Could you make a video going more in-depth on the roll/vortex vs swirl with examples of what to do and what to avoid? I’ve been trying to get a roll going and I think I get it right but my pouring technique is just too poor and only get a decent heart every 2/3 drinks. I’m trying to be more consistent and get a heart every single time so I can finally proceed to tulips.
I'm gonna do more videos on latte art in the future - there are a few on my channel but a big part of it is getting a feel for the machine you use. Get the steam as dry as you can and put way less air in than you think. It takes some time to figure it out, but you'll get there. I was doing crummy art for years but I got it now. Try joining FB groups like "Home Espresso Afficcionados" where people are always giving good advice, and post a video so people can help you figure out what you're doing wrong. Welcome to the Rabbit Hole Joseph 😂
@@homecafecharlie Well I have a similar setup to the one you use in your videos. I have a modded Gaggia Classic (PID/Rancilio Wand/9barOPV) and I get some very powerful steam pressure to not lose momentum during the roll phase. I think I have my texture on point, my issue is mostly now just the pouring part. It's always inconsistent, sometimes I get an almost perfect big heart, other times I get a mess or a heart with distorted lines in the first layers. I have ordered two jugs from barista swag (12oz and 20oz) following your recommendation and this could help control the flow since it has a narrow spout, but am planning to return one of them, the one I end up using less I'll send it back (amazon return policy). Another thing, I've been practicing a lot using water and a drop of soap, but using this to practice pouring is quite difficult since water tends to flow faster than the aerated milk. This indeed is a huge rabbit hole that seems to have no exit. I have tons of pictures of my attempts but have no way of showing them here.
Definitely join Home Espresso Afficcionados. Post a video there and you'll get some more personal feedback. Also I always use the 20oz jug for latte art. 12oz one is just too small.
Hey, so I've noticed working at the coffee shop and buying and using different sized pitchers makes a huge difference. So on turn, using the right sized pitcher for the drink (amount of milk your steaming) helps tremendously when getting that vortex.
The things that have helped me improve - 1. The vortex and understanding that we have to introduce air to get the amazing texture. 2. Mixing the milk once or twice using two pitchers. I found that the microfoam was more even that way 3. Maintaining a progress book and pictures of each attempt. Helps A LOT. You cannot imagine how much you've influenced me to improve :) Problems - 1. Can't get the wiggle right yet 2. The drink isn't as hot as I want it to be (it's lukewarm now). If I make the milk/espresso hotter, it ruins the texture or the taste.
Does your machine have a cup warmer? Im very much amateur, but I've started by warming my glasses (if I'm really lucky, hot out of the washer) or on my cup warmer and then texturing my milk before pulling my shots so the espresso doesn't have an opportunity to cool and/or lose that beautiful crema. I just use that 25 seconds to tap out any bubbles and mix my milk..it's just that damned pillowy froth at the end I think we've finally cracked thanks to this video! definitely incorporating some of the stuff I've seen here.
@@Connorispeary Most coffee machines get a little warm on the top, but my advice is to flush the group into the cup with hot water before you grind your coffee, and dry it out and it will be nice and hot!
I recommend getting a digital thermometer so that you can accurately hit the sweet spot of low 60s centigrade. We are kidding ourselves if we think we can get our hand calibrated when only making a couple of drinks a day.
Home Cafe I stopped flushing the group into cups to warm them in my silvia as it really pumps too much cold water Into the small boiler. PID coming back to a stable temp at the top of the boiler doesn’t tell the whole story as the group head will have cooled quite a bit with quite a bit of lowish temp water flowing through it. You get a hotter cups and a hotter machine by just using the kettle to fill cups with boiling water and keeping the group flush short.
Thanks for the video. I"m also in Japan and am considering importing an espresso machine. Can I ask, what is the voltage on the machine you are using? Is it an imported machine? Are you using any transformer or adapter for the Japanese plug, and if so, have you had any problems using the machine?
Yes mine is imported from Canada, and I bought a 120v~100v transformer for about 14,000 yen from BIC Camera. Some people run the machine without the transformer, but you will damage the machine in the long term if you do that.
