Making Cappuccino/Latte/Flat White at Home (without an Espresso Machine)
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- čas přidán 12. 05. 2024
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“Let’s say... for whatever reason... you couldn’t go to your local cafe right now” lol smooth
Evan Johnson smooth like the coffee will be when you make it
CZcams doesn't like when people use the C word
ThisIsGOKKAR I also like the way he said it too. That way 5 years down the line, someone can stumble upon this video and it still might seem relevant to them without hinting at the pandemic
@@evanjohnson4559 at this point, if people are watching this in 5 years with COVID as a distant memory, that's fine by me.
Then turn to your Barista Express
This guys is the first "expert/professional" I have encountered on these kinds of things (coffee, tea, alcoholic drinks) who is genuinely knowledgable, resorts to science if necessary but mostly going off of his experience without being PRETENTIOUS.
Thank you sir.
'The Modern Rogue' also has good unpretentious videos introducing topics that would often be explained in a pretentious way. They made a video's about cigars, whiskey, cocktails, brewing e.g.
Batuhan Bulguroğlu we love James ! he is amazing. he teaches without making us feel stupid for not knowing stuff or poor for not having a bunch of fancy machines !!💙
im just mesmerized by his hair
This man is great
if you into about tea, you should check Don from Mei Leaf, he's british too
James, I am a college student and a barista at a local coffee shop, and I can't afford an espresso machine yet I so often crave a cappuccino in my dorm room. I've been making lattes and cappuccinos using a method similar to this for 2 years, and always felt like an impostor for doing so. Therefore, I absolutely adore this video, as it validates my inner coffee snob's secret belief that my cappuccinos are surprisingly good. Thank you for your help in fine-tuning my process!!
Also, a side-note on aerating milk with a French press: by using a single cup French press, especially a vacuum-sealed/stainless steel cafetière like the one by Magicafé, you can aerate the milk more carefully, because the reservoir is small enough to allow the plunger to froth the milk without breaching the surface and introducing more air into the milk foam. I 'tear' my hot milk in the French press for about 6 seconds, introducing lots of air, and then froth without breaking the surface for 15-20 more seconds to create microfoam. I've been able to create incredible microfoam using this method. Thanks for your work
you should start your own page!
Yo! Idk if you are there but what do you mean by tear?? I've been using a French press to froth the milk but not with the best results. I'll be following your example except I don't know what you mean by that😅😅
the best coffee is the kind you like to drink and don't let anyone tell you otherwise. You can evolve your preferences and technique over time, but this maxim always holds.
I am honored haha
Hey sorry for a late reply!! to tear means to introduce air and heat into the milk. in an espresso machine this is done with a steam wand and it creates a sound like tearing paper. hope this helps!
I bought a moka pot and a milk frother today, and I tried your method. I'm so overjoyed by the fact that I can just make my own latte at home with a budget below $20. THANK YOU. The coffee is just delicious.
czcams.com/video/6dvTL-pVlBE/video.html
I was just at target yesterday and I saw a moka pot they were selling there and it was $49. I couldn't believe that people are probably paying that much
@@zp944 Same here. I think all you're really paying for is branding. I've had that moka pot for a while now, and still no issues with it. $49 bucks is just bonkers, but I guess for coffee nerds it's a necessity, haha.
espresso machine tastes better and is more fun
@@petervansan1054 dude an espresso machine and a suitable grinder is a very expensive thing (even a manual machine and hand grinder you're looking £500 for a setup, plus a milk foamer), and espresso at home is a whole hobby in itself.
"I just want you to make something that you like"...and that's why I come here 😁
"pressured vessels are scary things, fear them in your life, look after them, treat them well" this goes to my fave quotes list
you are very right, i am an automation engineer, seen what happens with industrial high pressure boilers... even the small ones like that scare the hell out of me...
@@hwarangdrac well i never trusted them! haha
thank you so much for the heart!! made my day! :D
"fear them!" yep.. my bellman blasted the lid off because i wasn't able to seal the thing properly. imagine chasing after the hot bellman on the kitchen floor while it was still releasing the pressure.
@@rld9726 oh god
When I was staying in a tiny town in Sicily the owner of the home we stayed at made our morning coffee with a moka pot and a French press to foam the milk. Delicious.
oh yeah that combo is probably the most common solution you'll find in Italian homes. If someone drinks cappuccino, it's very likely they don't have anything more than a moka and a french press.
@ haltersweb Two friends from Firenze/Florence used a moka pot and referred to the coffee it produced as “espresso”. “What about the crema?”, I asked? “You don’t needa the crema. It’sa just air. The liquid is what matters!”🤌🏼 As for the foam? They heated the milk in a stainless steel bowl (electric stove) and furiously whipped air into it with a hand cranked mixer. “Just a little elbow grease as you Americanos say and you havea the foam!”
I started using my one cup French press exactly for this reason!
This video is incredibly validating because my housemate and I, as coffee novices in a uni flat, reached the exact same conclusion (re AeroPress and french press/milk frother) for making pretty decent cappuccinos at home without watching this video. Now, over a year later I've discovered this and I'm kind of elated! Maybe we really did know what we were doing this whole time...
"You've got time. It's okay."
This should be applied to everything I do so I stop rushing through life.
I would have that quote as a print on my wall :)
Underrated quote for sure. I can relate to that quote while cooking. If I do it slow without rushing my meals taste 3x times better...maybe that is what it means to "cook with love". :D
so so true! I don't wear shirts with prints on them, but that quote could tempt me.
"Today we're not get overly hung up on the definitions of what is a cappuccino? what is a flat white? what is a latte? I just want you to make something that you like"
Now that's the sort of mindset that makes a good coffee at home, just going for something that you like. It's not a competition. It's not for a paying customer. It's just for your own palate. I like these videos that focus on the user/taster, instead of just pure proper techniques or to push people to go to a certain industry standards, tbh.
