One crucial tip for those who have violent steamers (like my Silvia): Begin with the tip generously dipped under, wait for the milk swirl to calm down, then raise to aerate. Otherwise you get a lot of large bubbles in the beginning, and you will have no idea where the surface is.
Thanks! I'll try. Maybe this is why I've never gotten what I want, even after watching and following dozens of tutorials like this, saying the exact same thing. Omg! I hope this is finally the key. Haha. Because I feel like I have some sort of anti-foaming curse. Haha... The one time I got great steamed milk, it was on a different machine, not mine, so maybe it's what you say. Thanks!
@@sebastianlargsob2500chances are, it’s just your steamer! The quality of your steamer makes a huge difference in your finished product. You’ll never be able to match what your coffee shop gives you without a seriously nice machine. Most espresso machines under $150 have a pretty cheap steam wand.
I just started working at a coffee shop and I'm binge watching a bunch of videos like this. Thank you! My trainer said my streaming was really good for a beginner. 🥰✨
Best tutorial i’ve come across on here! After 2 years of owning my espresso machine I can finally steam silky milk and make a heart on my coffees. Thank you so much
This video literally!!! helped me so much i went from struggling to now being able to steam right every time 😭😭 you don’t understand my gratitude 🙏 im so happy
Seeing it in real time really helped me understand why my milk was only foamy on top. Too many bubbles, not enough texturing time before it got too hot. Thank you so much!
@@epmcgee True, i agree with this. I don't know why other coffee channels and their audience think they're doing something unworldly. The snobbery turns me off as well.
@@Goldenbrown.coffeeHey! idk how often you check comments, but if you set your youtube short uploads to not notify your subscribers, it’s a lot better for the algorithm because you get more watch time from new people discovering your account vs inactive subscribers. 🤙
I love the highlighted “no cuts” feature of this video. That should become a thing on RU-vid, if it isn’t already. I find it super annoying when people slice up a video so much that it isn’t even clear what they actually did (it's just clear what they wanted you to _think_ they did and the amazing result they got). Thanks for the great video.
Never before in my digital life has a single video made me subscribe on first instance, but this is just quality teaching, visuals and audio! Getting to the point and not milking ;)
important to add: purge the wand immediately after you finish steaming the milk AND wipe it down with a cloth. This prevents the milk from building up over time with the small film of fat left behind
pro tip for new baristas like me watching this video: when he says "3-5 seconds of aeration" you want to aim for 2-3 seconds of aeration since the steam pressure of a commercial machine will be much higher than one used in a machine in a home-kitchen like shown in this video.
Simple, straightforward tutorial. I've just replaced my Delonghi's steam wand by a Rancillo and realized it's not so easy. I'll apply your tips next time. Cheers
I had a DeLonghi Dedica and thought it was really hard too. Sold it, went back to getting coffee at a cafe again. I just got a Sage Bambino 3 weeks ago to give it another chance and I've had success from the second time on. I don't have the skills to produce latte art yet but my milk is silky, smooth microfoam and tastes amazing in the coffee every single time. If it takes you another month or two give it a thought to replace the Dedica with the Bambino.
Finally!!! You guys never fail me @GoldenBrownCoffee its like you guys read my troubles I've been dealing with and a video pops up of what's gonna help me!!! Top Tier indeed!!!! #COFFEEUP👍👍👍👍
This is so so helpful my friends, thank you very much for the great advice! Happy owner of a Gaggia Classic Pro here and I've been struggling with the milk steaming... Personally I find dialing in espresso easier than getting the milk texture right 😅😂
I think the key part for me was the texturing part. I thought dropping the wand was for distributing the already incorporated air bubbles but I wasn't aware of breaking the big bubbles into smaller one so I would spend much more time adding air to milk. Thanks!
Thank you. This technique really worked. After spending less than a minute watching this short, as my coffee brewed, and then duplicating the technique exactly as demonstrated, I just had the most delicious cup of coffee I ever made. LIFE…CHANGED!
How long did it take to do it the right way? Although today was my first day doing it,I did it more than 4 times but still don't have the better hang of it.
Unfortunately this doesn’t necessarily apply to all steam wands as some have multiple holes which obviously puts a tremendous amount of more bubbles in the milk vs a single hole steam wand in say a Breville bambino.
I’d look into upgrading your pitcher. If you want to test this, get some water that you know is very hot water and put it in your pitcher. Feel the outside. If the outside doesn’t feel equal to how hot the liquid is, you probably need a different pitcher. Just my two cents!
