I bougth a Lelit Machine (expresso machine) less than a year. I'm trying latte art since the first day. Probably I've seen more than 300 vídeos, tutorial videos. I saw your video yesterday, this one and another ones, and in a moment of this video I listening how you explain the correct way to inject the air, at the scary part, LESS IS MORE, you have to be GENTLE ... the sound of the air ("tse, tse, tse ...") I've done it today, I have think in all this words while I've been injectiing the air in the milk ... anb for the first time in my live, I've prepared a more or less good cream. Oh Emilee, you are my coffee goddess. Thank's a lot!!
This is the best milk steaming tutorial I've seen to date. I practiced a bunch following your instructions and I think I'm finally getting good microfoam! One thing you might want to mention is that people might need to play with the angle of their wand a bit. I have four holes on my wand and the top two were creating big bubbles all the time because I had wand too tilted up. Once I figured out this was the issue, I tilted the wand down a bit more and suddenly no more big bubbles. Now I can start trying actual latte art!
I‘ve been a barista now for over 15 years and have never come across an explanation as good as yours. Just goes to show that you can teach an old dog new tricks. Would be interested in hearing what you had to say on reusing milk that has already been steamed - something that‘s always a huge issue in out coffeeshop in trying to find a balance between quality and waste. Am looking forward to the rest of your content!
Awww thank you! Really happy you found value here! So for me I would argue you should not resteam milk for a few reasons. It opens the potential of repeated reuse of milk which means less cleaning in between steams and you can start to get bacteria growth from the milk hanging out in the pitcher at warm and room temps. Then there is the flavor impact. Once you complete steaming and the milk is done, saving. Some and adding it to cold milk to re steam will continue to denature the proteins and will ruin the structure and very likely taste. (Or maybe it does nothing to our perception since it’s so little) but would be best to avoid altogether. You can take a mental note on how much waste you have (small drinks like cortados will have a bit of waste is if made alone. Other wise you can batch drinks and steam enough for a cortado AND a latte or something like that. Use less milk until you have almost no waste and you’ll find the drinks are more consistent. It will help latte art too!
that panic at the recap when turning the knob in the opposite direction, so many times I have done that in the middle of the shift and spilling steamed milk everywhere lol...
This video is amazing! You have significantly improved my ability to steam milk for lattes. Thank you so much! Not to pitch too much, but do you think you could make a video specifically for steaming milk to create foam for cappuccinos? Going over the differences between the two methods? I would love you forever!
After hours and hours of trying to make some latte art compatible milk foam with my Sage Barista Touch Impress, I almost though it's impossible with this type of machine. But this video showed me... It was me! What a relief! 😅 Just one of your Videos an I'm able to make smooth and shiny micro foam. 🎉 Thank you so much
I just have to tell you I just saw this video I've been driving to steam milk and get some kind of foam for the past month recently realized I had a Bellman that I got for my mother-in-law who passed away and I had no idea what it was but I recently got into coffee it makes gray coffee but I couldn't figure out the steam and the velvety bubbles watch your videos and voila milk foam you'd be proud of thanks a million you're the best and I'm a new subscriber love you
THANK YOU SO MUCH! I have been unable to do decent latte art at home. Turns out I was steaming my milk wrong! Not only that, but the mouthfeel and taste is so much better! More like what I'm used to from a good cafe. I've watched a lot of milk steaming videos on TH-cam, but this is the only one that taught me how to do it correctly. Instant sub.
Great video! One picky thing: Technically, lactose intolerance isn’t an allergy, it’s just a malabsorption. Allergies are immune-mediated, malabsorptions are not.
This is mad helpful. Service industry by day and illustrator by life. I've been overwhelmingly fascinated by latte for decades and just now building the courage to really go for it. You have a great teaching method and I'm totally going to subscribe to your channel. Blessings
First, as everyone has said, you have an amazing presence are a great speaker - and clearly very bright. This is hands down the best video anywhere on steaming milk (together with your 10 common mistakes). There is no reason to watch any other videos. The espresso world is better for it. I hope that your career continues to grow, in coffee or otherwise, with your great talents. That now said, I have a question. I feel I need a better understanding of what is physically going on with the air. Clearly, the steamer is pushing air into the milk. But that happens no matter how low the wand is. So I'm assuming that there is some way that the flow of the steam is pulling more air with it, and that's why it has to be near the surface to pull more air in with it. And I guess if the tip is above the milk, it doesn't create that pull. Do you have more details on this?
First, I am so honored to receive such kind compliments. Thank you I will continue for sure! Second, my biggest not on milk is the submerge the tip about half an inch to an inch below the surface prior to steaming and move it down to find the chirps of air. If you are able to find a position that automatically created the spurts of air as soon as it turns on (gentle spurts not aggressive). If you start with the steam tip above the surface it will splatter up in your face. Cheers!
This video helped me more than all the others I watched. Simple things like explaining the ideal sound you want to hear from the steaming want really helped! So did the other video on top 10 things that go wrong. Thank you!
I couldn't make latte art before seeing your videos. Love the way you explain everything. Now im transfering myself to tulip and rosetta videos. Massive thanks
Ohkay Matthew! Now, Emilee literally broke it down to the molecular science (very interesting and informative), so with practice, on your next DIY project, we need to see some progress! 😁 No pressure! Lol.
