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!
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!
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
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
@@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. 🤙
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
I love the highlighted “no cuts” feature of this video. That should become a thing on CZcams, 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.
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.
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 ;)
Wow!! I just found your channel accidentally yesterday and this is a fantastic tutorial!! You actually told us how many seconds to incorporate air, that's important because I've been winging it and make crappy coffees and haven't used my machine in 3 years
Fantastic tutorial! I would like to add that steaming methods vary depending on how many holes the steam wand tip has. I couldn't get the milk texture right for the longest time at my coffee shop job until I discovered that there was a whole different technique for four hole steam wand tips!
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 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! 😅😂
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.
Pro tips: Always have a wet towel on the side and clean the tip of the frother with one hand, to avoid the milk prints from drying on its surface. With the other hand hit the table with the jug a couple of times to get rid of any bubble and shake it a bit. Immediately put the jug with milk in the fridge to have a great texture next time you froth it. Sometimes you can add an ice cube to lower the temperature. If you froth the milk in warm temperature you'll get a very bubbly surface.
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?
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.
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
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.
I've seen someone making a vortex first for about 5-7 seconds, then introducing air in the milk at the tip of the want for about 20-25s and only then heating it with wand 2cm deep untill milk is 60-65 degrees celsius. (for barista express) It works just fine for me as well, but idk if different methods affect latte art much
I mean I never do this exactly this way but it's still great imo haha but annoyed I've found this after I taught myself since I couldn't find a video like this
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
![Eminem - Houdini [Official Music Video]](http://i.ytimg.com/vi/22tVWwmTie8/mqdefault.jpg)
Finally someone who knows how to teach! You've explained it perfectly that i now
understand how it should be done! Thank you!
Thank you! That’s so nice of you to say. Glad I could help 🙌🏻
totally agree
Agreed. I’ve watched dozens of videos on the subject and this is definitely the most succinct
Wow.. I'm trying tomorrow..❤from newbie
They forgot the thermometer
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.
I always start with just the tip generously, until the milk comes swirling down. So I’m good!
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!
so basically backwards then in this video.
@@xzivizxI see what you did there
@@sebastianlargsob2500
Was it the key???
No unnecessary annoying music, straight and short tutorial. Thankyou.
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!
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
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
What do you mean with purge? Let a bit more steam out right?
This is the comment I was looking for. 🤣
@@Keneo1 yess
Bro how are you not getting more traction. These vids are really good!
Thank you! As long as I’m helping someone I’m happy 💪🏻
Hard to gain traction in a space where the audience is primed to think you're a snob, even if you're not, because of other espresso content creators.
@@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.
I can get the milk sweet now I just can’t do the art 😢
@@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. 🤙
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
I love the highlighted “no cuts” feature of this video. That should become a thing on CZcams, 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.
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!
Thank you! I genuinely couldn't find anything this clear anywhere...
Thank you CZcams for bringing me here. My learning for the day ☺️
This was extremely helpful!
Beatuifull! It took me a lot of practice to learn this… but you explained it really well! I wish I had seen this video a few months ago 😁😁❤️
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.
You can practice with some water and a drop of dish soap😄
Or, you know..MILK!
but when someone is first learning this is an excellent way to not ruin milk. 🙂
Thank yoooouuuuu this really helped ❣️❣️ finally someone who made it clear how much air to add, that is my biggest problem
Omg thank uuu so much been struggling since yesterday.. thank uuuu
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 ;)
Thanks so much, you've made my day ! ☕️☕️
Thank you!!! Finally a video that was easy to understand! Nailed it ❤
I’ve seen soo many videos, I was able to get it correct but this has to be the easiest and simplest way. You’re Amazing!!!
Better explained than that?! impossible! Thank you Sir! you're the best!!!!!!!!!!!!
finally someone say the best way 🙏🙏😍
I wasn't trying to learn this but you explained that really well
Lol same
This helped me so much! Thank you for the video
Great video. I was pretty good at steaming milk already but this is a game changer.