I am using the Delonghi Magnifica and i think i have two problems: A. The wand is vertical. I cant tilt it into 45 degrees. B. The steam pressure is poor. Because of A i think the vortex is too weak. It doesnt stirr. Because of B i think i dont get a silky milk but a foamy one.
Okay it's not as easy as being told. My hand just won't stop shaking while holding the pitcher and it's kind of confusing to position the steam wand at the right angle. I tried it for the first time today and I did more than 4 times. 2 times my drink spilled, other times I had big bubbles😮💨
But he did say that the longer it spins the more foamy it gets. Can’t you hear? I’m sure it is because of people like you a shampoo bottle has instructions.
I'm trying to figure out how to save your shorts in a little list for once I get my Espresso machine Figuring that it might even help your algorithm to have somebody save your videos but it's not letting me
Few extras I would add: Purge and clean the wand directly after using For the machines I've worked with, it's good to cup your hand over the top of the jug and give the jug a light thud on the bench to get rid of excess bubbles before you swirl Swirl and pour directly to prevent the foam separating out I find it easier to bring my non dominant hand off and on the jug to judge temperature and unless you are and experienced batista or have high heat tolerance, the milk probably needs maybe a second longer than when it is too hot to touch Don't use a thermometer. They get out very easily and tend to have a bit of a lag
For sure when you have a high power dual boiler machine single boiler lower pressure machines take a lot more finesse and aeration to achieve nice milk for lates
When you say 3-5 seconds, is that assuming we have a $1000+ machine? What if we have a cheaper machine? I have a Solis Barista Perfetta. Like a $350. I feel like I have to airate it for 20-30 seconds, and then texture for 60 seconds after that. Could you do this same video with that machine if you have it? Haha
I cant make capuchinos......the bubbles are big and when i add the cofee the spume pass on...Whats wrong....my capuchinos machine its donde work or its my fault?
I work at a coffee shop and they train us on the job where I work, so I’ve been learning and steaming milk I did very well first time I made a latte, but it’s hard replicating that. So this video is really great so I know specifically what I must’ve done that first time! 😅😂
Very helpful! My issue is that if I spin the milk that long my fingers would burn. Are you using a special tip, or lower steam power to do it that long?
The problem is that such methods almost never work with non dairy milk product.. Tried it a hundred times with oat, but it just doesn’t froth the same way, no matter how steady .. From DUBAI with ❤
I'VE GOT A BARISTA FROTHIIERE THAT COST £40 & IT MAKES THE BEST CAPPUCCINO, LATTES, MATCHA TEAS & DELICIOUS HOT CHOCOLATE, (FROTHY OR SILKY SMOOTH) & COLD DRINKS GALORE. I DO MY EXPRESSO IN MY TASSIMO & THEN A SIMPLE SELECTION ON MY BARISTA & PRESS THE BUTTON & VOILA I HAVE MY SUPER FROTHY MILK. YUM! 100% I'VE GOT BETTER DRINKS THAN ANY OF THE COFFEE SHOPS SELL.
My boss is really weird about my process. I got to flick the machine on, then move my hand down and feel the warmth. Now, how do i keep this process going without the steam overblowing the milk?
I've been having trouble trying to find an espresso machine that will warm the milk instead of froth it, but is this basically the same thing? Like, I'm okay with a little residual froth, but I definitely don't want a layer of "foam" on top", because to my tastes that's just a waste of space that could be filled with actual latte instead of milk bubbles. I know some have separate steaming and frothing settings, so I don't know if I need to buy a separate milk warming device if I don't want to spend a bunch of money on the espresso machine itself.
My problem is that the jug gets way too hot very quickly. Is it just me being completely unused to heat and having to toughen up, or is it something else??
What kind of steam wand tip do you have on your machine? I have a breville barista express and the standard tip looks different and has a single exit port. I appreciate your reply!
This was precise. Do you not need to drop it in deeper for just heating up? The texturing part seems to inadvertently capture some air too so I find dropping it well below the surface after texturing helpful.
I was having this same thought. I feel it takes much longer to heat up the milk if I don't at some point drop the wand to the bottom or half way. Atleast that's how I was taught in the coffee shops I worked in before.
Is this for a latte or a cappuccino? For example, for a cappuccino, as you're needing more froth, would you incorporate air for longer before you texture?
hey! i rlly need help with something, i loved this video and i practiced and practiced but there was an issue! the foam was clumpy!!! when i tried making some art the foam would come out in big clumps and cover the entire top of the coffee! please i’m seeking guidance!
