TOP THREE - Most Common Mistakes in Milk Steaming
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- Опубліковано 1 сер 2019
- Highlighting the three most common mistakes I see when baristas, new and experienced, steam milk for espresso drinks.
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Thank you for posting this video. You explained the topic of steaming milk very carefully, pointing out the pitfalls of doing it incorrectly very well.
anthony cooper thank you so much, I appreciate you watching and taking the time to comment.
Beautifully explained ... clear and to the point ! Thank you so much for posting !
Thank you! I appreciate that. It’s definitely a goal to try and get to the point and show each example clearly.
Hi, I just loved this video, actually it’s very useful.
I have a barista Touch machine and I’m able to control the froth of the milk I will definitely try your tips. Specifically when you mentioned the temperature to stop by 120 instead 140 degrees so from 120?degree will reach by it self those 140 degrees.. very good, I hopefully this time I will get .
Thank you 🙏🏼
I agree with you, steaming milk always give me headache 😭
Just awesome tutorial video sir
this was helpful thanx
Useful video. Although you mentioned your main video on milk steaming you appear to have forgotten to include the link.
Another cracking and super useful video! If only I'd seen this before starting out - I might have saved a few gallons of milk in the process! 😜
Haha well at least you found it eventually! Thanks for watching and the kind words!
How much ML of milk do you need to put milk pitchers
How about those panarello type steam wands? Do you have techniques to make smooth milk with those? Mine always gets too thick to pour
You should start reviewing espresso coffee beans too, would love to try a new coffee based on your reviews
I’ve considered that. I used to review the La Marzocco subscription every month on my blog. But I feel like Coffee is so subjective, so I felt like helping people up their coffee making game is the better direction. I may dabble in it at some point though.
how would i go about steaming milk for a smaller drink? I know you said not to underfill, but sometimes i only want enough milk for a flat white or a cortado
goood job
I need some help with steaming milk.
Great video by the way, and I think it explains some of my issues but im not sure.
I am using a simple Delonghi Magnific S machine at home. The foam I am getting is a bit too thick and solid. No were near what you showed, but still - when I pour into my cup, even from 5cm-10cm the foam starts building on top of the crema and it's no longer hazel. And when I pour from up close to the surface of the coffee (after lifting it by pouring from high) I get rather thick foam that doesnt swirl or move around like a liquid.
What am I doing wrong?
Is it possible I am steaming it too much?
Also, since all videos use an opaque mug I can't see how the coffee looks at the bottom. In my case I use a clear glass. inside of it I can see a bright layer on the top and the other 80%-90% of the coffee is darker. Is that supposed to look like that or is the color should be consistent all throughout the coffee?
Some important details - I use a 250ml glass. I pour long shots that are about twice the size of a typical espresso shot. I steam about 60ml-70ml of milk. I dont like steaming more than 70ml of milk since I just get a lot of left over milk which I need to spill. All I need is 60-70ml.
I have a 350ml pitcher and a 200ml pitcher. Don't know what's best.
Maybe this can help with diagnostic my problem.
Could it be the machine? Could it be the crema isn't good enough? (which means there's nothing I can do)
I own a La Pavoni and milk steaming is every time a real challenge. 😲
QUICKguils I’ve heart that these can be a challenge for sure!
So true, a new steam tip with a single hole helped a lot though.
Dope as always. I do find a lot of these milk-steaming tutorials are flawed for me personally. I use almond milk (or drink, if that is your verbal jam). The barista versions of pretty much every milk substitutes vary greatly while steaming. You really need to watch milk substitutes since these are more temperature-sensitive. Whereas I think generally cows milk is more consistent for percent to percent (i may be wrong). care to give any insight on that subject?
You’re absolutely correct. Fat content really changed how much air is needed or how quickly they heat. In the future I’ll put together a alternative milk tutorial as well. But I’ve found oat to steam the most like standard milk.
@@Sprometheus Funny, I just purchased some oat milk today for testing! I'll be giving that a whirl this week. There is this video
ua-cam.com/video/zXJRks_9uR0/v-deo.html
i watched many years ago. It is good but way too long-winded (24 mins)! I like the shorter, more concise content. it also deserves a different perspective.
same ideal temperature
Do you possibly have any advice for me?
I am currently working at a quite decent café/roastery, but our baristas are not supposed to do latte art (as we mostly sell cappuccinos instead of Flatties) which is why I have to learn the steaming myself. As a daily we use an older Astoria model which makes it nearly impossible for me to get nicely steamed milk. As a smaller portable porta filter we use a top range Rocket and each steamed milk pitcher, I prepare with it is good or great. I‘ve also seen baristas wobble around their pitcher under a Linea with a perfect steamed milk outcome still. Both, the Linea and the Rocket have a quite small steam wand, while that of the Astoria is huge. I don’t know if it’s me or the machine, but it drives me crazy.
Every machine has such a different steaming experience. It’ll always be about figuring out what techniques work best. Keep in mind how many holes in the steam wand tip and the steam pressure. These are all factories for how fast it will add texture and heat.
Thats a very good explanation... Unfortunately i just can´t get the texture right with my thermoblock machine. It has so little power it doesnt add air if I´m not directly on the surface and doesnt really roll the way it´s supposed to. Classical Cappucinos do turn out great tho
Have a nice day everyone and stay safe :)
kinda late but try tilting ur jar with the low pressure machines to ensure good flow in the milk.
