Froth Perfect Milk on Your Espresso Machine: Barista Guide
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- čas přidán 28. 03. 2023
- Learn the art of perfect milk frothing and steaming on your espresso machine for barista-quality latte art with Jimmy in this comprehensive tutorial! Whether you're using a home espresso machine or a commercial one, these fundamental techniques will elevate your coffee game. Join us as we guide you through the essential steps, from steam pressure mastery to choosing the right milk, pitcher, and angle. Discover the secrets of creating a vortex to spin and pop bubbles, achieving silky microfoam. Watch closely as we break down the process and reveal pro tips for optimal air incorporation. You'll also learn the importance of milk placement, temperature control, and the final touch that guarantees a shiny, smooth texture.
Join our passionate barista community and subscribe for more coffee expertise and café success insights. Cheers to crafting the perfect latte every time!
☑️ Link for our Downloadable PDF:artisti.com.au/blogs/training...
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☑️ Instagram - @artisticoffeeroasters #artisticoffee #artisticoffeeroasters
☑️ Facebook / artisticoffee
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☑️ Equipment Used in this Video:
White Quick Mill Aquila Espresso Machine:
artisti.com.au/collections/co...
Rhinowares 600ml Milk Jug:
artisti.com.au/products/rhino...
☑️ Check out some of our other videos below:
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Why Every Barista Should Use a Brew Recipe
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WATCH 📺
Fundamental Latte Art Skills - MASTERCLASS Milk Series Part 3
• Fundamental Latte Art ...
#barista #latteart #latte #cafe #coffeeskills #baristaskills - Jak na to + styl
I’ve been trying and struggling to steam milk consistently for 2 years watching loads of other channels. This video changed everything… after watching I nailed it first try! You’re a great teacher, thank you
Thanks 🙏 you for fabulous tips for me: 1. jug in flat or lever position all the time (not canted); 2. the tip closer to the center and not the wall of the jug. ❤
You got it!
@@ArtistiCoffeeRoasters Hi bro can you Link your email address
@@ArtistiCoffeeRoasters ❤❤❤❤❤
Thank you so much I've been trying for months 😊♥️
Lots of people have skills but only a handful know how tow to impart them clearly and in an concise and understandable manner. Much appreciate your videos.
I got the most help on "how to froth" from this video. Thanks heaps!
Nice. I've watched a few of these frothing vids and this is by far the best at explaining.
thankyou so much for these tutorial videos, im just starting out learning to make cafe coffee at a friends cafe who is willing to train me helping me to re-imagine a new back up career. My goal now is to perfect my Barista skills and work in every major town city in Australia for 3 months at a time and meet some amazing new people. I so get alot out of your tutorials to help me achieve that. so thankyou
Yes sir i learn from your youtube channel i did take any classes of training and still learning.great sir I appreciate you
Absolutely beautiful ❤
Thanks you once again 😊
Frothy gratitude for smooth guidelines!
Great video! I’ve watched quite a few of these but your explanation was by far the best. I’m now making silky milk which is foamy enough to make latte art. Thanks man! 👏🏻👏🏻 just subscribed
Awesome! Thanks
Great video, thank you. Makes so much sense, I’ve been trying to get the nozzle ‘whisper’ aeration all the way through the process, and heating the milk too high. I’ve seen local coffee shops do the adding of air and then just leaving the nozzle under but had assumed it was just for speed necessity when they were making multiple drinks, I’ll recognise it for the skill it is now. Thanks again.
Dekuji za pěkný vlog a přeji vše nej v roce 2024 🫶🫶🫶
what a great barista
I like how you turn the jug to place the wand in the right place. That's really helpful
Great. Thanks 🙏🏻
Thanks for the curated content that you make!
Very welcome.
I learnt something I just need to learn how to make designs for all coffees thanks to this channel
Thanks for making this video... You provided a bit more easily understandable information concerning the position of the wand / tip in relation to the pitcher (for me at least) that helped me create better silky milk for my latte's. Much appreciated!!!
Awesome! So glad it helped.
Jimmy ✌🏻
Thanks for the awesome tips Sir
Wow. Impressive every time!
Thank you for ur sharing. I learnt a lot here😊
Thank You very concise
Thanks, mate!
