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. :(
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.
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.
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
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?
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? :)
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 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
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 !
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!
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.
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!
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.
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 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
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?
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.
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 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.
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
Good question. Not something we have tried. We prefer using full fat/whole milk. Some say lower fat milks froth easier with a higher protein to fat ratio - might also create larger bubbles in microfoam. That said, we prefer pouring latte art with whole milk. It seems to be easier to get a very fine microfoam with whole milk.
that good thank you. am having problems frothing my milk. it would go very warm and have a tiny bit of form at times none. i tryed it with cream and it helped but u cant do much art.
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
@@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 ;)
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 t, Thanks for the question. IMO they cannot. Using a steam wand one has control of the froth density so you can go from a superfine texture capable of pouring latte art to a coarse texture for a traditional airy cappuccino froth. Beyond that you have precise control of milk heating. 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. 😂
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!!
I got Delonghi magnifica s smart espresso machine when i frothing milk with steam wand making very nice micro foam on top and no big bubbles but under the foam layer milk is not rich and creamy it’s like when i took it from the fridge just hotter i’m sure there is something wrong but i don’t know what! Any advice please
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
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. 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 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
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 mark, im using a semi auto machine Delonghi 31. Its a black small machine with 15bar pressure, ive been following all ur tips until now its been like dozen of milk of fresh milk box has been used but still cannot produce steaming milk for late, i can only make steaming for white flat and cappuccino still cant make steaming for latte art, please review me and help me asap really beed ur awesome video and advice tks mark
Hi MS, Not certain exactly which Delonghi machine you are using. Not familiar with the "31" there is a Delonghi Icona 310 and some other models with ".31" as part of the model number. In any case most all Deloghi semi-auto machines use an auto-frothing steam wand. These automatically inject air into the milk when frothing. And it's a typical setup on lower cost entry-level machines. Auto wands make it easy to produce an airier froth cappuccino but more difficult (and often impossible) to produce a very fine microfoam for latte art. Another issue, your machine most likely uses a thermoblock boiler. These heat small amounts of water rapidly and on-demand for brewing and steaming. Sounds great, but the reality is thermoblock boilers have limited steaming power compared to machines with larger standard boilers. Manual steaming puts froth quality under the control of the user. With user skill and more steam power available it's much easier to produce latte art quality froth. Also know that the 15bar of pressure has nothing to do with steaming. Just means the machine has a pump capable of producing that pressure when extracting espresso. The 15bar rating is honestly more about marketing. A good espresso is generally made at brewing pressure around 9bar. So, what can you do for better milk? Well, the machine is a limiting factor. On some machines like yours it is possible to remove the auto-frothing part of the wand and use it manually. You will still be held back a bit by lower power steam but it may help. If you have to stick with the auto wand, try letting it do it's air injection thing at the start of frothing - maybe 10 seconds or so and then position the wand much deeper into the milk. This deeper position sometimes stops or limits additional air injection with auto wands. Once deeper, try and find a wand position that cause the milk to roll in the pitcher. The roll helps to break up larger bubbles and get you closer to the fine microfoam need for latte art. Here's a video that will show you how to test and use auto-frothing wands: ua-cam.com/video/gXr7ohKkcBE/v-deo.html
Whole Latte Love hi mark again im glad I found whole latte on UA-cam you guys really explain and give examples also figure out my problem not only solving you show how to make it better you and your team are the best!!! Ill learn more and when i made a microfoam for latte i will let u know tks!!!!!!!
Hi Brittany, What type of coffee are you using? If pre-ground, be sure it's a fine grind intended for making espresso. One thing that will def help is grinding your own beans with a burr grinder right before pulling shots. For frothing, get the machine up to steam temp, expel some steam for a few seconds, turn steaming off then back on again. Doing that may help the machine produce a little more steam power. Also, keep the wand clean. Here's a video that shows you how to get to know how your wand performs so you can use it more effectively: ua-cam.com/video/gXr7ohKkcBE/v-deo.html
Whole Latte Love Thanks for all of the tips. I use Cafe Bustelo (preground). I've been wanting to try a different espresso since I've started watching your videos, however.