Excellent tutorial
Wow!! I just found your channel accidentally yesterday and this is a fantastic tutorial!! You actually told us how many seconds to incorporate air, that's important because I've been winging it and make crappy coffees and haven't used my machine in 3 years
Fantastic tutorial! I would like to add that steaming methods vary depending on how many holes the steam wand tip has. I couldn't get the milk texture right for the longest time at my coffee shop job until I discovered that there was a whole different technique for four hole steam wand tips!
This worked perfectly on the first try for me, was honestly shocked
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👍👍👍👍
I got you!
Finally got it! Thanks! ☕️
I’ve watched a bunch of tutorials on this and have been making trash lattes for months, until finally seeing this one!
So helpful! Thank u
This worked so well ❤ thank you
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 😅😂
Thanks! I like to watch videos on milk so this made me happy
Oh I’m so excited to try this!!!!!! Thank you !!!!
Works like a charm, thank you !!
My mistake was not incorporating the rips of air for 3-5 seconds, and it was just flat and not texture. Thanks!!! Video saved
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! 😅😂
I'm literally watching this on my first shift thank you hahaha
Thank you so much needed this 😊
No cuts….until the end when the actual texture forms, lol.
Thank you!!!!! 🙏
Great video thanks man!
Awesome tutorial!
Thank you very much sir! 😃😊
You are da man! Beautiful! Thanks
Like actually, this video is great. Thank you
Thanks for this av been four tips and am so perfect now brother
Wow great guide! Subscribed!
Just perfect! 👏
Thanks, it worked for me
Thankyou Sir
got the foam right thanks to you ! Now need to get the art right !!
Thank you sir.
THANK YOU!
exactly the kind of vid I was looking for. time to try and recreate with a microwave and frother 😅
Thanks buddy
I've been struggling with my new home machine ❤
Very helpful tutorial brother!👏🏻👏🏻👏🏻
Thank you!
Perfecto!
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.
I get a ton of foam at Top, I'm gonna try this! Ty
Amazing! Thanks
Thank you
Thank u 🙏
Pro tips: Always have a wet towel on the side and clean the tip of the frother with one hand, to avoid the milk prints from drying on its surface.
With the other hand hit the table with the jug a couple of times to get rid of any bubble and shake it a bit.
Immediately put the jug with milk in the fridge to have a great texture next time you froth it. Sometimes you can add an ice cube to lower the temperature. If you froth the milk in warm temperature you'll get a very bubbly surface.
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?
Good tutorial for steam milk to make a foam
Literally just made the perfect cappuccino because of this video. Thank you!
I learned myself before i watch your video but thanks 👍
Saving this
I’ll have it pointing left for that counterclockwise whirl, feeling rebellious 😂
That only works in the southern hemisphere. In the northern hemisphere you’ll make butter with a counter clockwise whirl. That’s just science. 😂
@@BUGinBDP2 🤣
Gotta love the cut at the end
I just made a perfect cappuccino doing this method. Works perfectly 👌
top notch video 👌
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.
I don’t even own a milk steamer. I subscribe.
❤❤❤❤
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
🙏🙏
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.
I've seen someone making a vortex first for about 5-7 seconds, then introducing air in the milk at the tip of the want for about 20-25s and only then heating it with wand 2cm deep untill milk is 60-65 degrees celsius. (for barista express)
It works just fine for me as well, but idk if different methods affect latte art much
I mean I never do this exactly this way but it's still great imo haha but annoyed I've found this after I taught myself since I couldn't find a video like this
nice
Worked for me thank you. Just the shape wasn't so good needs to practice
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
Should show my local Costa this. Save me needing a oil drilling machine to get to the good stuff 100 miles down.
Hey can you make a version with 10 cuts thanks
Only 8 cuts, sorry
good
Thanks!!!! Super helpful! now how do I get the perfect three layers for the espresso?
Nice vid!! Will 3-5 sec be also okay with home expresso machine, such as Silvia Pro X?
Yup! Great machine
Just had my first day today, didn't get to deal with the milk yet but I hope on my next shift :)
Update, after the second shift I got it yay haha
Seems that all the trick is on the tip, how low or under the milk, why the other guys dont mention it?🤔 Thank you for your very helpfull video
Just try to make big Bubble first
Steaming milk is my problem now In my barista training now
We were taught to use a thermometer when steaming the milk….
Top right is my favorite corner of a cylinder