Please make more, especially since the lockdowns are not gonna end anytime soon... Just to spice up the many coffee breaks at home.
Well said!
Great vid J
cooking videos tend to suffer from the same overcomplication problem
@@guguigugu Yes, by all means... when a pro does it, I find it interesting and it's more like a frickin documentary or art show. But when I want to make something, I would never even attempt the same thing with the sort of equipment and skills that I have. For personal consumption, I much prefer the simpler cooking/making stuff videos/instructions.
Well said sir - greets from new Zealand.
Thing is people giving "proper techniques using industry standards" are just showing what they are. None of those force you to do it. If you feel the need to follow exactly and get "pushed " that's your problem not theirs.
I bought an Aeropress, randomly ended with the same grinder, and I'm stoked about coffee. I went to work, drank instant coffee, and quickly realized how awful it was. I bought a small french press, which I use for frothing milk. It works so well! At the same time, there's an awesome cafe in our office building, which serves as a benchmark. My efforts will never match their equipment, but I'm more than happy about my results. I love coffee now more than ever. :-)
I've got the same setup, except the grinder which is a different model. The results are indeed delicious, I make better coffee than 50% of the coffee shops in my town, and I make it on a very tight budget
I just tried the french press/moka method, and I was really surprised by the result. It's so foamy and delicious, I had no idea this was possible so easily. It's actually better than most cappuccinos that can be found in cafés here in France.
Note to any travellers in France: you have to search for a "café spécialité" (a specialty coffee shop) if you want a good coffee. Google Maps knows the difference between a café spécialité and a "café" (bar/restaurant)
"Make fancy cereal or something."
-James Hoffmann, 2020
Beat me to it
When I was little a had a friend who would heat cereal with milk in a microwave; it haunts me to this day.
Expect the next video to be sponsored by Ready Brek
I genuinely want to try and make fancy raisin bran now thanks a lot James
@@PavelJanata The single exception I can imagine to that being awful is rolled oats - heating them just makes a vaguely ok porridge.
the sound quality on these videos is insane. Sounds like he’s talking right into my ears and I’m not even wearing earphones 😭
it's not sound quality, it's diction.
@@slicedpage It's both. James takes care to have good production quality for his videos.
@@starwf07 You are right of course
i felt his spit land on me i swear
i dont understand why some people think processed recorded audio sounds anything like in person.
For a guy that drinks and loves coffee, his voice is relaxing a soothing.
Tip: froth the milk cold in the french press, then take the glass part and gently heat in microwave. The gas expands in the foam and it gets much frothier.
my man!
french presses also make some extremely tasty milk skaes, just add some syrup to the milk
I used to do that with it but would start the foaming halfway through the heating process, it would produce the most stable incredible foam like on a traditional Italian cappuccino. At that time I hadn’t even heard of latte art and didn’t have a prosumer grinder and espresso machine. I haven’t tried it in years but I think with it a little care and practice it could produce decent enough foam for a latte with a little art on top!
Ooohh... is that why it is so easy to loosely get out that glass ? I never knew that ! lol....
Worked like a charm. Thanks
"This just isn't going to produce great latte art, it's made in a French Press"
*Proceeds to make better Latte art than I've ever made with a machine
I'm using just french press to froth the milk and for my latte art... it does a great job.
@@wikichua Its all about skill, I suppose. I have the artistic talent of a blind turtle.
@@dv4497 omg lol dude dont be so harsh on yourself you can do it even i managed to do something sorta like latte art lol it wasnt so good but it was a beginning. keep on trying, we can do this haha
Really? That was a better latte art than you've ever made with a machine? How clumsy are you?
Just goes to show, the most important cog in the chain of coffee making, is the barista.
I have been meaning to comment on this video for months. I don't have either the budget or space in my small kitchen for an espresso machine. Off the back of this video, I bought Moka pot and a basic cafetiere for milk foaming. It has completely changed the way I make and enjoy coffee at home. And as an NHS children's critical care nurse, a delightful coffee at home made using this method has been one of the few things that has helped me through these prolonged circumstances. A genuine "thank you" for this, and all your other, content.
I agree with you 100%, often it the reason to get up in the morning. Take care of yourself.
You don't even need this faff. A couple of small cafetiere's (3 cup, 12 oz size) and a microwave will do the job. Put six well-rounded teaspoons of good quality ground coffee in cafetière A, half fill with off-the-boil water, stir, cover with lid/plunger (without pushing down) and leave for ~ 3 mins to brew. Meanwhile, half-fill cafetière B with full-fat milk, microwave for ~1.5 minutes (bring to just before boil). Fit lid and push plunger to half depth in milk and agitate up and down so the plunger always remains immersed for maybe 20-30 seconds (the milk should froth to nearly double the volume). Push down plunger in cafetière A slowly. Pour coffee to 1/3 level in cup. Fill to top with frothed milk. Cheap, simple and effective!
@@afriedli I enjoy the process of using the Moka pot as much as I do drinking it so it's no faff. (FYI, bringing to just under boiling point will denature the proteins and irreversibley change the taste of your milk. Yuck)
@@joell649 "bringing to just under boiling point will denatured the proteins and irreversibley change the taste of your milk. Yuck"
What is the temperature of steam? Answer: exactly 100 Deg C. i.e. It is used to rapidly bring milk to boiling point, which denatures the proteins and irreversibley changes the taste. Yuck!
There’s nothing wrong with a stove top coffee maker, I have four!
I like to call the Aeropress version of an espresso an "aerospresso", but I also call an americano made in an aeropress an "aerocano ". 😁 Thanks for all of the information. Keep up the good work. 😁👍
OMG aeropresso I love it
I myself have a moka pot and am fond of using "mokacano" and "mokaccino" 😄
I've been drinking coffee everyday for the past 15 years...... And this man has ruined everything..... The man has it down to some quantum physics levels....