I've never used the Cafe Bustelo. Some quick research shows it's a mass market Cuban style espresso. My guess is it's not exactly a great coffee - but that's a guess. One thing that would help is buying whole beans and grinding for each shot right before brewing. Also, the EC50 uses an undersized pressurized portafilter. About the most coffee you can fit is 12 grams. At that dose I'd recommend pulling shots of about 1.5oz/45ml. Most everyone is dosing 17-19 grams for ~2.25ox/60ml double shots and you just can't fit that much coffee in the undersized PF. If a grinder is not in your budget at the moment I've had decent results with some of the pre-ground coffee you'll find here:www.wholelattelove.com/coffee-and-espresso/pre-ground-espresso I pulled some shots with the Illy Cafe Espresso yesterday on a machine very similar to yours with a smaller pressurized PF. I prefer the canned pre-ground coffee. They seem to be packed in a way that keeps them fresher.
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
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.
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.
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
Hi Locutus, Thanks for the question. Think it's opposite. If getting large bubbles the wand tip is probably to near the surface of the milk and sucking in more air than you want.
Tip should be below surface of milk - and placed there before turning steam on. How far below depends on steam power of your machine. What you want is to hear an occasional ripping sound 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
Hi CS, Link below to a video which explains the difference. The main differences are amount of espresso in each and the type of milk froth. A typical cappuccino is 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. The frothed milk being rather airy. Classic Italian style cappuccino is similar but uses a single shot (~30ml/1oz) of espresso. A typical latte uses a much finer and uniform milk froth and a higher ratio of milk to espresso generally about 5:1 ratio of milk to espresso. Froth for a latte is fine enough that latte art can be poured. A classic cappuccino froth is generally to airy to pour art on top of the drink. Here's the video explaing the difference in milk froth for a cappuccino and latte: ua-cam.com/video/0vD--H7poxU/v-deo.html Hope that helps! Marc
I’m interested to know why some people recommend 1.5oz of liquid for 18g but you recommend 2oz. If both take 25-30 seconds to pull, what is the impact on flavor and viscosity of the coffee? I just pulled my very first shot today so I am new to all this. Thanks.
Hi Tj, Welcome to the espresso world and congrats on your first shot. Liquid measurements are difficult with espresso. Using weight (brew ratios) is far more accurate but beyond entry level. So, when using volume one must consider the crema. A fairly typical espresso brew ratio is 1:2 ground coffee weight to extracted espresso weight. So if you start 18g of ground coffee you'd extract to 36g (by weight not volume in milliliters) of espresso in your cup. If working with a coffee which produces a lot of crema you could easily get 70ml in your cup (including the crema) with a weight of 36g. Hope that makes sense! Marc
What if the milk coagulates on my steamer, I have a Rancilio silva , and the steamer I difficult to clean. Only when I soak it in a bit of hot water the milk comes off. Not with just a cloth .
Hi, The way to minimize the cooked on milk is to wipe the wand with a cloth within seconds of finishing with steaming. Remove pitcher, wipe wand, purge wand, wipe again. It's tough to get off baked on milk! One of my tricks is a rag soaked in window cleaner held on a wand tip for about 20 seconds. That loosens it up fairly easily. If you do this be sure to rinse well and purge again! The chemically averse don't like my technique but it works like magic!!!