Just followed along with the video and had a blast. I do need to add that if you’re steaming milk make sure your cats don’t try and attack you. I ended up with some very big bubbles and had to start over :p That being said, this video is awesome!! The bit about multiple injections of air is something I’ve never really considered, so I’m gonna try messing around with that and see if I can’t squeeze some consistency into my soy milk steaming :)
@@EmileeBryant if only, then I could just give him a bowl of it. But he likes the warmth of the espresso machine and likes to transition from there to my shoulders and back again at random intervals. He’s very cute but makes pulling shots and steaming milk a touch difficult from time to time :p
Amazing Emilee! Great job. I've been a big fan for a while and am thankful that you decided to do full on videos. I look forward to your latte art video.
My personal experience working with homemade almond milk and store bought is that the foam is too thick and too heavy to be usable for latte art. It's fine for Cappuccinos where you're just pouring it and dropping cinnamon on top. Though my feeble attempts at hearts did result probably in a new latte art design: the amoeba. As for Califia Farms "Barista" blends - specifically their unsweetened almond: it does not maintain any foam whatsoever. Steaming only heats it. Any foam generated dissipates immediately once the liquid is disturbed. I bought six containers of that stuff and ended up using it to mix protein shakes. Full fat whole milk is best for latte art, but not good to drink daily - you'll pack on pounds fast. The heart in my chest is more important than a heart in my cup.
Great 👍🏼 It really worked for me. I never thought that the detailed verbal explanation can be that important but it absolutely is. It makes the difference. Thanks a lot 🙏🏼
Thank you for the amazing explanation, great detail that was actually useful. I've watched numerous videos and had good progress but I'm feeling a bit stuck. After this I feel I have new things to try. The difference with my machine is I'm using an automatic delonghi Magnifica and the steamer is much weaker than professional machines so the process is longer than what ppl show and I'm trying to adapt. Cheers!
I just got a home espresso machine over the weekend and I'm super excited to have found your channel. I'm going to try all of the steaming techniques to get it right. Thanks for sharing.
Great video, Em! - do you have some wisdom to share regarding: how to quickly adapt to a certain steaming setup? - like 1-hole/2-hole/3-hole/4-hole/6-hole steam nozzles, different sizes of holes, different steam boiler pressures and sizes, wet vs dry steam, going from a big gastro machine to a smaller home machine and vice versa? - from my experience you always kinda adapt to the machine you're using and figure out the wand position relative to the vortex you create. But with some machines I struggle more compared to others.... like pretty much every machine from LM steams absolute great, I have an easy time no matter the amount of milk I steam - or if you consider steaming on a Slayer Steam: that thing is so smooth to operate, I think best steam I ever had. And on the other side of the spectrum you have something like a commercial machine from Unic, which has a larger powerful steam boiler, but for some reason they put a 6-hole nozzle as their standard nozzle (with a 4-hole nozzle being an upgradable option) and the hole size is pretty big too - so I had a really tough time adjusting to that one, especially when steaming less than 200ml of milk. It was just too powerful and super wet steam. At home I have cute little Gaggia Evolution with it's tiny 200ml single boiler and I modified it with the old Silva 1-hole steam wand and also bridged the steam temperature sensor so it would continue to heat up during the steam process in order to maintain the pressure. I'm really in tune with it and I don't struggle to produce silky microfoam (although consistency is bad, since I basically have to guess the time when steam pressure is good enough). Then I switch to something like a Bezzera Magica with it's more powerful boiler and a 4-hole nozzle and I fuck up, haha..... how can I adapt quicker to new setups?
Hey Emilee - I've had an interesting idea for another milk streaming video for you to try - that is to film the process of streaming milk in a clear (Pyrex?) jug to show how much microfoam to steamed milk is produced for "silky milky" (credit to Lance). If course, you'll have to slightly colour the milk to exaggerate the difference between the foam and milk. I'd be very interested to see.
For at least eight years we’ve had a Barista machine from Breville ….and all this time Im ashamed to say I’ve been doing it all wrong…so last night after watching your video twice I made a latte… the milk was amazing..so smooth and shinny and the taste was so different……thank you thank you thank you.. I just made one with oat milk with the same results ….its like night and day different… See you can teach and old dog new tricks.. Now Im going to watch the rest of your videos and see if I can pick up any tips…. I know…comment was too long …Im Canadian ..sorry LOL
your tips works for me and it works consistently now. sometimes i get glossy steamed milk and sometimes it doesnt even if i steam it for a long time and i find my mistake are not letting air enough in my milk.
Thank you Emilee. Your instructions are the first that have worked for me. I watched the 10 mistakes video first, then this one. I made gorgeous silky milk this morning. 😘
Have watched a few similar and this was the first that went into detail about the noises, which is very helpful. Many refer to paper tearing, but that’s not very specific and to me isn’t what it sounds like. Thank you, love your other videos too, you have a very gentle, relaxed teaching manner.
Glad this helped! Sometimes I like to joke and say it sounds like $100 bill tearing. Really it’s a subtle chirp like sound. Crisp. Thanks for the support! My videos are a biiiiit less relaxed but still very straight forward :)
Oh my goodness, thank you! I’ve been trying to get this right for a week and you just made something click with the process! I finally made the perfect jug of steamed oat milk.