I had no idea there could be so much science and complexity to coffee... ☕☕☕...
I am truly impressed
I watched this to learn to make pseudo-espresso, but instead I learned how to make fancy cereal.
I was not expecting to laugh as hard as I did.
czcams.com/video/4GvK8ZPAz1k/video.html
Micaelangel07 same here😹😹😹
I only eat my rice Krispies if theyre laid on a bed of foam
This was absolutely lovely, James. You’re sort of the Bob Ross of coffee.
Emma Cole I couldn’t have say it better
That's the best comparison ever
Well put
Nice! Being called the Bob Ross of anything is the highest compliment!
... but as great a James' hair is, Bob Ross has better.
Handy hint, plant milks often don't "break" as easily as cow milk. It's easy to heat them hot without ruining them. They might split a bit easier, but the "barista" versions seem a bit more resistant to that.
James, I just happened to see this video two years on, and I have to say that I *thought* I had a good Aeropress technique (inverted method, double paper filter, 15g of coffee, 30 second bloom, 2 minute of rest before plunging), once I tried this technique precisely it made SUCH a difference, even from the same beans! That, plus the tip about first spooning off some of the excess foam created by the electric frother (I have a similar machine), and wow what a tasty cup. Significantly less volume in total than my old method, but multiple times more flavorful. Kudos, sir!
I just want to say I really appreciate coming across a CZcams coffee whiz who doesn’t show contempt for what the average person can do/achieve at home and is willing to use and instruct in the usage of “average” equipment also. Thank you. I enjoy coffee - but I’ve been surrounded by a lot of obsessives and snobs, and some of the obsessives purely in their enthusiasm end up showing contempt.
We can all enjoy the fine things in life, we may not be able to try A5 wagyu beef with every meal, but it doesn't mean we have to settle for elbows and knuckles either
It's really easy to go beyond simple enthusiasm and straight into gatekeeping and arrogance, so it's always lovely when there's youtube personalities and subject matter experts who are nice about the more plebian side of things like coffee preparation. Not everyone has the time and money to invest into perfect espresso, so these kinds of videos really are the olive branch across the divide between espresso snobs and the drip coffee every-person who just wants a tasty beverage of go-juice without devoting their whole life to the endeavor.
Espresso machine is still worth the money
i totally agree! and we all have different $ capability or living/traveling circumstances so it's nice to know what you can do with the minimum or cheapest of equipment! it's a little like cooking a meal at a friend's house and finding they somehow have NOTHING in their kitchen tool-wise and you wonder how they function. (seriously, one time i cooked for my gf's parents and all of us. measuring cups? NO. none. wth.)
so, *understanding* the tools and what you can get out of certain ones is great when you have to improvise. like shaking milk in a mason jar or similar with lid *will* get you foamed milk... just not latte art capable and it's fairly unstable. but better than nothing!
Lol!! There is those “Obsessive snobs” in every aspect of any hobby and they possibly only believe you can only get great tasting Cappuccino’s with a 200 dollar machine. Thank you for sharing this info us. I am excited to trying my hand at old fashioned cappuccino making!!
JAMES BELIEVES IN ME!
I know this video is like considerably older than recent, but I am thoroughly impressed with how well a homemade French press frother works with an AeroPress "espresso". I was able to make a really decent cappuccino. Thanks for the awesome tips. I am very much enjoying a lunch cappuccino right now.
Back in lockdown, so I tried this method to make my partner a moccacino. I used the Aeropress for the coffee, and it worked pretty well. I think I need to experiement with grind settings and different beans, but it earned a 7/10 from my parner, who is a notoriously tough moccacino critic! Thanks James! For yet another video to improve my coffee-making skills.
I’m feeling pretty good about myself. I figured out to use the Mokka pot and Bodum French Press to make a flat white myself. For one glorious, shining moment my husband thought I was a genius.
😂
My plot, exactly! I can't wait for the look on his face! I've ordered a Bodum milk frother and I can't wait to get the moka pot out of exile! Thanks, James! I do appreciate the lesson!
Well done!
he's just like the David Attenborough of coffee world
I was about to say like the James Bond of the coffee world but you have 141 likes so, I'm going to agree with you even though I don't know who David Attenborough is. Or Bob Ross (from other comments)
@@jennine4083 I don't know either. I wouldn't say as eccentric as Bob, as passionate yes!
To compare, I would say he's more like the Neil DeGrasse Tyson or something... he taught me a lot about space.
@@headoverbars8750 Neil DeGrasse Tyson is, since he became famous, an obnoxious douche. Talking about letting fame get to you...
@@jennine4083
Hello, "Nina Gonazlez";
Try using online search tools.
You could type in "David Attenborough" or "Bob Ross" or whoever.
You could even add a question after the name.
Try it, see what happens.
@@jons2447 look at this wholesomeness
Oh my, I had no idea I was overextracting from my moka pot. :O This changes everything. For me as a coffee newb, overextraction wasn't even a concept. Thank you! I had heard about you but I didn't realise till now that you would be down-to-earth enough to even admit that using a moka pot could be a decent way of enjoying home coffee. This means a lot to me because I will probably never be rich enough to afford an espresso machine. . . Cheers!
I didn't get the over extraction part, could you explain it to me
@@user-dn1tx6dj7y He takes the moka pot off the burner before all the water has ran through it. He states in the video he puts it under running water when he first hears bubbles coming through. 7:35
@@user-dn1tx6dj7y "Extraction is the chemical process that happens after you mix coffee grounds and water together, when the hot (or sometimes cold) water begins to pull flavor compounds, acids and oils out from the coffee itself. As the water extracts these elements from the coffee grounds, they dissolve in the water and create what you know as coffee.