Thank you so much for your tips. I tried to forth milk with automatic wand from Delonghi machine it's still don't get good milk for latte now always get big bubble and some time dont get forth from milk just same i boil milk. Don't know how deep i need to put wand in milk to make it get good enough air😔
HI LL, You are welcome. The automatic frothing wands tend to produce a larger bubble structure that's more appropriate for a traditional style cappuccino. With many auto frothing wand you can get less air and smaller/finer bubble structure by placing the wand deeper into the milk. Then when you have the amount of air you like you can go deeper and cover the air intake hole to prevent more air from being added. With that, you can continue to swirl the milk and break up larger bubbles. Marc
Hi kaipo, We prefer whole milk for it's smooth creamy texture! We do on occasion use 2% and fat free skim. Both work but not nearly as delicious. Can't recommend half & half.
I make coffee for myself and usually just add a splash of milk (gibraltar/cortado/macchiatto), and I find myself either wasting a lot of milk or having too little milk to steam effectively. Are there any small milk pitchers that would work for steaming just a couple ounces of milk?
Hi NJ, There are smaller pitchers available. Here's a 10oz/300ml that's the smallest we currently carry: www.wholelattelove.com/collections/frothing-pitchers/products/endurance-bell-shaped-frothing-pitcher-10oz I will say I have used 12oz/350ml pitchers for frothing as little as 2oz of milk. Hope that helps! Marc
I just bought a Gaggia Anima Deluxe. The frother is very short and has a tube attachment. It's different from the one you're using in the tutorial. Is it possible to achieve the same result with my coffee machine?
The Anima Deluxe should have come with a cappuccinatore. It uses a pick up tube placed into a container of milk and looks like this: www.wholelattelove.com/gaggia-cappuccinatore-upgrade-kit It froths automatically into your cup. You can remove the cappuccinatore and use the steam pipe as a manual wand (some skill/practice required for good results) and froth to latte art quality - a very fine microfoam. Another option is the Gaggia Latte Art wand: www.wholelattelove.com/gaggia-latte-art-pannarello-wand-147430150 It can work as an autofrothing wand or slide off the sleeve and it becomes a manual frothing wand. Hope that helps. Let me know if you have more questions.
Thank you for your reply. I purchased the Pannarello wand for my Gaggia Anima Deluxe. How do I attach the Pannarello wand? It doesn't fit and it's not self-explainatory...Thanks for your help!
Hi HR, If froth is to thick it's likely you've added too much air during steaming and/or not swirled the milk enough to break up larger air bubbles. Here's a video which should help. It has more detailed info on frothing technique: ua-cam.com/video/4PSCsv7kcKA/v-deo.html Marc
Hi IK, Thanks for subscribing! What make/model machine are you using? Knowing that I may be able to help more. Other than that it's all about the tip position relative to the surface of the milk. Marc
hmmm, would be an interesting experiment. I've been practicing latte art, but its hard when you can't just go back to back to back to isolate what you are doing right and wrong.
Great video. I hate to waste milk. If I start with a near full pithcer like in your video and only use maybe 1/3 of it for my cappuccino, is it OK to put the pitcher in the fridge until tomorrow and just top it off each day?
Hi Frank, Thanks for the question. It's not something I would do. Why not just fill your pitcher with only the milk needed? It'll froth faster and clearly some hygienic benefits! Marc
Hey; so I’m currently just learning- however I’m being taught that there needs to be a spin or rotation happening inside the pitcher as you’re frothing. I’m wondering if this is true that it’s necessary to be done before adding air to the milk
Hi Lisa, Thanks for the question. You definetly want the spin/roll in the pitcher to help break up larger air bubbles and mix to a uniform consistency in the pitcher. Depending on steam power of a machine you may get this as adding air at the start of frothing. On machines with lower steam power get some air in first and as the outside of the pitcher warms lower the tip into the milk to stop air injection and find a tip position/angle that causes the roll.