I would love if you could make a video how to do latte art using a milk frother like the aeroccino, cause most people at home doesnt have a steam wand. It is possible as there are videoes of people doing it, but they dont go into details, so when i try (and alot of others, when reading the comments) it fails :/
Hello, I’m not sure if you have used a frothing wand but I have been trying to froth milk with it. I heat up the milk in the microwave for 1 min and then froth it for 90 secs, but the milk is always quite foamy for the first half of the pitcher. Do you have any tips for that? Thank you very much.
Hey Allie, not sure how I would do that but I'd say make sure the milk isn't too hot when it comes out of the microwave. I'm not sure what a frothing wand is the way you talk about it, but I almost always recommend less air than most people put in.
I love your videos. Thank you. I have a new Breville Pro and I cannot seem to get it right. I have tried several different grinds and cannot seem to get it to pour 25-30 seconds. I seem to be at about 9-14 seconds. I bought a distribution tool. I ordered a scale. I use Dunkin Donuts espresso beans . I bought a 2 pound bag from my local DD. Pls help me before i pack it up and take it back to Bed Bath and Beyond. Thank you!!
Whenever I go to pour it the milk doesn’t show on the crema until i have ran out of space or milk, I’m pretty sure the textures right but i will experiment with less air, any other ideas?
Sounds like there milk might not be incorporated enough? If it is an even thickness you should be able to get designs whenever your milk touches the surface. Make sure your vortex is really blending that milk together to get and even foam.
@@homecafecharlie Thanks so much, I have since been getting the right texture and now it’s showing up perfectly. Just working on the shapes now. Thanks again 🙏
@@homecafecharlie i almost always get perfect texture milk, its just the pouring is what I can't do. I also dont have a way to steam milk. I use an electric frother and it works perfectly.
"Do a vortex". Then doesn't demonstrate the difference between a vortex and a swirl. Come on man. You can't expect people to watch a video about mistakes they're making and know how to fix them just by you calling out those mistakes.
Could you make a video going more in-depth on the roll/vortex vs swirl with examples of what to do and what to avoid? I’ve been trying to get a roll going and I think I get it right but my pouring technique is just too poor and only get a decent heart every 2/3 drinks. I’m trying to be more consistent and get a heart every single time so I can finally proceed to tulips.
I'm gonna do more videos on latte art in the future - there are a few on my channel but a big part of it is getting a feel for the machine you use. Get the steam as dry as you can and put way less air in than you think. It takes some time to figure it out, but you'll get there. I was doing crummy art for years but I got it now. Try joining FB groups like "Home Espresso Afficcionados" where people are always giving good advice, and post a video so people can help you figure out what you're doing wrong. Welcome to the Rabbit Hole Joseph 😂
@@homecafecharlie Well I have a similar setup to the one you use in your videos. I have a modded Gaggia Classic (PID/Rancilio Wand/9barOPV) and I get some very powerful steam pressure to not lose momentum during the roll phase. I think I have my texture on point, my issue is mostly now just the pouring part. It's always inconsistent, sometimes I get an almost perfect big heart, other times I get a mess or a heart with distorted lines in the first layers. I have ordered two jugs from barista swag (12oz and 20oz) following your recommendation and this could help control the flow since it has a narrow spout, but am planning to return one of them, the one I end up using less I'll send it back (amazon return policy).
Another thing, I've been practicing a lot using water and a drop of soap, but using this to practice pouring is quite difficult since water tends to flow faster than the aerated milk. This indeed is a huge rabbit hole that seems to have no exit. I have tons of pictures of my attempts but have no way of showing them here.
Definitely join Home Espresso Afficcionados. Post a video there and you'll get some more personal feedback. Also I always use the 20oz jug for latte art. 12oz one is just too small.
Hey, so I've noticed working at the coffee shop and buying and using different sized pitchers makes a huge difference. So on turn, using the right sized pitcher for the drink (amount of milk your steaming) helps tremendously when getting that vortex.
Hi Carson... Yeah thats really important! One of my local Cafes use 1,2 liter big milk pitchers...way to much foam and never microfoam.
@@marcmadler454 agreed!!
The things that have helped me improve -
1. The vortex and understanding that we have to introduce air to get the amazing texture.
2. Mixing the milk once or twice using two pitchers. I found that the microfoam was more even that way
3. Maintaining a progress book and pictures of each attempt. Helps A LOT.
You cannot imagine how much you've influenced me to improve :)
Problems -
1. Can't get the wiggle right yet
2. The drink isn't as hot as I want it to be (it's lukewarm now). If I make the milk/espresso hotter, it ruins the texture or the taste.
