Mistakes To Avoid When Steaming & Frothing Milk For Latte
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- čas přidán 28. 05. 2024
- There are six common mistakes we see baristas making when they are steaming, frothing and stretching milk for coffee. In this quick video Luke goes over each of these mistakes and explains exactly what you need to do to fix them.
It's all pretty simple really and makes a lot of sense once you hear what he has to say. Hopefully this advice puts on you on the path to making better coffee.
Thanks for watching 🤟
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I've watched a number of videos on your channel now and they're really helpful. I'm in my 50s now and only started enjoying coffees in my 40s. And I only bought an espresso machine a few years ago. It's the Breville one that seems pretty popular, but I only use it a couple times a month - probably because I've been making disappointing coffees with it. After I started watching barista videos a couple days ago I realized I've been making more mistakes than I can count.
My dilemma is that I don't really know what I like. I enjoy all sorts of coffee drinks, but couldn't tell you by taste what most are. I wish coffee houses hosted tasting events like breweries and wineries. Make it a bit of a social event where you can try all the different coffees in one sitting without overcommiting to any in particular.
At any rate, thanks for all the great videos helping me figure out what I need to improve on.
Coffee roasterys will allow you to do the season your after, cafes don’t have the variable coffee to offer. However most people can only drink 2 coffees in a sitting. We have a few videos on the coffee menu explained, they may help you.
pulled my first shift in a cafe today and becaue of your comments and vids aleady got very good feedback for the smooth ness and taste of the coffee with milk .... many thanks and have a great christmas...
Nice work!
Great video, I’ve never worked in a coffee shop or used an espresso machine but I’m opening a coffee shop in 2 weeks so I’m learning in a crash course fashion lol, this has been really helpful
That's great congratulations! Hopefully you have a good coffee roaster/supplier that can support you with training and everything else you need :)
How's the shop going now ?
Happy happy to see this
Thanks for rectifying the problem
Awesome tips!!! Thank you.
Loving your videos and the learning 🤗
Great tips. Right to the point. ⭐️⭐️⭐️⭐️⭐️
thank you so much, its very help full
Thank you ❤
all your videos are so aesthetically pleasing like
We thank you for advice
🙏🏻
I was uncertain of far to turn on the steam knob. You answered my question; all or nothing.
Yes, but noting it’s not so tight that it jams the seal
Love this channel. You guys are awesome
Thank you for your kind words.🙏🏻
Great tips. I'm just starting and so happy to have found your channel
Glad it was helpful!
I'm new at this and your video was VERY helpful!! Thanks.
Great 👍🏻
Great video and top marks for zero waffle. Straight to the point, almost unheard of on CZcams
Thank you
Another great video Luke, keep up the 'AWESOME' content
Thank you for your encouraging words.
@@ArtistiCoffeeRoasters Your welcome Luke
Such a great video! Thank you!
Welcome 🙏🏻
Thanks for all your videos, have learnt a great deal! Keep them coming.
I’m absolutely kicking myself. Was visiting family in Coffs last week from San Francisco. I had no idea you guys were in Toormina!
Oh no! You were so close, you probably drank our coffee in a cafe somewhere
Excelente thanks SSS
wow!!awesome video and very talented
Thank you
Fantastic video again, I had a Sage Oracle with automatic steamer, bought a Linea Mini as a retirement present to myself, now steam milk like a 66 year old professional.
Really enjoy all the videos you put up, hope your all getting over the pandemic.
Kind regards from Scotland 🏴
Johnny
Thanks Johnny! Happy brewing in your retirement!
Thank you
You're welcome
I see 2 of my mistakes in your video. Thank you for explaining it.
Our pleasure, hope it helps you.
Thanks for this, it was really helpful! I overstretch consistently and move my jug around too much!
No problem at all glad to hear that you found it helpful :)
Frothing milk to a maximum temperature of 65° and not like everyone says at 90° makes all the difference for latte arte.
Thank you ❤️ for sharing that hidden secret. I which I knew that a long time ago...
Yes, 90 is way too hot and will split the milk foam. That was the temperature from the 80’s
@@ArtistiCoffeeRoasters What if I do prefer hotter milk?
@@nomenotavailable you can get it up to 70c before the milk starts to break down otherwise expect subpar milk.