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
Hi, Not entirely certain what your "stainless steel press frother" is. Could you provide a link to the product? If it's some type of mechanical action frother, chances are it's not going to produce a microfoam fine enough for pouring latte art.
it's something like this www.banggood.com/400ML-Stainless-Steel-Pump-Milk-Frother-Coffee-Creamer-Double-Froth-p-90844.html I've watched some people use the french press to froth milk so I think it's could be used, too
Thanks for the link. I've never used that so can't be of much help. In my experience have never made a froth with a mechanical device capable of pouring latte art. One suggestion - at least what I would try: lots of knocking and swirling to pop larger bubbles and mix. Might take your mechanical froth and pour it back and forth between a couple of cups to mix and smooth it out before pouring. Also, when pouring the art you need a narrow spout on the pitcher to control and focus the pour.
Hey Mark. The best temperature for the coffee is 140°F. But after 160°F it starts loosing it's sweetness. Is it ok to froth up to 160°F or 165°F and then wait until it cools up a bit to give it to the customer? Will it recover its sweetness if it cools up a bit?
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, We prefer using full fat milk for best flavor and a creamy mouth feel. But, one can use any type of milk they like including non-diary options like soy etc. Check out this video in which we compare the froth of different types of milk: ua-cam.com/video/ika42zJDnyI/v-deo.html
Hi Alonso, Thanks for the question. It's not a machine we carry. I did a little research and the machine appears to have a manual steam wand so producing microfoam (assuming the operator is skilled) should not be a problem.
Hi Carman, Thank you for your comment! For a flat white what you want is a very fine microfoam - latte style. So just a little air in early then roll, roll, roll to break it up as fine as possible. Then pour over a double shot in a 5-6oz cup. Frothing fine is easier when using a manual steam wand. Here's our video on flat white: ua-cam.com/video/VpFj3Hl2YH4/v-deo.html
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.
😂
And all of this is free? Unbelievable. Thanks again to Whole Latte Love and Marc!
Hey TwainB, you are welcome - and thanks for the comment. If you like this one, you're gonna love this: ua-cam.com/video/4PSCsv7kcKA/v-deo.html
Marc
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.
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.
I've been spinning the milk for years. Will give this a try
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
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
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!
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.
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.
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!
The best explaining of Frothing milk for espresso
Hi Dinaleo, Thanks for your 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.
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
Fantastic video, thanks for getting so detailed while still keeping the video so short.
Hi AB, You're welcome! Thanks for the comment!!!
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?
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? :)
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!
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
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
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!!
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
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.
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
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!
And now I’ve learned I have a low cost machine! Thank you for at least teaching me that!
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.
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.
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
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.
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!
BEST company and videos about coffee equipment. Cheers from Puerto Rico...
Hi SW, Thanks for the comment!
Marc
The best channel for Batista tips!!
🙂😊☕☕
Hi LM, Thanks for your comment!
Now I've got the point, thank you for the brilliant explanation.
Hi e, You are welcome and thank you for your comment!
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 tip for practicing
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.
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
does adding a bit of whipping cream help or make it nicer.
Good question. Not something we have tried. We prefer using full
fat/whole milk. Some say lower fat milks froth easier with a higher
protein to fat ratio - might also create larger bubbles in microfoam.
That said, we prefer pouring latte art with whole milk. It seems to be
easier to get a very fine microfoam with whole milk.
that good thank you. am having problems frothing my milk. it would go very warm and have a tiny bit of form at times none. i tryed it with cream and it helped but u cant do much art.
chris52lad
No problem helping. What machine are you using? Might be able to help some more.
i used some of the tips i saw in this video today and got the milk the same. thanks very much for the video
chris52lad
Hi Chris that's awesome! Thanks for letting us know - happy to help!!!
Great explanation!
Hi FP Victoria, Thanks for the comment!
The best Channel on the Subject!!!!!
Hi b, Thanks a whole latte 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!
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
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 ;)
You're great teaching people love latte love
Hi SK, Thanks for the comment!
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.
What do you think about the $50-100 milk frothers that you sell? Can they hold a candle to these steam wand frothers?
Hi t, Thanks for the question. IMO they cannot. Using a steam wand one has control of the froth density so you can go from a superfine texture capable of pouring latte art to a coarse texture for a traditional airy cappuccino froth. Beyond that you have precise control of milk heating.