I don't have the progress book but I definitely have a lot of pictures!!!
Does your machine have a cup warmer?
Im very much amateur, but I've started by warming my glasses (if I'm really lucky, hot out of the washer) or on my cup warmer and then texturing my milk before pulling my shots so the espresso doesn't have an opportunity to cool and/or lose that beautiful crema. I just use that 25 seconds to tap out any bubbles and mix my milk..it's just that damned pillowy froth at the end I think we've finally cracked thanks to this video!
definitely incorporating some of the stuff I've seen here.
@@Connorispeary Most coffee machines get a little warm on the top, but my advice is to flush the group into the cup with hot water before you grind your coffee, and dry it out and it will be nice and hot!
I recommend getting a digital thermometer so that you can accurately hit the sweet spot of low 60s centigrade.
We are kidding ourselves if we think we can get our hand calibrated when only making a couple of drinks a day.
Home Cafe I stopped flushing the group into cups to warm them in my silvia as it really pumps too much cold water Into the small boiler. PID coming back to a stable temp at the top of the boiler doesn’t tell the whole story as the group head will have cooled quite a bit with quite a bit of lowish temp water flowing through it.
You get a hotter cups and a hotter machine by just using the kettle to fill cups with boiling water and keeping the group flush short.
I love my loveramics cups.
I have them in red.
Thanks for the video. I"m also in Japan and am considering importing an espresso machine. Can I ask, what is the voltage on the machine you are using? Is it an imported machine? Are you using any transformer or adapter for the Japanese plug, and if so, have you had any problems using the machine?
Yes mine is imported from Canada, and I bought a 120v~100v transformer for about 14,000 yen from BIC Camera. Some people run the machine without the transformer, but you will damage the machine in the long term if you do that.
Lol that "NOOOO" when you poured over the edge. I swear I do that 1/2 of my pours 🤣
I think the most important to start steaming the milk in the right way, as you said, is to know the power the machine.
I would love if you could make a video how to do latte art using a milk frother like the aeroccino, cause most people at home doesnt have a steam wand.
It is possible as there are videoes of people doing it, but they dont go into details, so when i try (and alot of others, when reading the comments) it fails :/
Hello, I’m not sure if you have used a frothing wand but I have been trying to froth milk with it. I heat up the milk in the microwave for 1 min and then froth it for 90 secs, but the milk is always quite foamy for the first half of the pitcher. Do you have any tips for that? Thank you very much.
Hey Allie, not sure how I would do that but I'd say make sure the milk isn't too hot when it comes out of the microwave. I'm not sure what a frothing wand is the way you talk about it, but I almost always recommend less air than most people put in.
I love your videos. Thank you. I have a new Breville Pro and I cannot seem to get it right. I have tried several different grinds and cannot seem to get it to pour 25-30 seconds. I seem to be at about 9-14 seconds. I bought a distribution tool. I ordered a scale. I use Dunkin Donuts espresso beans . I bought a 2 pound bag from my local DD. Pls help me before i pack it up and take it back to Bed Bath and Beyond. Thank you!!
Grind finer?
Whenever I go to pour it the milk doesn’t show on the crema until i have ran out of space or milk, I’m pretty sure the textures right but i will experiment with less air, any other ideas?
Sounds like there milk might not be incorporated enough? If it is an even thickness you should be able to get designs whenever your milk touches the surface. Make sure your vortex is really blending that milk together to get and even foam.
@@homecafecharlie Thanks so much will try 🙏
@@homecafecharlie Thanks so much, I have since been getting the right texture and now it’s showing up perfectly. Just working on the shapes now. Thanks again 🙏
@@alexbaker4511 Wonderful! Well done :D
I am now frustrated.haha I cannot make latte art😅
You'll get there! Check out my playlist on latte art, once you get the milk right you'll be pouring beautiful art!
Watching this while sipping my coffee with a white blob on it.
Try less air and I'm sure you'll get much better latte art! Good luck :D
@@homecafecharlie i almost always get perfect texture milk, its just the pouring is what I can't do. I also dont have a way to steam milk. I use an electric frother and it works perfectly.
😱
"Do a vortex".
Then doesn't demonstrate the difference between a vortex and a swirl.
Come on man. You can't expect people to watch a video about mistakes they're making and know how to fix them just by you calling out those mistakes.