i've been a barista for over 3 years for multiple companies and this is the best and most detailed milk steaming tutorial/training i have ever seen. i've always done the technique where you submerge the steam wand THEN introduce air, now i can't wait to try it the correct way! my latte art will be super consistent now i'm excited. thank you for this video!!
Chris did not even mention it, but I believe another disadvantage of submerging the wand and THEN - lifting it - to introduce air is that you then have milk sitting on the wand and baking on/burning until you finish the job. If you can start and hold at the right level throughout, that avoids this potential issue. Now I understand that in theory, but really struggle to execute it in practice!
I'm in training and I'm learning that also, that you submerge the wand, you start off submerging the wand. Not comfortable with that. I look forward to trying this way also. I'm really looking for a formula, consistent way to do it every time!
This is one youtube video that does not waste your time with long boring intros, theme music, credits, and other bullshit. This guy starts talking immediately, he speaks quickly, clearly, and communicates the important points. Thank you for doing this and being an example for all other youtubers to follow.
Thanks for the detailed frothing tutorial, Chris! It helps me a lot! Here's the contents of the video: 0:30 Properly steamed milk 1:10 Stretching 2:02 Vortex or rolling 3:10 Proper frothing positioning 4:28 Frothing cheat position 7:37 When to stop frothing 8:05 What perfect stretch sounds like 9:27 Temperature/heat 11:13 Full circle recap! Peace!
@Mara A or you could acknowledge that everyone has different tastes, and just because you like something a specific way, that doesn't mean that you're special for liking it that way.
I have repeatedly tried to steam milk to the perfect consistency for a few years. As well, have watched a few 'how to' videos. YOURS is the ONLY method I have used (5 times since two days ago), that's been FULL PROOF all five times. THANK YOU! THANK YOU for a FANTASTIC, CLEAR, TO THE POINT, and FULL PROOF instructions. Your ROCK!
“Don’t make it weird”....greatest advice ever! Love you Chris! Staying away from dairy these days. Would love your take on almond and/oat milk frothing for art, secrets. Mwah!
just been to our machine, and did 2 lots of milk, and BOTH turned out 90% better than my previous attempts, all thanks to how YOU showed HOW TO DO IT. i understood the method you outlined with ease. a realy "BIG THANK YOU!"
I work as a barista but the only training I got was "if you make a cappuccino, just insert the tip of the wand, if you make a latte, insert it all", so I have to learn how to do my job through RU-vid.
This really helped me out, I am a barista and after watching this before my first day and following the instructions I was able to make very good steamed milk! My manager was surprised that I did so well on my first try. Thanks so much Chris!
Honestly I tought this method to my friends and they got it right away, so of course you need to find your own method but this is a great one for the beginners :D@@George42896
Not seen a video that covers texturing milk so comprehensively, however the one thing I think that is missing from this video and most 'texturing milk' videos is how to steam milk with a not so powerful steam wand. A lot of home machines do not have the power that the machines RU-vidrs are using and I think that might be the reason many cannot achieve the right texture, that's been my problem, I think. Great video!
I use breville barista express What works is only Steam milk untill it rises 1 to 1,5 cm higher before the milk gets above room temperature(so once u introduced air and milk has risen 1 or 1.5 cm then sink steam wand and get the milk "rolling' and try make sure the milk rises 1 or 1.5 cm before milk gets warm then as soon as done steaming the milk keep swirling the milk so foam doesn't rise to the top and split then poar as soon as possible after the coffee shot extract's
Even the one at work used for restaurants one of the wands have a very poor air and water pressure and the other wand is quite strong...it’s like the steam wands are not calibrated properly?
One tip that works for my home machine is to keep the pitchers in the freezer. This allows you more time to roll the milk to incorporate the air before things get too hot. Give that a try and see if things improve for ya?
this tutorial was great, I've been a barista in training for a few months now and i remember one of our former head baristas told me about the wet paint texture, that's such a good description bc that's exactly what it looks like
ROCK & ROLL... Hey, I am a home barista and have a Profitec Pro 700 espresso machine and a Ceado E5SD single dose grinder. I have seen endless number of milk steaming videos but somehow never got "that silky smooth glossy paint finish" milk for latte art until I saw this one. Your video ROCKs cause it helped my milk ROLL. One info no one had mentioned earlier was that it was important to position the steam wand in almost VERTICAL POSITION. That did the trick. It made my milk roll and I finally got that vortex. In my opinion, this is the single most important milk steaming lesson you will ever need. It covers each and every aspect of milk steaming in the most practical way. Two thumbs up...