Over-extracted coffee is the result of drawing too much out of the coffee grounds."
Over-extracted coffee tastes very bitter, and not in a good way.
Edit: running on no sleep, so just realized that's probably not what you were asking for, but hope you find it interesting at the very least.
@@bluesoul2620 thank you, it was you learn something new every day!
@@clashwithkeen thanks x
Watching James, I’ve learnt a lot about coffee which kinda was expected.
What I didn’t expect is to find a new source for good music/tunes to add to my playlists.
James Hoffmann, the gift that keeps on giving!
I love you so much right now. This guide is sssooo needed, when so many of us shouldn't really be leaving the house that often. Hope you and yours are doing okay during this time.
Thank you! I hope you're all safe and well too.
"Pressured vessels are scary things. Fear them in your life." 😂😂😂😂
- This made my day
- 16:13
Well its true. If safety valve breaks, damn thing can literaly exploded like a bomb
I have the same exact steamer. I once didn’t close the lid properly (100% my fault) and it went kaboom. Trust me, he is 100% right. It was like a bomb. If I was close to it I would have gotten seriously injured and badly burned. Literally, KABOOOOOM. Scary stuff. Couldn’t use it without being terrified of it for weeks. I’m always so careful now when screwing the lid on. That’s about the only thing I agree with him regarding this product. I actually love it and think it does a fantastic job. Frankly, you wont be able to get better steamed milk unless you get an espresso machine worth well over a grand (my la pavoni does worse).
You leave the valve OPEN. This vents the air so that you are actually steaming.
Once the wand is hissing well, close the valve for a further 60 seconds or so. Never rely on the safety valve or, yes, you are absolutely courting danger.
I keep the unit over medium heat while steaming my milk because I do not tolerate any drop in pressure, especially for a larger jug of milk.
As others have noted, you can get a beautiful result with the Bellman. With practice.
That is generally true but if any form of steam is involved you have to at least twice as careful.
Pressure vessels go boom or fly around. Steam vessels go boom while stripping the flesh from your bones
Pressured people are like pressured vessels. Both are dangerous!
Hi James - I've been a coffee lover for a while but ever since I stopped drinking wine and single-batch bourbons, coffee is my new vehicle for experiencing flavor and textures. Your videos are wonderful! I watched back to back several on starters to buying and cupping coffee and one on milk drinks. Love, love, love your sensibilities and delivery on the fun, educating aspects and delightful drinking of coffee. Keep it up! Steve
Wow, really did not expect to be able to make something this tasty. Had an aeropress and a french press both collecting dust and pulled them out to give this a go! I used a Capresso grinder used for daily drip coffee set to between Fine and Extra-Fine. Awesome instruction and explanation!
16:12 loved the emphasis on 'F E A R T H E M' while talking about pressured vessels.
I could listen to a loop of James saying "Moka pot" for like ten hours.
I found myself repeating it every time he said it!!! 😂
agree,
Oh so I am not alone! :D
This will become someone’s hell!!!😆😆😈😈😈
I use moka pot to make espressos. I haven't bought the machine yet. In the olden days,before the machines, people in Italy used moka pot only. I use illy and lavazza. I got saquella espresso 100% arabica beans from tjmaxx. It also produced a good espresso.
There are moments on youtube, when you find something that has probably not much use for you, directly, like in this case i am not a coffee connoisseur, not even close to being one, neither aiming for one, but then the way a story is told, the way something is presented, the sheer charm of expression, of the presenter, the maker, astounds you, grips you and leaves you mesmerised, just the way Mr Hoffman is left mesmerised with a beautiful cup of coffee. You sir are amazing.
Hello James :)
I wanted to comment on the Bellman. Initially I was going to scrap mine (for similar reasons to what you discovered), but now - I LOVE IT! Thanks to google & reddit I eventually discovered some tips (which should really be in the instructions!). I believe it is the only proper steam wand device for home use independent of an attachment on a coffee machine.....
There are some crucial things when using it to SAFELY make perfect dense, creamy & delicious foam:
1. fill 1/2 way up to the seam with cold water (when you get the technique right you can use boiling - but start with cold). Make sure the lid is FULLY closed tight .... I tighten until it stops which is when there is no (or virtually no) gap between lid & body. James is spot on here - this will blow noisily and spectacularly - spraying steam and boiling water around if it is not on tight enough. You can guess it happened to me in an early attempt but I was lucky it went the other way!!!
2. keep the valve open when heating up & only close it when there is a continuous stream of steam (if not sure blow it into a jug of water - if you get lots of bubbles you need to wait longer....... This dries out the system so you don't get too many bubbles when you start. Close the valve tight and then the pressure will start to build. (NB After using it a few times you get to know the sight & sound of when it is delivering 'dry' steam and is ready to close the valve)
2 To know you have enough steam/pressure - you must wait until the safety pressure valve blows open. You will hear/see it - but keep your fingers away - it is at the 'root' of the handle.
.... you are now ready to make cafe quality foam (you may purge the moisture again for a second or 2 to dry out the pipe before steaming).
Also - you must have enough heat in the hob to keep the pressure up and it may need a minute to build pressure again for another cup.
This is all sounding like they should have designed a safer product. Safety valve next to the handle and a lid that can blow off, that's not ok.
I feel comforted by your voice. I will now go and calmly make a cappuccino because you believe I can. :)
Seriously tho…he speaks to such a wide audience yet it feels like he’s my friend and that he believes in me
"I believe in you." This is the kindness I needed this morning. Thank you.
Foaming milk in my french press worked fantastic, thank you!
Between that trick and some better understanding of how milk froth actually works from your video "Everything You Need To Know To Steam Great Milk" I was even able to pour a sad excuse for latte art on top of some instant espresso. Considering I only just started drinking coffee about a month ago, that feels pretty great!