I was searching for a video like this for awhile and couldn’t find anything, then out of nowhere this gets recommended to me. Really appreciate that the video is well organized, thorough, to the point, and genuine. Good stuff.
Hi Emilee. I have recently found your videos and find them really helpful and the way you explain the processes is so clear and straightforward. Thank you so much for what you do. I have a member of staff who is 70% deaf and uses hearing aids in both ears. He is practicing his milk steaming but mainly uses visual cues rather than auditory cues. Do you have any experience you can share or tips for me to pass on please?
Hey Emilee! I just stumbled upon your channel and I’m loving it! Your tips on frothing milk and pouring are fantastic. I’m about to binge-watch all your videos. Thanks so much for sharing these amazing tips. I'm not the best barista yet, but I’m trying to learn. I know how the machine works and how to fix it, but I still can’t do a heart yet. Thanks again! ☕
I just stumbled across your channel. I recently got a Rancilio Silvia and have found it hard to steam milk with their frothers. They can be powerful and I find I need to get a bigger pitcher. I wanted to ask- since it's recommended in a few different places to steam your milk before pulling your espresso on the Silvia, how do you keep your milk perfect after you steam it if you have to wait for the machine to A. heat back up to temp, and B. pull a shot of espresso? I know you need to keep swirling it, but by the time A and B happen, it's been 90 seconds-2 mins (even with my espresso puck prepared ahead of time). Even keeping the pitcher swirling doesn't prevent it from separating a bit after that amount of time has passed. It's a tough workflow on the Silvia.. or maybe I need more practice.
Outstanding. Thank you. I’ve been on a quest for many months now to get better at this. After watching a ton of videos, this is the best, most in-depth explanation I’ve seen so far. Can’t wait to try out a few of the tips I learned here. Thank you.
Hey! I learned so much! I just wanted to say hi from Greenland! :D I moved out from Greenland to Denmark to study, so I just started all over by coffee equipments, I wish there's a better or easier way to make some latte art, for at person who just moved out from their parents, keep up the good work! you really good at it!
Hey Emilee thanks for putting these videos up. Can you answer me this? You suggest steaming in a smaller jug and transfering to a bigger jug to pour. We are nearly always making at least two flat whites or lattes, how would you make 2 coffees and preserve the milk texture? What jugs would you use? 🤟
I didn’t see the actual submerging happen it looked the same . What did u do raise or tilt the pitcher. Also …do u recommend a dial knob steamer or a push button? I’m having such a hard time I’m ready to take this machine back and just go to the coffee shop 😅
Nice channel and content. A lot of machines come with multi hole steam tips. Would that impact the wand placement, particularly in the stretching phase?
Thank you so much for your helpful videos, they break things down in an easy to understand manner for newbies like me :-) Can you please do a video on making different drinks like flat white, latte, cappuccino etc..
Got recommended this video by one of my students.. GREAT explanation on a number of steps and advice on how to steam milk.. Definitely one of the more in-depth ones I've seen so far on TH-cam, especially with brief molecular explanations and reasoning behind certain steps.. HOWEVER, I noticed a few things that.. As a Barista Trainer, I can't help but stress.. The way you held the jug, PLEASE make sure you're holding it by the handle, or at least if you're showing others how to correctly do milk, hold it by the handle.. because although the heat tolerance on your hands may be enough to get it to the correct temperature and thus it's not a problem for you, that's not going to be the case for others, if they use the same technique as you in this regard, they WILL drop the jug and make a mess everywhere.. This could ALSO lead to second-degree burns if the milk gets hot enough to scold or they can't put the jug down in time or have a bit of a panic attack when something goes wrong (which I've seen the start of this situation happening a number of times over the years, and have been able to stop before it was too late) Secondly.. speaking OF heat tolerance.. it's going to be different for everyone as I said, what might be "warm" or "hot" for you, could be cold for others.. so saying that you just wait till it's "warm" because your hand is 98 degrees, is very.. very wrong, and can lead to incorrectly heated/steamed milk, and could be the cause of food poisoning in some situations. This is not meant to be a slanderous or a "I'm better than you" kind of comment in any shape or form, just because I'm a Barista Trainer either, I simply like to inform and educate others on correct technique as that's what I've done for the last 12 years, It's simply in my nature!.. I wouldn't want you or the videos and information you or anyone else for that matter, give out, to be the cause of someone seriously harming themselves or someone else.. Thanks!
i just started and i also have a silvia so this gives me a better idea what to do! one question is with the silvia you need to temperature surf if you dont have a PID, so after steaming milk it is probably like 1-2 mins until my espresso is poured. I assume that is too long for the milk to sit? Do I need to keep swirling the milk during this time?
Definitely the clearest verbal explanation I’ve seen, many thanks! Quick question - what angle do you have the jug at in terms of north-south? Do you have it perfectly level or is it tilting back/forward?
Best video ever! I sooo wish I discovered your channel earlier. Really appreciate you sharing legit methods and pointers on how to steam milk ie. Gentle, multiple chirps of air.... I also followed your advice and bought a big tapered pitcher for latte art and i can see the improvement in my pours.
