Texturing Milk for Latte Art using a French Press
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- It is possible to texture milk, i.e. froth milk, using a $8 French Press instead of needing an expensive espresso machine. This is ideal for people who have a Nespresso machine, or a Moka Pot, or Aeropress that can make the espresso shot. With a bit of practice, you can even do latte art. If you have a thermometer - microwave the milk up to 70'C maximum.
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Thankyou
I learned something from you
finally, nice method, it was very tricky before, thanks for sharing
Thanks for this! I’ve watched a few of these types of videos but you’re the only one that gave numbers in regards to plunging, I have a more consistent outcomes with the microfoam and more control of the art!
You're welcome. I'm surprised how much better this method works compared to those electric milk frothers you can buy too. Your latte art technique needs to be on point to do good art with this method though - it's not easy!
Hi there, may I ask you for how long you press up and down? In some videos it's more than one minute, in some other just a few seconds...
You probably need to experiment, but for me it takes about 3 to 5 slow full strokes followed by 40 to 80 fast short strokes - where the end of the press does not ever get lifted out of the milk. The first slow strokes add some air and the following fast strokes break up the bubbles into micro-foam.
@@michaelporter000 will try this weekend, thanks
@@michaelporter000 Can confirm that by doing that I got the best results so far.
@@thereviewer9218 Thanks - I recently bought an electric milk heater and frother because it was only $10 on sale, but the results are rubbish and the cleanup is a pain compared to this french press method.
Could you pour right out of the french press instead of transfering to a stainless pitcher to save a step (and cleanup)?
Surprisingly, it is really hard to do latte art from the french press. It just doesn't have the right shape spout. You also tend to rap the jug on the bench a few times which might break a french press. If you don't want to attempt the art - then you can of course just pour directly from the french press.
@@michaelporter000 the almighty Tesco french press doesn't break :) but still impossible to pour with
I went away this weekend and used the rental place's Nespresso (Aeroccino) milk frother. That was much easy to heat and texture the milk, but the result was nowhere near as good as this french press method and the cleanup was more difficult with milk burnt on to the milk frother. It had a non-stick surface but it was still much more difficult to clean compared to a french press. The textured milk was not hot enough, had bubbly foam on top so the air was not well integrated into the milk - even after trying both stirrer attachments.
Hai sir. Can you give your email address?
@@Justiinjp No. Just ask questions or comment in this forum.
How much output temperature obtained?
@@Justiinjp Using the French Press and microwave, I heat the milk to 65'C. I preheat the french press, so after frothing the milk it would still be close to 65'C. The Aeroccino milk frother seemed much colder to me even with pre-heated cups - I couldn't measure it but I'd be surprised if it reached 60'C. Even at that lower temperature it still created a burnt milk area in the Aeroccino too.
Will it be more difficult if it's not espresso? for instance concentrated matcha or cacao? Or it has to be espresso from the espresso machine? After trying for several months I still cant get a decent "heart" on my (not so tasty) coffee. :):):)
Great video 👍 will try this next time
thanks for sharing!
Wondering why every time when I make it, the milk just does not flow on top, and unable to do any art. Very frustrating.
Pour faster and closer (I.e. lower the jug until almost touching) to "draw". It's easiest if you use a proper latte art jug of the right size too.
Hi, I don't have a microwave in my home (it's not that common thing in turkey). So, can I get same result with cooker? And, thanks for sharing.
Yes you will. You just have to keep in mind that you shouldn't boil the milk. You'll get best froth when the milk is heated upto 60°-65°C.
Hey! Just wanted to ask if i can acheive these results using nescafe classic coffee. beans are finished at my home and are neither in the grocery stores. quarantine got me hard :(
Yes you can!
How to get the right espresso without machine?
You can get a manual espresso machine like a Nanopresso or MiniPresso or Handpresso or Flair, or you could use a Moka Pot, or you make a very strong batch of Filter coffee or French Press
Could you do art in regular coffee or does it have to be espresso?
Yes, you can use any coffee, but espresso is best
May i ask. After frothing using french press. How does the milk look like? What type of milk that you are using? How hot is the milk? And does this work with instant coffee?
The milk usually has some large bubbles on top that disappear if you knock the jug a few times, and then it should look much the same as "normal" milk textured with an espresso machine's steam wand - i.e. shiny surface and with a viscosity similar to white paint. I use full cream milk, but I believe lower fat milk is probably ok too. The milk should be between 60 and 70 degrees Celsius. It should work ok with instant coffee - but that won't have a crema layer so it won't work as well.
Michael Porter thanks very much for the reply. It help me alot more in understanding now. Thanks
If u have a good French press, the froth will be very fine
hi! was your microwave on a high setting?
On high. Just time it so milk doesn't exceed 65'C. I usually swirl it before so it might heat more evenly.
@@michaels-ideas awesome! thanks
Is the french press froth milk same as the stramer froth milk because i struggle to froth it with my machine and I have a french press lying around
I can make microfoam milk better with my espresso machine than with the french press, but it is pretty close. The texture of the milk is not quite as silky as the espresso machine, but it is good enough to do latte art. I think it is easier to learn to get a good result with the French press than the espresso machine.
@@michaelporter000 I cannot mix the foam which i create in the begging of steaming to get the silky texture and it results in foam at the top and normal milk at the bottom. What should I do ? Is my espresso machine not good?
@@abcpl14029 Just find some TH-cam videos on how to texture milk for latte. My method is to just submerge nozzle and start steam to start swirling the milk for 5 seconds, then lower jug a bit to inject air for about 5 - 10 seconds with a nice shoosh noise and not a blub-blub noise, then lift jug up again so the nozzle is held close to the surface to swirl milk without injecting any more air, and keep it there until the milk is 65'C. in short: Spin up the milk, inject air for 5 seconds, then keep swirling and breaking up the air bubbles until hot. Then tap the jug on the bench and keep swirling until ready to pour. Surface of milk should look shiny and reflect the lights. After you pour into the cup it should settle with no more than 1cm foam on top.
Is that plain ? Without sugar ?
Dhannes Al-Hafizd if you have sugar- add it to the espresso shot before adding the milk
Hi guys! So this morning, I just tried to make a latte with his method of frothing the milk. Turns out...it works like charm! I'm surprised why?? Because of all methods I've tried around the internet....only this one works for me
Nice to hear. I've been on holidays this week so using this method every day!
@@michaelporter000 thanks for sharing this with us! I'm so grateful to have found your video. I've been so desperate lately because I can't seem to get the texture right all the time...but with your method, it works and finally for the first time I got the exact texture I need to make a latte art
How did you make the espresso? I don't have an espresso machine so I just mix the coffee and sugar with little amount of hot water so that it creates a thicker coffee base. But i don't get the same result with latte art everyday. I'm sure it depends highly on the espresso.