This was a game changer for me! I was putting the wand too close to the edge and wasn't getting enough spin to make latte art (that wasn't blobby lol). Thanks!
I’m going try it tomorrow too 😊
ooooh brother i wanna say thank you soo sooo soo mtch baba! be blessed for your pation!
hey u was trained at William Angliss institute and it reminded me with the wand tip and the angle but knowing when to go from the just under the milk to under the milk.
Thanks I learn a lot from you 🙏🏻🙏🏻
Good job, loved your music!
Thank you for tips on the subject of steaming milk!
You’re welcome!
Thank you so much I didn’t know how to make a coffee when I started in the Gaming room , and watching your videos has helped me achieve how to make a coffee, I have even posted all the different coffees on our gaming wall and it has been a life saver , even my patrons comment on how good my coffee is a few said it tastes like better than their coffee shop they’ve been going to for years, so now when someone says they don’t know how to stretch out the milk I tell them to use the QR code I have , working for Laundy family has been an awry experience thank you so much 😊
Not awry it was meant to say amazing oops
This is so cool to here. Thank you for watching!
Jimmy ✌🏻
Thank you for such a wonderful instruction!!❤
Glad it was helpful!
very clear explanation... thanks for sharing!
You’re welcome!
Very nicely explained
Thank You SO MUCH!!! Instantly went from big bubbles to now smooth velvety foam😊
Glad it helped!
I just had the same thing happen on first try, after watching this
Good informative video as usual Jimmy ❤
Thanks mate. I’m sure you’re nailing this these days 👍🏻
Amazing video!
Im always watching your video, thanks Noel from Philippines
Thanks for watching! Cheers luke
Awesome video, as usual 🙌
Thanks again!
Perfect.
I love all your video. ❤
Very informative video thank you. 😊
Glad it was helpful!
Making it look easy.
Thanks, this helped the most of all the videos I watched so far!
Glad it was helpful
Always great content :)
Much appreciated!
Good job, very helpfull!
Thanks 🙏🏻
Thank you very much.
You are welcome! :)
I followed your channel on CZcams for a while. I love your Latte art coffees and your demonstration about how to make good coffees. I've been learning to be Barista for a year. I'm interested in domestic coffee machine that you made coffee. Could you tell me how much the small coffee machine is? Or please recommend me which coffee machine model suit for new Barista and Grinder too. Thank you Jimmy😊
Thanks!
Nice thank you for the tips :) barista from philippines :)
Welcome 🤗
Wow you have simplified everything now i can do cappuccino thanks.
You are welcome 😊
I watched James Hoffman & Lance Hedrickx to learn to steam milk as a beginner. Non of them made it work. I watched ur video and from the first try i got my first silky milk thank u so much u got a new subscriber!
Great video! again :)
Thanks 🙏🏻
Home barista still learning new things the latte art looks easy, any thoughts on a good machine and grinder for home use. Been using Rancilio for years but need an upgrade
I guess I'll know tomorrow. I do already know how to, but still once a while i mess up. Going to try the wand a bit closer to the center and see how it changes the end results
Amazing
Great video. I guess I was assuming that the PDF would be free.
Excellent video. Thank you. Your steam appears to be much lighter and slower than mine. Yours seems to be much more controllable than my steaming. I have a LaMarzocco GS3MP and the steam boiler temp is set at 245.6F. It takes about 10 seconds to steam about 5 oz of milk. I don't have a problem with the quality of the steam milk but I certainly don't have the control that you have. I use the no burn want that came with the machine. Tip is also OEM. If you have any suggestions I would appreciate it.
Tehnik Mengaduk Susu nya Simple Makasih Sharing nya ....
Where are links to pdf. This was best training video I’ve seen yet. Position of tip more towards the middle. Explaining the vortexes. And the position and timing up and down of the tip for flat white Vs latte etc.
still working on my latte art. Sigh
شرح جميل ومفصل ولكنه طويل شكرا
I appreciate alot. Am not really gd in steaming but learning. This affects my drawing 😔
❤❤❤Love it.
😊
Thanks
Too kind! Thank you so very much, glad you like it :)
From Puerta rico
Thanks for your
Teaching,
I really panich
When it comes to frost milk
I will practice with your methods.
Thanks much.
You can do it!
Muy buen video, saludos desde Chile.