@@AriasMalarias haha appreciate that. I'm way down the espresso rabbithole by now. I got myself a lelit mara x. It steams way better than any thermoblock could
Still remind that it is the technique and adaptability that makes the barista, not the equipment. Good luck on your journey!!! SALUDOS! From Colombia
Please you use Fahrenheit, emphasize that :) I just remembered that once I heard you should stop at 60 °C while I was wondering why is this so fast. Beside that. Great video. Would love a beginner starter guide video from you. As I will try it when my new machine arrives.
Cheers from Germany
Oh yeah I probably should mention that! Haha. Thanks for the heads up and the comment!
A starter guide for the Linea Mini?
@@Sprometheus thanks for that fast reply. Just found you and and now I am looking a lot of your videos. Really great.
Sorry I was not precise: a beginner video for latte art / milk steaming ... What type of milk, what mug, how much milk and so on..
Maybe you already answered these questions on other videos haven't seen them all yet.
Hi, just wanted to be sure I heard it right. Is it a finger width below the bottom of the spout?
Thanks
Doug
Hey! Yep, that’s right. Thanks for watching!
Ok thanks
How to fix?
when I pour, i dont see any flow, but my milk looks shiny, is that too little of foam? and also my steam wand doesnt start a whirlpool immediately like yours, so i wait for the whirlpool before i inject air, but the milk is warm at that point. do i inject air immediately? and also whe you drink your latte, is it supposed to be hot? i cant get a whirlpool with a thermometer so i just guess.
ive wached countless milk steaming and latte art pouring vids. i used to not have the right texture but i steam at a lower temp, and i can draw somewhat, but now i cant at all. i aim for the 20% increase tho. but it can also be because i steam at a higher temp now
its honestly hard. i have my machine almost 3 months now. i just go back and forth from too thick to too thin. i think i used up more than 20 boxes of milk. coffee tases great tho, just doesnt look good
Off topic but what type of cap cups do you have. The black tulip ones.
All the cups I use are notNeutrals. They sell them on their website.
@@Sprometheus Thanks.
Milk doesn't scorch or burn in the 'red zone'. It just cooks, which changes the flavor and texture.
And caramelization doesn't occur at any point (the milk would go brown if it was). The sweetness of the milk is just easier to taste when the milk is warmed.
Lots of misused terms here...
Easy enough to go to your channel for the tutorial cause I didn't see a link as mentioned. ua-cam.com/video/WR1wbQM36lM/v-deo.html. Could you do a video for small amounts of milk? I usually mix up my morning with an attempt at a Cortado but not having much luck with correctly steamed milk. Are there smaller pitchers?
I think, Not using full fat & fresh milk are common mistakes for beginners
It's a shame you don't explain how to correct the over / under stretching. It's not obvious from the video what you're doing differently in each. Nice video tho.
I think I might be making milk that is too thin. I always think that I've aerated the milk for long enough (around 3 seconds) and it seems like I have decent texture in the pitcher when I'm finished. But whenever I go to pour, I can't get any latte art to show. I can never get any contrast and it seems like all of my milk just sinks and I'm left with a very marbled surface that is mostly shades of tan. Any thoughts or tips?
Hey! From what it sounds like you should focus on the pace of your pour and the proximity of your pitcher to the surface. With pace always remember that the faster you pour the texture (or contrast) you’ll get. And the slower you pour the more liquid. Finding that happy medium is key. From there also consider your proximity of the pitcher spout to the espresso. It should be almost, or actually touching the surface.
When it comes to texture, when you swirl the pitcher does it stick to the sides a bit? Look all glossy like wet paint? If that’s the case it’s all about the pouring technique. But if you put your ear up to it you should hear lots of small pops of the micro foam bubbles. If you don’t hear much of anything, you need to add more air and make sure the air is blended throughout the entire pitcher.
@@Sprometheus I'm going to try those pouring techniques. All very helpful - thank you so much!!
Did you throwaway all those milk that had been steamed?
Why didn't you show what correctly steamed milk should look like at the end? Usually when you make a video about how people are doing things wrong with examples, you need to show them the correct way at the end..
I always get it too thick, but then I always like a cappuccino..or im rationalizing my inadequacy
It’s okay, just keep doing it and keep trying to reduce the foam day by day, eventually you’ll gain control of it. As for which you like, it’s a matter of preference and IMHO there is no right or wrong...
Nicole Policarpio in the end if you like what comes out then enjoy it. All good. But like one of the comments before mine said, it’s something that only comes with time and practice.
@@cappuccinogoodfinger novice here, bought espresso machine about 3 month ago, still not have clue to get it right in consistent fashion, but, hey, whether it has art pattern on top or not, taste good always. :)
S. Lee If you love what you do in time you’ll find the trick. It took me 1 year to get consistent result, latte art or not I’m still gulping down a cup of cappuccino every morning anyway >=D
@@cappuccinogoodfinger thanks for the comment/encouragement. yea, this made me feel "normal" of not getting the results of latte...:) coffee always taste good :)
Great info, but dude you need to sort your focus game.
Thanks! In more recent videos I’ve switched to a manual focus when possible. Looking forward to a camera upgrade in the coming year too.
@@Sprometheus I imagine it's pretty tedious to film some of this stuff, so many closeups and then wider shots. Appreciate the effort mate, this video totally uped my milk game. After 3 years of owning a Vibemme Super I'm finally doing it justice. The key for me was how short the stretch phase was, I was murdering my milk!
Mmm - so mainly: over- or underdoing various things? So not doing it 'the right amount'?
Really?
you talked about everything that goes wrong, but you never mentioned or show how to do it right !
Ok but you did not explain why it got too thin/thick and what is the right technique...useless
Nice video but ry to focus the camera a little. Better