I work at a bar, and I've always had to ask someone else to make the coffees. That's why I want to learn how to do it properly... also, now I can make the girl I have a crush on a coffee anytime we're working together
Oh what a great channel I landed on to ♥️♥️
🥰
I think making too much foam is very easy for beginners to do. But what's interesting is that I didn't know that overheating the milk can cause the blob of foam to just sit there, which is something I am experiencing with my drinks. 😅 Will have to work on the dodgy technique. Thanks.
Glad it was helpful! Keep practicing, you will get there
See i agree to a degree with what you guys have said with the temperature, but i get orders for extra hot meaning i've had to adapt the technique to get a quality product from milk- steamed to 80 degrees.
@@MsH74 bruh wtf
I think it’s also helpful when someone has their coffee on the go and needs it to stay hot until they reach their work
Hi Luke and team. Thanks for the tips, the clear explaining and training. I am enjoying the videos, but most importantly, l'm learning from you. My friends and family are more regular visiting for getting a good coffee. Thanks to you and your team, whom are traing me.... The toothpick in nozzle hole - that's a winner.
I do have a question for you. Pre-infusion .... How long to l have to wait before I start pulling my espresso ? (sec /min )
Kind regards Leon from RSA.
I asked my local coffee shop this the other day, they said they change the pre-infusion depending on each coffee they use and sometimes don’t use it at all. All comes down to taste testing
Thanks Leon, Glad it helping you improve and bring people together over a coffee. Pre infusion is a beast, it can be good or bad, you have to taste and see if the coffee likes the process. start with 1 sec water on, then 1 sec off. then taste. the go to 2 sec and taste again
A few days ago my expresso machine stopped steaming my milk. I finally figured out the problem the milk was old. The milk tasted find and it wasn’t past best by dates either put it had more of a buttery smell. My thoughts are it was about to go bad so no foam. I had another unopened carton in the fridge with the same date with the same smell. Maybe it wasn’t refrigerated properly in the store? Nevertheless I got fresh milk and got tons of foam and made Haloumi with the other milk😊.
Nice recovery ! Milk continues to grow bacteria as it ages. Maybe a bad batch.
I need some help.
First of all, great video and presentation, with examples and everything needed. Thumbs up. :)
I am using a simple Delonghi Magnific S machine at home. The foam I am getting is a bit too thick and solid. No were near what you showed, but still - when I pour into my cup, even from 5cm-10cm the foam starts building on top of the crema and it's no longer hazel. And when I pour from up close to the surface of the coffee (after lifting it by pouring from high) I get rather thick foam that doesnt swirl or move around like a liquid.
What am I doing wrong?
Is it possible I am steaming it too much?
Also, since all videos use an opaque mug I can't see how the coffee looks at the bottom. In my case I use a clear glass. inside of it I can see a bright layer on the top and the other 80%-90% of the coffee is darker. Is that supposed to look like that or is the color should be consistent all throughout the coffee?
Last thing - I use a 250ml glass. I pour long shots that are about twice the size of a typical espresso shot. I steam about 60ml-70ml of milk. I sometimes use a 350ml pitcher and I also have a 200ml pitcher. real tiny. Maybe this can help with diagnostic my problem.
Could it be the machine? Could it be the crema isn't good enough? (which means there's nothing I can do)
Anyway, great tutorials and a great video. Keep up the content coming :)
Hi
For how long do I have to stay with the jar to make perfect form and consistency milk?
Thanks so very much. I watch you lessons over and over, I'm a newbie in espresso coffee, got addicted while in Spain vacationing for a month.
January 2024 bought a Gevi 3 in 1 machine after doing some research and I felt it was adequate for a rookie, after a month of making coffee for me and wife, I had learned the machine, tuned properly and doing my first hearts, thanks again you and the crew for such a great, clearly explained instructions/directions.
Does this apply to plant-based milks as well? As I have a family history of Cancer and need to avoid the estrogen and BLV in dairy. Thanks for sharing
Yes, alt milks are getting better now and these tips will help. Careful with estrogen in soy?? I think there is a lot in it? But just check up on what’s in the alt milk
Thanks. Now I can try this on my poor Dedica. Poor me.