👍🏻
Sweet
😊
Can U help me with a link to Lukes masterclass related to steaming pls? I can't find it! Thx a lot! 🤘🏼
Wow
Does it depend on how many holes the tip of the steam wand has? I would think that it could have quite an influence on how the milk spins / vortex
Yes, the holes will have an impact but good technique can work around this.
I likeyour video
great
Thanks
Hello. My espresso machine have the other wand , just like yours have in to the other side.The Head of the wand look like a Little cup focusing downwards . How do You use that one ?
Thanks for the great video. My home machine came with a 2-hole, 3-hole, and 4-hole steam wand tip. Besides perhaps the speed at which they work, any difference in positioning between them? Any advantages/disadvantages? thanks.....
Most of the time, when there are more holes on the tip, it means the machine can output more steam. More steam pressure means the milk gets a much more powerful vortex, meaning all the bubbles you make will get incorporated better. You’ll notice in LM machines, that if you make a massive bubble, it’ll usually blend it in, as it’s more forgiving because it’s powerful enough to “crush” the big bubble into micro foam. A weaker steam will tend to be less forgiving for big bubble mistakes, as you need to find the exact perfect spot to spin the milk to create enough momentum to break the bubbles down. Anyways, with experience you can master either one! In my opinion, you should install the 2 or maybe the 3 hole tip. Not sure the exact machine your using, but using less holes mean the machine can feel more powerful as the steam is being pushed through less holes, creating more power for a vortex.
What he said 😂
As far as the angle, you may just need to tweak your positioning to ensure the milk spins correctly. It does get hard with 2 holes as they usually spray in conflicting directions. More holes helps this but the power depends on the machine.
@@jacobsander9420 Thanks for the detailed explanation! I will experiment. The machine is a Lucca M58 from Clive Coffee which is their rebranded Quick Mill E61 double boiler machine.
Vortex is the key. Other channels fail to point this out.
Very true 🙏🏻
Once again also steam milk plz
Hello. I love your channel. I am using the electric milk frother. It automatically stops when finish the cycle. The foam is soft and looks nice. However, i noticed that the foam has separated from the milk (which is good if i do the foamy traditional cappuccino) that is very difficult for me to pour the latte art. Is there any way i can fix thia and save the milk. Much appreciation,
Thanks for watching 🙏🏻
Sounds like you just need to spin your milk in the jug after you’ve frothed it so you don’t get the separation of froth to hot milk.
Check out our other milk videos for more help.
Cheers
Jimmy ✌🏻
are you raising the pitcher while steaming or is the milk rising on it's own?
Can you do latte art in paper cup?
What is the temperature of the steam ,is 130 Celsius good or to much? It took you almost 40 seconds to achieve this , my milk gets hot much quicker at 130 degree
10:41 hi sir l have a problem when steaming. When l position the steam wand in the pitcher, l put it in the right angle but to my notice l keep on burning my fingers and l make much silky form which is very hot if l touch the pitcher ( but remember l am steaming for cafe latte). So sir what seems to be the problem. Is it bad positioning at the right angle or is it me the person steaming
Hello sir, am in 🇺🇬 uganda iwat ajob of abarista and I have no experience ?
If you have an order of 2 coffees eg a cap and a FW, or 2 x FW, do you steam the milk in one jug or make each one separately
It would depend on how fast you can make the shots back to back, if you have a capable machine then yes one cup of steamed milk, if not I would do it each separately.
I like to train people to do them separately. You must give the customer what they asked for. Steam for a flat white, steam for a cap. Don’t steam 2 flat whites and put chocolate on one. That’s not right.
Once you’re confident on milk you can split your milk and get them out of one jug.
Good question.
Thanks
Jimmy ✌🏻
I agreed, but…
Just make sure you know how to split milk jugs to get the right froth for the different coffees. We don’t want to do 2 coffees in one jug if we’re getting no froth in the cap or we’re doing frothy flat whites, just for the sake of speed.
Make sense?
Makes sense and thanks for your info
I do find that making each coffee in smaller jug gets the best results
I look forward to your video on splitting milk from a larger jug
There have been actually studies done on this and semi-skimmed milk makes better steamed milk, something to do with the fat globules sticking to the bubbles with full fat makes it worse...
could you possibly do any videos of how to get silky milk using a hand milk frother ?