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
Great videos in general. Clearly knowledgeable.
Thanks for your comment!
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!!
I got Delonghi magnifica s smart espresso machine when i frothing milk with steam wand making very nice micro foam on top and no big bubbles but under the foam layer milk is not rich and creamy it’s like when i took it from the fridge just hotter i’m sure there is something wrong but i don’t know what! Any advice please
Hi brad, Gotta get that milk swirling to break up foam and mix through the pitcher.
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!
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
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 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
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 mark, im using a semi auto machine Delonghi 31. Its a black small machine with 15bar pressure, ive been following all ur tips until now its been like dozen of milk of fresh milk box has been used but still cannot produce steaming milk for late, i can only make steaming for white flat and cappuccino still cant make steaming for latte art, please review me and help me asap really beed ur awesome video and advice tks mark
Hi MS, Not certain exactly which Delonghi machine you are using. Not familiar with the "31" there is a Delonghi Icona 310 and some other models with ".31" as part of the model number. In any case most all Deloghi semi-auto machines use an auto-frothing steam wand. These automatically inject air into the milk when frothing. And it's a typical setup on lower cost entry-level machines. Auto wands make it easy to produce an airier froth cappuccino but more difficult (and often impossible) to produce a very fine microfoam for latte art. Another issue, your machine most likely uses a thermoblock boiler. These heat small amounts of water rapidly and on-demand for brewing and steaming. Sounds great, but the reality is thermoblock boilers have limited steaming power compared to machines with larger standard boilers. Manual steaming puts froth quality under the control of the user. With user skill and more steam power available it's much easier to produce latte art quality froth. Also know that the 15bar of pressure has nothing to do with steaming. Just means the machine has a pump capable of producing that pressure when extracting espresso. The 15bar rating is honestly more about marketing. A good espresso is generally made at brewing pressure around 9bar. So, what can you do for better milk? Well, the machine is a limiting factor. On some machines like yours it is possible to remove the auto-frothing part of the wand and use it manually. You will still be held back a bit by lower power steam but it may help. If you have to stick with the auto wand, try letting it do it's air injection thing at the start of frothing - maybe 10 seconds or so and then position the wand much deeper into the milk. This deeper position sometimes stops or limits additional air injection with auto wands. Once deeper, try and find a wand position that cause the milk to roll in the pitcher. The roll helps to break up larger bubbles and get you closer to the fine microfoam need for latte art. Here's a video that will show you how to test and use auto-frothing wands: ua-cam.com/video/gXr7ohKkcBE/v-deo.html
Whole Latte Love hi mark again im glad I found whole latte on UA-cam you guys really explain and give examples also figure out my problem not only solving you show how to make it better you and your team are the best!!! Ill learn more and when i made a microfoam for latte i will let u know tks!!!!!!!
Just to add my machine is Delonghi ec.31 tks
Great lesson! Thanks a lot🌸🌸
Hi James, Thanks for the comment. You are welcome!
Any tips for someone using a Capresso EC50? I know it's an entry level machine, so there will always be some limitations.
Hi Brittany, What type of coffee are you using? If pre-ground, be sure it's a fine grind intended for making espresso. One thing that will def help is grinding your own beans with a burr grinder right before pulling shots. For frothing, get the machine up to steam temp, expel some steam for a few seconds, turn steaming off then back on again. Doing that may help the machine produce a little more steam power. Also, keep the wand clean. Here's a video that shows you how to get to know how your wand performs so you can use it more effectively: ua-cam.com/video/gXr7ohKkcBE/v-deo.html
Whole Latte Love Thanks for all of the tips. I use Cafe Bustelo (preground). I've been wanting to try a different espresso since I've started watching your videos, however.