Thank you Sir! Looks like I’m an expert! 😂
😂
One of the cafe here is use that kind of wiggly wiggly motion and the milk texture is pretty bad, I never come back to that Cafe again Lmao 😂
I am struggling to get my machine to foam milk.. It was fine but I have serviced it, backwashed and descaled. It's an old Astoria single group and it's just for my own use, not commercial. Two different bottles of milk and it just won't microfoam. It used to, but won't any more. I have no idea what I'm getting wrong. 🤷🤔
When you say 60-65C, I see the temp needle rising in the immersed thermometer and keeps going up even after I have stopped steaming. So do you stop steaming a bit BEFORE it reaches 60C on the dial so that it doesnt end up overheating beyond 60-65C?
Yes , you stop 5 c before your desired temperature
Very re-occuring question that goes in my mind. Basically in the takeaway cafe I work in, we split a double shot into 2 small cups. When a customer orders a small I have to brew 2 single shots (because who uses single dose baskets) 1 shot I brew into the take away cup and the other we brew into a small glass shot which we might use for another cup later on. How long would you wait till it's time to throw that shot away, normally I would do a couple minutes, but even if the shots fresh and I pour the shot from the glass into a takeaway cup I would feel guilty. I am left in confusion.
hi Jacob, yes this is a challenge. in the 8oz TA we do a double ristretto as its bigger then the dine in cup. we only split the dine in cups, the additional shot that you catch in a piccolo glass can be added into a 16oz (3 shots) coffee or use for iced coffee. 1 min max for the shot to sit, as it will loose its crema.
@@ArtistiCoffeeRoasters Ah I see, seems easy for you, since you dont have to split for a cup. We only deal with double shots and single shots so we dont have to worry about triple shots unless they order a strong. Thanks for the response
I bought two home espresso machines. However so far I am not able to froth the milk that can pour latte heart (art). I'm able to steam the milk with right high pitch sound, swirl the milk and avoid big bubbles. The frothed milk always has a thin foam layer floating on the surface. After pouring the milk at a height to mix the caffee and milk, I lower the pitcher to create the art. However the milk cannot form the white pattern on the surface until the last foam layer. The last foam layer doesn't have much flowability and is simply dumped over the surface forming a chunk foam cover. Please help me resolve the issue. Thanks!
It sounds like you are not actually getting enough foam, you say high pitch sounds, this is usually the milk not making any foam so it’s noisy, lower your jug at this point to get more foam, then continue to spin the foam back into the milk
is it the same with oat milk?
It’s the same with alt milks, they are a bit less forgiving than dairy
I can get nice smooth texture but bubbles tend to appear a few minutes after it's been poured. Any ideas why that happens?
the bubbles would be form the micro bubbles joining, this happens if you don't rest your milk, then tap out the bubbles, if the bubbles are in the espresso then its the fresh roast or gas in the beans still being released
@@ArtistiCoffeeRoasters Ah ok, maybe I must let it rest a bit longer before pouring. Thanks for the reply!
Moving the jug up and down is the old American way of steaming milk. 😅😂
when heating up to 65c only, isn't the drink not hot enough for a coffee?
No the Esprssso is hotter and the 2 will end at 65-69. This is normal in cafes, unless you are after extra hot, you will have to heat the milk longer to achieve this, but it will reduce the milk quality and taste
@@ArtistiCoffeeRoasters I see. so that is my problem then. Using a cheaper espresso machine (donlim) once I'm done w/ the streaming the milk, the espresso has cooled down. But I will try next time to measure the temp each step, to monitor closely. Thanks for the reply!
Struggling with me being a new home barista wannabe. How do i avoid milky cappucinos? My coffees taste like flavored milk 😭
Buy a darker roast, and increase your dose in your coffee basket, or buy a bigger basket. 21g!!!
I’m a Barista and I find that using alternative mills always screach for me regardless where the tip is
are you getting any foam?
@@ArtistiCoffeeRoasters Yea, just have no idea why it still screaches. And what makes it worse is that customers look at me like their drink is burning
@@jacobsander9420 I agree, mine do this as well. I actually find most alternatives shit to steam. the end product is never max quality, tiny bubbles (especially almond). Latte art is never great. I'm never proud of my final work using alternatives!