Really nice explanation of proteins and fats (greetings from a nutritionist ;)). I always taught my employees,the sound of steaming should never sound like squeeking pigs, that helped a lot. ;)
I know the amount of milk matters because you don’t want to stretch too much and make a mess, but I’m having trouble with adding too much air. I have the Breville Barista Pro and it has that gray rubber “guard” that prevents you from burning yourself, but I feel like it gets in the way of keeping the wand kissing the jug, therefore it’s hard to get it just in the right spot. I’m wondering if I add slightly more milk 🤔. I’ve been adding milk to a centimeter below the notched. I’m so determined to get this milk steaming 💪🏾
😄 Great vid, now onto more practice. I'm almost there, but I think I leave it sitting too long. Kinda have a foam blob in the middle after swirling, which is not pourable. Hoping to create some art more intricate than a snowball
Hi Emilee, thank you for this video! Is the process of injecting air something like inject air for one second, raise the pitcher, inject air again, raise the pitcher, then stop once we have reached around 100 F, and fully raise pitcher? Also is it okay to put a thermometer in the pitcher while steaming?
Thank you soooo much..., this is the best tutorial video in the entire youtube, so clear and detail with logical explanation, liked and subscribed, you deserve million subscriber and more.
Awesome video once again! Big fan of your channel as newly self taught "barista" ;-) - One question remains open to me, how can I overcome the "scream" while steaming? Sometimes it suddenly appears and the only thing I typically do is to stop steaming. It often ends up in too liquid hot milk which cannot be really used well for latte art...
Hey Emilee! Got a question for you. How much air is enough air incorporated into the milk? Could you provide us with a percentage of volume gained or sth? I tend to end up with around 30% more volume compared to unsteamed milk and i always have an impression that my microfoam is a bit stiff... Thank you and good job :)
Hello Emilee! First of all, you are very beautiful when you are in the middle of explanation : ) Thank you for putting so much effort. I have watched multiple milk steaming tutorials. Funny thing, that other well known and respected barista recommended to set the milk aside and let it rest after steaming it while you recommend completely opposite. My question is the following - is it possible to steam milk by the rules with the wand of mass market automated espresso machines ? The ones that common mortals use at home. I have Philips 4300 or is it pointless even try to replicate what pro baristas do with their pro wands? Did actually any barista make such an experiment testing different mass market automated espresso machine trying to reach same quality of milk foam? Thank you in advance for your attention! Best regards!
I use Oat and Soy milk for steaming, but what usually happens is very large bubbles form on the surface and they just stay there. I have trouble finding best position to achieve that swirling motion which should assimilate all those bubbles - even though I have successfully done it using soapy water. Now what? Also, can you use oat milk all by itself or is it better to mix with soy or some other alternative milk?
James Hoffmanns sister
Hello world I am Jane Hoffman
hahahhahah 😂 i will leave a sub asap
😂
I would have said Tom Holland's sis
This comment is gold! Made my day lol. Thanks for the video, really helpful and concise:)
I bougth a Lelit Machine (expresso machine) less than a year. I'm trying latte art since the first day. Probably I've seen more than 300 vídeos, tutorial videos. I saw your video yesterday, this one and another ones, and in a moment of this video I listening how you explain the correct way to inject the air, at the scary part, LESS IS MORE, you have to be GENTLE ... the sound of the air ("tse, tse, tse ...")
I've done it today, I have think in all this words while I've been injectiing the air in the milk ... anb for the first time in my live, I've prepared a more or less good cream. Oh Emilee, you are my coffee goddess.
Thank's a lot!!
So best steaming milk video ever 😊 for those watching, pay attention to the steaming sound explanation, it’s the key
This is the best milk steaming tutorial I've seen to date. I practiced a bunch following your instructions and I think I'm finally getting good microfoam! One thing you might want to mention is that people might need to play with the angle of their wand a bit. I have four holes on my wand and the top two were creating big bubbles all the time because I had wand too tilted up. Once I figured out this was the issue, I tilted the wand down a bit more and suddenly no more big bubbles. Now I can start trying actual latte art!
Indeed it is. She is seriously knowledgeable and explains lovingly.
Gave me one reason to visit the US, ... Bucket List!
THANK YOU!!
So many tutorials on TH-cam are about what NOT to do and how to make mistakes. Nice to see someone simply showing HOW to do it.
I‘ve been a barista now for over 15 years and have never come across an explanation as good as yours. Just goes to show that you can teach an old dog new tricks. Would be interested in hearing what you had to say on reusing milk that has already been steamed - something that‘s always a huge issue in out coffeeshop in trying to find a balance between quality and waste.
Am looking forward to the rest of your content!
Awww thank you! Really happy you found value here!
So for me I would argue you should not resteam milk for a few reasons.
It opens the potential of repeated reuse of milk which means less cleaning in between steams and you can start to get bacteria growth from the milk hanging out in the pitcher at warm and room temps.
Then there is the flavor impact. Once you complete steaming and the milk is done, saving. Some and adding it to cold milk to re steam will continue to denature the proteins and will ruin the structure and very likely taste. (Or maybe it does nothing to our perception since it’s so little) but would be best to avoid altogether.
You can take a mental note on how much waste you have (small drinks like cortados will have a bit of waste is if made alone. Other wise you can batch drinks and steam enough for a cortado AND a latte or something like that.
Use less milk until you have almost no waste and you’ll find the drinks are more consistent. It will help latte art too!
that panic at the recap when turning the knob in the opposite direction, so many times I have done that in the middle of the shift and spilling steamed milk everywhere lol...