Even the intro for this specific video is custom!? I just found James's channel and IM LOVING IT! Thank you for being you and doing all of this for us :)
One of the things that I love about James is that he has all of the knowhow, the experience, the science, and he has all of the sort snobby coffee opinions (I saw that with immense affection for snobby coffee opinions and plenty of my own!), but it all ultimately comes down to people brewing delicious coffee that they really enjoy. It's nice to feel like I have all of the information and can educate myself but am not being actively judged by the person providing me with that education + entertainment.
"You need a grinder to make life delicious"
-James Hoffmann
My manual grinder approves this. Is completely true!
He's not wrong
I've used the Bellman for about 7 years! It took me, honestly, about a year to get consistently great results. Where I landed is that it needs to get to maximum pressure - which means I wait until the pressure release valve is hissing before I try to steam the milk. Once I got that clear, I've enjoyed it immensely! It's can handle back-to-back drinks to a degree, as long as you keep it on heat. I have done zero maintenance on it, although my unit does seem to wish for some attention (slow steam leaks around the knob), but it is still performing day after day... for 7 years! I highly recommend this steamer for someone who doesn't want to spend $500+ on an espresso set up. I've paired the bellman with the ROK manual espresso machine and both are killing the game 🙌
Mate i've been making and drinking this type of coffee for years, I always wondered why it's bitter, you solved my problems by just repeating your steps. Thank you man
11:26 "I believe in you"
Oh god what's this sudden sense of responsibility
In engineering school the name we had for pressure vessels above 10 psi internal was "a bomb"
I still have the Mamod toy steam engine I had as a kid. It's hasn't been fired up in nearly fifty years. I'd kind of like to see it running again, but the idea of what that steam pressure might do if the boiler fails fills me with dread
@@BoredInNW6 I pumped up a set of 1960 ish road bike wheels with 2020 road tires on them and because the rim was fatigued and the tire was straight from the factory the rim exploded in like a few pieces of shrapnel. 3 big shards flew away in my garage(not in my direction luckily) but that's not close to 10 psi. That litterally at like 10 bars or 140psi. That was scary shit and I am scared now every time I pump up a tire.
@@jarnozondag694 yeah, no modern road bicycle tires need to go to 140 psi these days. Look at the sidewalls, there's usually a minimum and maximum pressure indicated, definitely go for the lower end of that.
@@jarnozondag694 The rim. Exploded?! Holy shit
Hi James, I used to froth milk in a french press, and there's a way to make it quite alot more silky - basically you rise the filter above the surface at the beginning to get the air in, then after you dont let the filter rise near the surface. You can feel the pushing action get heavier and heavier, and it seems to act like a polishing motion. As you said I think you can pretty much only make a good cappucino with it...
I have the Bellman. It is actually phenomenal. The learning curve is actually very low. As you noted, you have put in the correct amount of water but that’s pretty easy. And then the proper steaming temperature can be found by letting it hit its relief. There is a relief built-in to the handle for safety purposes and also to know that you have hit the point at which you were able to froth milk. I have found great success with it and I’m very encouraged by its abilities. For the price and not having to own an electric machine it is the best option for quality drinks.
Strongly recommended. It is not as finicky as he is describing. I have learned a ton from his videos. I would love 15 minutes tutorial with James on this one.
Steamed milk has so much more flavor than frothing or heating.
I can agree with you. An Aeropress or a Moka pot and a Bellman works absolutely wonderfully like old school.
14:02
James: Make fancy cereal or sth
Me: Ye, cool... *casually comsuming spoonfulls of milk foam*
Don't knock it til you try it
So me :D
5:58 "You've got time. It's okay." When I need to hear that, I come here. Thank you, James.
Wow I was one of those people who had a moka pot in their cabinet for years because I had failed repeatedly to make a decent cup in it. After following these guidelines I can now make an excellent cup using this tool. Thank you so much!
I’ve used the Bellman for 8 years and believe it to be the best non-machine option. It produces microfoam at the quality level of a prosumer espresso machine.
I don’t find it to be “scary, frustrating, and awkward”. Let me address James’ criticisms (as well as provide a “how to” for users):
James: “You have no idea when you have enough pressure to steam milk”. - You set your burner to medium high. In 5 to 10 minutes you’ll hear the pressure relief valve (safety feature) start to hiss. You immediately purge the steam wand then turn your burner to low. It’s ready to steam milk.
“There wasn’t enough steam pressure”. - This was likely because James over-filled it with water. You want the water level to be BELOW the horizontal band around the middle of the Bellman... about 1” below. That way there is enough airspace to build up plenty of steam.
You would have enough steam for at least 4 drinks in a row (and probably more), but I would wait about a minute between drinks until you hear the hiss again. (At the start, when adding the water, make sure the lid parts are well seated, with their rubber washers in place. Tighten the knob on top firmly)
More on pressure and safety:
Not long after I first bought the Bellman, I absentmindedly left it on the heat unattended for over 30 minutes... It didn’t explode, but it was dry; all of the steam having escaped through the relief valve. Not recommended; it was hard on the Bellman.
I now never leave the Bellman on the burner unattended. I get it filled and heating first thing. I use that time to prep my coffee and take my shot. By then, it’s ready to steam the milk. When I’m ready to enjoy my cappuccino, I take it off the heat. When it’s time for my second one, I turn on the heat and it’s ready again after I’ve pulled my second shot.
One more thing: I empty and thoroughly dry my Bellman when I’m done with it for the day.
I've been using a bellman for over a year and I can't seem to get it to make quality foam consistently. if I go to steam milk right after the hissing sound of high pressure, it adds sooo many bubbles into the milk, almost sputtering out of the pitcher. I usually have it filled a little below the horizontal line as well... any tips??
