This video was handy to know how to use a standard espresso machine(under $200 for the home, single person use). I always see videos on someone doing latte art with a $2000 machine for coffee bars, and of course they have the perfect steamer, but for me and I'm sure 90% of people out there, the latter half of this video was more informative. Nice video guys, appreciate the help :)

At last! A video about milk steaming which actually explains the relevant points to getting a good microfoam. I was failing badly, but the first attempt after watching this video was rather good! Thanks!

@markferwerda7968

3 жыл бұрын

But this video does not show good micro foam -- bad technique!

Aloha how is it that KZread knows that I have a new espresso machine and I have no idea how froth milk? Damn it I love you guys!

@SeattleCoffeeGear

7 жыл бұрын

haha. Be sure to check out this playlist then: kzread.info/head/PLxsjzGY0Fi2TxZLOavZ6SuzX8BXkXrO10

Of course, some of us WANT an espresso based milk drink, not a milk based espresso drink (i.e. a cappuccino instead of a latte). So I was very thankful for Gail's "mistake" - because that's the "mistake" I wanted to learn! Thanks!.

Great video ladies! I used to work at a coffee shop in college and was taught to steam the milk way too hot like 185-200 range. Didn't know about cold pitcher/milk! All the technique tips are, from my experience, excellent!

Finally made a decent creamy foam instead of dishwashing foam, thanks to your video. many thanks!

You are the best teacher I can find on net. To the point and admit when you made a cappuccino foam.

This is probably the best steam milk tutorial that I have seen. I will def remember these tips next time I go to work to my cafe...

Great to hear! Glad it was helpful for you - Kat

That was SO good and interesting- a big thank you Gail and co-love you Seattle Coffee Crew!! Think I now know where I"ve been going wrong.....I didn't know about the syphoning back to the machine either, so thank goodness I always wipe and steam after use

i love to have coffee & hang out with these Guys! Cheers from the Philippines!

Absolutely love this video.i understand more about latte art now, can't wait to try it at work today.

Great vid! It's interesting to see how the 2 different steam wands work, and Gail seems lovely ^^

You're welcome! Glad you found it helpful - Kat

i am taking barista course and i'm having a hard time when it comes to steaming milk, especially in creating milk froth. you are the best gail. i enjoyed your humor and most importantly, i learned a lot! =) salamat!

I knew everything allready and still it's very great to watch this :) Thanks!

Thank you! Glad you enjoyed it - Kat

This explains a lot! I thought I had to bring the milk up to temp than add the volume! THANKS!

Wonderful!! That's really great to hear :) Happy to be of service - Kat

Nice!! super easy to understand. Thank you. I'm just one month old as a barista. I'm trying to learn as fast as I can and do my best. Thanks alot.

Gale you are amazing! Thank you for the tips!!!

Thank you!!! Glad you're diggin' em - Kat

thanks for uploading :) very useful! and she is so patient and nice that everything seems so easy to get!

Very informative, thank you for sharing your knowledge with us.

@SeattleCoffeeGear

10 жыл бұрын

Glad you enjoyed it! :) - Kat

Gail you are awesome!

Awesome! Glad you're finding the videos helpful :) - Kat

I love your videos. Informative and entertaining. I've gone from months of not enough foam to many months of wet paint to fluffy foam recently so I'm back to watch this video again. I lost my touch and fell into a habit of slurping too much air on the Rocket. Hopefully, after this refresher, I'll nail latte art quality foam again this morning. "Hold me closer tiny boiler..." "milk nasties" LOL, worth watching your videos again just for the laughs.

Great video, I have the Gaggia version of the little machine you made milk on. Thanks!

Yay!!! Glad we have been helpful and entertaining ;) - Kat

YOU GUYS ARE THE BEST!!!!

Thank you! Glad we could help :) - Kat

I just moved the small red o-ring on the panarello on my Gaggia Classic one step down to block the air intake, and it worked really good. This makes just as easy to clean and maintain as it was in the first place. The Saecos has exactly the same panarello as the Gaggias as it's owned by the same company.