Thank you so much for this video. I've probably watched 30-50 videos on RU-vid trying to figure out how I'm doing it so wrong. I watched this one, and my first attempt after was miles ahead of any other previous attempt over the last 3 years.
I've watched like 50 milk steaming tutorials and this is the ONLY one that explains it in a way that makes sense. Thank you! Can't wait to get home to try it on my Rocket!
Great video! I thought I was steaming "ok" but I wasn't and couldn't figure out why. I was steaming into the center of the pitcher and also burying the wand after I had enough air. After watching this and moving the wand to the side....wow what a difference! First try and I had the best pitcher of milk I've ever made. Taste and texture were perfect!
What a great video. Actual useful and accurately detailed information. Well said and so understanding that we can actually put these words you described into actions! Thank you
I saw this video in my notifications and was like "huh, Baca made another milk steaming tutorial. His other ones were pretty comprehensive, what more could he add?" Dude, so good! You one-upped yourself. Thanks for putting all that effort in with every example. I'm no barista, but having all the clips of helps a lot. Saved for future reference. Keep it up!
I feel like I've been on a scavenger hunt on youtube for all the little details that go into steaming milk. This is the first one I've seen that incorporates all of them plus extra. Thank you thank you thank you thank you thank you
Great video man! Love your enthusiasm. And you covered all the details the other videos missed. The only thing I'm still in the dark about is the 'correct' amount of milk, or rather the minimum amount of milk I can do this with. Everyone seems to be using far too much milk for a single coffee. I don't want to throw the excess milk away. But I'm not sure that putting it back in the bottle and the fridge is a bright idea either.
11:59pm - it's getting kinda late I should get some sleep so I can be productive tomorrow 12:00am - Oh wait look! A chris baca video! 1:00am - Oh look a james hoffman video! 2:34am - oops
Man, this is so good. You've really outdone yourself this time. No cargo-culting, just explanation, straight to the point, with lots of experience not only doing the milk, but giving the right instructions to train people effectively. I'm just totally blown away. Bravo.
Thanks for all of these tips! I just upgraded to a much higher end machine and I've been struggling with how powerful and hot the steam is. If I don't find the perfect position within the first two seconds its game over! The milk gets too hot without enough texture and there's no chance to fix it in time. The pitcher I have only allows for about 5-6 oz at a time so there's no room for error. I was told to start deep and move up so I'm excited to use your tips tomorrow morning and get it right. Thanks again. Cheers
I love this kind of video. please do daily guide or tutorial or any information about coffee and making coffee. add more video on "Extract Everything - Specialty Coffee + Espresso Education " playlist. really helpful and fun. Love you man.
What a coincidence! I recently started my internship at a local cafe and currently learning milk steaming and latte art then Chris Baca uploads this vid. Thanks for always making easy to understand, and entertaining content! Definitely one of the best channels when it comes Coffee in general.
I really need this tutorial, I've been working at Toby's Estate for like 3 months now and I still dont get the science behind that perfect textured milk. Sometimes my milk is good sometimes not. It's frustrating. Thanks for this tutorial, it'll help me a lot! You're awesome! ;)
I watched the original version of this video Chris Baca made and it helped me when I needed it the most. I was terrified I was going to be fired for not getting steaming down, and his advice locked me into a solid groove and I was banging out drinks from there after. I'm no longer a barista but I would still insist on steaming this way; and it's amazing how many coffee shops (craft, specialty alike) have baristas who do 'decent' steaming but it's NOT SILKY, not LUSCIOUS; now baristas have so many more toys and tools to play with and it's becoming all about the atmosphere and the flair, which is pretentious in a way, when it should be about the basics, and hands-on gritty knowledge of what you're working with. (as opposed to a grind distributor, I loathe those things)
In less than a minute you perfectly explained what the result should and should NOT look like, just incredible. Thanks for this, keep up the good work :)
I work as a barista in a country where I don't speak the language well yet and couldn't fully understand my manager's explanation so this is super helpful, thank you!!