Bellman steamer - there was an espresso \ cappuccino version of this that makes both espresso and steams milk on the stove top. It looks nearly identical but has an additional plate kind of section on top with a coffee valve that projects over the side. You put the coffee in a basket and screw the whole thing together. When the water gets hot with pressure you can open the coffee valve and pull a shot sort of, the mechanism and results are similar to a moka pot. Then you close the coffee valve and wait a little until the steam builds up more and steam your milk. Like any other machine you had to get to know it and adjust your technique and coffee grind and all that stuff and you could get some surprisingly good results. I used it many times. I could even get four small cappuccinos out of the thing in one shot. I didn't hate it. Later I got a Gaggia espresso machine and forgot about it but it was pretty good and it never exploded once. This was probably 35 years ago.
@@aubreemoon3436It sounds like you’re trying to foam the milk while the pressure relief valve is still releasing steam. If so, there will not be quite enough pressure to produce nice tight microfoam.
As soon as you hear the pressure relief valve hissing, turn the heat off or way down to get the valve to close again (until the hissing stops). The pressure will begin to build again. After about 30 seconds or so, there will be sufficient pressure to start steaming your milk.
Another option is to time your heating so you know when to stop the heating just before the valve opens. Good luck.
I would agree with all that Rick has written about the Bellman. Used as intended it is a great addition to the camping gear and those BnBs without espresso machines. Using the “safety valve” is the key and was missed by James. I would add the Wacaco Nannopresso to the systems James reviewed for espresso and with the Bellman makes an impressive duo. Camping will never be the same again without the product from this winning combination.
James is the most humble coffee expert ever. I love how he relates to the everyman who is aspiring to be a better home barista.
I use a knockoff of the bellman steamer at home. Having had a lot of experience working with several different models of high end espresso machines (and steam wands) in various coffee shops, I have found a way to make it work for me. What I will do is preheat the water before I put it in the pressure chamber (filling it to just below the center line) so that it’ll reach the right pressure much faster. Starting from cold water at full heat on the stove, it’ll take 20-25 minutes. Starting with boiling water in the chamber, it’ll take around 10. In terms of knowing when it’s ready- keep the valve closed as it’s heating. Once the pressure causes steam to escape out of the holes on the handle on its own (while wand valve is fully closed), it’s ready. You will hear the steam suddenly escaping from the handle from a room or two away. You’ll know. As opposed to a regular espresso machine steamer, I have found that this steamer aerates MUCH more. If you want a latte, I kid you not, you may need *one* or mayyyyybe two skips on the surface of the milk. For a wet latte... don’t skip at all. For a cap two to three skips, or more depending on how dry you like it. Other than that- general steaming technique applies. Keep a damp rag nearby. Clear the steam wand by opening and closing the valve for a moment before inserting it into your milk. Submerge it just below the surface. Let it skip on the surface to aerate the milk, then submerge it about two inches below the milk surface, creating a vortex to evenly heat your milk. Heat until the vessel becomes just hot enough to not be able to touch it. Close the wand valve, put down the milk. Take your damp cloth and wrap it around the steam wand completely. Open the valve once or twice and clean the wand (dried on milk in your steam wand sucks). Groom your milk by gently (or not so gently) tapping it on the counter, to remove larger bubbles, and by swirling it to keep the foam and hot milk incorporated before pouring. Pour and enjoy!
paulffitch no problem 🙂 I love my steamer! Just took some trial and error!
INCREDIBLE. Thanks. I mean, I'm probably not getting it, I'll go with the french press because I'm genuinely scared of pressure having kids hanging around, but it was still a pretty good read.
Jose Gonzalez fair. Honestly- steaming milk can be dangerous if you don’t know what you’re doing. For anyone trying it themselves for the first time: definitely watch some CZcams videos. Talk to your local barista (when it’s slow in the shop, and they’re not busy). See if there are any classes in your area. It’s good to have a seasoned hand guide you. You can easily burn yourself and also waste a lot of good milk. My mentor started me off with water and soap to steam just to figure out how to make a vortex, aerate, etc without wasting a boatload of good milk. Also- regular whole milk is the easiest to steam by far. DO NOT start yourself off with oat milk. You will find yourself confused and sad.
What's the knockoff called? I have been looking for one, but the Bellman seemed to be the only option... Anyway thanks for the writeup!
Natorboy “Belpasta” 🤣🤣🤣 Unfortunately, it looks like they’re not making them anymore. Perhaps post-lawsuit as the design is identical. 🤷🏼♀️ Shame. It was only 60 bucks I think.
All I can say is yes, the Bodum frothes milk, yes the mokapot is easy to use , and yes , you can make yourself a decent cappuccino using these basic no brainer methods. Thank you James, you changed my life today ☺️
Man i love your videos. Ive started drinking coffee because of u. Youre the FIRST coffee master who isnt a snob and actually knows the stuff. And ur explanation is super clear and easy to understand. THANK YOU SIR 🙏🙏🙏
I just tried the aeropress + French press for steaming the milk. It only bloody worked! Now I can have cappuccino at home. I can't thank you enough.
How did you heat the milk in French Press??
@@jkelly11785 Microwave it first then dunk it in then pump away!
The bodum milk frother sitting to James on the right hand side is just a modified French Press its quite good but i prefer the old lidl metal italian milk frother you can heat it on the hob!
It's so fantastic, got a single cup double walled French press from IKEA and it + my Aeropress has gotten me through most of 2020 lol
The little French press has the ability both to froth milk for milk drinks and make a solo scale Hoffmann method brew, so I don't need to bust out the bigger Bodum. Easier to froth milk in a smaller jug too imo.
Just remember to wash the French press THOROUGHLY after using it for milk - I learned the hard way that even after washing with soap and water, the tiny traces of milk left over in the strainer etc WILL go sour and ruin any subsequent cups. I'd say give it a second wash (and a sniff) if you're about to use it again after milk's been in it. Gently wash with soap + sponge and rinse it all off as thoroughly as you can!
i have never had a cup from my aeropress that didn't taste like battery acid.