I've never used the Cafe Bustelo. Some quick research shows it's a mass market Cuban style espresso. My guess is it's not exactly a great coffee - but that's a guess. One thing that would help is buying whole beans and grinding for each shot right before brewing. Also, the EC50 uses an undersized pressurized portafilter. About the most coffee you can fit is 12 grams. At that dose I'd recommend pulling shots of about 1.5oz/45ml. Most everyone is dosing 17-19 grams for ~2.25ox/60ml double shots and you just can't fit that much coffee in the undersized PF. If a grinder is not in your budget at the moment I've had decent results with some of the pre-ground coffee you'll find here:www.wholelattelove.com/coffee-and-espresso/pre-ground-espresso I pulled some shots with the Illy Cafe Espresso yesterday on a machine very similar to yours with a smaller pressurized PF. I prefer the canned pre-ground coffee. They seem to be packed in a way that keeps them fresher.
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
Thank you so much, sir
Most welcome!
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.
Can you get average results using coconut milk or is dairy milk better?
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.
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
The problem I have is that too much bubbles occur - big ones. Am I placing the wand too deep in the milk? We use a professional machine.
Hi Locutus, Thanks for the question. Think it's opposite. If getting large bubbles the wand tip is probably to near the surface of the milk and sucking in more air than you want.
The tip is about 1cm long, should I put the tip all the way in, just before the wand starts?
Tip should be below surface of milk - and placed there before turning steam on. How far below depends on steam power of your machine. What you want is to hear an occasional ripping sound when frothing.
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
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
Really great, clear instructions.
Many thanks !
Hi Paul, You are welcome and thanks for the comment!
can you do a video on cold frothing for things like a Freddo cappuccino?
Still confuse between latte and cappucino. Please explain. Thx so much
Hi CS, Link below to a video which explains the difference. The main differences are amount of espresso in each and the type of milk froth. A typical cappuccino is 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. The frothed milk being rather airy. Classic Italian style cappuccino is similar but uses a single shot (~30ml/1oz) of espresso. A typical latte uses a much finer and uniform milk froth and a higher ratio of milk to espresso generally about 5:1 ratio of milk to espresso. Froth for a latte is fine enough that latte art can be poured. A classic cappuccino froth is generally to airy to pour art on top of the drink. Here's the video explaing the difference in milk froth for a cappuccino and latte: ua-cam.com/video/0vD--H7poxU/v-deo.html Hope that helps!
Marc
Whole Latte Love thx so much...... 😘😘😘
Hello sir I just wanted to know what is actual time to make a Cappuccino means total how many seconds you need to take to make one cappuccino
I’m interested to know why some people recommend 1.5oz of liquid for 18g but you recommend 2oz. If both take 25-30 seconds to pull, what is the impact on flavor and viscosity of the coffee? I just pulled my very first shot today so I am new to all this. Thanks.
Hi Tj, Welcome to the espresso world and congrats on your first shot. Liquid measurements are difficult with espresso. Using weight (brew ratios) is far more accurate but beyond entry level. So, when using volume one must consider the crema. A fairly typical espresso brew ratio is 1:2 ground coffee weight to extracted espresso weight. So if you start 18g of ground coffee you'd extract to 36g (by weight not volume in milliliters) of espresso in your cup. If working with a coffee which produces a lot of crema you could easily get 70ml in your cup (including the crema) with a weight of 36g. Hope that makes sense!
Marc
Whole Latte Love Perfect thanks. I love your videos. I’ve watched a lot of them so far.
What if the milk coagulates on my steamer, I have a Rancilio silva , and the steamer I difficult to clean.
Only when I soak it in a bit of hot water the milk comes off. Not with just a cloth .
Hi, The way to minimize the cooked on milk is to wipe the wand with a cloth within seconds of finishing with steaming. Remove pitcher, wipe wand, purge wand, wipe again. It's tough to get off baked on milk! One of my tricks is a rag soaked in window cleaner held on a wand tip for about 20 seconds. That loosens it up fairly easily. If you do this be sure to rinse well and purge again! The chemically averse don't like my technique but it works like magic!!!