Excellent. Will be trying this tomorrow Very detailed and clear. Extremely useful was showing how the milk was supposed to end up - shiny and no visible bubbles.....
Hi Mate. Love your video as you show what to do with concrete tips and checkpoints but also show what NOT to do, which we don't see in any other video I've already seen. Great job ! Thank you.
Finally, thanks to you I got my first successful froth thickening. It's amazing that even after watching the manufacturers video as well as over 20 others' none of them came even 5% as close to your videos instructions. Thank You
I've had to teach baristas this in my past jobs and sometimes had trouble explaining. This video did a FANTASTIC explanation that was concise and fun. I have to subscribe now.
Hey Chris, thanks for the video! I'm having trouble with steaming milk for two cups. When I'm splitting a bigger jug (~600 ml) into two portions (using a smaller jug ~380ml), the second cup is usually a lot thinner. Also, the foam and liquid milk are more separated in the second portion. Could you please make a video on steaming and splitting milk for two cups?
Pavel Mazurin try to pump more air in your milk if you using a big jug (600ml) so you will have enough foam for two cups. Also, how you split the milk is also affects the foam, my tip is to split milk into a smaller pitcher for the 1st attempt, the 2nd attempt is pour over some milk in the smaller pitcher back to the bigger pitcher to get the foam balanced between two pichers. That’s how you will get the same amount of micro foam for your coffee
Awesome i just watched your video paying attention to your explanation and I tried it and boom I made one of best latte ever. Right temperature, consistency, flavor and presentation. Thank you so much for your time and help. I’ve been making coffee for a while but never made this kind that I made today thanks to you.🤙
I think I have a problem with procrastination. I’m not even a barista and I watched this whole thing. The more you know the better I guess? I got homework to do
In the 13 minutes it took to watch this video I learned more about steaming milk than I have in 20 odd years. Thank you for posting this, I have gained a lot from it.
It’s amazing that how we coffee enthusiasts are so obsessed with every single component of making a perfect cup of coffee by browsing through all RU-vid videos posible. Woww I just spent over 10mins trying to understand how to “sort my milk out”🤣🤣🤣excellent video!!!! Well done sir subscribed!
Thank you! This is the best and most helpful description of how it works and how to consistently achieve the desired results that I have heard so far. Fantastic job.
'When your brain says you have enough stretch'? This video is for beginners, my brain has no idea how much stretch is enough yet. Is this just something learned from trial and error, or are there telltale signs that can help us?
Sam Pascoe Temperature. Stretch it till your milk is about body temp first, then adjust accordingly. If you want more foam, hold it down longer, and if less, you'll wanna bring the jug up earlier. It's mostly by feel and there's no real guideline cause that step is highly machine and technique dependent
@@dddgx05 OK cool, thanks! I read somewhere else, to bring it up when the milk starts getting warm. Body temperature sounds good. I'm struggling to get a good swirl going before I dip at the moment - the placement in this video doesn't work for my jug.
Check if your steam wand has one hole or multiple. If you have a 1 hole wand this position should work for you. If you have multiple holes you can place it closer to the middle and you're getting more of an erupting kinda motion. But I'm not too sure about this information. Maybe someone else can corroborate this
This was really helpful. I had just tried texturing milk the first time 5 minutes before this video. Read the guide in my owner's manual and went at it. All I got was hot milk. Made a decent cappuccino, but Espresso and hot milk doesn't require a steam wand. Thanks!
Thank you so much for a real thorough breakdown, this is by FAR the best walk through of steaming for noobs like me. I feel like most baristas just gloss over it, believing it's something that you just "get the hang of" after lots of practice. They're definitely right, but your specific pointers are going to make it WAY more clear about what I should be doing!
Such a great video. I got a creamy latte on my first try after seeing this video, before all my attempts came out too thin. Presenting the goal as equally distributing the microfoam throughout the milk got it to click. Thanks dude!
this is the best milk steaming video I have found on YT. thank you for explaining for my nerd mind the 'why' behind all these steps. since now I understand why I know how. thank you sir.