@@bjornegan6421 That's most likely due to human error. Either you're using poor quality grounds, too coarsely ground coffee (though that would more likely end up with it just watery), or you're letting the hot water sit in it too long. I'm no expert on the aeropress, but I know it makes good near-espresso as I've had the pleasure. I recommend just reviewing video guides to brush up on what might be causing that.
I will say it took me a long time to stop brewing bitter coffee with my Moka. Definitely a learning curve to either method.
My biggest dream is to have coffee with him in his kitchen and just listen to him talking.
Yeah that's not creepy at all
DonaldMcRoland well. My dream is to wake up next to him every morning...
Just did this with the Mokapot along with a saucepan and small electronic stirrer/whisk for the milk and 10/10 would recommend. Best cup Ive made with the Mokapot, cooling it off really REALLY improves the taste. In future I may just use the microwave for the milk on 'reheat'...
For me this has become a beloved daily morning ritual - the first thing I do when I get up. It’s perfect for a single person who doesn’t want or can’t afford an espresso machine.
I don’t even like coffee all that much. But I have been binge watching James for like two hours. So articulate.
“You need a grinder to make life delicious” I need that on a tshirt right now
YES
I got into coffee a year or so back and all we had was a moka pot and a Keurig. Once I learned to use the moka pot I never touched the Keurig again, I eventually got one of those electric milk frothing wands and have used it and the moka pot to make my coffee for a while now, I absolutely love it.
I'm so excited to come across this video. My caffeine addiction at work has worsened, but now my hours are being cut and going to Starbucks everyday is goin to start being too expensive, especially with an extra shot or two. These seem like a really nice, cost-effective alternative to either buying a latte or even getting the frap drinks or cold brews from the store. I can't wait to get a moka pot and try doing this myself.
I used to do my cappuccinos with a moka and a Bellman for years, until I found out about using a French press (a real one) to do the foam. Much, much quicker this way, and less finicky. I also discovered that putting a paper filter on top of the coffee grounds inside the moka pot creates a little bit more pressure and, magically, I get about 60-70 ml (brewing stops about half way in the upper chamber). But, oh, how I long for the day when I can finally buy myself a proper espresso machine. Still, I think my drinks beat Starbucks, hands down.
"Much, much quicker this way, and less finicky"... also, different in taste from steamed milk. The espresso machine steamer scalds the milk, that's something that impacts taste and texture. The foam beat up with a french press does not do that and is generally disappointing. I would know, I even had a dedicated milk frother device of the french press principle, moved on to a cheap Saeco espresso machine about 2 decades ago and never looked back.
can you share how much gram coffee you are using and ml water ? thx :D
Starbucks scalds the shit out of espresso so I know anything I make WILL taste better. If anyone is interested in getting into espresso as a hobby the gaggia classic is a great starter machine for a cheap price. It may come out cheaper than buying the equipment used in the hacks.
Love the line "you need a grinder, to make life delicious" 😂😂😂
your aeropress technique is just 100%! its super easy and quick to get a good cappucino at home
I’d love content on cleaning coffee machines and “accessories”. Mainly the quickest and most effective to do in the morning before rushing out to work!
Running under water is usually fine
Can confirm: with a burr grinder, an aeropress and a french press for milk foaming, it's pretty close to my coveted (and sorely missed) flat white/cappuccino/whatever! Thanks James :-)
Thanks mate, will definitely buy aeropress this weekend rather than delter press
I've started doing this as well! Making bubbly milk in my French Press is a great pleasure 😊
Yea! Now I can have my lattes and cappuccinos.
When James spooned the foamed milk, I thought he was going to put it into his mouth :)
A missed opportunity for a stare-down-the-lens power move...
I was dubious; I was wrong!
This morning I tried the moka method and it blew my mind! I followed the advice for the milk as well and the end coffee was like a really high end coffee shop coffee. I could believe the difference! Thank you so much for sharing this!
The milk frother/heater kettle thing is great for hot chocolate too, they have ones where you can set the temperature as well and have stirrers that don’t foam to heat the milk and mix the chocolate in after it’s warmed up a bit as well as a special opening for dropping the chocolate in.
Calling them "milk drinks" makes me feel like a big dumb baby who wants his milkies
Edit: to be clear, I do, and I liked the video.
I lived in Italy for a while, and quickly found out that if you order a cappuccino after 10AM, the barista will derisively ask you if you want it in a bottle. He means an infant's bottle. Because an adult would never drink milk, except for breakfast.
@@icowrich that's hilarious! Reading that actually made my day!
@@icowrich that's why i drink soymilk 🤔
Historical Music and Anthems-Remastered! We have to accept that we kinda are tho 😉😂
My only complaint on soy milk is that they're generally sweetened. Would you recommend a brand that isn't?
When foaming with a french press let the plunger rise above the milk surface for the first few times and then for the rest of the process make sure it reaches almost the top of the surface but never breaks it. This will continue breaking the bubbles that you've introduced without adding new ones. Makes a nice and smooth foam.
yeah that works
can confirm that...works every time
I don’t understand the first step?
Great tip, thank you! Tried it and it worked!
@@becool86R at first step you du the same as on video. you push several times more air from above the milk surface inside. then you manage this air inside the milk
I'd like to see you test out a Vietnamese phin to brew espresso and make a coffee drink similar to the above video. I find it a little frustrating at times due to not knowing how far down to dial the screen, but the resulting coffee I've had is at times delicious. And it cleans up easily and uses minimal other equipment.
I have this too. I am looking for ways to make good coffee over a campfire. We are from the US and never know when to power will go out because of all the "natural disasters" or even if someone will take out a power pole. I also hears that one could make foam using a mason jar.
