video on cold frothing for things like a Freddo cappuccino?
Good video I will practice the technique , I found out that I have a bellman cx 25 I am going to make some wicked coffee by God
Thanks for the comment!
Excellent thank you. I feel like a barista after this lol.
Hi Agnes, You are welcome and thank you for the comment!
Yes sir I have a question
great video
Hi Dana P, Thanks for the commnent!
Thank u very much
You are most welcome
The Coffee Latte tasted Good But i ate some of the Milk Cruz Duh I'm 10 Milk + Life!!!
hi Mark, I wonder, whether a machine with a knob is better than with an analogue button? is frothing should start with a low steam and gradually goes to a higher steam? (in this case knob should be better). I'm considering buying the Oscar II, but I'm afraid of the analogue frothing button, which it has.
Hi efovadia, Thanks for the question. The Oscar II has a lever for turning steam on/off it performs the same function as a knob would by opening a valve. Most who froth want full steam power from the start. In almost all cases, more steam is better!
Great video! Any similar but with manual frothers?
Hi MB, Think I'm missing something as this video does feature manual frothing.
@@Wholelattelovepage thanks for the response. Now I understand why my comment wasn't clear to you. I'm new to frothing so I don't know what the difference is between the two frothers you show. What I meant is one of those frothers that look like a French press (or cafetiere) and you pump with your hand up and down. I don't have an espresso machine with one of those steam wands but just a traditional Bialetti espresso maker for my stove. Again, great video anyway ;)
So long as the steaming wand was properly purged after doing the dish liquid latte, there is no chance of soap getting stuck on the machine right? I'm just a new guy at my work at a coffee shop and I don't want to get yelled at for practicing with soap.
thanks
Hi, Yes, purging will expel any soap. Baristas in training use the soap trick all the time. You practice latte art by using a little water with a drop of food coloring to stand in for espresso in a cup. Here's a video with one of our favorite local baristas showing how to pour with colored water and the soap froth: ua-cam.com/video/tJCBSS0wXjU/v-deo.htmlm4s
thanks for the education 🔥
Hi IO, You are welcome and thank your for taking a moment to leave a comment!
Marc
Thanks
You are welcome if you liked that one you'll love this one: ua-cam.com/video/0vD--H7poxU/v-deo.html
Working on a cimbali machine, thanks to your tips could finally make the right frothing milk, but still can’t make the espresso stay between the milk and the frothing in a mocha latte
Could you help me?
Hi MT, Thanks for the question. If I understand correctly you'd like a 3 layer look with espresso in the middle like a latte macchiato. So steamed milk at the bottom, espresso in the middle and airy frothed milk on top. You can achieve that by frothing a cappuccino style milk - so kind of airy. Pour the froth in your glass and allow it to settle for a 20 seconds or so. Then gently pour an espresso (helps if the espresso has a fair amount of crema) in one spot in the center. The espresso should settle under the frothy top layer but stay on top of milk which settled out to the bottom of the glass. Here's a video showing how to: ua-cam.com/video/dnGTNh3aDLQ/v-deo.html
Can you get average results using coconut milk or is dairy milk better?
Have not tried this yet but was thinking about using half and half. do you think that would work?
It may. It's not something we have tried as we find standard full fat milk (whole milk) produces a pleasing mouth feel. Plus the doc said to cut down on the fat consumption! :) If that's what you like, give it a try and let us know how it works out. We suspect the viscosity of half n half may hinder frothing. Also there's some research which suggest it's the protein to fat ratio in milk which controls it's frothing ability. Probably a much different ratio in the half n half.
Does it matter if you use no-fat, 1%, 2% or whole milk when milk frothing? I prefer to use no-fat to cut down on the calories.
Hi RG, Thanks for the question. It does not matter. It will not have the same creamy rich texture but even skim/fat free milk will froth.
Just got a new Breville. This helps. Thanks.
AnotherAlly Hi AA, You’re welcome! Thank you for the comment. Which Breville?
Whole Latte Love The Infuser. Once I figure out how to make my coffee hotter, it'll be perfect!
Great👌
I skipped ahead in the video. Why does my Dish Liquid Latte taste so bad?
lol!
you must have made it with goat milk :D
He neglected to mention that you need to use Dr. Bronner's otherwise, you won't gain the necessary protection from the bad taste fairies.
Hi I have difficulty between steaming and frothing the milk. How thick should a latte milk look like and how thick should a cappuccino milk look like? Thanks.
Hi DL, Thanks for the question. It can be a bit confusing! Cappuccino milk is thicker. It has more air in it and the bubbles tend to be larger. For a latte the goal is as fine a micro-foam as possible. It has less air in it and smaller bubble size.
Can you make a video about types of milk and their outcome when frothing?
Hi Rafael, Thanks for the request. We have a couple of resources. First this blog where our staff tested 10 milk types for frothing, pouring and taste - spoiler... goat milk looks great but tastes horrible. Here's the blog covering a variety of dairy and non-dairy milks: www.wholelattelove.com/blogs/articles/milk-frothing-guide-grading-10-different-milks
Here's an older video where we compare soy, skim, 1%, 2% and whole milk for use in a cappuccino: ua-cam.com/video/ika42zJDnyI/v-deo.html
Marc
I love mark
Well thanks!
Marc
Hello, im new to making coffees, but I'd say ive gotten the basics done and i only have one question which i cant really find at all on youtube. How long should you be letting the air in for (a) cappuccino and (b) latte?
Love the videos 👊
Hi Dave, Thanks for the video love! There's no specific timing for inducing air as it varies by the amount of milk being frothed and the power of the steam. In most cases you should be done adding air around the time the outside of the pitcher starts to feel warm. Add air more aggressively for traditional cappuccino and less so for a fine latte froth. Hope that helps!
Marc
@@Wholelattelovepage yep thanks so much love the channel 👍
Great video! So for a cappuccino you are constantly lowering the tip of the wand to let air in and for a latte you’re only doing it for 2-5 seconds?
Hi A, Thanks for the comment. Yes, more air in cappuccino milk and less in a latte. Should be done adding air to latte milk before the outside of your pitcher starts to warm. Time duration depends on how much steam power you have which varies machine to machine.