Thank you so much for your tips. I tried to forth milk with automatic wand from Delonghi machine it's still don't get good milk for latte now always get big bubble and some time dont get forth from milk just same i boil milk. Don't know how deep i need to put wand in milk to make it get good enough air😔
HI LL, You are welcome. The automatic frothing wands tend to produce a larger bubble structure that's more appropriate for a traditional style cappuccino. With many auto frothing wand you can get less air and smaller/finer bubble structure by placing the wand deeper into the milk. Then when you have the amount of air you like you can go deeper and cover the air intake hole to prevent more air from being added. With that, you can continue to swirl the milk and break up larger bubbles.
Marc
@@Wholelattelovepage Thank you so much for your kind answer Marc🙏🙏
does it matter if i use whole, 2% or half & half milk? i heard heavier milk can weigh the froth
Hi kaipo, We prefer whole milk for it's smooth creamy texture! We do on occasion use 2% and fat free skim. Both work but not nearly as delicious. Can't recommend half & half.
Thank u!
I make coffee for myself and usually just add a splash of milk (gibraltar/cortado/macchiatto), and I find myself either wasting a lot of milk or having too little milk to steam effectively. Are there any small milk pitchers that would work for steaming just a couple ounces of milk?
Hi NJ, There are smaller pitchers available. Here's a 10oz/300ml that's the smallest we currently carry: www.wholelattelove.com/collections/frothing-pitchers/products/endurance-bell-shaped-frothing-pitcher-10oz
I will say I have used 12oz/350ml pitchers for frothing as little as 2oz of milk. Hope that helps!
Marc
I just bought a Gaggia Anima Deluxe. The frother is very short and has a tube attachment. It's different from the one you're using in the tutorial. Is it possible to achieve the same result with my coffee machine?
The Anima Deluxe should have come with a cappuccinatore. It uses a pick up tube placed into a container of milk and looks like this: www.wholelattelove.com/gaggia-cappuccinatore-upgrade-kit It froths automatically into your cup. You can remove the cappuccinatore and use the steam pipe as a manual wand (some skill/practice required for good results) and froth to latte art quality - a very fine microfoam. Another option is the Gaggia Latte Art wand: www.wholelattelove.com/gaggia-latte-art-pannarello-wand-147430150 It can work as an autofrothing wand or slide off the sleeve and it becomes a manual frothing wand. Hope that helps. Let me know if you have more questions.
Thank you for your reply. I purchased the Pannarello wand for my Gaggia Anima Deluxe. How do I attach the Pannarello wand? It doesn't fit and it's not self-explainatory...Thanks for your help!
Hi PFLP, At the top of the wand is a piece which unscrews. Take that off and slide onto the wand. Then slide on the rest and screw back together.
I was having problem making froth at first, now i have to thick of a froth. What do you recommend so I will just have the right froth?
Hi HR, If froth is to thick it's likely you've added too much air during steaming and/or not swirled the milk enough to break up larger air bubbles. Here's a video which should help. It has more detailed info on frothing technique: ua-cam.com/video/4PSCsv7kcKA/v-deo.html
Marc
Thanks Mark, i am a new member, inspite of following all the steps, im not getting proper groth. Any help?
Hi IK, Thanks for subscribing! What make/model machine are you using? Knowing that I may be able to help more. Other than that it's all about the tip position relative to the surface of the milk.
Marc
@@Wholelattelovepage , I'm using Margini 2 head machine
But can you practice latte art with the detergent froth and an espresso substitute????? Water with food coloring maybe?
Taylor314T5 maybe but you’d be missing the crema from the espresso which plays a role in the art.
hmmm, would be an interesting experiment. I've been practicing latte art, but its hard when you can't just go back to back to back to isolate what you are doing right and wrong.
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.
very perfect. thanks master. i enjoy it. you are one one of best.