@@LadyToni7777 Hmmm, never thought of that but should make at least some foam. Will try!
@ Val5085 M A mason jar does indeed work. I’ve found that heating the the milk to 65 C/49 F like James recommends the jar will be hot so I wear an oven mitt on each hand. Oh, and I use the plastic lids that are sold separately. The two part metal lids aren’t always leakproof.
Sir I could listen to you speak all day long. Your voice is so soothing. Came here for the coffee, staying for your calm energy 😂💜
I’d love a video on decaf: how to maximize the flavor, challenges in using it, differences in extraction etc
Jeff Heaton decaf? You can’t maximize anything with it. Pour it in the sink that is the best thing you can do with it.
Jeff Heaton that would be great.
That’s an idea
Same, I have to avoid caffeine for health reasons but god do I miss good coffee
yesss i'd love this
As someone who just started getting into coffee these past few weeks and recently purchased a Moka, this is perfect. Thank you.
I used my areo press as you have shown. Incredible!!! Didn't know of the method!!! Thank you!
Thank you for all the gold in these videos James!
Also, I remember my Grandmother warning me about her hot flask falling in the floor… pressurised vessels are no joke! 😂
The Moka pot has to be one of the hardest brew methods to get right in my opinion. If it wasn’t for James, I’d still be drinking dirt from my moka pot
It's super easy once you have it down through. I have a 2 cup brikka and the coffee is always rich, balanced and the bean comes through.
I’ve owned a Moka Pot and it’s arriving today (for this exact video’s reason)...what does it mean to “run it under the cold tap”? Like, run cold water in the sink and set it down so the bottom gets cold but no water gets inside?
@@deadchannelseriouslyitsdea9776 he shows you how in one of his other videos: czcams.com/video/rpyBYuu-wJI/video.html
@@deadchannelseriouslyitsdea9776 yeah, you just run cold water over the lower part of the pot. the idea is to cool off the pot that's been on the stove so it stops pushing water thru the coffee. You're just stopping the extraction process right then which if you let it continue you'd get more bitter and sour flavors into the coffee.
@@pimacanyon6208 so why not just use less water to begin with?
I don’t even like coffee, but this makes me relax so much. His voice is so smooth omg...
But y?
@@dr.azygos3585 why i don’t like coffee? It makes my stomach hurt a lot...
I bought an aeropress and I tried this and it worked out fantastic. So happy. This is now my daily go to.
just gave this a try this afternoon because i'm badly craving cappuccino while I wait to save the money for an espresso machine and this was fantastic! thanks for sharing!
I've been making my "lockaccino" by putting some milk in a little glass jar and shaking the hell out of it - works a treat!
Gareth Dedman that’s the same concept to Greek frappe actually (iced though and with sugar)
Same.
literally how ive been doing it for years - moka for the coffee, shaken (not stirred) milk for the froth
Hahaha I love the name "lockaccino" 😂
@@penelopetheflyawaygirl6175 Frappe works differently though. The foam that is built with the shaking is not from milk, but the oils (?) in the freeze dried coffee. It only works with such freeze dried coffee ('nes') , any other coffee source won't work to create the coffee-foam.
Why does it feel like Vision from Avengers is teaching me how to make coffee? 😂
Seriously tho, this guys awesome!
Hi there. I am from Valparaíso, Chile.
I tell you that when I make coffee in the mocca pot and the coffee liquid starts to come out, I lift it slightly off the heat, maybe about 2 inches (5 cm) and keep it suspended over the heat of the fire until the process is finished. And so the coffee is never bitter. Greetings
Thank-you for your fine appreciation of and teaching about making very good coffee
and for reminding me about too hot milk!
I lived in southern Italy and the locals taught me to make expresso in the little basic bialetti
with Mt Vesuvius literally outside the window. (volcanic inspiration for the mocca process?).
Six thimble sized coffee cups would be made from the smallest bialetti pot!
One thing I loved and still do (in Australia) is to put 'Vesuvio'
(a little mountain) formation of not tamped
but finely ground and very piled up into a volcano shape
of coffee in the basket. ..
Water up to the valve.
Medium heat.
Creamy and balanced coffee.
Delicious.
I don’t even drink coffee, but this was so well put together and explained that it made me want to have a cup of coffee, and also, well done. I really like the simple and straightforward way you explain stuff, because I feel it’s very inclusive for all types of coffee drinkers; from the “snobs” to the novices
"...you've got time, it's ok..." loved these isolation notes
Used freshly boiled water and pulled the moka off the heat as soon as it started. Wow. These small changes have elevated the flavor 100%. Thank you!
I love the scientific explanations about milk and the extraction with water. Thanks for this video
This channel is a little bit of a miracle:
I'm usually absolutely no fan of coffee and have a passion for tea instead. Well to be honest I enjoyed making drip coffee for others when my job required me to do so but I would usually never sit down to learn about coffee myself and I've only intended to watch this video to skip into it and find out if it would be a nice find to share with a friend who is into latte and cannot afford a machine...
But well somehow here we are and this video (and the few others I've watched during the last hour before commenting this) was so interesting and enjoyable to watch that I've just subscribed the channel and think about simply impressing my girlfriend with some coffee skills and knowledge next time she gets tired of me and my tea addiction.
After watching a lot of this man's videos, I really start to wonder if I've ever had a good coffee in my life, even though I enjoyed it
I have a milk frother/heater from Nespresso called Aeroccino which seems to be really quite similar to the one shown in this video, and they're pretty neat I gotta say. The non-froth version is perfect for making hot chocolate, and due to it's coating (Telfon or something similar) the milk doesn't burn or stick.
This video is the reason I ended up buying an espresso machine. It just came up in my feed and even though it was only a couple of years ago, it feels like a lifetime (and much cheaper relationship with coffee) ago. Wow.