@PlanetGemini Yes, we learned that from Louie during our training; higher than that, the protein stretching breaks down and you start to have totally different texture - Kat

I haven't used the Cafe Venezia in a really long time - the discontinued them in the US quite awhile ago. I suspect it probably performs better on Australian power grid than what we experienced here. If it's a newer manufacturing, I'd go with that over the DeLonghi. - Kat

Thank you! Glad we were helpful :) - Kat

Yay! :) Glad we could help - Kat

Great video, very informative! I am ready to ditch my pannarello wand on my Gaggia Classic and retrofit one of the Rancilio wands. I hope I will get more control over the bubbles.

Great tip! - Kat

Yeah; it is often that they are roasted quite awhile ago ... if you can get fresher or if you can grind yourself, all the better. It's not a coffee specific thing, it's more about how fresh it is from the roast. Crema is the leftover post-roast gas emulsifying the oil in the coffee under pressure from the machine. So the more gas and the more oils the coffee has, the better. - Kat

Love your vids i am only 12 but love to make coffee! Just recently bought a rocket and i love it please post more videos!!

Didn't know about the siphoning back to the boiler part!! Gonna go check my coffee maker now. Thx.

Great tips! Practice practice practice for me in the weeks ahead!!! Thanks for sharing!!

@SeattleCoffeeGear

10 жыл бұрын

Glad you found it helpful :) - Kat

@nevans104 Since it's using a thermoblock, anything that will fit will do! You don't have to worry about burning out a boiler. But I'd probably stick with something 25 oz or smaller - Kat

Woah, that took ages. My Fracino does it in like 20 secs. It's real hard to tame though. It has 4x1.5mm holes. Real rowdy but powerful as hell! :) Great vid guys :) Rocket is beautiful.

Love you guys - I have learned so much! Thanks!

BEST VIDEO BY FARRRRRRRRRRRRRRR

Another great way to practice milk texturing is by using water with a drop of dish soap in it. It's amazing how it mimics the expansion almost exactly as milk.

Same as other traditional steam wands, but your thermoblock is going to slow things down a bit ... you'll have more time to work the milk but it will also be wetter steam, so keep that in mind. - Kat

Yep, I seem to be moving in the right direction with a larger amount of milk (but where does the remainder go now?). This is all like walking on your hands - looks impossible until you do it. Fun, really. And a HUGE thanks for answering so quickly - I wish every business was so responsive.

Got it; yeah, I don't have access to the other type of wand attachment that you're talking about, just the stock wand here in the US ... so I don't know if I can give you any guidance :( - Kat

I haven't used that machine in a long time so can't recall if it has a panarello or not. If it does, you'll need to submerge the air intake hole earlier on in the process in order to limit the production of foam for your latte. - Kat

I learned SO much! And she's so cool!

thx. most charming teacher one could think of. would like to have a nice latte on a frosty winters day at your coffee house ;)

gonna try it tomorrow, hopefully it works !!

@TimPotteraKYC We have had a super warm winter so far! Just a couple of days below freezing, really. - Kat

@StormTrek If you go to around 140F then you have latte art temp (up until around 150F); most people go higher than that in the US - 160F - 170F. At around 180F your milk will scald - Kat

gail is so awesome!

Hahahaha - awesome!!! Sounds like you are enjoying your new gear :D - Kat

@joe4ska Great to hear!!!!! I will pass this along to Gail :D - Kat

Ok! I finally understood! Thanks a lot! I thought all wands, traditional or not, have some kind of air intake...and it didn't make sense, as without the panarello sleeve, the wand in my machine has no apparent holes for the air. Thanks and all the best!

Glad to help! :) - Kat

@Higgins2001 Haha -- I think we've covered all we're going to on that subject with our training video with Louie :) - Kat

Depends on the machine; I think that the smaller machines can do an okay job with smaller pitchers as it gives you more time to work the milk that a powerful, large boiler machine would. - Kat

@thePowerPlant Yep - been that way for awhile now :) - Kat

Sweet tips, glad she handled the venezia

Thanks, for share with us your experience..