Sure! Keep an eye out.
@@ArtistiCoffeeRoasters Great 😊 If done so, I am particularly interested in the size of pitcher required to froth milk in for a standard size cup of latte, thanks.
I second this! Would love a guide.
Hey Jimmy your downloadable PDF says “Turn steam off 15° early” at the bottom. What does that mean?
It means to turn the steam tap off approximately 15 degrees before it reaches 65 deg because after you turn it off completely you will find the temp gauge will continue to rise up to the desired temp of 65.
If you turned it off as the gauge hit 65 deg you would find the milk would continue to rise in temperature and you would end up with milk at a temp of 75 deg or more. Hopefully that made sense :)
@@ArtistiCoffeeRoasters hello thanks for reply. Actually my thermometer gauge doesn’t continue to rise after I turn off the steam. Even if it continues to rise, it may do so by couple degrees max. I think 15° is way too early to turn off the steam. Do you agree?
Is it possible to achieve the same result with Delonghi La Specialista Arte? Sometimes I think that my machine, although costs 600 euros just doesn't steam milk, only heats it
We have not used this machine, you may find using a smaller jug will help to get the milk spinning and then make foam
Thanks for the answer @@ArtistiCoffeeRoasters
i dont understand how you guys make it look so easy, im getting the milk to look good but everytime i pour it doesnt stick to the surface of the drink. I've played around with my angles, flow etc, nothings working. The only element I haven't change is the cup im using, i only have square edge bottomed cups. Not sure if thats part of the probelm
It’s a little bit you should till be able to, are you getting a good amount of froth or just hearing the milk and it looks like it’s silky? Try frothing and pouring into a glass and see how much foam you actually have. Also the first pour is a lot quicker at the start to throw the foam into the cup. Cheers luke
@@ArtistiCoffeeRoasters Thanks, I'm stretching the milk and waiting for the temp to feel about the same as my body temperature, then dipping the wand further down to stop adding air and waiting for it to be too hot to hold for long.
I'll try your suggestion and see how much froth I'm getting. Its prob important to note I'm using 2% lactose free milk at home.
Wait you said four seconds before lowering. Then when you demonstrated it I counted over 10 seconds before lowering the wand. Or did I get that wrong?
A few have pointed this out sorry.
I’m used to using commercial equipment that is much faster.
All machine pressures are different so adjust as needed.
Thanks for watching
Jimmy ✌🏻
❤ 0:10
God👏
Still struggling with my milk I don't know why😢
I need one t-shirt
I have a problem in designing only just
Τhe letters hide most of the video😢
hehe
You injected air from 7:45 to 8:00, which is about 15 seconds. Is that right?
I noticed that too. A minute before that Jimmy said that 1 sec for FW, 2-4 for Latte and a bit longer for Cappuccino... Anyway, that milk was looking amazing!
Sorry, I do this training on commercial machines like La Marzocco where these numbers are correct.
I’m gonna get nailed for this 😂
You’ll need to adjust the time it takes based on the power of your steam.
Thanks for pointing this out.
Jimmy ✌🏻
Yep, sure did 🤦🏼♂️ those numbers work on commercial machines but won’t be enough for home. Hopefully everyone gets the concept of adding different air times for different coffees.
Thanks
Jimmy ✌🏻
@@ArtistiCoffeeRoasters Thanks for clarifying!!
@@AnatoliiArtamonov😅
600ml filled to the bottom of a spout for a cup that seems less than 8 ounce ? That makes 2 cups or more. Why not use a 400ml jug?
Hi sir
How are you i hop u will be fine
I want job in Europe
I am in soudi Arabia job in coffee shop i have 4 years experience in coffee shop
I'm sorry we are located in Australia and not Europe. Hopefully you manage to find work. :)
It’s good. Easy when you have a $3000 machine.
Even easier on a $20k machine 😂 apply the same logic to any machine, even a cheap one and you’ll improve your milk.
I actually did it on my little bambino plus 🤣 worked a treat
Could you tell your camera operator to either have a shot list or do a rehearsal. At the critical time you began to steam the milk he was no where near the action. And by the time he got there it was all over and you had sunk the wand. Ffs. Apart from that, good stuff
Your writing is blocking the picture and video please.