So happy someone caught that
The moment I realised how glad I am that my machine has a steam lever instead of a dial-style steam knob :D
This video is amazing! You have significantly improved my ability to steam milk for lattes. Thank you so much! Not to pitch too much, but do you think you could make a video specifically for steaming milk to create foam for cappuccinos? Going over the differences between the two methods? I would love you forever!
After hours and hours of trying to make some latte art compatible milk foam with my Sage Barista Touch Impress, I almost though it's impossible with this type of machine. But this video showed me... It was me! What a relief! 😅
Just one of your Videos an I'm able to make smooth and shiny micro foam. 🎉
Thank you so much
I just have to tell you I just saw this video I've been driving to steam milk and get some kind of foam for the past month recently realized I had a Bellman that I got for my mother-in-law who passed away and I had no idea what it was but I recently got into coffee it makes gray coffee but I couldn't figure out the steam and the velvety bubbles watch your videos and voila milk foam you'd be proud of thanks a million you're the best and I'm a new subscriber love you
Holy trinity of coffee James, Morgan, and Emilee.
You're the third steaming tutorial I've watched, and the only one that really felt useful. Thanks !
THANK YOU SO MUCH!
I have been unable to do decent latte art at home. Turns out I was steaming my milk wrong! Not only that, but the mouthfeel and taste is so much better! More like what I'm used to from a good cafe. I've watched a lot of milk steaming videos on TH-cam, but this is the only one that taught me how to do it correctly. Instant sub.
Great video! One picky thing: Technically, lactose intolerance isn’t an allergy, it’s just a malabsorption. Allergies are immune-mediated, malabsorptions are not.
Finally a video that explains steaming milk well!!!
This is mad helpful. Service industry by day and illustrator by life. I've been overwhelmingly fascinated by latte for decades and just now building the courage to really go for it. You have a great teaching method and I'm totally going to subscribe to your channel. Blessings
First, as everyone has said, you have an amazing presence are a great speaker - and clearly very bright. This is hands down the best video anywhere on steaming milk (together with your 10 common mistakes). There is no reason to watch any other videos. The espresso world is better for it. I hope that your career continues to grow, in coffee or otherwise, with your great talents.
That now said, I have a question. I feel I need a better understanding of what is physically going on with the air. Clearly, the steamer is pushing air into the milk. But that happens no matter how low the wand is. So I'm assuming that there is some way that the flow of the steam is pulling more air with it, and that's why it has to be near the surface to pull more air in with it. And I guess if the tip is above the milk, it doesn't create that pull. Do you have more details on this?
First, I am so honored to receive such kind compliments. Thank you I will continue for sure!
Second, my biggest not on milk is the submerge the tip about half an inch to an inch below the surface prior to steaming and move it down to find the chirps of air. If you are able to find a position that automatically created the spurts of air as soon as it turns on (gentle spurts not aggressive). If you start with the steam tip above the surface it will splatter up in your face.
Cheers!
This video helped me more than all the others I watched. Simple things like explaining the ideal sound you want to hear from the steaming want really helped! So did the other video on top 10 things that go wrong. Thank you!
I couldn't make latte art before seeing your videos. Love the way you explain everything. Now im transfering myself to tulip and rosetta videos. Massive thanks
This is the video I needed ☕️
Ohkay Matthew! Now, Emilee literally broke it down to the molecular science (very interesting and informative), so with practice, on your next DIY project, we need to see some progress! 😁 No pressure! Lol.
Oh ya
Yes
Just followed along with the video and had a blast. I do need to add that if you’re steaming milk make sure your cats don’t try and attack you. I ended up with some very big bubbles and had to start over :p
That being said, this video is awesome!! The bit about multiple injections of air is something I’ve never really considered, so I’m gonna try messing around with that and see if I can’t squeeze some consistency into my soy milk steaming :)
Yeeees glad you liked it! maybe the cat just wanted milk?
@@EmileeBryant if only, then I could just give him a bowl of it. But he likes the warmth of the espresso machine and likes to transition from there to my shoulders and back again at random intervals. He’s very cute but makes pulling shots and steaming milk a touch difficult from time to time :p
@@TheFinalMB if I were a cat, the espresso machine would definitely be a bed
Amazing Emilee! Great job. I've been a big fan for a while and am thankful that you decided to do full on videos. I look forward to your latte art video.
Thank you so much!!! I'm so excited for some lart as well :)
My personal experience working with homemade almond milk and store bought is that the foam is too thick and too heavy to be usable for latte art. It's fine for Cappuccinos where you're just pouring it and dropping cinnamon on top. Though my feeble attempts at hearts did result probably in a new latte art design: the amoeba. As for Califia Farms "Barista" blends - specifically their unsweetened almond: it does not maintain any foam whatsoever. Steaming only heats it. Any foam generated dissipates immediately once the liquid is disturbed. I bought six containers of that stuff and ended up using it to mix protein shakes. Full fat whole milk is best for latte art, but not good to drink daily - you'll pack on pounds fast. The heart in my chest is more important than a heart in my cup.
Great 👍🏼 It really worked for me. I never thought that the detailed verbal explanation can be that important but it absolutely is.
It makes the difference.