Thanks! We try :)

Most home machines have panarellos, so you can't get the kind of milk texture that you can on a machine with a standard/traditional wand, unfortunately. We don't sell any models under $500 without that enhancer, although there is a new Breville version coming out that will be panarello-free. - Kat

Thank you for explaining things greetings from the netherlands

@SeattleCoffeeGear

10 жыл бұрын

You're welcome! Glad you enjoyed it :) - Kat

@markpianoman I would think yours would be hotter actually; in our experience, the 220v machines have had drier steam than their 110 counterparts. How does the steam feel to the touch? There is going to be some moisture as these boilers are still relatively small compared to a commercial machine, but should be fairly dry. Could you post a video? - Kat

Thanks!! Very very helpful!!

Yeah - we looked into them but can't import 'em, sadly. They look cool! :) - Kat

Love it! Thanks.

@selmerakt Yes, that is a common adaptation for most folks, if you can get that little nozzle down into the pitcher juuuuuuust right :) - Kat

Cool! - Kat

:) Glad to help! - Kat

Yup! :) - Kat

Love you, this was best suggestion ever, apart of maybe getting frost bites as I probably left pitcher too long, but micorfoam came out perfect. Still I am newbie and could not get any cool shape pouring milk too quickly. Anyway just want to say thank you for the suggestion to put pitcher in freezer. I have one question though. I have low end pressure coffee maker with plastic steam jet. I can regulate steam form '-' to '+'. Any suggestions what is the best way. Full blast right from start?

Yeah, we notice a difference not only between commercial/home but also the different power grids :) - Kat

@joe4ska If it doesn't have a panarello, then follow the tips for the Rocket, not the Via Venezia - Kat

nice tip!

Happy Frothing :) ~ sam

Of course! - Kat

what size pitcher are u using? to make the cafe art do u lower steam wand after the slurping gets warm?

A few questions. I have a DeLonghi EC330 machine, it has the latter tip. However upon removal, it has a small tip that almost resembles the former, you can remove that as well, and it's just a tube under that. Do you think it would make any difference if I kept the wand in its tip form? Also, my pitcher is VERY small, it's 4 oz in volume. To practice, I'm using water and a tab of liquid hand soap in order to preserve milk. Is my pitcher too small for this to work? Many thanks.

Glad it was helpful! Maybe you needs mittens for your paws? ;) I personally start full blast and then manage the milk through technique, but I think some people prefer a ramp up. I think you'll need to experiment to see which feels right to you and produces the best foam. - Kat

Great video. You mentioned cappuccino and machiato drinks being different milk froth,canyou elaborate on the difference between latte, capucino,machiato?

thank you for this!

Gail & Kat- FYI, I was able to get a very good microfoam underneath the meringue like foam using a "Toroid" 20 oz. frothing pitcher using a Saeco Via Venezia recently purchased from you. I was surprised how this frothing pitcher really helps to get that microfoam consistency for pouring latte art. Just in case you guys might want to try it out.

Theoretically, yes, since it's is constantly pulling water through the system and you don't risk boiler burn out - Kat

That is quite fine. But I'm wondering if a small pitcher the size of my fist (4oz) will be able to properly steam/froth milk. Have you any experience with this? Thanks, dragos240.

Agreed! :) - Kat

Tilting the pitcher is a good idea in general - I tend to do it on all machines just to get the right whirl goin' :D - Kat

We found it did froth the best of all the milks we used; you could try it and see - Kat

@jjarvis904 It's just the consistency of the foam -- lattes have more milk, less foam. - Kat

@winelover215 Yes! I saw that video years ago - great idea :) - Kat

Thanks for the info. I have just got the gaggia classic as my first espresso machine and want to try and get to grips with foaming but seem to be producing good foam for cappucinos but it isn't suitable for latte's the milk seems to be too thick and foamy. should i also put the steam to full power while foaming as well.

That sleeve leaves a little gap and that incorporates air and steam without you stretching the milk. Without it, it performs like a traditional steam wand - Kat

so what is the difference in technique for steaming those 2 type of milk? I see the different results but still don't know why (?)

I have a Via Venezia coming in the mail soon, ordered from youz, of course ;-) Since I used to work at a coffee shop and had good technique in steaming milk on the professional machines, I was wondering if you can buy a steam wand a la rocket/Silvia etc for it. I ask because I am a grad student and can't afford to buy such an expensive machine yet.