Hi DF, Thanks for the comment!
Great video. I hate to waste milk. If I start with a near full pithcer like in your video and only use maybe 1/3 of it for my cappuccino, is it OK to put the pitcher in the fridge until tomorrow and just top it off each day?
Hi Frank, Thanks for the question. It's not something I would do. Why not just fill your pitcher with only the milk needed? It'll froth faster and clearly some hygienic benefits!
Marc
Hey; so I’m currently just learning- however I’m being taught that there needs to be a spin or rotation happening inside the pitcher as you’re frothing. I’m wondering if this is true that it’s necessary to be done before adding air to the milk
Hi Lisa, Thanks for the question. You definetly want the spin/roll in the pitcher to help break up larger air bubbles and mix to a uniform consistency in the pitcher. Depending on steam power of a machine you may get this as adding air at the start of frothing. On machines with lower steam power get some air in first and as the outside of the pitcher warms lower the tip into the milk to stop air injection and find a tip position/angle that causes the roll.
Thank you :) I’ll have to try this this morning! Have a great day- and thank you for the fast and speedy response!
How to create more foam for the macchiato
how long does the milk take to heat?
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
Mark you are special man .
Hi omar, Well thank you for the comment. It's appreciated!
Marc
hey! I don't have a machine so I use the stainless steel press frother.
do you have any suggestion for making latte art?
Hi, Not entirely certain what your "stainless steel press frother" is. Could you provide a link to the product? If it's some type of mechanical action frother, chances are it's not going to produce a microfoam fine enough for pouring latte art.
it's something like this
www.banggood.com/400ML-Stainless-Steel-Pump-Milk-Frother-Coffee-Creamer-Double-Froth-p-90844.html
I've watched some people use the french press to froth milk so I think it's could be used, too
Thanks for the link. I've never used that so can't be of much help. In my experience have never made a froth with a mechanical device capable of pouring latte art. One suggestion - at least what I would try: lots of knocking and swirling to pop larger bubbles and mix. Might take your mechanical froth and pour it back and forth between a couple of cups to mix and smooth it out before pouring. Also, when pouring the art you need a narrow spout on the pitcher to control and focus the pour.
Okay, I'll try that one
Thank you :))
al2col3aleno
No problem. Good luck!
Great video! I've got to share this with my coffee crazy sister
Hi CS, Thanks for the comment and share away!
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!!!
Hey Mark. The best temperature for the coffee is 140°F. But after 160°F it starts loosing it's sweetness. Is it ok to froth up to 160°F or 165°F and then wait until it cools up a bit to give it to the customer? Will it recover its sweetness if it cools up a bit?
Hi FGG, Personally I would not go that hot. It's getting close to scalding and there's no bringing that back.
Nice tips
Hi id, Thanks for the comment!
Marc
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!!!
hi ...
I want to ask you about type of milk to use it to make frothing?
Hi, We prefer using full fat milk for best flavor and a creamy mouth feel. But, one can use any type of milk they like including non-diary options like soy etc. Check out this video in which we compare the froth of different types of milk: ua-cam.com/video/ika42zJDnyI/v-deo.html
Hi I just bought a casadio dieci a2 machine have not recieved it yet, what about micro foam on this machine.. is it posible? Its an automatic one..
Hi Alonso, Thanks for the question. It's not a machine we carry. I did a little research and the machine appears to have a manual steam wand so producing microfoam (assuming the operator is skilled) should not be a problem.
I appreciate the comment :)
Alonso Lps
You are welcome!
thanks informative! how can this be apply to a flat white? :)
Hi Carman, Thank you for your comment! For a flat white what you want is a very fine microfoam - latte style. So just a little air in early then roll, roll, roll to break it up as fine as possible. Then pour over a double shot in a 5-6oz cup. Frothing fine is easier when using a manual steam wand. Here's our video on flat white: ua-cam.com/video/VpFj3Hl2YH4/v-deo.html