Thanks a lot 🙏🏼
Thank you for the amazing explanation, great detail that was actually useful. I've watched numerous videos and had good progress but I'm feeling a bit stuck. After this I feel I have new things to try. The difference with my machine is I'm using an automatic delonghi Magnifica and the steamer is much weaker than professional machines so the process is longer than what ppl show and I'm trying to adapt. Cheers!
I like oat milk best for alternative milk too. 65% of adults can’t properly absorb lactose, so I think oat milk is the way to go, mostly.
I just got a home espresso machine over the weekend and I'm super excited to have found your channel. I'm going to try all of the steaming techniques to get it right. Thanks for sharing.
Great video, Em! - do you have some wisdom to share regarding: how to quickly adapt to a certain steaming setup? - like 1-hole/2-hole/3-hole/4-hole/6-hole steam nozzles, different sizes of holes, different steam boiler pressures and sizes, wet vs dry steam, going from a big gastro machine to a smaller home machine and vice versa? - from my experience you always kinda adapt to the machine you're using and figure out the wand position relative to the vortex you create. But with some machines I struggle more compared to others.... like pretty much every machine from LM steams absolute great, I have an easy time no matter the amount of milk I steam - or if you consider steaming on a Slayer Steam: that thing is so smooth to operate, I think best steam I ever had. And on the other side of the spectrum you have something like a commercial machine from Unic, which has a larger powerful steam boiler, but for some reason they put a 6-hole nozzle as their standard nozzle (with a 4-hole nozzle being an upgradable option) and the hole size is pretty big too - so I had a really tough time adjusting to that one, especially when steaming less than 200ml of milk. It was just too powerful and super wet steam. At home I have cute little Gaggia Evolution with it's tiny 200ml single boiler and I modified it with the old Silva 1-hole steam wand and also bridged the steam temperature sensor so it would continue to heat up during the steam process in order to maintain the pressure. I'm really in tune with it and I don't struggle to produce silky microfoam (although consistency is bad, since I basically have to guess the time when steam pressure is good enough). Then I switch to something like a Bezzera Magica with it's more powerful boiler and a 4-hole nozzle and I fuck up, haha..... how can I adapt quicker to new setups?
Hey Emilee - I've had an interesting idea for another milk streaming video for you to try - that is to film the process of streaming milk in a clear (Pyrex?) jug to show how much microfoam to steamed milk is produced for "silky milky" (credit to Lance). If course, you'll have to slightly colour the milk to exaggerate the difference between the foam and milk.
I'd be very interested to see.
Thank you! Very informative! I’m vegan so I use oat milk and it works fine
For at least eight years we’ve had a Barista machine from Breville ….and all this time Im ashamed to say I’ve been doing it all wrong…so last night after watching your video twice I made a latte… the milk was amazing..so smooth and shinny and the taste was so different……thank you thank you thank you..
I just made one with oat milk with the same results ….its like night and day different…
See you can teach and old dog new tricks..
Now Im going to watch the rest of your videos and see if I can pick up any tips….
I know…comment was too long …Im Canadian ..sorry LOL
Whole milk! Thank you! Been using 2%. Latte art ok but foam usually too thick. Emilee TU!
Your channel is just insane! The way you talk, explain and your knowledge is superb! Loving it!!!
your tips works for me and it works consistently now. sometimes i get glossy steamed milk and sometimes it doesnt even if i steam it for a long time and i find my mistake are not letting air enough in my milk.
Thank you Emilee. Your instructions are the first that have worked for me. I watched the 10 mistakes video first, then this one. I made gorgeous silky milk this morning. 😘
Have watched a few similar and this was the first that went into detail about the noises, which is very helpful. Many refer to paper tearing, but that’s not very specific and to me isn’t what it sounds like.
Thank you, love your other videos too, you have a very gentle, relaxed teaching manner.
Glad this helped!
Sometimes I like to joke and say it sounds like $100 bill tearing. Really it’s a subtle chirp like sound. Crisp.
Thanks for the support! My videos are a biiiiit less relaxed but still very straight forward :)
Thank you! This instantly made my milk better. Only want to be able to get it a little hotter, so will have to practice to see how far I can push it.
This is the best milk steaming tutorial I've seen!
best steaming video ever on TH-cam
Oh my goodness, thank you! I’ve been trying to get this right for a week and you just made something click with the process! I finally made the perfect jug of steamed oat milk.
I was searching for a video like this for awhile and couldn’t find anything, then out of nowhere this gets recommended to me. Really appreciate that the video is well organized, thorough, to the point, and genuine. Good stuff.
That really warms my heart! So glad this found its way to you!
Welcome to the coffee club!
You are awesome. Can't believe you are under a million subscribers 😮. Such a good teacher. Hope people come to their senses soon.😅
I’ve watched a lot of videos in the past couple months on how do steam milk. This is the one I needed to find sooner. Thanks for all the help!
Good stuff. This is a tutorial a level above anything I've seen before.
Hi Emilee.
I have recently found your videos and find them really helpful and the way you explain the processes is so clear and straightforward. Thank you so much for what you do.
I have a member of staff who is 70% deaf and uses hearing aids in both ears. He is practicing his milk steaming but mainly uses visual cues rather than auditory cues. Do you have any experience you can share or tips for me to pass on please?
You talk so precisely and intentionally into the camera. It's amazing actually :o
This incredibly educational and accessible for people not really experts in the area of coffee/milk frothing. I'm so glad I watched this, thank you!
No, thank you!! Really appreciate that
@@EmileeBryant :D i do have a question though, what kind of machine do you use? It look super nice
This video is great! Everything you need to know, nothing you don't. Very concise and a great resource. Thank you for creating this video.
This is the best video! Now that I understand why I’m doing what I’m doing, I’m getting much better and now I’m more consistent at steaming my milk.
Far out... I almost want to be bored but I'm not. You do such a good job of explaining the science and the technique. Love your videos 🙏
You are the most fun and educative coffee-youtuber I know of!
Thank you so much! 🥲
Is coffee earth juice? 😀
It is among many of the Earth juices! But yes!
I like calling coffee fruit juice although I suppose it is more of a seed paste
No but you will be earth's nutrition sooner or later ;D
Hey Emilee! I just stumbled upon your channel and I’m loving it! Your tips on frothing milk and pouring are fantastic. I’m about to binge-watch all your videos. Thanks so much for sharing these amazing tips. I'm not the best barista yet, but I’m trying to learn. I know how the machine works and how to fix it, but I still can’t do a heart yet. Thanks again! ☕
Coffee is E.L.F., Essential Life-giving, Fluid!
I just stumbled across your channel. I recently got a Rancilio Silvia and have found it hard to steam milk with their frothers. They can be powerful and I find I need to get a bigger pitcher.
I wanted to ask- since it's recommended in a few different places to steam your milk before pulling your espresso on the Silvia, how do you keep your milk perfect after you steam it if you have to wait for the machine to A. heat back up to temp, and B. pull a shot of espresso? I know you need to keep swirling it, but by the time A and B happen, it's been 90 seconds-2 mins (even with my espresso puck prepared ahead of time). Even keeping the pitcher swirling doesn't prevent it from separating a bit after that amount of time has passed. It's a tough workflow on the Silvia.. or maybe I need more practice.
Thanks for your reply Em. I have a new Vetrano 2B Evo so I don't think pressure is the problem. I'll try my 4 hole tip. While milk or 2%.
Mike
The DETAIL. Amazing details. Thanks. One question how do you know when you've added enough air?
It will have (ideally) 3 times the volume.
More like 1.5 times to maybe double.
Outstanding. Thank you. I’ve been on a quest for many months now to get better at this. After watching a ton of videos, this is the best, most in-depth explanation I’ve seen so far. Can’t wait to try out a few of the tips I learned here. Thank you.
best video I found till now
Hey! I learned so much! I just wanted to say hi from Greenland! :D I moved out from Greenland to Denmark to study, so I just started all over by coffee equipments, I wish there's a better or easier way to make some latte art, for at person who just moved out from their parents, keep up the good work! you really good at it!
Awesome video! I’m still working on finding that ideal angle so I will try your tips 😎
Nice! Very excited to see your progress!
Nice! Very excited to see your progress!
Thanks! Just realised that I have been adding too much air into the milk. First try after your Video, perfect milk!!! Thanks
You explain everything so well Emilee! Thank you. This is so helpful!
Uggh you are really great with this channel!😫😫😫🦾🖤
Thank you for a great video that is not so fast I can't keep up. Best one Ive seen on steaming milk so far!
Hey Emilee thanks for putting these videos up. Can you answer me this? You suggest steaming in a smaller jug and transfering to a bigger jug to pour. We are nearly always making at least two flat whites or lattes, how would you make 2 coffees and preserve the milk texture? What jugs would you use? 🤟
Excellent work, cheers from Birkenhead UK. Great quality all round and music is a nice touch too. Sub.
Please upload more when you can! These videos are amazing c:
Uploading more consistent starting this week ! Thanks for the love!
I love your tips, im going to wait for the tips on how to do all the latte art.
I didn’t see the actual submerging happen it looked the same . What did u do raise or tilt the pitcher. Also …do u recommend a dial knob steamer or a push button? I’m having such a hard time I’m ready to take this machine back and just go to the coffee shop 😅
This was helpful. Thank you so much for making and sharing. Liked/subbed/awaiting more
Nice channel and content. A lot of machines come with multi hole steam tips. Would that impact the wand placement, particularly in the stretching phase?
Oh my god im was having trouble steaming my milk your videos helped me so much. Thank you.! 💖
Thank you so much for your helpful videos, they break things down in an easy to understand manner for newbies like me :-) Can you please do a video on making different drinks like flat white, latte, cappuccino etc..
I've been waiting for this video! Great into, thank you.
Thank you! SO happy to make it for you toowatch!
Got recommended this video by one of my students..
GREAT explanation on a number of steps and advice on how to steam milk.. Definitely one of the more in-depth ones I've seen so far on TH-cam, especially with brief molecular explanations and reasoning behind certain steps.. HOWEVER, I noticed a few things that.. As a Barista Trainer, I can't help but stress..
The way you held the jug, PLEASE make sure you're holding it by the handle, or at least if you're showing others how to correctly do milk, hold it by the handle.. because although the heat tolerance on your hands may be enough to get it to the correct temperature and thus it's not a problem for you, that's not going to be the case for others, if they use the same technique as you in this regard, they WILL drop the jug and make a mess everywhere.. This could ALSO lead to second-degree burns if the milk gets hot enough to scold or they can't put the jug down in time or have a bit of a panic attack when something goes wrong (which I've seen the start of this situation happening a number of times over the years, and have been able to stop before it was too late)
Secondly.. speaking OF heat tolerance.. it's going to be different for everyone as I said, what might be "warm" or "hot" for you, could be cold for others.. so saying that you just wait till it's "warm" because your hand is 98 degrees, is very.. very wrong, and can lead to incorrectly heated/steamed milk, and could be the cause of food poisoning in some situations.
This is not meant to be a slanderous or a "I'm better than you" kind of comment in any shape or form, just because I'm a Barista Trainer either, I simply like to inform and educate others on correct technique as that's what I've done for the last 12 years, It's simply in my nature!.. I wouldn't want you or the videos and information you or anyone else for that matter, give out, to be the cause of someone seriously harming themselves or someone else..
Thanks!
Super helpful! Thanks so much, as a complete beginner I'm def looking forward to more of your videos :)
i just started and i also have a silvia so this gives me a better idea what to do!
one question is with the silvia you need to temperature surf if you dont have a PID, so after steaming milk it is probably like 1-2 mins until my espresso is poured. I assume that is too long for the milk to sit? Do I need to keep swirling the milk during this time?
Definitely the clearest verbal explanation I’ve seen, many thanks!
Quick question - what angle do you have the jug at in terms of north-south? Do you have it perfectly level or is it tilting back/forward?
Best video ever! I sooo wish I discovered your channel earlier. Really appreciate you sharing legit methods and pointers on how to steam milk ie. Gentle, multiple chirps of air....
I also followed your advice and bought a big tapered pitcher for latte art and i can see the improvement in my pours.
Yeeeees thank you for the love and I’m so happy it’s helpful.
Less is more with milk for sure.
I’ll be sure to post more videos soon?
Really helpful, specially the info about injecting air. Also, where can I get that AWESOME neon sign!? I'm in love.
Really nice explanation of proteins and fats (greetings from a nutritionist ;)). I always taught my employees,the sound of steaming should never sound like squeeking pigs, that helped a lot. ;)
This video is great - after watching (and following obviously) your tips I made my first perfectly smooth and silky microfoam ever!
I know the amount of milk matters because you don’t want to stretch too much and make a mess, but I’m having trouble with adding too much air. I have the Breville Barista Pro and it has that gray rubber “guard” that prevents you from burning yourself, but I feel like it gets in the way of keeping the wand kissing the jug, therefore it’s hard to get it just in the right spot. I’m wondering if I add slightly more milk 🤔. I’ve been adding milk to a centimeter below the notched. I’m so determined to get this milk steaming 💪🏾
Loving the milk science! Such great videos please keep them coming :)
😄 Great vid, now onto more practice. I'm almost there, but I think I leave it sitting too long. Kinda have a foam blob in the middle after swirling, which is not pourable. Hoping to create some art more intricate than a snowball
Love your work. Brilliant explanations. Definitely one of my faves! Thanks so much ☕😙👌
Hi Emilee, thank you for this video! Is the process of injecting air something like inject air for one second, raise the pitcher, inject air again, raise the pitcher, then stop once we have reached around 100 F, and fully raise pitcher? Also is it okay to put a thermometer in the pitcher while steaming?
Thank you soooo much..., this is the best tutorial video in the entire youtube, so clear and detail with logical explanation, liked and subscribed, you deserve million subscriber and more.
Thank you for making this video, love it! I also love your english😍
Milk is easy to steam. I prefer cream in my coffee. 12% is easy to steam but 30% - that's great!
Awesome video once again! Big fan of your channel as newly self taught "barista" ;-) - One question remains open to me, how can I overcome the "scream" while steaming? Sometimes it suddenly appears and the only thing I typically do is to stop steaming. It often ends up in too liquid hot milk which cannot be really used well for latte art...
Welcome!
Sounds like you need to add more air in the beginning! I also have another video on milk steaming mistakes that might help!
Hey Emilee! Got a question for you. How much air is enough air incorporated into the milk? Could you provide us with a percentage of volume gained or sth? I tend to end up with around 30% more volume compared to unsteamed milk and i always have an impression that my microfoam is a bit stiff... Thank you and good job :)
Wonderfully done and so helpful. Thank you!
What espresso machine do you have? I'm looking for a new one and I like yours.
Hello Emilee! First of all, you are very beautiful when you are in the middle of explanation : ) Thank you for putting so much effort. I have watched multiple milk steaming tutorials. Funny thing, that other well known and respected barista recommended to set the milk aside and let it rest after steaming it while you recommend completely opposite. My question is the following - is it possible to steam milk by the rules with the wand of mass market automated espresso machines ? The ones that common mortals use at home. I have Philips 4300 or is it pointless even try to replicate what pro baristas do with their pro wands? Did actually any barista make such an experiment testing different mass market automated espresso machine trying to reach same quality of milk foam? Thank you in advance for your attention! Best regards!
Great as always! Very informative! Thank you :)!!
I'm the 600 Subscriber 😊, love your video.
I use Oat and Soy milk for steaming, but what usually happens is very large bubbles form on the surface and they just stay there.
I have trouble finding best position to achieve that swirling motion which should assimilate all those bubbles - even though I have successfully done it using soapy water. Now what?
Also, can you use oat milk all by itself or is it better to mix with soy or some other alternative milk?
Great info, entertainingly presented. You rule